Beef Stroganoff (From the "old" Russian Tea Room)

Submitted by Dee514

"This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant."

 

• Ready In: 58mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
• 2 teaspoons salt
• 1⁄2 teaspoon fresh ground pepper
• 4 tablespoons butter
• 1 medium onion, thinly sliced
• 1 tablespoon flour
• 1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
• 1⁄2 cup dry white wine
• 2 teaspoons tomato paste (optional)
• 1 tablespoon minced onion
• 1⁄2 lb mushroom, thinly sliced
• 2 tablespoons dry white wine
• 1 cup sour cream, warmed

directions

1. Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
2. Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
3. Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
4. Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
5. In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
6. Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
7. Serve over hot rice with a green vegetable on the side.

Reviews

[AussieMel 2]

Best Stroganoff i've had outside of Russia! It took me straight back to St Petersburg! Thank you for posting this - its fantastic!!!

 

[Jo in Arlington]

Excellent flavor! As suggested I served over rice. This recipe is a keeper!

 

[Danelle R.]

We had this tonight! We loved it! I did add some heavy cream along with the sour cream (just a bit, maybe 1/3 c.), I added some dried parsley and thyme, added more salt and pepper to taste, added a few dashes of Worcestershire sauce at the end, but stuck pretty closely with the recipe and even added a little tomato paste, just about a smidge (maybe two teaspoons). My first time using tomato paste in stroganoff! It turned out fantastically! My husband and kids and I enjoyed it! We ate a really good authentic beef stroganoff once at Astoria Kebab in Creve Coeur, MO (near St Louis) and we have been trying to replicate the recipe and came pretty close here. The cream adds a nice silkiness that we really enjoyed at the restaurant. Having it with the mini spaghetti noodles also adds a really lovely texture and that's how the restaurant served it too! See photo. Oh, I sprinkled a few dried chives on top for some color! I did use pork chops instead of beef because it's what we had in the freezer and I didn't feel like going to the store. (Heresy!) ;-) This is such a great recipe for a cold winter evening.

 

[MarraMamba]

Best stroganoff recipe I have made. Subtle but delicious flavors, there were no leftovers and i had increased the meat, we inhaled it.

 

[swein563]

I was disappointed in this recipe. I made it exactly as stated. The flavor just wasn't there. I could taste the wine and mushrooms and sour cream just fine, but when I look at the ingredients, there isn't much in the way of seasoning. I put a couple of splashes of worcestershire sauce in for the leftovers hoping that will help. I did not use the tomato paste as several of the reviewers said they didn't use it. I'll be looking elsewhere when I make stroganoff again.