Authentic Stroganoff

A traditional Russian recipe for Beef Stroganoff, though it doesn’t necessarily call for beef – pork will do just as well. Note that the egg-noodles are missing. That’s because the noodles are an American addition to the dish.


Authentic Stroganoff

  • Servings: 4 - 6
  • Difficulty: moderate
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  • 1 T cooking-oil
  • 1 T butter
  • 1 onion, thinly sliced
  • ½ lbs crimini mushrooms, sliced
  • 1 lb sirloin or rump-steak, cut into strips
  • ¼ C brandy
  • Salt, to taste
  • Pepper, freshly ground
  • ½ C beef stock
  • 1 bay leaf
  • 1 tsp whole grain mustard
  • 1 C full sour cream
  • 3-4 sprigs flat-leaf parsley, chopped


  1. Heat the oil and butter in a heavy skillet. Saute the onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.

  2. Add cut steak to the skillet and fry over high heat for 3-5 minutes.

  3. Add brandy and continue cooking until alcohol burns off. Add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, as they will add much flavor to the sauce.

  4. Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.

  5. Stir in sour cream and parsley and take off the heat.

  6. Serve with mounds of mashed potatoes or rice.

Xороший Aппетит!

Steve D.

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