Beef Stroganoff (Beef Stroganov)

Beef Stroganoff is a dish which comes from Odessa. It is named after Count Stroganov who had kept an open house in Odessa and served dinners. Any educated and decently dressed person could dine there. The dish was invented for such an open house, firstly, due to its easy cooking and sustained standard and, secondly, due to convenient division into portions. Russian aristocratic cuisine of that time was influenced by the French one (roasting of meat and its serving with sauce). But in the case of this meat dish, the sauce was served not separately but according to the Russian tradition, along with meat, like a sauce. The fleshy part of beef (a cut from the joint, kidney part and striploin) is used to prepare beef stroganoff.


  • Beef fillet steak - 500 g, onion - 2 bulbs, champignons - 10-12pcs., semifat sour cream - 200 g, butter – 50 g, flour - 1 tbsp., salt, fresh-ground white pepper

Preparation method (receipt)

Dry meat with paper towels. Cut across the grain into 1cm slices and tenderize on both sides; then cut into 5 mm strips. Peel the onion and cut into thin rings. Remove the champignon stipes and caps and cut into plates. Heat the butter in a deep frying pan and fry the meat and onion slices for 3-4 minutes, stirring constantly. Add flour, stir and heat for 1 minute. Place the meat in any container suitable for the steamer, add chopped mushrooms and sour cream. Season with salt and pepper. Cook for 25 minutes with intense boiling.

beef fillet steak bulb onion champignons sour cream butter