For instance we've got one version that calls for tri-tip, Hungarian sweet paprika, and chanterelles. Another version calls for tenderloin, Cognac, and whipping cream.
As it turns out, the dish's namesake— Count Pavel Aleksandrovich Stroganoff — was kind of a hunk. According to the Stroganoff Foundation , which is dedicated to "preserving the artistic legacy left to Russia by the Stroganoff family," the origins of the Stroganoff clan date back to just before the reign of Ivan the Terrible.
In the s, the family swelled its fortunes through trade, land acquisition, and salt mining. Then, as Ivan the Terrible sealed his control over Moscow and all its surrounding states, the Stroganoff family matriarch Anika Feodorovitch, — made a daring gambit by seizing much of Siberia and allying herself with Ivan, ceding her territory to him in exchange for a long-term land grant.
Effectively, this made the Stroganoff family the de facto manager of all of Siberia. Flash-forward to the 17th century and the Stroganoffs were still closely aligned with the czarist government, and much wealthier for it. I appreciate authentic recipes that reflect tradition. Yes, please post more Russian recipes! If this is indeed Russian, I would adore a recipe. I hope you do like it, Silvana Filomena. There are quite a few Russian recipes on the blog.
My Mom always dredged the steak strips in flour which thickens the sauce a bit. Sauteed the onions and added just a little garlic. Usually thick enough for us and we always had ours served over wide noodles, Fresh green beans seasoned with bacon drippings and thick crusty hot bread. My first time making beef stroganoff! Your recipe was so easy and so amazingly delicious!
Will definitely be making it again! And I like to adapt recipes to what I have on hand, what is available locally, or what I can afford. I bought stew meat. Okay, not the best, but I will cut it into strips as best I can.
I will get some Brandy, as that seems to add a lot of flavor. I love chefs, like you, who allow for, and accept those who need to make changes, because of cost, availability, or convenience. Ultimate comfort food. Does not get old. Never have purchased Brandy in my life. What should I look for when purchasing or what brand would be good to purchase? I just use whatever I have on hand and what my husband buys. I am not even sure about the brand.
My husband loves it. I followed what you said and used a grade ASAP beef. Definitely will cook this for friends. It makes me so happy when my readers find my recipes helpful and delicious. Great meal. Can you freeze the left overs or will the sauce split? What a great story, Mara! I love it when my recipes are a win for my readers!! I made beef stroganoff last night as well and used leftover roast beef, it was still pretty darn good!
Ik zal dit recept gebruiken op kerstavond met fijngesneden paprika en zelf gemaakte kalfsfond en vodka. Dank voor het receptje. Kan niet wachten om er samen met de kinderen en kleinkinderen van te genieten!!! I will use this recipe on Christmas Eve with chopped peppers and homemade veal stock and vodka. Thanks for the recipe. Can not wait to enjoy with the children and grandchildren!!! Made this 2 weeks ago. Definitely a keeper! We love egg noodles with this; no apologies!
Great recipe???? Love your unapologetic attitude, Kathy!! In retrospect, perhaps I was a bit harsh in regards to noodles! I love that 2 years later you are still getting prayers about this. I was looking for a Stroganoff recipe as we decided to do that for our family supper on Christmas eve. Sorry turkey supper…. You might not like my story, as my family was very poor on welfare, so mom made me beef stroganoff with hamburger, flat noodles, sour cream, and a packet that said stroganoff from the store.
I really liked it. I like sour things. Would Pinot noir work? Or for your recipe can you suggest alternatives if do not have Brandy on hand?
Is boiling beef bad? I ask cuz I can make beef stick with boiling beef and onions and garlic. Pinot Noir or any other red wine is just a wrong flavour for Stroganoff, you can use a splash of white wine though. Also, are you asking if you can first boil beef and then fry it?
I am afraid it would make it quite tough and flavourless. Searing the beef and then deglazing the pan with some brandy is what give flavour to the sauce. I want to make this and have some the following day would I leave the crime fraiche out of the next days portion and add when hearing it?
Or can I reheat with creme fraiche? You can definitely make it and reheat it on the following day, Nicole!! Creme fraiche does okay when reheated as long the heat is not too intense. However I agree if the way alcohol deepens the flavor so, I recently got a bottle of dark rum, do you that that would do the job?
You can use the dark rum in place of brandy, Marie, although it will change the flavour a little bit it will do the trick. Question, Boris the gopnik puts vodka in his stroganoff.
Is this recommended or conventially done in Russia? I have no idea who Boris the gopnik is but I do know that adding vodka to stroganoff or cooking with vodka in general is not traditional to Russia. I hope this helps. I just made this over the weekend. I followed the recipe exactly accept I added a bulb of shallot.
When I cooked down the onion I had a good amount of liquid left over. Also, when I seared the beef maybe because I do not have a cast iron pan I had liquid leftover. I used all the liquid and added a bit of cornstarch slurry to thicken it a bit. Oh, I also added a bit of half and half too. I wish I could find some Russian sour cream! Thank you for this recipe, it is so delicious.
We still have leftovers and we are enjoying it! I am happy to hear you are enjoying it, Tony! I love where they are delicious leftovers in the fridge, especially after work! You can cook it longer, which will reduce the liquid and thicken the sauce or use higher fat content sour cream. Hi Excited to try this recipe this evening. Do you chop the dill pickles and add them, or just serve them on the side?
Thanks, Gwyn. Finally made this 3 days later! So tasty and full of flavour. I made a 3x batch as we love leftovers and I can only imagine it will just get tastier…..! Family wants me to dice the pickles next time and add to the stroganoff. Sounds wonderful, Gwyn!! I like way you add brandy to it to give it a twist, 2 Table. Dill chopped, some flower and hevey wippen cream on top of cooked beef drippens. I know im boring you so god bless and keep yo the good work.
A bit confused…another commenter asked if dry bay leaf is fine and you replied yes. Does your recipe call for fresh bay leaf? Also, you said in the comments that you add dijon mustard yet the ingredients call for whole grain mustard…which is the best to use?
It probably does not make a huge difference but I want to try it the exact way first. You can use fresh or dry bay leafs, April, just like we any herbs. The same with the mustard, I use either dijon or wholegrain depending on what I feel like at the moment or what I have on hand. To answer your question which one is better, it all depends on which flavour you prefer. This was Awesome! It turned out fantastic with it. I doubled this recipe and added I believe it was a McCormick stroganoff sauce mix packet to the sauce with a bit of heavy cream.
Some thyme and as well as chopped garlic with the mushrooms and onions. It surprised me how delicious it was! Awesome with strip steak, cut into strips. I just made this tonight with pork and it was delicious! Thanks for this, will definitely make it more often! Russian and Italian combination has got to be the best there is!!
I am full Russian but definitely have a lot of Italian in me. I am happy to hear you enjoyed my Stroganoff. About to make tonight for dinner wife love beef strokinoff but havent found one she loves hope she likes it from looks of it i know i will.
I want to make this for some friends but one of my guests is a vegetarian. I figured I could make two batches and just leave out step 2 for the veggie batch. Is there anything else I would need to add? I read somewhere to add a tablespoon of soy sauce to replace the meatiness lost from the beef and beef stock.
Is this something you would recommend? Or can you suggest anything else? Thanks in advance. The flavour of this dish comes from the beef and I am not sure it would stand up well without it. I tend to make vegetable stir frys and curries when I go vegetarian.
Here are a few of my favourite recipes. Thank you for sharing this wonderful recipe! Tons of flavour! First time cooked in cast iron pan, and i am sure this is the way for me now to cook meat!
Awesome news, Irina!! I love my cast iron pan. Very delicious! I wanted an authentic Russian recipe ready for Euro I made this yesterday and have to say how delicious it was. Apart from adding some peas I followed the recipe exactly. I have just eaten the leftovers today and it tastes even better! Many thanks. Such a disgrace! Delicious and so easy. I did use egg noodles though since they are her favourite. Poured it over healthy egg noodles! Really super stroganoff!
I used a thick ribeye for the meat, sliced crosswise into strips. I also added a couple tablespoons of heavy cream along with the sour cream for extra thickening power. This dish thickens quite a bit if you leave it on a warming burner for 10 minutes or so, possibly because of the cream. The brandy and mustard give this dish terrific flavor so be sure not to omit them.
Sorry for the duplicate. Made this for dinner tonight and it was really top drawer. Most are either too bland or too heavy on the sour cream.
I used a ribeye steak for the meat. I just cut it crosswise into strips without worrying too much about length or thickness.
The only change I made to the recipe was to add a couple of tablespoons of heavy cream for extra thickening , along with the sour cream. This dish does thicken nicely upon standing for a bit, possibly because of the heavy cream. I used a very scant teaspoon of the horseradish-mustard I had on hand. The mustard and brandy really gave it excellent flavor.
Thank you for you feedback, Shary! I am so amazed that this stroganoff of mine struck such a cord with my readers! It truly is a delicious dish yet so quick and simple to make! Want to try this. Could Greek yorgurt substitute for sour cream? And maybe Marsala wine instead of Brandy?
There are lot of whole grain mustards, which one do you recommend? Is Dijom Mustard good for this? Never tried it before but sounded too good to pass.
So happy to hear it, Yuliya! Oh heavens this sounds absolutely amazing! Bookmarked to try later! It looks amazing. Hi Fai, you can use whiskey or white wine or skip it altogether although it does add to the flavour! Excuse me while I drool over your page. This looks awesome. What fantastic photographs.
I almost want to dive straight in and start eating. I used to really enjoy this dish in my pre vegetarian days, but I bet it would be good anyway with just the mushrooms. What an utterly beautiful looking pan of creamy gorgeousness that looks!!! Oh my this Stroganoff looks just incredible, I really want to eat this right now! Oh hello! This looks SO delicious! Oh that looks so fabulous, I am going to have to go and buy steak and mushrooms right now!
This recipes is perfect with veggie beef too!! Very tasty. Let me start off by saying this was amazing!! I am Russian and I too long for Russian food all the time, so this hit home for me! I used Filet Mignon cut, my grocery store carries a what I call ugly cut of this meat so its Filet Mignon but not round and pretty looking but whatever works for you!
The mustard is definitely a key ingredient that gave a little tang to it. Thank you for sharing!! Thank you so much for your review, Dasha! It means so much coming from a fellow Russian. I love your filet mignon story, I am exactly the same way, always looking for a deal! I love your website and I love this recipe.
This is how Svetlana, my Russian friend, taught me how to do it 25 years ago and I lost the recipe and unfortunately lost track of her. So sorry with the late reply, Peggy, my blog was experiencing technical problems. White wine would work here as well, I would avoid anything sweet tasting like sherry. Hope this is still useful.
I have been looking for a different Beef Stroganoff recipe and this one looks very good. My mother used to make a poor mans version using ground beef instead of stew meat and we put it over boiled cubed potatoes. But…always on the lookout for something different! Hi there!
I am so looking forward to making this dish for a dinner party tomorrow. I have a quick question: I do not yet own a cast-iron skillet; all I have is a small non-stick skillet. Do you think making it in a dutch oven uncovered would work? Thank you so much for the recipe! Rachel, you can definitely make it in your dutch oven, especially if you are cooking for a crowd.
The only thing to avoid is the beef steaming, since the walls of the dutch oven are quite tall and can trap a lot of heat. You are looking for a nice colour on your meat. This dish is one of those hit the spot comfort foods. I was in the grocery store today, wondering what I wanted to eat.
I remembered eating an Americanized version of this dish years ago, and began craving it. I then googled authentic beef stroganoff and came across your recipe; I never knew that it was Russian.
Nonetheless, the brandy grabbed my attention, and it came out delicious. I think that the brandy and mustard sets this recipe apart from the others that are out there. Thank you for sharing. Brandy always grabs my attention too, James! On days when I have more time in the kitchen I always try to find a completely new recipe and experiment. I am so pleased yours turned out delicious! I made it again, and was curious if whether one was better than the other.
Hi James, I am so glad to hear you made again and yes, I love it with a baguette! My preference is creme fraiche, it tastes the same as Russian sour cream or smetana, as it is called in Russian, that is added to many dishes. You can also use half sour cream and half heavy cream to achieve a similar result. Also, will cream cheese work in addition to sour cream? If you are short on sour cream and want to add cream cheese I would dilute it with stock to achieve the right consistency.
Let me know how it goes!! This was so delicious! What a wonderful use for them! So happy to hear that, Alex! I imagine ribeye steaks would be absolutely mouthwatering in Stroganoff! Made this tonight with all the same ingredients but just throwing in the amounts of everything I wanted to double and make extra sauce!
Petersburg cooking contest with a dish he called Beef Stroganov. Under the Tsars, the Russian upper class was super-wealthy. They were particularly fond of Paris, and often kept apartments there. At home in Russia, they maintained a bi-cultural atmosphere.
They sent their sons and daughters to French schools, staffed their homes with French maids and governesses and, of course, French chefs. They spoke Russian in public but preferred French at home and for social gatherings. Tolstoy, a Count himself, wrote War and Peace in alternating French and Russian, confident that his audience was fluent in both. Among these families, the Stroganovs were among the oldest and the wealthiest, with a massive fortune and a string of palaces and dachas that stretched from St.
Petersburg to the Urals. Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. In the Sweden, sausage stroganoff or Stroganov is more common. If you have been scared off by the bad cafeteria versions of tasty beef stroganoff, so now is the time to give this dish another chance.
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