Beef Strogonoff is so much more than the 50s and 60s made it out to be. Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
What is Russian Beef Strogonoff?
Strogonoff (or Stroganov) is a Russian dish consisting of sauteed pieces of beef served in a sour cream sauce. It dates back to the mid 19th century, and is named for a member of the Stroganov family, who were a group of highly successful Russian merchants and landowners: the richest businessmen in Tsarist Russia.
The first known recipe shows up in the mid 1800s in a Russian cookbook. After the fall of Tsarist Russia, the dish found popularity in China. During WWII, Russian and Chinese immigrants as well as US servicemen brought the dish to the US.
Popularity of Beef Stroganoff in the US
In the 50s and 60s, Stroganoff saw quite a bit of popularity in the US, but overtime its image was marred by canned cream of mushroom soup and poor cuts of meat that were slopped over noodles or rice and served in school cafeterias.
It’s such a classic dish. If you’ve been scared off by bad school cafeteria versions, now is the time to give stroganoff another chance.
Our Easy Beef Stroganoff Recipe
The first time we made homemade stroganoff, as we sat down to dinner, we were a bit in disbelief at what was sitting in front of us.
Could it be? An elegant version of beef stroganoff?
This dish is hearty and full of flavor. With chunks of beef and ample, tender mushrooms.
Serving Authentic Beef Stroganoff
In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice.
Here in the States, pasta is the most common accompaniment to beef stroganoff, particularly twisted egg noodles.
Whichever way you go, having something to soak up the delicious gravy is a must!
And, while not culturally appropriate, this dish pairs perfectly with a Bordeaux-style wine.
Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
- 2 Tbsp salted butter, divided
- 8 oz button mushrooms, sliced
- 1 onion, thinly sliced
- 1 lb sirloin steak, cut into chunks
- 2 Tbsp unbleached all-purpose flour
- 1 c beef broth (we prefer low sodium)
- ½ tsp ground mustard seed or 1 Tbsp whole grain mustard
- 1 Tbsp tomato paste
- ½ lb egg noodles, dry
- ½ c sour cream
- ½ tsp salt
- ¼ tsp ground black pepper
- Sauteed shoestring potatoes, mashed potatoes, rice, or cooked egg noodles
In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
Taste the stroganoff and add the salt and pepper, to taste.
Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.
This recipe from 2015 was updated in April 2017. We made the stroganoff easier and more authentic. Enjoy!
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy!