Serve this classic Russian dish with out creamy Herb and Garlic Mashed Potatoes and our homemade Rye Bread for a truly unforgettable meal. I’ve been thinking lately that I don’t share nearly enough Russian recipes here. This needs to change. Pronto. When life gets especially hectic cozy, Slavic food laced with butter and sour cream comes to the rescue once again and save the day!
Traditional Beef Stroganoff
Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic. The original recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce. However, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over. Although beef is traditional in stroganoff, the dish can be made with more. Meatball Stroganoff is particularly good and using pre-made meatballs makes the dish especially easy to make. You can even use chicken as I did in this impossibly popular version of Chicken Stroganoff. I varied the recipe a bit to make the delicate meat of chicken shine. It seems to me that Beef Stroganoff to a Russian is like a Carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed. The outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy.
What cut of beef is best?
First off, the beef quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it! Secondly, if a steak is too expensive, go ahead and buy a more affordable pork tenderloin. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork.
Serving suggestions
Dill pickles and mounds of mashed potatoes make beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! You might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles. You can, of course, serve beef stroganoff over egg noodles like I did with my vegetarian version here. This creamy dish also goes extremely well over plain rice. Let the sauce provide all the flavour!
Storage and leftovers
Sour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead. Leftovers will keep in the fridge for 4-5 days when stored in an airtight container. Warm in a microwave or over low heat on a stovetop. Let the pieces of chicken get hot all the way through, but be careful not to boil the sauce.
More Russian Beef Recipes
Porcupine Meatballs in Creamy Tomato Sauce “Tefteli” Cabbage Rolls “Golubtsi” Russian Meat Patties with Wild Mushroom Sauce “Kotleti” Russian Sweet and Sour Beef Stew Solyanka
