🇷🇺 Russia · Food
Beef Stroganoff
By eatmundo · September 8, 2026
🇷🇺 RUAI-generated imageA refined classic featuring tender strips of beef in a rich, velvety sour cream sauce. It is the perfect marriage of rustic comfort and elegant flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 600g of beef into thin, bite-sized strips and pat them very dry with a paper towel.
- 2
Slice 150g of onions and 200g of mushrooms into thin, uniform pieces.
- 3
Melt 25g of butter in a large pan over high heat, sear the beef in batches until browned, then remove and set aside.
- 4
In the same pan, melt another 25g of butter and sauté the onions and mushrooms until tender and lightly caramelized.
- 5
Sprinkle 30g of flour over the vegetables, stirring constantly for 2 minutes to cook the raw flour taste away.
- 6
Slowly pour in 200ml of sour cream, stirring until smooth, then return the beef to the pan.
- 7
Season with 10g of salt and 3g of black pepper; let everything simmer on low heat for 10 minutes.
- 8
Serve immediately while the sauce is glossy and the meat remains tender.
Frequently Asked Questions
What is Beef Stroganoff?+
Beef Stroganoff is a classic Russian dish consisting of thinly sliced beef sautéed in a rich, creamy sauce made with sour cream. It is traditionally served over egg noodles, rice, or fried potatoes.
Which cut of beef should I use?+
Sirloin or tenderloin is best as these cuts are naturally soft and cook quickly, which is essential to keep them from becoming tough.
Why sear the beef in batches?+
Overcrowding the pan will cause the meat to steam rather than brown, resulting in a loss of flavor and an unappealing gray color.
Can I substitute sour cream?+
You can use crème fraîche for a richer, more stable sauce, but avoid standard yogurt as it may curdle at high heat.
How do I prevent the sauce from curdling?+
Add the sour cream only after removing the pan from the heat or keep the temperature very low and avoid letting it boil rapidly.
🇷🇺 RUAI-generated imageMundo Match
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