Irresistible Beef Stroganoff Recipes. Taste it!

Although Russian cuisine is not as world-renowned as French or Italian cuisine, we can still find many excellent dishes in it.

Which ones come to mind?

Definitely borscht, pierogi, soljanka, shashlik, pelmeni or blinis.

But there is one more dish, the name of which contains the name of an important noble family.

Yes, today we will look together at the various variants of Beef Stroganoff recipes!

Discover the most delicious with us!

Beef noodles Stroganoff with the smell of brandy

Try an unusual recipe in which, unlike most others, no mustard or tomato paste is used in its preparation. On the contrary, its taste is made special by brandy!

Ingredients

• 500 g beef tenderloin
• 1 red onion
• 1 clove of garlic
• 100 g of wild mushrooms
• 50 ml of sour cream
• 40 ml of brandy
• 10 g of butter
• 1 teaspoon sweet paprika
• lemon zest from one lemon
• olive oil
• salt pepper
• fresh parsley

Method

1. Peel and finely chop the onion and garlic.
2. Grate the lemon peel, clean and chop the mushrooms.
3. Place the beef between two layers of cling film and roll out with a rolling pin to a thickness of approximately half a centimeter.
4. Then cut the meat into thin strips.
5. Sprinkle the noodles with paprika, pepper, salt and lemon zest.
6. Fry the onion and garlic in olive oil in a pan, then add the mushrooms and butter as well.
7. Fry until the mushrooms are slightly golden, then remove this mixture from the pan.
8. Add a little oil to the same pan and fry the beef noodles in it for a few minutes.
9. Also mix in the mushroom, onion and garlic mixture and cover everything with brandy.
10. Stir until the brandy has almost evaporated.
11. Remove from the heat and stir in the sour cream.
12. Serve sprinkled with freshly chopped parsley.

Beef Stroganoff prepared this way tastes great with fresh bread and pickled cucumbers.

Beef Stroganoff with rice

How big should beef noodles be? It is usually given as approximately 5 x 2 x 1 centimeter. There are also variants where the tenderloin is not cut into strips, but only into slices.

Ingredients

• 500 g of beef tenderloin or roast
• 250 g of mushrooms
• 250 ml of broth
• 85 g sour cream
• 1 red onion
• 1 clove of garlic
• 1 tbsp Worcestershire sauce
• 1 tablespoon of tomato puree
• 2 teaspoons of butter
• 2 teaspoons of sweet paprika
• oil
• salt pepper
• fresh parsley

Method

1. In a pan with oil, quickly fry the tenderloin cut into strips.
2. Then lightly sauté the finely chopped onion and garlic in butter for approximately 5 minutes, stirring constantly, sprinkle with sweet paprika.
3. Add the beef, sliced mushrooms, Worcestershire sauce, tomato puree and stock to the mixture.
4. Mix everything thoroughly and bring to a boil.
5. Then simmer over low heat until the meat is tender.
6. Stir the sour cream into the mixture.
7. Serve sprinkled with fresh parsley.

Rice is the most popular accompaniment to this dish in Bohemia. Due to its structure, basmati rice or other types of long-grain rice are most recommended.

Stroganoff with mushrooms and cream

In addition to champignons, you can of course also use wild mushrooms in the preparation. They give the dish a more intense flavor and aroma.

Ingredients

• 500 g of beef tenderloin or roast
• 250 g of mushrooms
• 250 ml of sour cream
• 125 ml of stock
• 1 onion
• 60 ml of brandy
• 1 tbsp of oil
• 1 Tbsp butter
• 1 teaspoon of mustard
• Bay leaf
• salt pepper
• parsley

Method

1. Cut the beef into strips.
2. Heat oil and butter in a pan, add chopped onion, mushrooms, salt and pepper.
3. Cook for 7-10 minutes on low heat.
4. Remove the onion and mushrooms from the pan and set aside in a bowl.
5. Put the meat noodles in the pan and sauté them for 3-5 minutes.
6. Add the brandy and continue to cook, stirring constantly, until almost all the alcohol has evaporated.
7. Then add the stock, bay leaf, salt and pepper and cook while stirring constantly.
8. Return the mushrooms and onions to the pan and cook for about 3 minutes more.
9. At the end, add the sour cream and mix thoroughly over a low heat.
10. Sprinkle with chopped fresh parsley before serving.

Serve with mashed potatoes, rice or pastries and pickled cucumbers.

You can also watch the individual preparation steps via the video recipe!

Best Beef Stroganoff Recipe | Classic Russian Dish

Roast beef with mashed potatoes

This dish is sometimes also called minute goulash. Its advantage is not only the speed of preparation, but also the fact that everything is prepared in only one pan!

Ingredients

• 500 g of roast beef
• 250 g of wild mushrooms or champignons
• 1/2 onion
• 1 clove of garlic
• 1 cup broth
• 3/4 cup whipping cream
• 1/4 cup sour cream
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 tablespoon of flour
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• salt pepper
• chives for garnish

Method

1. In a deep frying pan, fry the roast cut into strips in olive oil.
2. Remove the noodles from the pan and place them on a plate, which you close so that the meat does not cool down too much.
3. Add butter, finely chopped onion and sliced or quartered mushrooms to the pan.
4. Cook for a few minutes until the mushrooms soften.
5. Add the pressed garlic and saute for another minute.
6. Dust the mixture with flour and stir.
7. Add a cup of broth, whipping cream and simmer until slightly thickened.
8. Add the sour cream to the mixture, into which you previously mixed a spoonful of warm sauce, so that it does not curdle.
9. Stir in Worcestershire sauce, Dijon mustard, salt and pepper.
10. When the sauce is creamy, add the beef and let it heat through.
11. Garnish with chopped pieces of chives.

Serve the Stroganoff prepared in this way with pasta noodles or mashed potatoes.

Pork Stroganoff

An interesting fact is that this dish is also very popular in America, where it is even prepared as a ready meal. Americans most often consume it with pasta noodles.

Ingredients

• 1000 g of beef tenderloin
• 500 g of mushrooms
• 3/4 cup whipping cream or sour cream
• 1 cup broth
• 1 shallot
• 2 tablespoons cognac
• 1 tbsp Dijon mustard
• 2 tablespoons of oil
• 6 tablespoons of butter
• sweet pepper
• salt pepper
• fresh dill or parsley for decoration

Method

1. Cut the candlenut into strips, salt, pepper and fry in a pan with oil.
2. Remove the sautéed meat, add butter to the pan and fry the chopped shallot on it.
3. Add sliced mushrooms, salt, pepper and sauté for a few minutes.
4. Add cognac and stock, bring to a boil and simmer for approximately 10 minutes until the liquid thickens.
5. Stir in Dijon mustard and cream.
6. When everything is combined, add the beef noodles as well and cook for a few more minutes.
7. Season with salt, pepper, paprika and garnish with chopped dill or parsley.

Serve pasta noodles or another type of pasta as a side dish.

Real Russian Stroganoff

Wondering what kind of Stroganoff you might try while visiting Russia? Cook it according to a traditional recipe!

Ingredients

• 500 g beef tenderloin
• 200 g of mushrooms
• 1/2 cup sour cream
• 1 cup broth
• 1 onion
• 1 tbsp mustard
• 1 tablespoon of tomato puree
• 2 tablespoons of butter
• 2 tablespoons of flour
• salt pepper

Method

1. Fry the sliced mushrooms in a pan with one spoonful of butter, then remove them from the pan.
2. Add the second tablespoon of butter and fry the onion, also sliced.
3. Add the meat cut into strips, which you previously dusted with flour, into the pan.
4. Sauté for 2-3 minutes until the noodles are lightly browned.
5. Add the broth, mustard, tomato paste and mushrooms to the pan and mix everything thoroughly.
6. Simmer over medium heat for 10-15 minutes.
7. First, carefully mix a small amount of stock from the pan into the sour cream, mix and then pour the whole cream into the pan.
8. Mix and add salt and pepper to taste.

Today in Russia, traditional beef Stroganoff is mainly served with baked potatoes or fries.

Who were the Stroganovs and why does the dish bear their name?

The Stroganovs were originally a family of rich peasants whose roots date back to the end of the 15th century. Over time, they became successful householders, merchants, industrialists and statesmen. At the beginning of the 18th century, the family received a noble title.

The origin of the dish dates back to the first half of the 19th century, when probably the French chef of Count Pavel Stroganov created its first version, which he decided to name after his count. However, there are other variants that describe the origin of the dish differently.

The first documented recipe is found in a cookbook from 1861, with the recipe containing only beef, stock, mustard and cream. Other ingredients that we associate with this dish today, i.e. mushrooms, onions or tomato puree, appear in various combinations as far back as recipes from the turn of the 19th and 20th centuries.

According to tradition, in the past, the food was also first poured with cognac or vodka and then set on fire. Today, beef stroganoff is popular almost all over the world and exists in many different variations, as can be seen from our recipes.