Beef Stroganoff - Recipes From Europe (2024)

A Saucy Beef Stroganoff Recipe to Keep You Warm and Satisfied!

Indulge in a hearty and comforting meal that is easy to make with this classic dish known as Beef Stroganoff.

Made from fresh cuts of beef, this creamy dish – named after the Russian Stroganov family – tastes delicious served over rice, potatoes, or pasta.

Originally from Russia, beef stroganoff is a popular dish with different variations in many European countries (e.g. Sweden and Finland) and non-European countries (e.g. Japan).

Of course, variations of this dish are also very popular in the United States and Canada.

This recipe is a more traditional version of beef stroganoff with sour cream and no mushrooms.

Legend has it that the dish was invented by a French chef who worked for the rich and important Stroganov family in Russia. (Talk about French influence on Russian cuisine, eh, Chicken kiev?)

However, it’s also noted that variations of this recipe existed before that time.

Over the years, the dish has been slightly modified to include or omit ingredients and been attributed to other creators. These days, you may even find it simplified with ground beef.

Overall, it has similar characteristics to German goulash, which we like to eat with egg dumplings (spaetzle).

Ingredients

To make this homemade beef stroganoff, here are the ingredients that you will need. It’s not too many and none of them are things you’d have to search high and low for!

• Beef – Use whole pieces of beef that you cut yourself (e.g. sirloin, tenderloin) or use pre-cut stewing beef (will likely take longer until tender).
• Large onion – One large onion to add flavor to the dish.
• All-purpose flour – To thicken the sauce.
• Tomato paste – For flavor. Use tomato paste, not tomato sauce.
• Sour cream – Alternatively, use cream.
• Broth – Any type of broth will work. Beef broth and vegetable broth are good options, but chicken broth also works.
• Salt – To add flavor.
• Black pepper – To add flavor.
• Olive oil – For frying the beef. Alternatively use avocado oil, canola oil, sunflower oil or similar.

Recipe Tips and Substitutions

Before you dive into this traditional beef stroganoff recipe, read through these recipe tips and tricks so that you know exactly what to expect.

The recipe may differ from the version of beef stroganoff you are familiar with!

• In order for the beef stroganoff to cook faster, it is important to choose meat from a young cow or veal.
• For tender beef, use cuts such as sirloin or tenderloin and slice the meat against the grain.
• You can use cream instead of sour cream, and add less broth so you don’t get too much sauce.
• If you don’t like tomato paste, you can skip it – there are beef stroganoff variations without tomato paste. Keep in mind that it will change the flavor.
• Mushrooms can be added if you like, but our recipe leaves them out since they are a more recent addition to the recipe. If you do include them, sauté them with the onions.
• You can add more spices if you like.

How to Make Beef Stroganoff – Step by Step Instructions

In this section, we’ll show you exactly how to make this old-fashioned beef stroganoff recipe.

We’ve included the recipe process photos so you can follow along and track your progress at home.

The detailed recipe card with all ingredients and steps – but without visuals – can be found at the bottom of the post.

Place the pieces of beef on a cutting board between two layers of plastic wrap.

Gently pound the beef with a meat mallet to flatten the pieces. This will help the beef to cook faster and become tender.

Now cut the beef into thin strips.

Heat olive oil in a large frying pan with higher sides. When hot, add the raw beef and fry for 4-5 minutes on medium-high heat. Stir frequently.

Keep in mind that you are not trying to fully cook the beef at this time.

Transfer the beef to a plate.

Peel the onion and cut it into thin strips. In the same pan, fry the onion in the remaining olive oil for 6-7 minutes until soft. Stir regularly.

Add the flour to the pan and mix it with the onion. Fry for another 2 minutes.

Next, add the tomato paste and sour cream.

Pour the broth into the pan and stir.

Mix everything thoroughly and bring to a boil. Cook for about 5 minutes.

Optional: For convenience, transfer the sauce with the onions to a saucepan.

Add the beef, salt, and pepper and mix well. If the sauce seems too thick, add more broth or water.

Cover and simmer until the beef is tender. This depends on the beef and can take anywhere from 15 to 60 minutes, or longer.

Once the beef is tender, taste the sauce and add more spices if needed.

Serve the beef stroganoff hot with rice, potatoes, or pasta. Enjoy!

Storage Tips

Any leftover beef stroganoff can be stored in a sealed container in the fridge for 3-4 days.

The best way to reheat depends on how much you have left. If you have a lot, use a pan on the stove. Add a bit of water or broth to the sauce in a saucepan and reheat on the stove on low.

Otherwise, you can just put the amount you need in a microwaveable dish and reheat it in the microwave.

FAQ

Here are some popular questions about this classic dish and some answers for you!

Related Recipes

If you liked this classic Beef Stroganoff, here are some more Russian recipes that might inspire your next creation!

• Solyanka (Smoked Meat Soup)
• Aspic (Meat Jelly)
• Pirozhki (Russian Hand Pies)
• Okroshka (Cold Summer Soup)
• Russian Olivier Salad
• Chicken Kiev