Russian Beef Stroganoff

In the 60’s, beef stroganoff and chicken kiev from the Russian Room in New York city were considered the pinnacle of class. They lost some of their flash in the ensuing years but none of their luxurious flavor. The dish is allegedly named after the 19th century gourmand Count Pavel Stroganoff and served in the court of Czar Alexander III in the late 1800s. During this period, wealthy Russians would send their chefs to France to learn new techniques and ingredients. Browning meat in a pan was a uniquely French technique. Adding sour cream, however, is all Russian.

Russian Beef Stroganoff

Beef Stroganoff

For a dish so rich and creamy, it is incredibly easy to create. Serve over buttered egg noodles with parsley. This dish is equally as good served for an easy midweek meal or a fancy diner party.
5 from 2 votes
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Course: Lunch, Main Course
Cuisine: Eastern European, Russia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Author: My Hungry Traveler


  • Large heavy skillet


  • 2 lb Beef tenderloin or boneless sirloin steak, sliced into 2 by ¼ by ¼-inch strips
  • ½ cup All-purpose flour
  • 1 tsp Mustard powder
  • 1 tsp Each, salt and pepper
  • ½ cup Butter, divided
  • ½ cup Onion, chopped
  • ½ lb Mushrooms, sliced
  • 2 cup Beef stock
  • 1 cup Sour cream
  • 3 tbsp Tomato paste
  • 1 tsp Worcestershire sauce
  • 3 tbsp Parsely, chopped for garnish
  • 1 lb Wide egg noodles, cooked and buttered.


  • Combine flour, mustard powder, salt and pepper in large plastic freezer bag. Add sliced beef, seal the bag, and shake to coat thoroughly.
    Heat pan and ½ of the butter over medium heat. Brown meat in batches and set aside on a plate. Add onion to pan and sauté until soft. Add remaining butter and mushrooms, and cook for 3-5 minutes more.
    Add beef stock and bring to a boil. Stir in meat and cook until meat is tender but not overcooked, 3-5 minutes stirring.
    In a small bowl, combine sour cream, Worcestershire sauce and tomato paste. Add a little beef broth and stir well. Pour mixture into pan and then mix with beef to warm everything. Sprinkle with chopped parsley and serve over hot buttered egg noodles cooked to package's instructions.


Calories: 697kcal | Carbohydrates: 15g | Protein: 33g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 445mg | Potassium: 902mg | Fiber: 1g | Sugar: 4g | Vitamin A: 835IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 5mg

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