25 January 2010

Beef Stroganoff

BEEF STROGANOFF {Бефстроганов, Befstróganov}

A great Russian beef recipe!

“Don’t always listen to your husband but always listen to your BUTCHER!”

This is what I was told on Saturday after finding Olivier in the butcher shop. He had ventured in with our shopping list and ordered 350g of beef shoulder. The butcher put the meat on the chopping block and with his knife poised asked what we were cooking. “Beef Stroganoff” Olivier replied.

The knife went down and a knowing look came over the butchers face. “My friend” he said, “this is not the meat for you.  For beef stroganoff only beef fillet will do! You want the most tender meat, cut into ‘allumettes‘  (thin strips) and then quickly seared in the pan. It will melt in your mouth”.

And it did. The price was definitely not that of beef shoulder, but worth every penny.

Beef strogi as it’s known in our family comes with many variations on a theme. However I like a simple recipe, made with only beef, onions, paris mushroom and sour cream. A little salt & pepper, garnished with chopped parsley and you have a carnivores bit of heaven.

The name is likely derived from Count Sergei Stroganoff (1794-1881), a Russian official and gourmet! I bet you he was all over the beef fillet.


  • 350g beef fillet
  • 1 medium onion
  • 150g paris mushrooms (approx. 18)
  • 180mL sour cream
  • 30g butter
  • 1/2 teaspoon olive oil
  • salt & pepper
  • small bunch parsley (chopped)

  1. Cut beef  into ‘allumettes’ thin fingers (see picture). Beef should be at room temperature.
  2. Finely slice the onion (see picture)
  3. In a large, non stick skillet (frying pan) on medium/low heat,  melt 15g of butter & olive oil
  4. When bubbling add onions, cook till translucent but not browned (5-8 mins)
  5. Cut mushrooms into slices (see picture)
  6. Add mushrooms to onions, cook for 2 minutes, set aside
  7. Add 15g of butter to skilled on medium/high heat
  8. When sizzling add beef, salt & pepper, cook until golden
  9. Add cooked onions / mushrooms &  sour cream to beef, let simmer for 2 minutes
  10. Serve immediately sprinkled with chopped parsley

7 Responses to “BEEF STROGANOFF”

  1. tk Says:

    Is there a suitable substitute to mushrooms? Can’t stand those little devils


    • If you hate paris / button mushrooms, I would substitute roasted aubergine (eggplant) and add a little concentrated beef stock to the cream for flavour.
      Let me know how it turns out.

  2. MaryMoh Says:

    Looks very creamy and delicious…..yum. Thanks for sharing.

  3. Sophie Says:

    MMMMM,…yum! Your beef stroganoff looks so delicious!

    Lovely food!

  4. Marjorie Says:

    I really like this recipe and your butcher was totally right about the best cut of beef (fillet) as I have tried lesser cuts which ended up to be tough and did not work. Well done!!!

  5. Briar Says:

    I tried this last night and it was fantastic. Its even better as lunch today!

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