Russian Beef Stroganoff: The Stroganov Family's Pro Recipe

El beef stroganoff It is one of the most internationally famous Russian dishes, created in the 19th century for the Stroganov family, one of the most powerful in Imperial Russia. Strips of tender veal are stir-fried and coated in a creamy mushroom and sour cream sauce (smetana), traditionally served over egg noodles or rice. It is a dish of understated elegance that has conquered kitchens around the world.

The key to authentic stroganoff lies in the technique of quickly searing the meat over high heat (to keep it juicy) and in the sauce, which should be creamy but not thick. The original Russian version didn't use mushrooms, but today they are an essential part of the recipe. In this AI Chef Pro recipe, we'll show you the classic version with all the secrets of St. Petersburg.

General Information

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Rations: 4-6 people
• Difficulty: Media

Ingredients

For the Meat:

• 600g beef tenderloin, cut into strips of 5cm x 1cm
• Salt and black pepper
• 3 tablespoons wheat flour
• 4 tablespoons butter
• 1 onion, finely chopped
• 300g sliced ​​mushrooms
• 2 garlic cloves, minced

For the Sauce:

• 200ml beef broth
• 200ml sour cream (smetana or crème fraîche)
• 2 tablespoons Dijon mustard
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 2 tablespoons brandy or cognac (optional)
• Chopped fresh parsley

To Serve:

• Wide egg noodles (pappardelle) or white rice

Step by Step Preparation

Phase 1: Prepare Meat (10 min)

Step 1: Pat the beef strips dry with paper towels. Season with salt and pepper.

Step 2: Sprinkle lightly with flour, shaking off the excess.

Phase 2: Sauté Meat (10 min)

Step 3: Heat 2 tablespoons of butter in a large skillet over high heat.

Step 4: Sauté the meat in batches for 2-3 minutes until browned. Do not overcrowd the pan.

Step 5: Set the meat aside. Keep warm.

Phase 3: Vegetables (10 min)

Step 6: In the same pan, melt 2 tablespoons of butter.

Step 7: Sauté onion for 3 minutes until translucent.

Step 8: Add mushrooms. Cook for 5 minutes until they release liquid and brown.

Step 9: Add garlic, cook for 1 minute.

Phase 4: Sauce (10 min)

Step 10: If you're using brandy, pour it in now and flambé or let it evaporate for 1 minute.

Step 11: Add stock, mustard, tomato paste, Worcestershire sauce. Stir.

Step 12: Cook for 5 minutes until the sauce thickens slightly.

Step 13: Off the heat, add the sour cream little by little, stirring.

Important: Never boil after adding the cream or it will curdle.

Phase 5: Finish

Step 14: Return the meat to the sauce. Heat gently for 2-3 minutes.

Step 15: Season to taste. Sprinkle with parsley.

Step 16: Serve immediately over noodles or rice.

Key Techniques

1. High Heat for Meat

Sear quickly seals in the juices. Overcooking toughens the beef.

2. Sour Cream Off the Heat

Adding the cream with the heat low or off prevents the sauce from curdling.

3. Light Sauce

The sauce should coat the meat, not drown it. If it's too thick, add a little broth.

Summary Table

Appearance	Detail
Total time	50 minutes
Difficulty	Media
Servings	4-6 people
Origin	Russia (Saint Petersburg)