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How To make Russian Beef Stroganoff
2 lb Boneless Round Steak
3 tb Flour
1 ts Salt
2 tb Oil
1/2 c Finely Chopped Onion
1 Minced Garlic Clove
1/2 c Coca-Cola
1/4 c Water
2 tb Flour
1/2 c Water
1 tb Worcestershire Sauce
2 oz Canned Mushrooms W/Liquid
1 c Sour Cream
2 tb Minced Parsley
Cooked Mashed Potatoes Or Cooked Noodles Or Cooked Rice Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often. Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender. In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over mashed potatoes, noodles or rice. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.
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Russian Beef Stroganoff is one of my favourite dishes to eat. You can't beat it, it is really so good. For wintertime comfort food this is the best. Stroganoff (or Stroganov) is a simple and comforting Russian dish. I hope you love it as much as I do.
Babushka's Russian Beef Stroganoff - With Vladimir guest starring
Please pardon the sound of my oven vent and enjoy my husband making his mother's stroganoff recipe.
2lbs of beef
salt to taste
paper to take
season all to taste
1TBS of powdered vegetable stock
8oz sour cream
1/2 cup of milk
2 15oz cans of tomato sauce
Recipe for Authentic Beef Stroganoff: A Timeless Classic of Russian Cooking
A recipe for authentic beef stroganoff:
Ingredients:
1.1 pounds (500 g) beef tenderloin
1 onion
7 ounces (200 g) mushrooms
2 garlic cloves
2 tablespoons of butter
2 tablespoons vegetable oil
1 cup beef broth
1 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
Salt and pepper to taste
Fresh parsley
Instructions:
Chop the parsley finely.
Chop the onions into feathers.
Chop the mushrooms randomly.
Slice the beef thinly.
In a large skillet, heat butter and vegetable oil over medium-high heat.
Add the sliced beef and cook until browned.
Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onions and sliced mushrooms. Cook until the onions are translucent and the mushrooms are browned.
Add the minced garlic and cook for another minute.
Pour in the beef broth, Dijon mustard and Worcestershire sauce. Stir well.
Bring the mixture to a boil and simmer for 5 minutes to allow the flavors to combine.
Reduce heat to low and add the sour cream.
Season with salt and pepper to taste. Cook for another 2 to 3 minutes until the sauce is heated through.
Return the browned beef to the skillet and stir to coat evenly with the sauce.
Cook for another 2-3 minutes to reheat the beef.
Serve the beef stroganoff with rice. Sprinkle with fresh chopped parsley for freshness and flavor.
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Welcome to our channel, where we learn the world of culinary delights! In this issue we invite you to take part in the preparation of authentic beef stroganoff - a dish from the rich culinary heritage of Russia.
In the nineteenth century, in the bustling city of St. Petersburg, Russia, lived a wealthy and influential family named the Stroganovs. The Stroganovs were known for their lavish parties and exquisite taste in food. It was at this time that the legendary recipe for beef stroganoff appeared.
According to legend, the chief cook of the Stroganoff family, Andrei Scherbatov, was tasked with creating a dish that would impress the noble guests attending one of the grand soirees. Drawing inspiration from the abundance of ingredients available in the region, Chef Scherbatov set out to create a masterpiece that would become synonymous with the Stroganoff family name.
Using tender beef tenderloin as the centerpiece of the dish, Chef Scherbatov carefully sliced it into thin strips so that each piece would cook quickly and remain tender. He sauteed the beef with finely chopped onions and mushrooms, giving the dish their earthy flavor. He added some sour cream and the sourness of a pinch of Russian mustard to spice up the sauce.
When the aromas filled the Stroganoff mansion, the guests were enchanted by the tantalizing smells and could not resist the temptation of the dish. Beef Stroganoff became an instant sensation, its rich and creamy sauce perfectly complementing the tender beef.
Word of this delicious dish spread throughout Russia and beyond, becoming a beloved classic that knows no social boundaries. This dish was passed down from generation to generation, and each family added its own unique touch to the recipe.
Today, beef stroganoff is known all over the world, which testifies to its enduring appeal and the culinary genius of Chef Scherbatov. It remains a cherished dish that brings people together, both in elegant restaurant dining rooms and cozy family kitchens.
So the next time you savor beefstroganoff, remember the history of its origins and the legacy of the Stroganoff family. Let its rich history and flavor transport you to a bygone era where culinary delights were created to enchant and delight the palates of the privileged.
Beef Stroganoff: Authentic Recipe from Russia
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Beef Stroganoff or beef Stroganov (бефстроганов) is a traditional Russian recipe made with sautéed beef then topped with smetana (sour cream).
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Ingredients
❒ 1 lb beef top sirloin or beef tenderloin (whole), at room temperature
❒ 3 medium onions cut into thin strips
❒ 7 oz. smetana
❒ 4 tablespoons butter
❒ 4 tablespoons sunflower oil
❒ 2 teaspoons flour
❒ 1 teaspoon tomato paste
❒ 1 teaspoon mustard
❒ 1 teaspoon paprika
❒ ½ cup boiling water
❒ 3 tablespoons chopped parsley
❒ Salt
❒ Black pepper (freshly ground)
Equipment
❒ Dutch oven
❒ Mallet
❒ Parchment paper
Instructions
❒ Wash the meat, and pat dry it well with paper towels.
❒ Without cutting the beef, place it between two sheets of parchment paper and beat it lightly with a mallet.
❒ Cut the meat against the grain into thin slices about ¼ inch (5 mm) thick and then cut it into very thin strips.
❒ In a Dutch oven, heat 3 tablespoons of butter and 2 tablespoons of sunflower oil over medium heat and add the onion strips.
❒ Season with salt and pepper and sauté over low heat until golden brown, stirring regularly.
❒ Sprinkle the fried onion with sieved flour and mix.
❒ Add the smetana, mustard, paprika, and tomato paste and mix well.
❒ Add the boiling water and bring to a boil while mixing.
❒ Cook for 5 minutes over low heat, stirring occasionally.
❒ Heat a dry pan on high heat, add the remaining oil and butter.
❒ Fry the meat over high heat in small portions, so that the meat sits on the surface of the pan in a single layer. The goal is to sear the meat to immediately get a crust so that all of its juice stays inside. Putting too much meat at the same time will generate too much juice.
❒ Salt, at this stage, is prohibited because the salt causes the release of meat juices.
❒ Fry the meat for 2 to 3 minutes, turning it over, until it is crusted.
❒ Transfer the fried meat to the creamy onion sauce.
❒ Stir well and simmer for another 2 minutes over low heat or until the meat is tender.
❒ Finish by seasoning with salt and pepper.
❒ Serve with mashed potatoes, boiled potatoes, shoestring potatoes, or rice.
❒ Just before serving, sprinkle with chopped parsley.
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????????Full recipe and history behind the recipe (in English):
???????? Recette et histoire sur l'origine de la recette du boeuf Stroganoff (en français) :
???????? Receta e historia sobre el origen de la receta del ternera Strogonoff (en español):
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