(Russian) Beef Stroganov

I decided to make a Black Forest Cherry Cake. I needed something Eastern European to go with it. This recipe seemed perfect! I am used to egg noodles with stroganov, but the cookbook said that traditionally French fries are served with this dish. Definitely worth making again, and definitley worth you trying!


- 1 pound fillet or rum steak, trimmed (I used sirloin)
- 1 tbsp sunflower oil
- 2 tbsp unsalted butter
- 1 onion, sliced
- 1 tbsp all-purpose flour
- 1 tsp tomato paste
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2/3 cup sour cream
- salt and freshly ground pepper to taste
- fresh herbs to garnish


Place the steak between 2 oiled sheets of plastic wrap. Gently beat with a rolling pin to flatten and tenderize the meat. Cut it into thin strips about 2 inches long.


Heat the remaining oil and half the butter in a frying pan and stir-fry the beef over high heat for 2 minutes or until browned. Remove the strips of beef from the pan with a slotted spoon, leaving any juices behind.

Melt the remaining butter in the pan and gently saute the onion for 10 minutes, until soft.


Sprinkle on the flour, then stir it in, followed by the tomato paste, mustard, lemon juice and sour cream. Return the beef to the pan and stir until the sauce is bubbling. Season to taste with salt and pepper, and then serve immediately, garnished with fresh herbs, with French fries.


This was a big hit!
from the cookbook Russian, German, and Polish food and cooking
with contributing editor Lesley Chamberlain