BEEF STROGANOFF is a Russian dish of sliced sautéed beef in a sour cream sauce, and garnished with straw potatoes. Was invented by French chef and named for the Stroganoff family of Russian merchants. It has become popular around the world, with considerable variation from the original recipe.
Ingredients for 2 servings:
450 g (1 lb) beef tenderloin
1 medium size onion
450 g (1 lb) mushrooms
2 tablespoons flour
4 tablespoons sour cream
75 g butter
2 medium size potatoes
2 cups vegetable oil (for frying potatoes)
Salt and Pepper to taste
Slice the onion.
Melt 25 g butter over medium heat, and fry the onion until it’s lightly golden, stirring occasionally
Slice fresh mushrooms. Add 25 g butter to the pan with the onion, add mushrooms, mix, and fry the mushrooms over high heat, stirring occasionally.
Remove fried mushrooms from the pan.
Beef tenderloin cut into thin strips 5-6 cm long and ½ cm thick.
Sprinkle the beef strips with the flour, salt and pepper.
Using the same pan, melt 25 g butter, and fry the meat over high heat. Your pan should be large enough for all the meat to fit in one layer, and hot enough, that immediately began to brown the meat.
Turn the heat of, move mushrooms to the pan and mix them with the beef.
Add sour cream, mix well and cook over medium heat for 1-2 minutes.
Peeled potatoes cut into thin strips and fry in a boiling oil until golden brown and crisp.
To serve, place hot Beef Stroganoff on a plate, and garnish with a mound of straw fried potato.
Bon Appétit! Enjoy!
This post is also available in: Russian