Russian Stroganoff Recipes

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BEST EVER RUSSIAN BEEF STROGANOFF

Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!

Provided by Hawaiivike

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 40m

Yield 4

Number Of Ingredients 14



Best Ever Russian Beef Stroganoff image

Steps:

  • Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
  • Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
  • Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
  • Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g

1 ½ tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
1 pound beef sirloin, cut into 1/4-inch wide strips
3 tablespoons butter
1 cup thinly sliced mushrooms
½ cup chopped onion
1 clove garlic, minced, or more to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 ¼ cups cold beef stock
1 cup sour cream
3 tablespoons cooking sherry

BEEF STROGANOFF AS IN RUSSIA

One of the foreign students that we had with us for a 6-week stay while she studied at the Enlish Language Institute at the University of Alabama made this dish for us and shared the recipe. Stroganoff is a traditional dish of classic Russian cookery that has been in various forms in Europe since the 18th century. The name...

Provided by Marsha Gardner

Categories     Beef

Number Of Ingredients 18



Beef Stroganoff as in Russia image

Steps:

  • 1. Season meat with half the paprika, salt, and white pepper and leave to marinate for 10 minutes. Sprinkle meat with the flour. Place a pan over medium heat and add half the butter and half the oil, when hot, raise heat to high and sauté beef in two batches until brown on the outside but still pink inside.
  • 2. Pour the brandy and ignite, when the flame subsides, remove meat to a plate and keep warm, deglaze pan with 2 tablespoons water scraping the bottom and pour the sauce over the meat. Meanwhile, in a clean pan, stir-fry mushrooms over high heat in one tablespoon oil, in two batches, season and set aside.
  • 3. In a clean pan, heat the rest of the oil and butter and fry onions over medium heat till tender, add garlic and fry a little more. Add white wine and let simmer till wine evaporates, add the beef stock, mustard, sour cream, Worcestershire sauce, the rest of the paprika, and cayenne and bring to boiling point.
  • 4. Add meat and mushrooms, season and simmer for few seconds. Place Stroganoff in a serving plate, sprinkle with chopped parsley, drizzle with sour cream, and serve hot with Tagliatelle.

1 1/4 lb beef tenderloin, cut into strips
1 1/2 Tbsp all purpose flour
3 Tbsp olive oil, extra virgin
3 Tbsp butter, unsalted
2 Tbsp brandy
3/4 lb mushrooms, sliced
1/2 c onion, finely chopped
1/4 c dry white wine
1/3 c concentrated beef stock
1 Tbsp dijon mustard
3/4 c sour cream
1 tsp worcestershire sauce
2 tsp paprika, sweet
dash(es) cayenne pepper
kosher salt and freshly ground black pepper to taste
1 Tbsp fresh parsley, chopped for garnish
2 Tbsp sour cream, for garnish
tagliatelle or other hot buttered noodles for serving

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)

This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.

Provided by Dee514

Categories     Meat

Time 58m

Yield 4 serving(s)

Number Of Ingredients 13



Beef Stroganoff (From the

Steps:

  • Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
  • Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
  • Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
  • Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
  • In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
  • Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
  • Serve over hot rice with a green vegetable on the side.

2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
1/2 cup dry white wine
2 teaspoons tomato paste (optional)
1 tablespoon minced onion
1/2 lb mushroom, thinly sliced
2 tablespoons dry white wine
1 cup sour cream, warmed

THE BEST BEEF STROGANOFF

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18



The Best Beef Stroganoff image

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

RUSSIAN STROGANOFF

Posted for Zaar Tour 06, best Stroganoff that I have had. Skirt steak will be more tender than Round steak.

Provided by EdandTheresa

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Russian Stroganoff image

Steps:

  • Cut steak diagonally across the grain into thin slices.
  • Combine steak and cornstarch in a small bowl and toss well.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add steak and saute 5 minutes.
  • Add onion, and saute 1 minute.
  • Add mushrooms, cover and cook 2 minutes.
  • Add broth, salt, pepper.
  • Reduce heat and simmer uncovered for 5 minutes.
  • Remove from heat; stir in sour cream and parsley.
  • Serve over egg noodles.

1 lb round steaks or 1 lb skirt steak
1 1/2 tablespoons cornstarch
1 1/2 teaspoons olive oil
1 large onion, thinly sliced
8 ounces sliced mushrooms
3/4 cup beef broth
3/4 teaspoon salt
3/8 teaspoon black pepper
3/8 cup sour cream
3 tablespoons parsley
8 ounces egg noodles

RUSSIAN STROGANOFF

This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. -Wendy Stenman, Germantown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15



Russian Stroganoff image

Steps:

  • Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a large skillet, cook beef in batches in oil until no longer pink; remove., Add onion and garlic; saute until tender. Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce, hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until mushrooms are tender. , Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.

Nutrition Facts :

1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 can (8 ounces) tomato sauce
3/4 cup water
1 tablespoon beef bouillon granules
1 tablespoon Worcestershire sauce
4 drops hot pepper sauce
1/4 teaspoon pepper
1/2 cup reduced-fat sour cream
Hot cooked noodles

CLASSIC BEEF STROGANOFF

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11



Classic Beef Stroganoff image

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

REAL RUSSIAN STROGANOFF

Easy, fast, and delicious! Basically from the Food Network, "Calling All Cooks", I've modified somewhat. Dimetri is the featured chef; his comment was"...Stroganoff is Russian COMFORT food, like Meat Loaf to Americans." Thanks to Dimetri for this great recipe! Try it, bet you and yours will love this rich sauce! (Will post photo when published.)

Provided by Caroline Cooks

Categories     Steak

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13



Real Russian Stroganoff image

Steps:

  • In a cast iron or heavy skillet, cook bacon.
  • Drain on paper toweling.
  • Dredged in flour and brown sirloin in bacon drippings, set aside.
  • Drain all but 1 tablespoon drippings.
  • Add 2 tablespoons unsalted butter.
  • Sauté onions and mushrooms until softened, deglazing pan with white wine; return sirloin to skillet.
  • Add 2 tablespoons beef bouillon, salt and pepper, Worcestershire, and remaining white wine.
  • Cover and simmer for 25 minutes.
  • Just before serving, add sour cream and crumbled bacon; stir to combine.
  • During cooking,sour cream will separate and some of the butterfat will become visible;this is normal; just stir.
  • Serve over noodles; garnish with parsley.

4 slices bacon
unsalted butter
6 -8 mushrooms, sliced
1 medium yellow onion, sliced thinly
1 (12 ounce) sirloin steaks, cut into strips
flour (for dredging)
2 tablespoons beef bouillon
3/4 cup white wine (Dimetri -- Red will make your sauce pinkish, so use white)
1 cup sour cream
1/2 tablespoon Worcestershire sauce
salt & freshly ground black pepper
cooked egg noodles
parsley

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