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Russian Beef Stroganoff Recipe - Govjadina po Strogonovski or Bef Stroganov



Russian Beef Stroganov with Pickles and Sour Cream Garnish

Gerhard Egger / Getty Images
This recipe for Russian beef stroganoff or govjadina po Strogonovski or bef stroganov needs little time cooking because it's made with beef tenderloin. The dish originated in Russia in the 19th century and was named after some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff or Count Pavel Stroganov. The dish is sometimes served with egg noodles or rice, but crispy panfried potatoes is traditionally Russian. There is debate as to whether mushrooms are traditional, but I have included them here.

Here is a larger photo of Russian Beef Stroganoff.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4-6 servings Beef Stroganoff


  • 1 1/2 pounds beef tenderloin, sliced into thin 2-inch-long strips
  • 2 finely chopped onions
  • 4 ounces butter
  • 4 ounces sliced button mushrooms
  • 1 tablespoon all-purpose flour
  • 1/2 cup beef stock
  • Pinch dry mustard
  • 1 tablespoon tomato paste
  • 1/2 cup sour cream
  • 6 ounces white wine (optional)
  • Salt and pepper


  1. Season meat strips with salt and pepper. Saute onion in butter until translucent. Add mushrooms and saute about 2 minutes or until collapsed. Add meat and saute for 5 minutes. Stir in flour.
  2. Mix stock with mustard and tomato paste and pour into the pan. Bring to a boil and simmer on low for no more than 15 minutes (or until beef is to your liking). Temper sour cream with a few ladles of hot cooking liquid. If using wine, add to sour cream. Return mixture to pan and heat through until thickened. Adjust seasonings and serve with panfried potatoes on the side.
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