Beef Stroganoff: Beef from Russian Count

PHOTO by bhofack2 / Depositphotos
The favourite recipe of a 19th-century Russian count that has become worldwide classics

Stroganoff is the basis of Russia’s gastronomic mythology and its most important export. It is perhaps the only Russian dish recognised around the world apart from borscht or pelmeni. Beef Stroganoff can be found on the menu in tens of thousands of restaurants around the world, and 99% of the time, these will not be Russian restaurants. Soft pieces of tenderloin or other parts of the cow should be used for a good Beef Stroganoff and they should be fried separately from the sauce.

The dish’s name is connected with the 19th-century Russian count Alexander Stroganoff, who, according to legend, invented Beef Stroganoff for his grandiose feasts. Another legend tells that the dish was invented by the count’s French chef, Andre Dupont, when Stroganov lost his teeth due to old age.

Beef Stroganoff

Serves six

Porcini mushrooms500 g
30%-fat sour cream150 ml
35%-fat cream100 ml
beef tenderloin1 kg
beef broth500 ml
white wine100 ml
salt to taste
oil100 ml
Dijon mustard1 tbsp
ground black pepperto taste
Preparation30 minutes

Cut the beef tenderloin into thin slices anywhere from three to five millimetres in width.


Preheat the frying pan, put some oil into it and fry the slices, having salted them beforehand. Cook until browned, then put them aside in a warm place. The meat should not be fried all at once but in parts so that the slices get fried properly.


Pour the white wine into a saucepan and evaporate it at high heat until about three-quarters of it is left. Add the broth, which should be boiled down to about half of its original volume.


Splash some oil on the frying pan and brown the sliced mushrooms, then remove them from the heat.


Add the cream and sour cream into the saucepan with the broth and simmer over medium heat without letting the sauce run over the edge of the saucepan. When the sauce thickens, season it with salt and pepper.


Put the fried meat into the pan with the mushrooms, pour the sauce, bring it to a gentle boil and hold it there for three more minutes.


Season the stroganoff with Dijon mustard, stir and serve with spaghetti or noodles.