Russian Beef Stroganoff Recipe for a Retro Classic from a Palace of Russian Nobles
This spiced Russian beef Stroganoff recipe makes a deliciously rich and creamy rendition of the beef and mushroom dish once cooked in the grand kitchen of the Stroganoff Palace in St Petersburg. My beef Stroganoff recipe is based on a combination of my Russian family recipe, and the earliest documented Russian Stroganoff recipes dating to the late 1880s. Serve my beef Strog with mashed potato, fried potatoes or shoestring fries as the Russians do.
Servings: 6 People
Calories: 275kcal
Equipment
Ingredients
- 800 g beef steak tenderloin, also called eye fillet or fillet mignon; Scotch fillet is also wonderful
- 1 tbsp allspice ground
- ¼ tsp salt
- 2 tbsp butter divided
- 3 tbsp olive oil divided, or a neutral cooking oil
- 2 white onions roughly sliced
- 250 g brown mushrooms or shiitake mushrooms sliced in halves or thirds depending on size
- ½ tsp black pepper
- 1 tsp ground paprika
- 100 ml cream
- 150 ml beef stock
- 1 tbsp wholegrain mustard
- 1 tbsp fish sauce optional
- 200 ml sour cream
- ½ tsp salt or to taste optional
Instructions
- Two hours before you plan to start cooking, trim the beef of fat and, cutting against the grain, slice the beef into pieces of around 2cm x 5cm.
- Transfer the beef to a sealed container and sprinkle 1/4 teaspoon of salt, a tablespoon of allspice onto the beef, rubbing it into the meat to ensure it is evenly distributed, then refrigerate for two hours.
- Remove the beef from the fridge half an hour before you plan to cook to bring it to room temperature.
- In a cast iron skillet or large pan, over medium heat, gently fry the onion slices in a tablespoon each of butter and olive oil until translucent and soft, then transfer the onion to a large bowl.
- To the same skillet or pan, add another tablespoon each of butter and olive oil, turn the heat to medium-high, add the mushrooms, sauté until they begin to brown and their juices are released, add half the black pepper and paprika, and continue to sauté until soft, then transfer the mushrooms to the same plate as the onions.
- In a wok* over high heat, add a tablespoon of olive oil and heat until shimmering, add the beef pieces and stir-fry on high heat for a minute or two until brown, remove from the heat and transfer to a plate to rest for at least 5 minutes. (*If you don't have a wok, use the same skillet or pan you cooked the onions and mushrooms in, wiping the pan first with a paper kitchen towel).
- To the skillet or pan you cooked the onions and mushrooms in, over low heat, add the cream, remaining black pepper and paprika, stir until warm, slowly add the beef stock, stirring to combine. Return the onions and mushrooms to the pan, add the mustard, stir to combine, and simmer until the sauce reduces and thickens.
- Add the beef pieces and juices to the pan, then the fish sauce and sour cream, stir to combine and taste, adding a little more salt if needed (sometimes I add more spice at this point), and simmer for five minutes or so.
- Serve on individual plates, garnished with fresh dill, with sides of crispy shoestring fries, mashed potato or potato gratin, gherkins, and additional dollops of sour cream.
Nutrition
Calories: 275kcal | Carbohydrates: 12g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 599mg | Potassium: 609mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1828IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 1mg