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I grew up with stroganov being served over cooked egg noodles, however, I have just recently found out, from one source, that the traditional accompaniment to this dish is shoestring potatoes. This makes me a very happy person.


  • 1 lb fillet or rump steak, trimmed
  • 1 TB olive oil
  • 4 oz Button mushrooms, Sliced
  • 4 TB unsalted Butter
  • 1 white onion, chopped
  • 1 TB AP – Flour
  • 1 tsp Tomato paste - optional
  • 1 tsp Dijon Mustard - optional
  • 1 tsp lemon juice
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • Salt and Fresh ground black pepper
  • Fresh chopped Parsley for garnish


  • Tenderize meat using Adolph’s meat tenderizer and a meat mallet.
  • Cut into thin strips about 2 inches long
  • Heat oil in a frying pan over high heat and sauté beef until browned, about 2 minutes
  • Remove beef and add 2 TB of butter to the pan drippings.
  • Saute sliced mushrooms until the give up their liquid and are uniformly browned, then remove them as well, leaving behind the liquid/pan drippings
  • Add the remaining 2 TB butter to the skillet and sauté the onions for about 10 minutes, until soft
  • Sprinkle flour over onions and stir to coat; then cook for a couple of minutes to remove the raw flour flavor.
  • Reduce heat to medium and add tomato paste, dijon, lemon juice, heavy cream and sour cream.
  • Return beef to the pan and cook over medium heat until the sauce begins to bubble and thicken.
  • Season with salt and pepper.
  • Garnish with fresh chopped parsley.
  • Serve with the traditional shoestring French fries on the side or over boiled egg noodles

Categories: Beef  Creamy  Dinner  Eastern European  Main Dish 
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