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