Beef stroganoff, Russian style

It’s summer here in Boston. Finally real summer. Actually we don’t do anything half-assed around these parts – apparently we go from 50’s to 90’s, from rain and slate to heat wave… and well, that’s very me. I’m also either black or white, hot or cold, bored or waaay too busy, stuffed or hungry… most of the time. No, half-assing isn’t in my blood.

IMG_5374

I’m also kind of stubborn. And when it comes to food, the second a craving hits for something it won’t go away until it’s satisfied. It doesn’t matter that the weather turned for the better and this meal is more fit for winter. Nope, I won’t rest until I have it. Preferably immediately but logistics do get in the way. Pssh.

So I was in NY 2 weeks ago. My sister has this awesome loft apartment with floor to ceiling windows (at least 20ft high) which brings so much natural light in, it kind of burns in the morning (it’s in fact difficult to sleep past 6am there no matter how late you went to bed given the light and it’s heat). This light makes for some killer pictures (remember shchi, sirniki, the beet salad with walnuts and prunes and Azu? There were all cooked at my sister’s due to said light and killer pictures… they were killer, don’t you agree?) which I wanted to take advantage of (again). I thought about all the childhood favorites I still haven’t learned how to make and my mom’s beef stroganoff came to mind. I haven’t had it in many years but of course I needed to have it NOW. Except I ran out of time and had to postpone making it for another week (again stupid logistics).

This is good news, though, for this household because I ended up making it at home. Which means my husband was able to try some. And he’s now officially obsessed. I was nervous when I saw the recipe. As you’ll see, it’s pretty much beef and sour cream; not much else (my mom’s version also has onions but I’m a freak of nature and will not allow them anywhere near me, which of course includes my condo. An onion will never step foot here. That’s if onions could walk. Winking smile)

Anyways, I’m closing off here; I promise. Yes, it’s “just” beef simply seasoned with salt and pepper (which “marinades” it for an hour… and tenderizes it) but then it’s cooked until really tender and then the magic of sour cream makes it all creamy and sticky (that’s a good thing, I promise!) and then you serve it with mashed potatoes. You have to! Promise me?? It’s the Russian way and believe me those egg noodles everyone is serving them over. They’re old news. Once you’ve tried it with mashed potatoes which just accentuate the creaminess of the dish, you won’t go back!

Ok, ready for the recipe?

Printable recipe

Ingredients (makes 3-4 servings):
- 1lb sirloin or top round, cut into thin strips
- 1T vegetable or canola oil
- 1/2 cup sour cream
- 1/2T flour (for thickening)
- salt & pepper, to taste

IMG_5349

1. Season beef with salt and pepper, refrigerate for 1 hour. This will not only make the meat more flavorful but also tenderize it slightly.

IMG_5351

2. Heat oil on medium heat in a medium, add beef and cover.
Cook for 45-50 minutes, stirring occasionally.

IMG_5355

Don’t go too far because the meat will release it’s juices and the pot may boil over (mine was probably too small?). The stirring helps keep it at bay. You want to keep the beef moist so if there is no water left in the pot, add some.

IMG_5360

[Sorry, this is not really a picture of “cover”… just showing off my cute pot Open-mouthed smile]

3. Mix in 1/2T flour, then sour cream. Cook for another 5-10 minutes.

IMG_5362

The sour cream with the water should make a nice sauce that will thicken and cover every strip of the beef.

IMG_5367

4. Taste. Adjust seasoning. Enjoy over mashed potatoes! :)

IMG_5369

IMG_5377

Yeah, yeah, dig in!!

IMG_5380

The traditional cucumber/tomato/dill/sour cream salad was really the perfect way to balance out the richness of this dish.

IMG_5375

Adam had his portion, then half of mine (pictured above) for dinner, and then the leftovers for breakfast the next day. Needless to say I’ll be making it very soon again. Heat wave or not (we’ll turn the AC on). Smile

Printable recipe

28 comments to Beef stroganoff, Russian style

  • Husband Adam

    This was absolutely and totally amazing!! I want more NOW

  • We had the same weather extremes in NY this year, so weird. Definitely not what I’d think of as summer dinner, but sometimes you want what you want:-)

  • Yes, the weather in Boston has been so fickle this spring & summer! We’re in California right now, and I wish I could bring the arid, sunny, 75 degree weather back east. I love your heart-shaped le creuset! Perfect pot for cooking a dish that Adam loves (by the way… I think it’s awesome that he comments on your posts – John rarely does on mine!).

    • elina

      Yes to CA weather. Definitely bring some back with you ;)
      Oh and on Adam commenting here… a rare occurrence as well. Don’t be too impressed, lol (he does always read all my comments though!)

  • i love how you balance out the sour cream in the meat with more sour cream in the veg ;) genius
    my mouth is literally watering looking at your photos.

  • Yana

    Elina, this looks so simple and at the same time amazingly delicious! I am a mashed potatoes lover and so is my husband so I will definitely try making this over the weekend. Keep these great recipes coming!

  • This dish sounds fabulous, and I LOVE that pot!

  • ooh, i loved my mom’s beef stroganoff, although i remember it a bit differently (mushrooms?). must try it again! and i’m totally smuggling some onions into your condo ;)

  • I’m the same way – when I have a craving it needs to be satisfied immediately! This looks so comforting – sour cream really is magic :)

  • Mmmmm! that last pic. with the cucumber & the stroganoff got me ,YUM!…And the pot is just too cute

  • BB

    Made this yesterday- it was delicious!!! Thanks for the recipe and the great, super easy to follow pics and instructions!! :)

  • [...] Russian meals (and blog about them on Russian Bites) – update on 8/28: so far I’ve made beef stroganoff, ponchiki, savory profiteroles, blini, layered jello cake, [...]

  • My mom is half Russian, and she made beef stroganoff for us as kids all the time. It was one of our favorites. But my fiance won’t eat anything with sour cream in it, so I can’t make it. :(

  • Paramitha Nasimova

    This is totally mouth watering to see, and definitely delicious to eat!!! and I LOVE ur pot (Le Creuset)! Do you think if buy online would much cheaper?

  • Kelley

    I had the best beef stroganoff and mashed potatoes while in Russia last week. Do you have a recipe for authentic mashed potatoes?

    • elina

      Hi Kelly, I don’t have a specific recipe – we just boil, peel and mash the potatoes with some butter (and sometimes a bit of cream) until you get the right consistency. And of course don’t forget salt and pepper :) Let me know if you try this recipe for beef stroganoff!

  • Kelley

    Thanks, I will have to try the beef stroganoff recipe and mashed potatoes.

  • Jon B

    I’m going to try this recipe for our Sunday Night Dinner club tomorrow. This week’s theme is Russian. I figurred a good classic would go over well. Thanks for the blog about it!

  • denise

    THANK YOU SO VERY MUCH FOR A RECIPE WITH NO ONIONS!!! you are my new favorite recipe blogger…i need to stay away from onions and garlic, and it’s REALLY challenging to find a recipe i can simply follow instead of doctoring up. i’ve printed up your beef stroganoff recipe and will make it for my husband tomorrow night, or for new year’s eve. the only thing i might add are mushrooms. he has requested mashed sweet potatos…but i might do a blend of yukon golds and sweet potatos instead…..what do you think? thanks again!

  • Замечательный блог! Я очень люблю Строгонофф, это классическое, исключительно русское блюдо. В русской кухне мало специй, но всё-таки они применяются. Например, в Строгонофф есть лук, его жарим перед тем, как начинаем жарить мясо,лук жарим до прозрачности. В сметану обычно добавляем столовую ложку готовой горчицы. Мясо жарим до блеска, несколько минут, феле не требует больше, а затем наливаем смесь сметаны и горчицы и томим всё 30 минут.

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Follow Me



Check out my other blog: Healthy and Sane!