Beef stroganoff is prepared lots of different ways, in many different cultures. But Russian Beef Stroganoff, prepared the traditional and authentic way it is in the country of its origin, is hands-down the best.
Russian Beef Stroganoff Recipe-
- 2-1/4 lb. boneless beef sirloin
- 4 tbsp. all-purpose flour
- 4 tbsp. ketchup
- 5 oz. sour cream
- 2 cups beef broth
- 1 tbsp. all-purpose flour, pounded with butter
- 1 small to medium sized yellow onion, finely chopped
- 12 oz. fresh mushrooms, sliced
- Freshly ground coarse sea salt and black peppercorns, to taste
- Slice the sirloin lengthwise into thin strips and pound them some to further tenderize.
- Next, crosscut the sirloin strips into about 2” long chunks.
- In a large mixing bowl, put in 4 tbsp. flour, and grind in salt and pepper, to taste, and then stir and blend together to make you seasoned flour.
- Dredge and roll the sirloin chunks in the seasoned flour, until coated well, all over.
- Sauté the chopped onion and sliced mushrooms in a large saucepan over medium high heat until the mushrooms are tender and the onions are fragrant and translucent, starting to turn golden brown.
- Now add in the seasoned sirloin and sauté until the meat is a light brown color.
- While the meat is cooking, make your sauce: pound 1 tbsp. of flour with some room temperature butter and fry it for about 2 to 3 minutes. Add ketchup, sour cream, broth, and salt to taste, stir and blend together well.
- Now pour the sauce over meat, turn the heat down to low, and stew on a low simmer for 15 to 20 minutes. It is important you do not let the mixture boil, because that will toughen the meat. Simmer only, and your beef stroganoff will have delightful meat morsels the will melt and fall apart on your palate
- Russian Beef Stroganoff is traditionally served over rice or any pasta of your choice, and often accompanied by fried potatoes.