The Beef Stroganoff recipe originated in 19th-century Russia. The version familiar today likely evolved from an older Russian preparation and became associated with the Stroganoff family, particularly Count Pavel Stroganoff, who popularized the dish through his gatherings. Count Pavel served at the court of Alexander III and was known for his refined tastes. Beef Stroganoff is versatile — serve it with pasta, dumplings, mashed potatoes, rice, or traditional German Spätzle. Enjoy!
Ingredients Beef Stroganoff
600 g beef fillet
4 tbsp oil or clarified butter
salt and black pepper to taste
2 onions
1/8 liter vegetable broth
1 small can (230 g) mushrooms, or the same amount fresh
150 g pickles (jar), preferably German-style
200 g crème fraîche or sour cream
Serve with Spätzle
Spätzle or egg noodles make a classic accompaniment. You can also pair the dish with boiled rice, mashed potatoes, or wide egg pasta.
Cooking Instructions Beef Stroganoff Recipe
1. Slice the beef fillet into thin strips.
2. Heat the oil or clarified butter in a large skillet over medium-high heat. Quickly sear the beef strips until browned on the outside but still tender inside; remove and set aside.
3. Season the reserved beef lightly with salt and black pepper.
4. Peel the onions, cut in half, and slice thinly. Sauté the onions in the same skillet until translucent and fragrant.
5. Add the vegetable broth to deglaze the pan and bring the liquid to a gentle simmer.
6. If using canned mushrooms, drain them; if using fresh, clean and slice. Add the mushrooms to the onions and sauté briefly to combine flavors.
7. Cut the pickles into fine strips and set aside.
8. Stir the crème fraîche or sour cream into the pan and heat just until the sauce is warm and smooth—avoid boiling vigorously to prevent curdling. Taste and adjust seasoning with salt and pepper.
9. Return the beef and the pickles to the skillet, mix gently to coat the meat with the sauce, and reheat briefly until everything is warmed through.
10. Serve immediately with your chosen side dish.
This simple, well-balanced version highlights tender beef, tangy pickles, and a creamy sauce. For best results, use a tender cut of beef and avoid overcooking. Leftovers keep well in the refrigerator for a day or two and reheat gently on the stovetop.