Beef Stroganoff – Strogonow – Recipe #67


  • 500 grams of good quality stewing beef
  • 500 grams of white button mushrooms
  • Large onion
  • 1/2 cup of flour
  • 2 cups of beef stock
  • 2 tbs of mustard
  • 1/4 cup of tomato purée
  • 1/4 cup of heavy cream
  • 1/4 cup of red wine
  • 1 tsp of sugar
  • 4 tbs of oil for frying
  • salt and pepper


  1. Cut your meat into thin stripes. season with salt and pepper.
  2. Transfer the flour into a mixing bowl and  drop beef in, few  pieces at a time. Mix well to coat all pieces of meat.
  3. Heat 2 tablespoons of oil, in a non-stick skillet, over medium heat. Place beef pieces in skillet and brown.
  4. Add other 2 tablespoons of oil to the high sides pan and add onions. Cook onions, stirring occasionally, until soft and glossy.
  5. Add mushrooms, season with some salt and cook for few minutes, stirring.
  6. Add browned meat, mustard, tomato puree and the beef stock to the mushrooms.
  7. Mix until all is well combined.  Cover and let simmer 1/2 hour, stirring occasionally.
  8. After beef has simmered 1/2 hour, add wine and sugar, stir and simmer some more. The meat has to be very tender and the time will depend on the meat.
  9. When you are happy with the tenderness of your meat, turn off heat and stir in heavy cream.
  10. Serve over egg noodles, potato dumplings rice or mashed potatoes.


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