Recipe For Beef Strogonov

A friend of mine from Primary School has asked me for this recipe For Beef Strogonov. This traditional dish of classic Russian cookery has been known in Europe since the 18th Century. The Strogonovs were a family of wealthy merchants, financiers and patrons of the arts, originally from Novgorod. They set up trading posts as far away as the Netherlands. One member of the family, raised to the nobility of Peter the Great, employed a French cook, who might have given his master’s name to one of his creations. (Sourced from Larousse)

Beef Strogonov
Beef Strogonov

Beef Strogonov
recipe adapted from Larousse
for the marinade
  • 800g fillet cut into fine strips
  • 2 onions, sliced
  • 2 shallots, chopped
  • 1 large carrot, sliced
  • 1 bay leaf, crushed
  • couple of sprigs of fresh thyme, crumbled
  • white wine
for cooking
  • 100g butter
  • 2 onions, thinly sliced
  • 200g small button mushrooms cut in half
  • 45mls Brandy
  • 150mls cream
  • salt and freshly ground black pepper to season
  • chopped parsley for garnishing
  1. place the beef into an oven proof dish with the onions, shallots, carrot, bay leaf and thyme
  2. add just enough white wine to cover the meat
  3. cover and leave in the fridge overnight to marinate
  4. drain and dry the meat
  5. reduce the marinade by half, strain and set aside
  6. melt 25g butter in a large frying pan
  7. sauté the onions until soft and lightly brown
  8. set aside and melt 25g butter in the pan
  9. lightly brown the mushrooms and then add them to the onions
  10. melt 50g butter in the pan and when hot add the meat and sauté over a high heat, turning frequently
  11. warm the Brandy and when the meat is browned, sprinkle over the meat
  12. flambé the Brandy and then place the meat into a warmed serving dish
  13. add the onions, mushrooms and marinade back into the pan
  14. add the cream and stir over a high heat until the sauce has thickened
  15. adjust the seasoning and coat the meat with the sauce.
  16. sprinkle with chopped parsley and serve immediately

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11 thoughts on “Recipe For Beef Strogonov

  1. I love this dish, Tandy. It’s interesting to see where it originated. I’ve always spelt it with a ‘ff’, and this is the first time I’ve seen it with a ‘v’.
    adinparadise sharing the blog ♥ New Themes: Opti and HatchMy Profile

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    1. I also used to spell it that way, until I read it up in my Larousse 🙂

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  2. Haven’t made this for the longest time, think the price of fillet puts me off – should try with a cheaper cut.
    Have a lovely weekend.
    🙂 Mandy
    Mandy – The Complete Cook Book sharing the blog ♥ Tandy’s Crème CaramelMy Profile

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  3. Yum Tandy that does sound good. I love a simple mushroom stroganov too.
    underthebluegumtree sharing the blog ♥ Coffee and Rosewater BaumtorteMy Profile

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    1. I should try that sometime!

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  4. This is a perfect dish for this time of year given all of the cool fall nights we’ve been experiencing! Thanks for enlightening me on the roots of this dish.
    Barb @ Profiteroles and Ponytails sharing the blog ♥ A Toad or a Frog By Any Other NameMy Profile

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    1. My pleasure Barb 🙂

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  5. I have been looking for a beef strogonov recipe on various blogs for ages and this one looks delicious. Thank you. I am going to make it this evening.

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    1. Please let me know how it works out 🙂

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  6. A perennial favourite of mine 🙂

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    1. perfect for these wet days 🙂 hope you don’t get flooded away

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