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 Stroganovs 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
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Beef Strogonov

recipe adapted from Larousse
Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


for the marinade

  • 800 g beef fillet, cut into fine strips
  • 2 onions, peeled, cut in half and thinly sliced
  • 2 shallots, peeled and chopped
  • 1 large carrot, peeled and sliced
  • 1 bay leaf, crushed
  • 2 sprigs fresh thyme, crumbled
  • white wine to cover

for cooking

  • 100 g butter
  • 2 onions, peeled, cut in half and thinly sliced
  • 200 g button mushrooms, cut in half
  • 45 mls Brandy
  • 150 mls cream
  • salt and freshly ground black pepper to season
  • chopped parsley for garnishing


  • place the beef into an oven proof dish with the onions, shallots, carrot, bay leaf and thyme
  • add just enough white wine to cover the meat
  • cover and leave in the fridge overnight to marinate
  • drain and dry the meat
  • reduce the marinade by half, strain and set aside
  • melt 25g butter in a large frying pan
  • sauté the onions until soft and lightly brown
  • set aside and melt 25g butter in the pan
  • lightly brown the mushrooms and then add them to the onions
  • melt 50g butter in the pan and when hot add the meat and sauté over a high heat, turning frequently
  • warm the Brandy and when the meat is browned, sprinkle over the meat
  • flambé the Brandy and then place the meat into a warmed serving dish
  • add the onions, mushrooms and marinade back into the pan
  • add the cream and stir over a high heat until the sauce has thickened
  • adjust the seasoning and coat the meat with the sauce.
  • sprinkle with chopped parsley and serve immediately

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If you are reading this post 10 years or more on from when it was published you will notice I have spelt Stroganov incorrectly. Knowing now what I do about SEO, I will not be changing the title. Or the URL as this causes other issues for my blog. It also shows that spell check in an important tool that everyone should use. I have a dear friend who proof reads my blog for me, and lets me know what needs to be edited. It is extremely difficult to do this if you have written the words. A great tip if you are doing it yourself is to read your blog post out aloud.

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17 thoughts on “Beef Strogonov

  1. 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.

  2. 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.

  3. 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’.

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