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Beef Stroganoff Recipe or Should It Be Stroganov?
This is really a classic. A delicious, hearty dish that is perfect anytime. According to some food historians it was created by a French chef attached to the Russian court of Count Pavel Stroganov (1774–1817). This is a updated version of my original recipe I published 10 years ago! The combination of beef, mushrooms, and sour cream is rich and flavorful, and the dish can be made in under an hour.
While cooking Beef Stroganoff might seem like a daunting task, my Beef Stroganoff recipe is easy and delicious. The key to this dish is to cook the beef until it’s nice and tender. I like to use a chuck roast for this recipe, but you can also use stew meat.
This recipe is easy to follow and yields a delicious, family-friendly meal. Give it a try, but don’t be surprised if Beef Stroganoff becomes a weeknight favorite in your home.
Beef Stroganoff
Beef Stroganoff is a classic Russian dish that has been enjoyed for centuries. This delicious recipe combines succulent beef with a creamy sauce and mushrooms, making it the perfect comfort food.While there are many different recipes for Beef Stroganoff, this one is my personal favorite. The beef is cooked until it is melt-in-your-mouth tender, and the flavorful sauce is simply delicious.I like to serve my Beef Stroganoff over egg noodles, but rice or potatoes would also be good. If you are looking for a really special recipe, give this one a try. I promise you won't be disappointed!
Recipe Video
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 3 ½ to 4 pounds Beef Chuck Roast or Stew Meat (well trimmed & cut into 1” cubes)
- 2 cups diced Onion
- 1 teaspoon fresh Thyme minced
- 2 cups quartered Mushrooms
- ½ cup Tomato Puree
- 1 ½ tablespoon fresh Garlic minced
- 1 ½ cup Chardonnay or a good Dry White Wine
- 2 cup sliced Carrots about ¾ inches thick
- 2 tablespoons Brown Sugar
- 4 cups Beef Stock
- About 1 cup of Flour
- Salt & Black Pepper to taste
- 2 tablespoons Dijon Mustard
- ½ cup Sour Cream
- 2 tablespoons chopped Chives
Instructions
- In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.
- When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the thyme and the mushrooms and cook until they have released most of their water. Add the tomato puree, garlic and when garlic is fragrant add the white wine and let it cook for a couple minutes. Add the carrots and the reserved beef pieces (if you did them in a separate fry pan). Add the brown sugar, stock and salt and pepper to taste.
- Add the flour the same way we do it on the video to thicken.
- Bring to boil, reduce to low heat, and cook for about 2 ½ to 3 hours or until the beef tender enough to cut with a spoon. Be sure to check every so often to make sure the beef does not attach at the bottom.
- Add the mustard, and a little sour cream. Mix well and serve with a large fettucine like pappardelle top with more sour cream and sprinkle with freshly chopped chives.
Notes
Notes:
According to the cookbook A Taste of Russia, the original beef Stroganoff recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream.
The accepted history of Beef Stroganoff is that a French chef Charles Briere who worked for a wealthy St. Petersburg family created the dish for a cooking contest in 1891. He then named the prize-winning dish for his employer, Count Pavel Alexandrovich Stroganov.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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This was a huge hit at our church pot luck. Everyone raved about it. Naturally I claimed it was a secret family recipe first, before giving the link to folks.
I’ve made almost all of your delicious recipes. Keep up the GREAT WORK
It was Great! Thank you.
I made it and it’s fantastic😋thank you Chef jean-Pierre ! I wish I can upload a picture here