Beef stroganoff soup recipe: 59 photos
FAQ
At the time, Russian aristocracy loved everything French so it's easy to imagine the richest family in Russia had a French chef. That part rings true. As such, the original recipe for beef stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream).
This beef stroganoff is made with beef chuck roast, beef broth, white wine, and sour cream. It is the best I've ever had and well worth the effort. I have been making this recipe for over 20 years!
Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).
Sprinkling dill on top after cooking is also pretty common. I make a variation on stroganoff, that uses capers and mushroom. In the more 'original' recipes (mushrooms, onions, beef, sour cream) you could probably grate some nutmeg or allspice on top a few minutes before pulling it off the stove and enjoy it.
Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (sour cream). From its origins in mid-19th-century Tsarist Russia, it has become popular around the world, with considerable variation from the original recipe.