The recipe of Beef Stroganoff originated in Russian cuisine in 18th century. At that time recipes similar to Beef Stroganoff such as Beef Klops and Chopped Beef evolved. There are two versions of the recipe’s origin.

According to the first version Alexander Stroganoff owned “an open table” in Odessa, which every educated and well-dressed “walk-in” could visit. For this very situation the recipe was created. First, the recipe of Beef Stroganoff was easy to reproduce without taste alteration. Second, it was easy to divide the dish into portions. And third, meat was served in traditional Russian style with gravy.

According to the second version, French cook invented the recipe of chopped or “scraped” meat for Count Stroganov, who could not chew beefsteaks because of his old age.

Nowadays there are various ways of cutting beef for Beef Stroganoff – it either might be chopped or sliced very thin. It is worth noting that this does not affect the taste of the dish in any way. The main thing is to chop the beef finely.

Traditionally Beef Stroganoff is served with fried potatoes, but this delicacy does not lose its original taste in combination with any other side dish under the condition it is served hot.

It is hard to imagine more Russian dish than Beef Stroganoff. This fact reveals itself in numerous variants of cooking and serving. Beef can always be substituted with any meat you have at hand. Tomato paste, pickles, mustard can be added to classical sour cream sauce, or sour cream can be replaced with heavy cream.

 If you want to indulge your friends with hearty lunch or dinner, Beef Stroganoff is an unquestionable win. It takes minimum time and ingredients to cook it, but the taste of it is still astounding.


  • Beef Tenderloin
  • Onion
  • Flour
  • Sour Cream
  • Vegetable Oil
  • Butter
  • Crushed Black Pepper
  • Mustard


Thinly slice beef across the grain, dust with flour. Melt butter and vegetable oil in pre-heated pan. Cook the onions and beef until light brown, season with salt. Add sour cream and mustard and stew for 10-15 minutes on low heat. Season with black pepper and mustard.

Serve hot with a side dish. Add fresh greens and pickles for authentically genuine taste.