About this Dish
Thinly sliced beef in a soured cream and mustard sauce — one of Russia's most internationally recognised dishes, created in 19th century St Petersburg. Named after the Stroganov family. The authentic version uses no onion and no tomato — both are later additions. Served over buckwheat kasha or egg noodles. A dish that spawned a thousand imitations, few of which resemble the original.
IngredientsServes 4
🥩Beef fillet or sirloin, 500g
🧈Unsalted butter, 50g
🍄Chestnut mushrooms, 250g thinly sliced
🥄Dijon mustard, 1 tablespoon
🫙Soured cream, 200ml, full fat
🍖Beef stock, 150ml
🧂Salt and freshly ground black pepper, to taste
🌿Fresh flat-leaf parsley, small bunch, roughly chopped
🌾Buckwheat kasha or egg noodles, 300g, to serve
Method
1
Slice the beef as thinly as possible — around 5mm — cutting against the grain. Pop the meat in the freezer for 20 minutes beforehand if it helps you get cleaner slices. Season generously with salt and pepper.2
Heat half the butter in a large heavy frying pan over a very high heat until it foams and just begins to colour. Sear the beef strips in a single layer for no more than 1 minute per side — you want a quick browning, not a slow cook. Work in batches so the pan stays hot, then set the beef aside on a plate.3
Reduce the heat to medium and melt the remaining butter in the same pan. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they have released their liquid and turned golden.4
Pour in the beef stock and stir, scraping up any browned bits from the bottom of the pan. Let it bubble and reduce by roughly half, which should take about 3 minutes.5
Remove the pan from the heat and stir in the mustard, then the soured cream. Taking the pan off the heat prevents the cream from splitting — this is the key step. Stir until you have a smooth, pale golden sauce.6
Return the beef and any resting juices to the pan. Place back over a very low heat for just 1–2 minutes to warm the beef through — do not let the sauce boil or it will curdle and the beef will toughen.7
Taste and adjust seasoning, then scatter over the chopped parsley. Serve immediately over cooked buckwheat kasha or buttered egg noodles.User Reviews
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