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   Beef Stroganoff Ingredients

Beef strips: 1 pound; thin pieces sized 1 1/2 inches

Chopped shallots or onions: 1/3 cups

Sliced mushrooms: 1/2 pound

Butter: 6 table spoons

Nutmeg: 1/8 teaspoon
Dry or fresh tarragon: 1/2 teaspoon

Salt and Pepper: to taste

Sour cream or yoghurt: 1 cup (not chilled)

The sour cream can be substituted with yoghurt and the beef strips might be replaced with ground beef.



Beef Stroganoff is a classic Russian dish that has proved its delicious worth time and time again. The dish consisting of strips of lean beef sautéed and served in a sour-cream sauce with onions and mushrooms, gained much popularity because of its ease to produce in large quantities as a basic food-service dish.

The Russians have usually known to attach the names of famous households to their cuisine and that’s how the dish got its name. Count Pavel Stroganov, a noted 19th century gourmet as well as a friend of Alexander III and a celebrity in turn-of-the-century St. Petersburg is often credited with creating Beef Stroganoff or having a chef who did so, but in fact a recipe by that name appears in a cookbook published in 1871, well ahead of the heyday of the genial count.

Beef Stroganoff is a rich dish particularly served over rice or noodles. Some people even enjoy it served with French fries. In our efforts to bring you this appetizing delight we have in our site a number of Beef Stroganoff recipes to appeal your yummy instincts.

How to cook this mouth watering recipe?

Step 1: Melt three table spoons of butter in a skillet over medium heat and adjust the heat to add the thin beef strips cooked till brown.Make sure that the butter should not get burnt. Add some pepper and salt while cooking the strips and after it is done take them in a bowl and keep aside.

Step 2: In the same pan, add shallots to cook for a few minutes and then keep them with the meat.

Step 3: Now comes the part to cook the mushrooms. Melt another three table spoons of butter in the same skillet and increase the heat adding the mushrooms in the pan.

Step 4: Stirring occasionally, cook the mushrooms for at least 4- 6 minutes. while the mushrroms are getting ready, add some tarragon and nutmeg to the mushrooms and lower the flame.

Step 5: Now add the sour cream to the cooking mushrooms in the pan.

Step 6: If you feel that the sauce needs to be thinned then add a little water (may be two table spoons) to the pan. Make sure the sour cream gets mixed with the mushrooms properly without simmering. Now put the shallots and beef in the pan and add some pepper and salt to it.
Ting Tong…..The Beef Stroganoff is ready to serve.

Tip: If beef stroganoff is causing heartburn or acid reflux pain try to dilute sour cream with half and half. This will make sauce less acidic and reduce chances of heartburn. For more heartburn related tips you can visit this heartburn resource and read how to relieve the symptoms.