Classic Beef Stroganoff is Russian comfort food at its best. It is creamy, meaty, and delicious!
With all those meaty mushrooms you don't need a lot of beef for this dish so, if possible, use a tender cut of steak such as filet or ribeye, sliced thin and flash fried. If you use round steak or another less-tender cut, just cook the beef longer until its fork tender. 
The addition of sour cream and Djion mustard adds a wonderful zing. The classic recipe does not call for Worcestershire but I like the flavor so added a splash. Some recipes call for a cornstarch slurry to thicken it but I don't think that is necessary. Many American recipes call for serving the creamy Beef Strogranoff over buttered noodles, however Russians typically serve it with rice or mashed potatoes. Your choice!
It is said that this dish was named after Count Pavel Alexandrovich Stroganov (1774–1817), a member of the Russian aristocratic Stroganov family.
The Russian Grand Prix is running this Sunday at the Sochi Autodrom located on the Black Sea. I plan on serving Buckwheat Blini with Smoked Salmon & Caviar, Beef Stroganoff with Mashed Potatoes, and Chilled Vodka shots of course!
We are hoping Team Scuderia Ferrari takes the win this round and knocks Mercedes driver Nico Roseberg off the top podium.
Update: Nico Rosenberg won his 7th consecutive win. Ferrari's Raikkonen came in second. Unfortunately Vettel was taken out in a dramatic crash on the first lap after being hit from behind by Red Bull's Kvyat. His expletive audio after the crash was epic!
Russian Grand Prix: Beef Stroganoff
Ingredients
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 medium onion sliced
- 1 pound crimini mushrooms sliced in half or thirds depending on size
- 1 ½ pounds beef ribeye or filet steak cut in ¼ inch thick strips
- 2 tablespoons brandy optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper freshly ground
- ½ cup beef stock
- 1- bay leaf
- 1 tablespoon Dijon mustard
- 1 cup-sour cream
- 1 tablespoon chives chopped
Instructions
- Heat oil in a heavy skillet over medium high heat.
- Add the beef strips in batches to the same skillet and quickly fry turning once to get a sear on each side. The meat will still be pink inside.
- Turn off the flames and add the brandy and the resume cooking until alcohol burns off.
- Set the meat aside.
- Heat butter in the same heavy skillet and cook mushrooms and onions over medium heat for 7-10 minutes or until caramelized and golden.
- Whisk the beef stock, mustard, and Worcestershire in a small bowl until smooth. Add to skillet and scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
- Add the bay leaf, salt and pepper and cook for 3 - 5 minutes until everything is heated through and bubbling.
- Add the beef back to the pan and cook another 3-5 minutes to slightly reduce the liquid. Remove bay leaf.
- Stir in sour cream and parsley and take off the heat.
- Garnish with chives.
- Serve with mounds of mashed potatoes or rice. Often served with pickles and brown bread
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