The best beef stroganoff

The best beef stroganoff


29 people made this

About this recipe: This is a Russian beef stroganoff recipe made with soured cream and is much more authentic than a lot of the versions out there with cream of mushroom soup! Try it and you'll taste the difference. Serve with mash or pasta.


Serves: 4 

  • 500g beef sirloin steak
  • 2 tablespoons plain flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons soured cream
  • 1 tablespoon tomato puree
  • Salt and black ground pepper to taste

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Pound steak with kitchen mallet first. Then slice it into thin strips across the grain, about 1/2 cm thick.
  2. Toss the strips if beef in flour.
  3. Heat the vegetable oil in a large frying pan. Brown the steak strips in the hot oil for 3 - 5 minutes. Add tomato puree, soured cream, salt and pepper. You might want to add a little water or stock if it's still too thick.
  4. Cover and cook over low heat for 20-25 minutes, depending on your meat cut and quality. (Some cuts of meat might require up to 1 hr cooking to become tender).

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Reviews (2)


- Rated on - 26 Nov 2013


Yeah I'm no fan of canned mushroom soup either but this recipe had to be saved. Do yourself a favour tweak it and at least saute a chopped onion, definitely add a cup of beef stock, consider Parmesan, mustard, sauted garlic, mushrooms, worstershire, more sour cream and maybe some milk to the finished product or else it will be tasteless and dry. - 06 Mar 2014

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