The best beef stroganoff

    40 min

    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.

    57 people made this

    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 in English (1)


    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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