Bœuf Stroganoff

Bœuf Stroganoff

Bœuf Stroganoff or Gowjadina Stroganow is another typical dish of Russian cuisine. It used to be part of the haute cuisine. Today, it consists of sautéed strips of beef fillet in a sour cream sauce with onions.


  • 800 g of beef
  • 300 ml sour cream
  • 2 tsp salt
  • 1 big onion
  • 40 g of butter
  • 3 tbsp tomato paste
  • 120 g of flour
  • Bunch of parsley


This recipe received its name from to the famous Russian noble family Stroganov. Although the name of the dish sounds French, it is a typically Russian dish that was highly valued in Soviet times. Today, it is still very popular, among other reasons, because the preparation is very simple. Despite the easy technique, the result of this recipe is an excellent dish, tender meat in a luscious sauce, finely balanced in taste.

Bœuf Stroganoff detailed photo recipe

45 minutes

1. Finely slice onions.

2. Petersilie klein hacken.

3. Fry onions in butter until soft.

4. Add beef fillet. Fry for 4-5 minutes, stirring occasionally.

5. Add the flour slowly and carefully.

6. Add sour cream and stir.

7. Simmer on lowest flame for 5 minutes.

8. Add tomato paste.

9. Season with salt.

10. Simmer on lowest flame for another 15 minutes.

11. If necessary, add one cup of water, stir well and simmer, until the sauce has thickened to a creamy consistency.

12. Serve hot and garnish with parsley.

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