Beef Stroganoff

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  • 4Servings
  • 20 mPrep Time
  • 20 mCook Time
  • 40 mReady In
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Tender cubes of beef and a creamy sauce with hot peppers and mushrooms make the fillet goulash stroganoff a favorite of many meat fans. Garnish with parsley and serve with pappardelle pasta.

In essence, Beef Stroganoff is the traditional French fricassée de boeuf with the addition of the onions and sour cream that are traditional to Russia.

The dish was developed for a cooking competition in 1891 by the French chef Charles Briere chef who worked for a wealthy St. Petersburg family, according to the dish’s widely recognized history.

He gave his employer, Count Pavel Alexandrovich Stroganov, the honorary title of the winning dish in keeping with the prevailing Russian custom of the time.

The explanation that the thin beef slices were necessary to suit the elderly Count’s failing teeth is a convincing one that is occasionally provided.


Step by step method

  • Preheat the oven to 60 degrees, preheat the plate and plate.

  • Cut the meat into approx. 1.5 cm cubes. Peel and finely chop the onion. Pepperoni in fine strips, slice mushrooms.

  • Let the butter get hot in a frying pan. Fry the meat in portions all around for approx. 2 minutes, remove, season, keep warm. Reduce heat, dab on cooking fat.

  • Let a little fried butter warm up in the same pan. Steam the onion. Steam the peppers, garlic and mushrooms until the resulting liquid has boiled down. Pour in the wine, stock and tomato paste, bring to the boil, reduce the heat and simmer to half.

  • Cut the pickle into strips and stir in with the sour cream . Add the meat, just let it get hot, season, place on the preheated plate.

Chef Info


Head Chef

I am an amateur chef and expat. Thank to my work i had the opportunity to travel a lot an work in different countries. Born in Switzerland, son of a German and living in Costa Rica. My biggest cooking Idol is my Grandma and my mom who though me to cook when i was a Teenager.

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