Servings : Serves 3-4
Beef Stroganoff (or Stroganov) is a rich and delicious creamy meat dish of Russian origin. There are many versions of this dish, some with mushrooms and some without. Since I am not a fan of mushrooms, my version is without. I prefer serving this dish with potato fries as is the Russian custom, but it works very well with rice or pasta too.
For a chicken version, click HERE.
- 500gm beef fillet (tenderest cut)
- 1/2 tsp. black pepper powder
- 1 tbsp. flour
- 1 medium onion, cut in half and sliced thinly
- 1 tsp. cornflour plus 4 tbsp. water
- 1/4 cup sour cream
- 2 tbsp. heavy cream
- 2 tsp. salt
- 1 tsp. red chilli powder or cayenne pepper
- 1 tomato, peeled and seeds removed, then blended until smooth
- 1 tbsp. walnuts, crushed to a fine powder (optional)
- 1/2 cup water
- 4 tbsp. chopped coriander or dill or both
- 1/4 tsp. garlic paste
- 1 tsp tomato paste/puree
- 2-3 tbsp. oil
Cut the fillet into 1 inch slices then gently pound the slices to flatten the meat slightly. Sprinkle a little black pepper on the meat and cut each slice into 1 inch thick strips. Dust the 1 tbsp. of flour through a sieve over the strips. Set aside.
In a bowl, mix the blended tomato, tomato paste, half cup of water, chilli powder, salt, garlic paste, powdered walnuts and chopped herbs. Set aside.
Add the oil in a pan and warm it up until well heated. Then add the fillet slices and fry until golden brown. If your pan is small, do this in batches, do not crowd the pan during this stage, the slices need to fry on high heat. Once all the strips are golden on the outside, add the sliced onions and saute them until they turn golden. Then add the tomato-herbs mixture, give everything a mix and turn the heat down. Cover and allow to simmer and cook for about 10-15 minutes or until the meat is tender and the sauce is cooked through. With fillet, it does not take time for the meat to cook but it depends on the cut of meat you are using, so keep an eye on it. You can always add a bit of water if the meat is not cooked yet and you find that the sauce is drying up.
Once the meat is tender, mix the cornflour in a small bowl with 4 tbsp of water and the 2 tbsp. heavy cream. Add this to the stroganoff, give it a stir and simmer on low heat for 5 minutes. Then add the sour cream, stir it in and just allow it to warm through for a couple of minutes before turning off the heat. Make sure to taste and adjust seasoning.
Serve over fries and with a side salad.
Wow looks amazing…I wanna
Wow looks amazing…I wanna try this,help me out by
Sour cream..heavy cream I know means full cream
Nestlé one ..buhh spur cream??can u prepare it at hm
With this full /heavy cream??
Thanks. Heavy cream can be
Thanks. Heavy cream can be any thick full fat cream with a fat percentage of over 35%. So you can use double cream or whipping cream. Sour cream is also a type of cream, you should be able to find it at any supermarket, refrigerated sections.
what else can use if one does
what else can use if one does not have the sour cream
Is it possible to prepare
Is it possible to prepare sour cream at home
salaam fauzia how much tomato
salaam fauzia how much tomato paste is required
W/Salaam, sorry it was left
W/Salaam, sorry it was left out accidentally from the ingredients list. I have added it now. 1 tsp of tomato paste. 🙂 Thanks!
i want to make this tonight but i dont have sour cream,is it ok if i make the sour cream now but though it wont stay for 24hrs as u mentioned??
n about heavy cream,can i use the nestle cream?
W/Salaam, you can make the
W/Salaam, you can make the sour cream and use it within a day. As for the heavy cream, am not sure whether nestle cream will give the same results. Have never used nestle cream but am assuming it is more of a dessert cream? You could try of course. 🙂
salam alaykum. when do we add
salam alaykum. when do we add the mushrooms if using?
W/Salaam, saute them in a
W/Salaam, saute them in a frying pan separately then add them in at the end and simmer for the last few minutes.
Salaam Fauzia and belated
Salaam Fauzia and belated Ramadan Karim. Hope fasts are going well. Just wanted to ask if I want to have extra gravy to be served with rice should I add more double cream or sour cream and how much?please advice. Jazakallah
W/Salaam, for extra sauce I
W/Salaam, for extra sauce I would double both the cream and the sour cream. But taste and adjust seasoning as well to ensure the flavours are on point. Ramadhan Kareem! 🙂
Jazakallah for your quick
Jazakallah for your quick reply. I shall do the same
Please suggest which rice
Please suggest which rice will best suit to go along with this dish?
Plain steamed rice or jeera
Plain steamed rice or jeera rice will work with this dish.
Jazakallah for the reply
Jazakallah for the reply