Tag Archives: Russian recipe

Beef Stroganov


They say that at the end of the 19th century, Alexander Stroganov, an aristocrat from a well established old Russian family, gave his name to this well-known Russia dish of beef and onions. The recipe is written in hundreds of cookbooks and one of these is “The Practical Encyclopedia of Eastern European Cooking” from 1999, found in London 6 years ago and of course tried once. I decided to write this recipe because this is the original, not the liver Stroganoff I wrote some weeks ago, which is just a version. A very tasty one but not the original. Plus, I thought of lingering in Russia for a bit. It is a wonderful country that my parents visited 22 years ago and spend the Romanian Revolution in Moscow. I remember how difficult it was for them to leave Romania as tourists, even for a communist country. But they succeeded after weeks of antechamber and left just before the Revolution started. When they returned, Ceausescu was no more but they saw Russia and they were really impressed. That is why I would love to see it myself, all of it, if possible. And there was another thing that I loved about Russia: the butter. My parents told me that there was butter with every meal. And this is like paradise to me. I loved butter since I was in my mother’s womb and I suffered I couldn’t have it as often as I would have liked it. In those times, there was hardly any butter on the market and I would buy it with a ticket…half of pack a months per person. This is a very strong reason to love Russia and want to visit it, for the buutter of it. :)) I would have butter 3 times a day! Isn’t it fantastic? 😉

Now that I have established my reasons of going there, let’s see how the Russian aristocrats of the 19th-20th century ate.

Beef Stroganov

Serves 4

Ingredients:

  • 450 g (1 lb) fillet or rump steak, trimmed
  • 15 ml (1 tbsp) sunflower oil
  • 25 g (1 oz/ 2 tbsp) unsalted butter (80-82% fat)
  • 1 onion, sliced
  • 15 ml (1 tbsp) plain flour
  • 5 ml (1 tsp) tomato purée
  • 5 ml (1 tsp) Dijon mustard (or just plain mustard if you don’t have Dijon)
  • 5 ml (1 tsp) lemon juice (squeeze a lemon, do not cheat with that awful lemon juice in a bottle)
  • 150 ml (1/4 pint/ 2/3 cup) soured cream
  • salt
  • freshly ground black pepper
  • fresh herbs, to garnish

Method:

  • Place the steak between 2 oiled sheets of clear film or in a plastic bag. Gently beat with a rolling pin to flatten and tenderize the meat. Cut it into thin strips about 5 cm, 2 in long.
  • Heat the remaining oil and half the butter in a frying pan and fry the beef over a high heat for 2 minutes, or until browned. Remove the strips of beef from the pan with a slotted spoon, leaving any juices behind.
  • Melt the remaining butter in the pan and gently fry the onion for 10 minutes, until soft.
  • Sprinkle over the flour, and stir it in, followed by the tomato purée, Dijon mustard, lemon juice and soured cream. Return the beef to the pan and stir until the sauce is bubbling.
  • Season to taste with salt and pepper, and then serve immediately, garnished with fresh herbs, with deep-fried potato chips.

Bon appetite!

In a Hurry?


If you are in a hurry but still want to impress someone special or your friends, here is a recipe that it is both delicious and easy to make: liver Stroganoff. The book I found the recipe in, is titled how else but “Cooking in a Hurry” by Anne Ager, published in 1980. In those times I guess it was still kind of boring to stay in the kitchen and just cook, one wanted to live her/his life too. In Romania it was a way of life cooking not for your family but organising festive meals for the entire clan. I speak for myself because I have seen my mom many times doing that during a year and my sister and I had to help too. It was fun for us but if I put myself in her shoes I guess it was not that fun. I know I wouldn’t do that but occasionally. Well, if my mom had known this recipes she would’ve got away with it easily. Joking. 🙂

Though I made this recipe just once, a few years ago, I loved it and I thought to share it with you. So here it is.

Liver Stroganoff

Preparation and cooking time : 25 min

Ingredients:

  • 750 g (1 1/2 lb) calf’s or lamb’s liver, cut into strips, 5 mm (1/4 inch) thick
  • seasoned flour
  • 1 medium onion, peeled and finely chopped
  • 50 g (2 oz) butter (80-82% fat please)
  • 100 g (4 oz) button mushrooms, sliced
  • 6X15 ml spoons (tbsp) dry sherry (if you don’t have sherry, don’t worry now, try to make sure you have for some time in the future, there are plenty of recipes with sherry)
  • salt
  • freshly ground black pepper
  • 150 ml (1/4 pint) soured cream

Method:

  • Dust the strips of liver in seasoned flour, then shake off any surplus flour.
  • Fry the onion gently in the butter for 2 minutes in a shallow frying pan.
  • Add the liver and continue frying, stirring occasionally, until the liver begins to colour.
  • Add the mushrooms and fry for a further 3 minutes. Add the sherry, salt and pepper. Cover and simmer for 5 minutes. And close the kitchen window so you take pity on your neighbours.
  • Stir in the soured cream and heat through carefully, without boiling.
  • Serve with boiled noodles and a salad. Do not forget to toss the noodles in butter and add some pepper, if you like.

Bon appetite!