Beef stroganoff, or Stroganoff beef, despite its French name, is considered a dish of Russian cuisine. There is no single version of the origin of this dish, but this does not in any way affect its great taste.


  • Beef – 500 g.
  • Bulb onions – 1 pc.
  • Wheat flour – 1 tbsp. spoon.
  • Tomato paste – 1 tsp.
  • Water – 1 glass.
  • Sour cream – 150 g.
  • Salt, black pepper to taste.
  • Vegetable oil for frying.


Rinse the beef (tenderloin or pulp), dry with a paper towel. Slightly beat back. Cut the meat into slices first and turn the slices into strips. The thinner we cut, the better. Chop the onion into thin quarter rings. Fry the meat in a preheated pan with vegetable oil for 2-3 minutes, put it on a plate. Fry the onion in the same pan, add flour to it. add sour cream and tomato paste there. Add water, mix. We return the meat to the pan, salt and pepper to taste. Simmer over low heat under a closed lid for about five minutes.

Serve with a side dish – fried potatoes or mashed potatoes, pasta, rice.

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