RussiaBeef Stroganoff
Arabic name بيف ستروغانوف (شرائح لحم بقري بصلصة القشدة الحامضة والفطر، الطبق الروسي الشهير عالميًا)
Original name Бефстроганов
Watch how it’s made
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Ingredients (9)
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Method
Sear the thin strips of meat in a very hot frying pan in quick batches (1–2 minutes) until browned on the outside but not cooked through, then set aside.
In the same pan, fry the onion and mushrooms until the onion is soft, the mushroom liquid has evaporated and they are golden.
Sprinkle the flour over and stir well, then gradually add the stock, stirring constantly, until you have a smooth sauce.
Add the sour cream and mustard and simmer gently for a few minutes until the sauce thickens. Season with salt and black pepper.
Return the meat to the sauce and heat through for just a few minutes (do not overcook, or the meat will toughen). Serve hot with rice or mashed potatoes. This is Russia’s most famous dish worldwide, created in the 19th century by the cooks of the noble Stroganov family and later adopted by kitchens around the world.
