Bœuf Strogonoff

Beef à la Strogonoff

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of lean beef, preferably the fillet
  • 1 pint of stock
  • 2 tablespoons of sour cream
  • 1 of tomato juice
  • 1 of flour
  • 1 of butter, onion, salt and pepper.


Cut the meat into inch squares, sprinkle freely with salt and a little pepper, and let it stand for 2 hours.

Brown the flour in the butter, work to a smooth paste, add the hot stock gradually, bring to the boil and strain. Then stir in the tomato juice and sour cream. Fry the meat in butter on a very quick fire with a little chopped onion. When brown put the pieces of meat in the sauce and simmer for 15 minutes. Bring to the boil, stirring well, and serve at once.