Bœuf Stroganoff

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About

This is a simple preparation of tender beef fillet cut into strips, sautéd in butter, and embalmed with mushrooms in a sour cream sauce.


  • lb fillet of beef
  • salt and ground pepper
  • an onion
  • ½


Cut the fillet into ½-inch slices, salt and pepper them, beat them with the blunt edge of a chef’s knife, and cut them into strips about 3 inches long and 1 inch wide.

Hash the onion, slice the mushrooms and sauté them in 2 ounces of butter in a sauté-pan or aluminium frying-pan. In another pan, which should be made very hot, melt the remaining 2 ounces of butter, and fry the strips of