Beef Stroganoff

Name: Beef Stroganoff (Bef Stroganov)
Cuisine: Russian
Ingredients: 40-50 g/1½-2 oz/3-4 tbsp butter; 500 g/1¼ lb beef fillet, very thinly sliced; salt and ground black pepper; Salted Cucumbers, diced, to serve; 2-3 onions, thinly sliced; 1 chicken stock (bouillon) cube; 1 chicken stock (bouillon) cube; 45 ml/3 tbsp tomato purée (paste); 15 ml/1 tbsp plain white (all-purpose) flour; 2-3 bay leaves; 4-5 black peppercorns; 300 ml/½ pint/1¼ cups water; 200 ml/7 fl oz/scant 1 cup double (heavy) cream; 100 ml/3½ fl oz/scant ½ cup smetana or crème fraîche; 100 ml/3½ fl oz/scant ½ cup smetana or crème fraîche; 6-8 potatoes, peeled and very thinly sliced; 90-105 ml/6-7 tbsp rapeseed (canola) oil; salt

Bef Stroganov

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

This famous dish was created at the time of Catherine the Great by Count Alexander Sergeyevich Stroganov. The Count invited poor students into his house, and served this casserole with fried potatoes and Salted Cucumbers.

Ingredients

40-50 g/1½-2 oz/3-4 tbsp butter
500

Europe
Russia
Stew
Low carb
Low sugar
Very low sodium
Low sodium

Method

First make the sauce. Heat the oil in a medium pan. Add the sliced onions and fry over a medium heat for 3-5 minutes. Crumble the stock cube into the onions and fry for a further 1-2 minutes.
Add the tomato purée to the pan, then the flour an

Energy 919kcal/3810kJ; Protein 32.5g; Carbohydrate 36g, of which sugars 11.7g; Fat 72.6g, of which saturates 34.6g; Cholesterol 194mg; Calcium 94mg; Fibre 3.4g; Sodium 177mg.