Fillet of Beef Stroganoff

Yield 6 servings



  1. Heat olive oil in a heavy non-stick skillet over high heat. Brown the fillet strips quickly on both sides, 1 to 2 minutes. Transfer to a hot platter, and season lightly with salt and pepper.
  2. Melt the butter in the skillet over moderate heat. Add the onion or shallots or scallions and sauté for about 2 minutes or until tender. Next stir in the mushrooms, cover, and cook for 3 minutes. Uncover, salt and pepper again lightly and add the stock (also add the Tabasco, tarragon, and Worcestershire if using). Bring to a boil and stir thoroughly uncovered for 2 minutes.
  3. Remove the skillet from the heat and carefully whisk in the sour cream until smooth. The sour cream should just heat through; do not let the sour cream boil or it will curdle.
  4. Now, spoon the sauce over the beef sitting on the hot platter. If circumstances allowed the beef to cool, you can stir the beef and any juices that have collected on the platter into the sauce over low heat; stir constantly until the beef is just heated through and be sure not to let the sauce boil.


Garnish with a couple of tablespoons of chopped parsley. Serve with rounds of fried toast.

This dish originated in Russia and is named for the 19th -century Russian diplomat Count Paul Stroganoff.

Courses Main Course

Recipe by Harvest to Table at