Stroganoff sauce


the name 'Beef Stroganoff' first appeared in a 1871 Russian cookbook. The recipe uses lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and broth, and finished with a small amount of sour cream: no onions, no mushrooms and no alcohol.

Contemporary recipes vary greatly depending on location.

In the US the recipe uses mushrooms and cream and is served over pasta in 95% of the recipes I've seen. Worcestershire sauce is often recommended as an additional flavoring condiment.

British pubs usually serve a version of the dish with a creamy white wine sauce, whereas more "authentic" versions are often red stews with a scoop of sour cream separately served on top.

Larousse Gastronomique lists Stroganov as a cream, paprika, veal stock and white wine recipe.   

I originally prepared this sauce while cooking meatballs. The sauce recipe here is presented from scratch, made with a broth instead of while cooking meatballs. While cooking meatballs may be an easy way to get 2 cups of beef broth, it certainly is not the only one.


This is what you need for 4 servings:

  • 2 cups beef broth
  • 8 oz. fresh mushrooms, sliced
  • ½ medium onion, chopped
  • 2 tbsp. flour
  • 2 tbsp. butter / olive oil
  • 1 cup sour cream
  • S&P, spices
Pic1: Stroganoff sauce