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Beef Stroganoff

Cut top round steak diagonally across the grain into 1/4-inch-thick slices. Place steak, onion, parsley, salt, black pepper, sliced mushrooms and garlic cloves in a crock pot. Place flour in a small bowl. Gradually add the beef broth, stirring with a whisk until blended. Add broth mixture to the crock pot; mix well. Cover and cook on high-heat setting for one hour. Reduce to low-heat and cook seven to eight hours or until steak is tender. Let stand for about ten minutes, and then stir in sour cream. Suggestion: Serve beef stroganoff over Lokshyna Homen (Homemade Egg Noodles).


Trivia: The name-origin of Beef Stroganoff is in some dispute. Some say the dish was called Stroganov after Baron Alexander Stroganov (17331811), while others claim it was named after Russian military commander Count Pavel Stroganov (1774-1817).


Recipe featured in the Food Fare Cookbook.


Food Fare: Russian Recipes*Befstroganov image (C) Pittaya Sroilong (2009). Used under the Creative Commons Attribution 2.0 Generic license.


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