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Russian Beef Stroganoff

What's The Big Idea?

A classic Franco-Russian dish. The secret of a good beef stroganoff is in the cut of meat you use. Beef fillet is the best, as it gives tender slices of meat that can be cooked very briefly so that they donít toughen. Serve with rice and a salad, or try it with the crisp potato straws or matchstick potatoes that are the traditional garnish in Russia

Shopping List

Here's the list of what you need:

  • 675g beef fillet
  • 65g butter
  • 1 large onion, thinly sliced
  • 1 tablespoon paprika
  • 350g button mushrooms, sliced
  • 3 tablespoons vegetable oil
  • Salt and pepper
  • 300ml soured cream
  • 2 teaspoons lemon juice
  • 2 tablespoons parsley, washed and finely chopped

What To Do

  • Cut the fillet across the grain into thin slices, about 1cm wide
  • In a large frying pan, melt the butter and fry the onion with the paprika over a low heat until soft and translucent
  • Add the mushrooms and continue to fry gently for about three minutes more
  • Using a slotted spoon remove the onions and mushrooms and set aside
  • In the same pan heat half of the oil and quickly fry half the beef fillet strips, turning and adding salt and pepper as you cook for about one minute. Set aside
  • Fry the rest of the beef strips in the remaining oil. Set aside
  • Return the onions and mushrooms to the pan and pour in the sour cream. Bring to a gentle simmer and cook for one minute
  • Return the beef fillet strips to the pan and heat gently for one more minute, without letting the mixture boil
  • Stir in the lemon juice and chopped parsley, then serve immediately

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