Best 5 Beef Stroganoff From The Old Russian Tea Room Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the timeless classic, Beef Stroganoff, a culinary masterpiece that has captivated taste buds for centuries. Originating from the kitchens of the Old Russian Tea Room in New York City, this iconic dish showcases tender strips of beef sautéed to perfection and enveloped in a luscious, velvety sauce. The symphony of flavors is further enriched with the addition of mushrooms, onions, and a touch of sour cream, creating a harmonious balance that tantalizes the senses. Elevate your culinary skills with our curated collection of Beef Stroganoff recipes, each offering a unique interpretation of this cherished dish. From the traditional to the contemporary, these recipes cater to a wide range of preferences, guaranteeing an unforgettable dining experience.

Let's cook with our recipes!

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM) RECIPE - (4.6/5)



Beef Stroganoff (From the

Provided by smoker

Number Of Ingredients 13

1 pound lean boneless sirloin (trimmed of fat and gristle) or 1 pound bottom round steaks, in one piece (trimmed of fat and gristle)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 tablespoons butter
1/2 medium onion, thinly sliced
1/2 tablespoon flour
1/2 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
1/4 cup dry white wine
1 teaspoon tomato paste (optional)
1/2 tablespoon minced onion
1/4 lb mushroom, thinly sliced
1 tablespoon dry white wine
1/2 cup sour cream, warmed

Steps:

  • Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes. Heat 2 tablespoons butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes. Add meat to pan and cook for 3 minutes, turning meat to brown evenly. Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently. In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 tablespoon wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream. Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil. Serve over hot rice with a green vegetable on the side.

TRADITIONAL BEEF STROGANOFF



Traditional Beef Stroganoff image

Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner Recipes

Time 25m

Number Of Ingredients 13

2 Tbsp salted butter, divided
8 oz button mushrooms, sliced
1 onion, thinly sliced
1 lb sirloin steak, sliced thinly, against the grain
2 Tbsp unbleached all-purpose flour
1 c beef broth, (we prefer low sodium)
½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
1 Tbsp tomato paste
½ lb egg noodles, dry
½ c sour cream
½ tsp salt
¼ tsp ground black pepper
Sauteed shoestring potatoes, mashed potatoes, rice, or cooked egg noodles

Steps:

  • In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
  • Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
  • Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
  • Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
  • Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
  • Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
  • Taste the stroganoff and add the salt and pepper, to taste.
  • Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing.

Nutrition Facts : Calories 399 calories, Carbohydrate 22.6 grams carbohydrates, Cholesterol 125 milligrams cholesterol, Fiber 2.2 grams fiber, Protein 41.9 grams protein, SaturatedFat 6.6 grams saturated fat, Sodium 607 grams sodium, Sugar 3.9 grams sugar

BEEF STROGANOFF (FROM THE "OLD" RUSSIAN TEA ROOM)



Beef Stroganoff (From the

This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.

Provided by Dee514

Categories     Meat

Time 58m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)
2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, thinly sliced
1 tablespoon flour
1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)
1/2 cup dry white wine
2 teaspoons tomato paste (optional)
1 tablespoon minced onion
1/2 lb mushroom, thinly sliced
2 tablespoons dry white wine
1 cup sour cream, warmed

Steps:

  • Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.
  • Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.
  • Add meat to pan and cook for 3 minutes, turning meat to brown evenly.
  • Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.
  • In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.
  • Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.
  • Serve over hot rice with a green vegetable on the side.

BEEF STROGANOFF AS IN RUSSIA



Beef Stroganoff as in Russia image

One of the foreign students that we had with us for a 6-week stay while she studied at the Enlish Language Institute at the University of Alabama made this dish for us and shared the recipe. Stroganoff is a traditional dish of classic Russian cookery that has been in various forms in Europe since the 18th century. The name...

Provided by Marsha Gardner

Categories     Beef

Number Of Ingredients 18

1 1/4 lb beef tenderloin, cut into strips
1 1/2 Tbsp all purpose flour
3 Tbsp olive oil, extra virgin
3 Tbsp butter, unsalted
2 Tbsp brandy
3/4 lb mushrooms, sliced
1/2 c onion, finely chopped
1/4 c dry white wine
1/3 c concentrated beef stock
1 Tbsp dijon mustard
3/4 c sour cream
1 tsp worcestershire sauce
2 tsp paprika, sweet
dash(es) cayenne pepper
kosher salt and freshly ground black pepper to taste
1 Tbsp fresh parsley, chopped for garnish
2 Tbsp sour cream, for garnish
tagliatelle or other hot buttered noodles for serving

Steps:

  • 1. Season meat with half the paprika, salt, and white pepper and leave to marinate for 10 minutes. Sprinkle meat with the flour. Place a pan over medium heat and add half the butter and half the oil, when hot, raise heat to high and sauté beef in two batches until brown on the outside but still pink inside.
  • 2. Pour the brandy and ignite, when the flame subsides, remove meat to a plate and keep warm, deglaze pan with 2 tablespoons water scraping the bottom and pour the sauce over the meat. Meanwhile, in a clean pan, stir-fry mushrooms over high heat in one tablespoon oil, in two batches, season and set aside.
  • 3. In a clean pan, heat the rest of the oil and butter and fry onions over medium heat till tender, add garlic and fry a little more. Add white wine and let simmer till wine evaporates, add the beef stock, mustard, sour cream, Worcestershire sauce, the rest of the paprika, and cayenne and bring to boiling point.
  • 4. Add meat and mushrooms, season and simmer for few seconds. Place Stroganoff in a serving plate, sprinkle with chopped parsley, drizzle with sour cream, and serve hot with Tagliatelle.

BEST EVER RUSSIAN BEEF STROGANOFF



Best Ever Russian Beef Stroganoff image

Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!

Provided by Hawaiivike

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 40m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
1 pound beef sirloin, cut into 1/4-inch wide strips
3 tablespoons butter
1 cup thinly sliced mushrooms
½ cup chopped onion
1 clove garlic, minced, or more to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 ¼ cups cold beef stock
1 cup sour cream
3 tablespoons cooking sherry

Steps:

  • Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
  • Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
  • Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
  • Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g

Tips:

  • Use high-quality beef for the best flavor. Look for a cut that is well-marbled and has a good amount of connective tissue, such as chuck roast or top sirloin.
  • Slice the beef against the grain for more tender results.
  • Don't overcrowd the pan when searing the beef. This will prevent the meat from cooking evenly.
  • Cook the beef in batches if necessary. This will help to prevent the meat from steaming and ensure that it gets a nice sear.
  • Use a good quality dry white wine for the sauce. A dry Chardonnay or Sauvignon Blanc are both good choices.
  • Let the sauce simmer for at least 30 minutes to allow the flavors to develop.
  • Serve the beef stroganoff over egg noodles or mashed potatoes.

Conclusion:

Beef stroganoff is a classic Russian dish that is enjoyed by people all over the world. It is a rich and flavorful dish that is perfect for a special occasion or a weeknight meal. The Old Russian Tea Room's recipe is a great place to start if you are new to making beef stroganoff. With a few simple ingredients and a little bit of time, you can create a delicious and authentic dish that will impress your friends and family.

Related Topics