Polina’s Beef Stroganoff Recipe

Name: Beef Stroganoff Is the Retro Dish You Need to Make
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 tablespoons plus 1 teaspoon all-purpose flour, divided; 1 1/2 teaspoons kosher salt, plus more to taste; 3/4 teaspoon freshly ground black pepper, plus more to taste; 1 1/4 pounds boneless sirloin, strip, or rib-eye steak, excess fat removed, cut into 1/2-inch strips, patted dry; 3 1/2 tablespoons sunflower oil or light olive oil; 6 ounces cremini mushrooms, cut into 1⁄4-inch slices; 1 large yellow onion, thinly sliced; 1 1/2 tablespoons tomato paste; 1 1/4 teaspoons paprika; 1 pinch of cayenne pepper; 1/2 cup dry white wine; 1 cup water; 2/3 cup sour cream; Buttered egg noodles or mashed potatoes, for serving; Handful fresh parsley, chopped, for garnish

Two plates of beef stroganoff served over wide noodles garnished with herbs — Simply Recipes / Dane Tashima

Beef Stroganoff was originally invented at the turn of the nineteenth century, not in Russia but in France. Count Pavel Stroganov was spending the social season in Paris (as many Russians of noble birth did at that time), and while he admired all things French, he missed his native cuisine.

So his chef added some Russian smetana, sour cream, to a basic French sauce and a culinary star was born. He named the dish after his employer, and beef Stroganoff went on to become an international success.

Today, the dish may be just as well known in the US as it is in Russia—and seen as slightly retro or even pedestrian. But source a good cut of steak, don’t overcook it, and you’ll see that there’s nothing mundane about this dish. Mushrooms aren’t traditional, but I say keep them.

Polina’s Beef Stroganoff

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 4 servings

Excerpted with permission from Chesnok: Cooking From My Corner of the Diaspora: Recipes from Eastern Europe, The Caucasus, and Central Asia by: Polina Chesnakova published by ‎Hardie Grant North America, September 2025.

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1 1/2 tablespoons plus 1 teaspoon all-purpose flour, divided
1 1/2 teaspoons kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1 1/4 pounds boneless sirloin, strip, or rib-eye steak, excess fat removed, cut into 1/2-inch strips, patted dry
3 1/2 tablespoons sunflower oil or light olive oil
6 ounces cremini mushrooms, cut into 1/4-inch slices
1 large yellow onion, thinly sliced
1 1/2 tablespoons tomato paste
1 1/4 teaspoons paprika
1 pinch cayenne pepper
1/2 cup dry white wine
1 cup water
2/3 cup sour cream
Buttered egg noodles or mashed potatoes, for serving
Handful fresh parsley, chopped, for garnish

Prepare the steak:

In a small bowl, mix together the 1 1/2 tablespoons flour, salt, and pepper. Lay the steak strips out on a baking sheet or large plate in an even layer and sprinkle the flour mixture all over. Toss the strips so that they’re evenly coated and seasoned.
Cook the steak:

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat until very hot. Working in two batches, add the meat in a single layer and cook, undisturbed, for 1 minute. Toss the meat and continue to cook, stirring, until the meat is browned all over, about another minute. Transfer to a bowl or plate, repeating with the remaining meat.
Cook the vegetables:

In the now-empty pan, add 1/2 tablespoon of the oil and heat over medium-high heat until very hot. Add the mushrooms, toss to coat, and then cook, undisturbed, until the bottom layer browns, 2 to 3 minutes. Continue to cook, stirring occasionally, until the mushrooms begin to brown, another 3 to 4 minutes.

Stir in the onions, the remaining 2 tablespoons oil, and a big pinch of salt. Cook, stirring occasionally, until the onions are nicely browned and start to look frizzled on the edges, 8 to 10 minutes.
Make the sauce:

Reduce the heat to medium. Stir in the tomato paste and a splash of water to loosen it up. Cook, stirring occasionally, for 2 to 3 minutes to deepen its flavor. Add the paprika, cayenne, and remaining 1 teaspoon flour, stir to evenly incorporate, and cook for 2 to 3 minutes.

Add the wine and allow it to cook down until it’s thick and saucy and clings to the onions and mushrooms. Add the water and bring to a simmer.
Assemble:

Stir in the beef and all its juices and gently simmer for 1 to 2 minutes to warm it through and allow the sauce to slightly thicken. Reduce to the lowest heat or remove from the heat if needed so that the sauce doesn’t bubble. Add the sour cream and stir to incorporate. Taste and season with more salt and black pepper if needed.

Serve spooned over egg noodles or mashed potatoes and garnish with parsley.

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Nutrition Facts (per serving)
477	Calories
31g	Fat
12g	Carbs
32g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	477
% Daily Value*
Total Fat 31g	40%
Saturated Fat 11g	54%
Cholesterol 120mg	40%
Sodium 555mg	24%
Total Carbohydrate 12g	4%
Dietary Fiber 1g	5%
Total Sugars 5g
Protein 32g
Vitamin C 3mg	17%
Calcium 86mg	7%
Iron 3mg	15%
Potassium 757mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.