Beef Stroganoff










Beef Stroganoff is a famous and popular dish that has its origins in mid- 19th-century Russia, and It’s believed that it may have been named after the rich and powerful Stroganov Family. Beef Stroganoff is particularly popular in the Nordic countries and my recipe is based on the tomato-based varieties usually found in Norway.




Around 500 grams (ca. 1 lb.) of beef

Salt and pepper

1 large onion

8-10 white mushrooms, depending on size

1 red bell pepper

2 cloves of garlic

1 deciliter (ca. 3 oz.) of dry white whine

1 deciliter of beef or vegetable stock

4 tablespoons of tomato puree

2 teaspoons of Dijon mustard

2 teaspoons of lemon juice

Fresh, chopped parsley

1 deciliter of cream

1 deciliter of sour cream (or Crème Fraîche)

1 teaspoon of paprika

Nutmeg to taste

Serving suggestion

Rice/pasta, green beans and pickles


First, let the meat rest at room temperature for at least 30 minutes, then cut it into strips and set it aside. Then, coarsely chop the onion, cut the bell pepper into short strips and thinly slice the mushrooms. Crush two cloves of garlic with a knife and chop them finely.

Heat up a large pot on medium high heat and add butter. When the butter has melted and it has started to turn slightly brown, add the meat – a little at a time – and fry it quickly while stirring continuously. Add a couple of pinches of salt and pepper each time. When all the meat has been thoroughly browned, put the onion, mushrooms and bell pepper into the pot and combine, letting it fry for about 2 minutes. Add garlic and mix well. Then, add the white wine and carefully stir it into the mixture and continue to cook for about 2 more minutes.

Mix hot stock and tomato puree together in a little bowl and add it to the pot together with mustard, lemon juice and cream. Carefully combine the ingredients and set the stove down to low heat and mix in chopped parsley. Put the lid on the pot and let the Stroganoff simmer for about 30-40 minutes. When it’s done cooking, put it off the heat and let it rest for a little bit. Add sour cream and mix it in evenly, then add paprika and a little nutmeg right before serving to lift the flavor.

Beef Stroganoff goes well with rice or pasta and tastes delicious served with green beans and pickles. A dark lager or a stout is a good choice of drink to go with this dish. Stroganoff is quick and easy to make so I hope you’ll try it yourself!