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The dish's story
An opulent Baroque-mansion restaurant by Andrei Dellos serving aristocratic 19th-century Russian cuisine; The Moscow Times singles out its Beef Stroganoff as the go-to rendition of the imperial classic in Moscow.
📋 The Moscow Times🍴 Traditional Russian recipe (Café Pushkin's own recipe is not published; this is Russia Beyond's authoritative version)
📋 recipe source: Russia Beyond (rbth.com)Ingredients
- • Beef 400 g
- • Onion 1
- • Mushrooms 300 g
- • Sour cream 150 g
- • Heavy cream 100 g
- • Flour 50 g
- • Water 200 g
- • Oil to fry
- • Salt to taste
- • Pepper to taste
Method
- 1 Remove tough tissues from the beef and cut into strips about 1 cm thick and 5-6 cm long.
- 2 Clean the mushrooms with a paring knife and slice thinly.
- 3 Slice the onion into thin strips.
- 4 Mix flour, salt and pepper in a bowl. Coat the meat evenly, then shake off excess flour through a sieve.
- 5 Heat oil in a pan over medium-high heat. Fry the meat in a single layer for 2-3 minutes until golden-brown, then set aside on a plate.
- 6 Add more oil to the same pan and fry the mushrooms until golden. Transfer to a plate.
- 7 Fry the onions in the pan until soft, then remove to a plate.
- 8 Add the water to the pan, bring to a boil and reduce by half, scraping up the caramelized bits from the bottom. Stir in the heavy cream and sour cream.
- 9 Whisk together, season with salt and pepper, and cook for a couple of minutes.
- 10 Return the meat, mushrooms and onions to the pan and braise for about 10 minutes. Serve with mashed potatoes.