Best 3 Beef Stroganoff From The Old Russian Tea Room Recipes

Beef Stroganoff, a delectable culinary creation named after Count Pavel Stroganov, has captivated taste buds around the world since the 19th century. This classic dish, originating from the kitchens of Imperial Russia, is characterized by its tender beef strips bathed in a luscious sauce of sour cream, mushrooms, and onions, accompanied by egg noodles or rice. While variations of this recipe have emerged over time, the Old Russian Tea Room in New York City holds a special place in culinary history for its iconic rendition of Beef Stroganoff. In this article, we will delve into the secrets behind this timeless recipe, exploring its origins, key ingredients, and the techniques used to achieve its distinctive flavor. Whether you're a seasoned chef or a home cook seeking to recreate this legendary dish, let us guide you on a culinary journey to savor the authentic taste of Beef Stroganoff from the Old Russian Tea Room.

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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

Ingredients

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

Beef Stroganoff (From the

Provided by smoker

Number Of Ingredients 13

Ingredients

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.

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

Ingredients

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:

To make the perfect beef stroganoff, start with high-quality ingredients. Look for well-marbled beef, such as ribeye or New York strip steak. Use fresh mushrooms and onions, and choose a good quality sour cream.
Be sure to slice the beef thinly against the grain. This will help it cook quickly and evenly.
Don't overcrowd the pan when cooking the beef. Cook it in batches if necessary to avoid steaming the meat.
Cook the mushrooms and onions until they are soft and browned. This will add flavor and depth to the sauce.
Use a good quality beef broth. This will also add flavor to the sauce.
Don't boil the sauce. Bring it to a simmer and then reduce the heat to low. This will help prevent the sauce from curdling.
Stir in the sour cream at the end of cooking. This will help to thicken the sauce and add a creamy flavor.
Serve the beef stroganoff over egg noodles, mashed potatoes, or rice.

Conclusion:

Beef stroganoff is a classic dish that is perfect for a special occasion or a weeknight dinner. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a delicious and memorable beef stroganoff that your family and friends will love.