Beef stroganoff with tender strips of beef in creamy mustard sauce served on a white plate with traditional Russian styling

Imperial Russia · Russia

Beef Stroganoff (Molokhovets Original)

Name: Beef Stroganoff (Molokhovets Original)
Total time: 30 min
Yield: 4
Cuisine: Russia
Ingredients: 500g beef fillet or sirloin, cut in thin strips; 2 tbsp plain flour; 2 tbsp butter; 1 large onion, thinly sliced; 1 tbsp Dijon mustard; 300ml sour cream; 150ml beef stock; Salt and black pepper; Chopped dill to finish

From A Gift to Young Housewives · Elena Molokhovets · 1861

Verified from original source

The 1861 original of beef stroganoff — beef strips in a mustard-and-sour-cream sauce. Elegantly minimal.

Historical note: The Molokhovets original is much simpler than modern versions — just beef, mustard and sour cream. No mushrooms.

History

Beef Stroganoff originated in mid-19th century Russia, first appearing in Elena Molokhovets' 1861 cookbook. The dish featured sautéed beef in sour cream sauce, named after the wealthy Stroganov family. Originally a refined aristocratic dish, it used high-quality beef cuts prepared simply with mustard and sour cream. The recipe gained international fame in the 20th century, particularly after Russian émigrés spread it westward. Modern versions often add mushrooms, onions, and serve over noodles or rice—additions not in Molokhovets' original. The dish exemplified Russian haute cuisine's French influences combined with native ingredients like smetana (sour cream).

Sources

Molokhovets, Elena. A Gift to Young Housewives (Podarok molodym khoziaikam). 1861
Glants, Musya and Joyce Toomre (translators). Food in Russian History and Culture. 1997
Toomre, Joyce (translator). Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives. 1992
Goldstein, Darra. A Taste of Russia: A Cookbook of Russian Hospitality. 1983
Davidson, Alan. The Oxford Companion to Food. 1999

Serves

Prep

15m

Cook

15m

Difficulty

Medium

Ingredients

· 500g beef fillet or sirloin, cut in thin strips
· 2 tbsp plain flour
· 2 tbsp butter
· 1 large onion, thinly sliced
· 1 tbsp Dijon mustard
· 300ml sour cream
· 150ml beef stock
· Salt and black pepper
· Chopped dill to finish

Method

1
Toss beef strips in flour, salt and pepper.
2
Melt butter in a wide pan on high. Sear beef in 2 batches, 90 seconds each. Remove.
3
Lower heat, add onion; cook 8 minutes to soften.
4
Stir in mustard and stock; bubble 2 minutes.
5
Off heat, stir in sour cream. Return beef with any juices.
6
Warm gently 2 minutes — do not boil or the cream will split.
7
Scatter with dill and serve with buttered noodles or straw potatoes.

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