Russian Beef Stroganoff with Sour Cream and Mushrooms

About this recipe

A classic born in the kitchens of 19th-century Russian nobility that became a fixture of fine restaurants worldwide.

The secret

Sear the beef in small batches over high heat (just one minute each) so it never releases its juices and toughens.

Serve it with

Spoon the beef and its thick sauce over buttered egg noodles or mashed potatoes.