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Classic Stroganoff Recipe from Mount Nelson Hotel

This is a classic dish that has fallen off of many European restaurant menus, but has remained as a house specialty in a few. The Mount Nelson Hotel in Cape Town, South Africa is just such a place. This dish was originally named for the Stroganoff family of Russia. During the time of Imperial Russia, they were probably the most wealthy and influential family second only to the Czar and his family, the Romanoff’s.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6
Course: Main Course
Cuisine: Russian
Ingredients Equipment Method

Ingredients
  

  • 1 lb of Sirloin cut into ¼ inch pieces of 3 to 4 inches long. I find that the meat will be easier to slice if it is slightly frozen before cutting. When slicing, always remember to slice across the grain of the meat otherwise it will be tough. Once sliced, toss with salt, pepper and the sugar and then refrigerate.
  • 1 lb Mushrooms sliced
  • 1 large Onion thinly sliced. Using a Mandoline is the easiest option here.
  • 1 lb wide Egg Noodles
  • 2 tsp. Sugar
  • ½ cup dry White Wine
  • 5 Tbsp Butter
  • 16 oz Sour Cream at room temperature
  • Freshly grated Nutmeg
  • Salt and Pepper
  • Fresh Parsley chopped – Optional

Equipment

  • Large Pot

Method
 

  1. Melt 2 Tbsp of butter in the sauté pan and lightly brown the beef. There is no need to cook it completely, as it will be added in again, closer to the end. Remove and set aside.
  2. Now add the rest of the butter to the sauté pan and sauté the onion until translucent, then add the mushrooms and cook until they reduce in size. Start a large pot of salted water for the noodles. Bring to a boil and add the noodles.
  3. Add the wine, deglaze the pan and continue cooking until the wine has mostly evaporated. Now add back the meat and residual juices and the nutmeg and cook for another few minutes. Don’t overcook, you want the meat to be slightly pink.
  4. Drain the noodles after they have cooked slightly under the recommended time and add the sour cream into the hot noodles immediately and then add the meat mixture. Stir well until the mixture is well mixed and serve on warm plates. You may garnish with freshly chopped parsley if desired.

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