There is lots of arguments how this, world wide popular dish was invented. For sure it came from russian kitchen. My favourite theory is, that it was first time made by Count Stroganoff´s french chef in Saint Petersburgh somewhere late 18th century. Atleast this recipe combines some typical russian incrediences in a way, that is very typical in french gastronomy... Ok this was the booring lecture of history..let´s get to work:
You need the thick end of tenderloin (or if you are generous enough, even the middle part), smetana (sour cream), Dijon mustard, tomato pure, mushrooms, onions, salt pepper and wheat powder. World is full of "cheap copies" called Strofganoff, but made with cheaper meat. Do not follow those recipes, this will be completely different :-)
Cut the meat in narrow stripes
Cut onions and mushrooms. I like to leave onions quite big, and also I cut these small mushroom only half. Leave some smallest mushrooms uncut for decoration.
Mix some wheat powder into the smetana. (This is to keep smetana thick while frying. You can also use Maizena or other thickener later, but this is the traditional way).
Heat your frying pan as hot as you can and put some oil in it. Add meat in small quantities (pan needs to remain very hot). Add also a teaspoon of mustard and pyre. Fry wery quickly to seal the meat. Do not forget to add some salt and black pepper.
This is enough. Take the meat out from the pan.
Fry onions and mushrooms.
Onions and mushrooms well fryed
Add pre fryed meat, smetana and wheat powder mixture. ...almost ready
When smetana melts and starts to boil, your Stroganoff is feady. Do not spoil it with cooking more...
with pyre, salted cucumbers and pickled redroots...
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