Traditional Beef Stroganoff

Michael Phelps has made history again by winning the 200m individual medley, making him the first man to win this event at three consecutive Olympics.  US gymnast Gabrielle Douglas won the women’s all-around competition, making her the first African-American Olympic all-around champion.  Ally Raisman, who managed to eliminate world champion Jordyn Wieber by placing second in the all-around qualifier, finished in fourth place.  She actually tied for bronze with Aliya Mustafina from Russia, but because of scoring rules the lowest score for each gymnast is thrown out and all other scores averaged in the event of a tie.

The 1980 Moscow Summer Olympics were boycotted by 60 nations, including the United States, due to the 1979 Soviet invasion of Afghanistan.  Because of the boycott, only eighty countries competed. The Moscow Games marked the first Games held in Soviet Europe and the introduction of women’s field hockey.  Aleksandr Dityatin, competing for the USSR, won medals in all eight men’s gymnastics events (three gold, four silver, and one bronze) to become the first athlete to win eight medals in a single Olympics.

Beef Stroganoff originated in Russia, and is available worldwide in many variations. The Stroganoff I grew up on was served in a white sauce. It turns out that traditional Russian beef Stroganoff is cubed beef in a tomato and sour cream sauce.  Apparently the oldest available recipe for beef Stroganoff doesn’t include onion.  This recipe calls for very few ingredients and makes a tasty dinner quick enough for a weeknight.  I served it with boiled potatoes and it was pure comfort food.

Beef Stroganoff


  • 1 lb. beef filet
  • 1 white onion (about 1 C. chopped)
  • 4 Tbsp. olive oil
  • 1 C. sour cream
  • 1 Tbsp. tomato paste
  • 1/2 C.  flour
  • 1/2 tsp. salt


To make the sauce, mix the sour cream, tomato paste, salt, and 1 Tbsp. of the flour and set aside.

Season the filet with salt and pepper on both sides, before cutting.

Cut filet into approximately 1 inch cubes.

Roll meat cubes in the remaining flour.

Dice the onions.

In a frying pan, over medium high heat, put the oil, then pat down the layer of diced onions.

Place the meat on top of the onion layer so that the meat doesn’t actually touch the pan.

Fry the beef on both sides, flipping the beef over on top of the onions (do not stir the onions).  Cook until the beef has a gloss to it.

Add the sour cream mixture to the meat and onions and stir.

Cover and simmer over low heat for 20 minutes.

Source: Food Trotter


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