- Entree -
Beef Stroganoff
(By Adriana Scamparini - LL.M at NYU School of Law)


  • 2 pounds of soft beef
  • 1 spoon of wheat flour
  • Salt
  • 1 teaspoon of paprika
  • 2 spoons of butter
  • 1 white medium onion chopped in little pieces
  • A little bit of sugar
  • 1 teaspoon of Worcester sauce
  • 1 teaspoon of mustard
  • 6 teaspoons of ketchup
  • 1 beef broth (Knorr stock cube, 1 small square)
  • 1 glass of hot water
  • 1 glass of white wine or a small chalice of cognac
  • 1 bottle of mushrooms cut in slices
  • Water from the mushrooms
  • 1 cup of heavy milk
  • Lemon
  • Parsley cut in little pieces


  1. Cut the beef into square pieces. Season with salt, wheat flour and paprika, mixing with the hands until well mixed. Let it stand for 15 minutes.
  2. Melt the butter and when very hot, fry the meat. Continue mixing and add the sugar, the onion and let it cook.
  3. Add the mustard, ketchup and Worcester sauce and leave it to cook. Add the beef broth dissolved in the glass of hot water, the mushrooms and the water from the mushrooms.
  4. Cook a little bit more and add the cognac or wine. Cover the pot and let it cook on a low heat for approximately 15 minutes. Turn off the oven.
  5. When ready to serve, add the heavy cream with some drops of lemon. Mix well and add the chopped parsley to finish.
  6. The prepared dish should be served with white rice and potatoes (Sautéed potatoes or French fries)

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