Russian Beef Stroganoff

If you don’t like this beef recipe, your taste buds aren’t working right. Beef Stroganoff was named after Count Stroganoff from the court of Alexander III. It’s been around for a long time. I’ve tried several variations of this and we refer to it as simply “beef.”

It’s excellent paired with mashed potatoes or over a bed of white rice. Maria (my sister’s mother-in-law) is famous for this dish. She frequently brings it to parties and church potlucks.

This is my all-time favorite beef recipe. I was so excited when Maria shared this with me. I was equally excited to discover it’s not as difficult as I imagined (sometimes beef intimidates me). I’m pleased to share this classic Russian recipe with you. See my notes in the comments section regarding making a larger batch.

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Ingredients for Russian Beef Stroganoff:

2 lbs steak – I used: “beef round bottom round thin sliced” or any kind of sirloin should work. Nothing too marbleized. I purchased the thin-sliced steak at Costco at $3.69/lb.
1 tsp Mrs. Dash seasoning
1/8 tsp pepper
1/2 tsp salt
1/8 tsp paprika
2 Tbsp Olive Oil
1  1/2 Tbsp Soy Sauce (i.e. 2 packets from Panda Express)
1  1/2 cups water
1 large garlic clove, finely grated or pressed
1  1/2 cups whipping Cream
2 Tbsp butter
1  1/2 Tbsp all-purpose flour

How to Make the Best Beef Recipe:

Preheat the Oven to 350°F.
1. Trim beef of excess fat and slice it into 1/2-inch strips.

Russian Beef Stroganoff-5

2. Fill a medium pot 2/3 with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon.

Russian Beef Stroganoff-6

3. Remove from heat and rinse the beef in a colander. Next, place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.

Russian Beef Stroganoff

4. Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and Bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour  – if the meat has absorbed most of the water, add another 1/2 cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist – remember it’s not a soup.

Russian Beef Stroganoff-7

5. After the meat has been baking for 1 and 1/2 hours, remove from the oven and add the grated/pressed garlic, stir in 1 1/2 cups whipping cream.

Russian Beef Stroganoff-9

6.Next,  melt butter, then blend flour into butter using a fork. Add butter mixture to the pot and stir to combine.

Russian Beef Stroganoff-8

7. Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.

Russian Beef Stroganoff-2

YUMM! YUMM! YUMM!! Notes: if you are going to use something besides a dutch oven (cast iron pot), you may need to adjust how much water you put in. Start with 3/4 cup and periodically check to see if you need more water. Beef – $4/lb,… Organic cream – $3.50,…..Turning around and seeing your son in the crockpot – PRICELESS.

Russian Beef Stroganoff-10

Maria's Russian Beef Stroganoff

4.92 from 12 votes
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$12
Servings: 4

Ingredients

  • 2 lbs sirloin steak
  • 1 tsp Mrs. Dash seasoning
  • 1/8 tsp pepper
  • 1/2 tsp salt
  • 1/8 tsp paprika
  • 2 Tbsp Olive Oil
  • 1 1/2 Tbsp Soy Sauce
  • 1 1/2 cups water
  • 1 large garlic clove finely grated or pressed
  • 1 1/2 cups whipping Cream
  • 2 Tbsp butter
  • 1 1/2 Tbsp all-purpose flour

Instructions

Preheat the Oven to 350°F.

  1. Trim beef of excess fat and slice it into 1/2-inch strips.
  2. Fill a medium pot 2/3 with water and bring to a boil. Add beef and return to a boil. Boil until impurities rise to the top. Skim off impurities with a spoon. Remove from heat and rinse the beef in a colander.
  3. Place the beef in a dutch oven (for baking) or a regular pot with a tight fitting lid.
  4. Stir in Mrs. Dash, Pepper, Salt, Paprika, Olive Oil and Soy Sauce. Add 1 cup water. Cover and bake for 1 hour and 30 minutes (at 350°F). Check meat after 1 hour - if the meat has absorbed most of the water, add another 1/2 cup water. (For stove-top cooking, put on tight fitting lid and cook over medium heat until meat is soft, occasionally stirring and checking the water level). There should be enough water to keep the meat moist - remember it's not a soup.
  5. After the meat has been baking for 1 and 1/2 hours, remove from the oven and add the grated/pressed garlic.
  6. Stir in 1 1/2 cups whipping cream.
  7. Melt butter, then blend flour into butter using a fork than add butter mixture to the pot and stir to combine.
  8. Bake an additional 25 minutes. Beef should be very tender and sauce should have a gravy texture. You can add more cream if it gets too thick.

YUMM! YUMM! YUMM!!

Recipe Notes

If you are going to use something besides a dutch oven (cast iron pot), you may need to adjust how much water you put in. Start with 3/4 cup and periodically check to see if you need more water.

Read comments/reviewsAdd comment/review

  • Natalia
    March 4, 2018

    The best beef stroganoff I ever had. My whole family love this recipe. Thank you Natasha! Reply

    • Natasha's Kitchen
      March 5, 2018

      My pleasure Natalia! I’m glad you love it, thanks so much for sharing! Reply

  • Elaina Vayntrub
    October 28, 2017

    Hi Natasha! Do you think I can use sour cream instead of whipping cream for this. I don’t have any. Ans if I do, any special changes in prep? Reply

    • Natasha
      natashaskitchen
      October 28, 2017

      Hi Elaina, without testing that, it is difficult to give a recommendation. The sour cream would give it a completely different flavor profile and that would probably be too much sour cream. I wish I could be more helpful! Reply

  • Nadia
    December 29, 2016

    Could this be turned into a slow cooker recipe? If so, how you’d you do it? Thanks much! Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      Hi Nadia, I’ve never done it in a slow cooker so you would have to experiment. If you try it, let me know how it goes. I’d probably try 4 hours on high or 6 hours on low, but test it for tenderness. I just haven’t tested it to tell you for sure. Reply

  • Olya
    November 29, 2016

    This is SO good! Love this recipe! My husband loved it and my two year old enjoyed it too! Reply

    • Natasha
      natashaskitchen
      November 29, 2016

      Yay!! I’m so happy to hear that 🙂 Reply

  • Nath
    October 13, 2016

    can it be kept in the fridge for the next day
    when my close friends come to my house for lunch? Reply

    • Natasha
      natashaskitchen
      October 13, 2016

      Hi Nath, this does refrigerate well. When you reheat, do so over lower heat so the oil doesn’t separate from the cream. Reply

  • Inna
    July 5, 2016

    Made this and my hubby couldn’t stop refilling his plate.. Thank u. Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      That is the best! Thanks for sharing that with me 🙂 Reply

  • Natasha
    April 13, 2016

    Really good and delicious! Next time I’ll just use more meat so I’ll have more leftovers! Thank you Natasha. Your recipes never fail me👏 Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      We usually double the recipe also to feed our crowd :). I’m so happy you liked it! 🙂 Reply

  • Alesya
    April 12, 2016

    This has became one of my top dishes. My husband absolutely loves it! Thank you so much for such a great recipe. Reply

    • Natasha
      natashaskitchen
      April 12, 2016

      That’s wonderful! Thank you so much for sharing that with us 🙂 Reply

  • Nadia
    January 5, 2016

    Hi Natasha, I love this recipe! If I wanted to triple it, how should I adjust the cooking times? Thanks!!! Reply

    • Natasha
      natashaskitchen
      January 5, 2016

      The cooking time should be about the same. I’m so glad you love the recipe 🙂 Reply

  • Gigi
    January 3, 2016

    Hi Natasha! To be honest, I was a little skeptical about this recipe, but decided to give it a try. And I’m so glad I did!!! It turned out to be perfect stroganoff . My husband had seconds and thirds 😊. Thank you very much! Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Gigi, thank you for such a nice review, I’m so glad you gave it a try 😁. Reply

  • Olga
    December 23, 2015

    Hi Natasha,
    Could I make this and heat it up the next day to use? basically to be served for the next day? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      I think that would work fine – reheat it over low heat. I would suggest garnishing with a little parsley or chives to bring it back to life the next day. Reply

  • Tanya
    October 6, 2015

    Hey Natasha, one more ?, if ill be making double portion, do u know if I should increase the time? Thanks a lot Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      Hi Tanya, The cooking time should be the same. Reply

  • Tanya
    October 5, 2015

    Hey Natasha, do u know what meet I can use instead of that beef steak, can’t find that one in Costco. Thank you so much Reply

    • Natasha
      natashaskitchen
      October 5, 2015

      Sirloin or chuck steak would also work, just trim it if there is too much fat. Reply

  • Lucy
    April 24, 2015

    Hi Natasha!
    I’m going to make this favorite dish AGAIN, and I wanted to know if I let this cook in the crockpot, how long would I leave it cooking for? And on low, or high?

    Thank you!!! Reply

    • Natasha
      natashaskitchen
      April 24, 2015

      I’ve never done it in a slow cooker so you would have to experiment. If you try it, let me know how it goes. I’d probably try 4 hours on high or 6 hours on low, but test it for tenderness. I just haven’t tested it to tell you for sure. Reply

  • Lucy
    January 20, 2015

    Hi Natasha!

    I love this recipe and it’s our go-to for stroganoff. I was wondering if I can use chicken in place of beef? And if I can use almond milk and cornstarch as the cream and thickener? We are trying a dairy-free diet for a while. 🙂

    Thanks! Reply

    • Natasha
      natashaskitchen
      January 20, 2015

      To be honest, I have not tried the substitutions so it would have to be an experiment. if you do test it out, do let me know how it works out. I’m sure there are others with similar questions. Reply

      • Lucy
        January 21, 2015

        I sure will!! We’re trying it tonight 🙂 Reply

        • Natasha
          natashaskitchen
          January 21, 2015

          Enjoy! 🙂 Reply

          • Lucy
            January 26, 2015

            Sorry for the delay. I made it with chicken breasts, and used almond milk. I have to say, I really was worried it wouldn’t come out good at all. I was wrong. It tasted fantastic and my husband LOVES IT! So this is our go to recipe for both beef and chicken 🙂

          • Natasha
            natashaskitchen
            January 26, 2015

            I’m so happy you loved it and thank you so much for sharing that with me! I’m sure someone else will have similar questions about ingredient substitutions. Thank you!! 🙂

  • January 15, 2015

    Natasha, I just made this recipe for the first time for dinner guests. It was fabulous! And I didn’t even have the right cut of beef; I used venison instead. It was absolutely delicious!!! Thank you, thank you for sharing this recipe! Reply

    • Natasha
      natashaskitchen
      January 15, 2015

      I’m so happy you loved it! Thank you so much Vera for the great review! 🙂 Reply

  • Olga
    January 2, 2015

    Do you add whipped cream or heavy cream? Reply

    • Natasha
      natashaskitchen
      January 2, 2015

      Olga, I used heavy whipping cream. Reply

  • An
    December 7, 2014

    Thanks for the recipe Natasha! !! My husband loved it he told me too cook more food with recipes from your website; ))) Reply

    • Natasha
      natashaskitchen
      December 7, 2014

      That’s so sweet :). Thank you An! Reply

  • Irina
    November 21, 2014

    Hi. Wanted to know if this will go good with mashed potato? Reply

    • Natasha
      natashaskitchen
      November 22, 2014

      Oh yes, definitely!! Reply

  • Sam BTh
    April 29, 2014

    Yeah because Russian’s always cook with soy sauce? Reply

    • Natasha
      natashaskitchen
      April 29, 2014

      I don’t claim that this is the original version by Count Stroganoff. It’s been adapted to fit our taste and the ingredients available to enhance the flavors in the US. Reply

  • Vika
    March 6, 2014

    Made this last night! Two words – yummy & easy!

    P.S. how adorable is your son!?! 😉 Reply

    • Natasha
      natashaskitchen
      March 6, 2014

      🙂 Thank you. I think he’s pretty adorable too 😉 I’m so glad you liked the recipe. I neeeeeeeeeeeed to make a slow cooker version, don’t you think? I’ve been tossing the idea around in my head 🙂 Reply

  • Gosia
    March 3, 2014

    This is the 2nd recipe of yours that I tried in the past week…AMAZING! Again, my hubby and I absolutely loved it. I used less meat but the same amount of all the other ingredients and it was just the right amount of sauce for us to pour over egg noodles. My 5 year old ate it without much complaining 🙂 We paired it with brine pickles. Reply

    • Natasha
      natashaskitchen
      March 3, 2014

      Gosia, thank you so much for a great review :). Just reading your comment is making me hungry for some beef Stroganoff. Reply

  • Liz
    February 14, 2014

    Does the Dutch oven need to have a lid on if it’s in the oven ? Reply

    • Natasha
      natashaskitchen
      February 14, 2014

      Cover it 🙂 Sorry I thought I had that in there! 🙂 Thanks Liz! Reply

  • Cheryl
    February 6, 2014

    My family has made beef Stroganoff for years in a crock pot, but the recipe is a little different. The meet is put in raw with a can of Cream of mushroom soup, a package of Onion soup mix and a cup of white wine. A container of sour cream is added just before serving. We do it over wild rice. SOO easy! Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      Cheryl how big is the can of soup and sour cream container? Also, how many pounds of meat and what kind of meat? Can you tell I REALLY want to try your recipe? Reply

  • Leo
    December 21, 2013

    What Mrs.Dish seasoning do you use most?
    There are bunch of varieties of Mrs. Dash Seasoning Blends on website
    http://www.mrsdash.com/products/seasoning-blends.

    Please advise?

    Thanks,
    Leo Reply

    • Natasha
      natashaskitchen
      December 21, 2013

      I’ve used both the original one and the garlic flavored one. Both are excellent 🙂 Reply

  • Alina
    December 13, 2013

    Natasha, Can I make this recipe a day before? or preferably the same day? (for guests) Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Preferably the same day but if you’re in a time crunch it does reheat really well so you can make it the day before and add a little extra cream if you want it juicier when reheating 🙂 Reply

  • Katie
    September 11, 2013

    I am so obssesed with your sight!!! You are seriously my life saver…so this weekend I am feeding a party of about 50 russian folks and they love their meet…what if i marinate the beef in wine like a day before I make it do you think that will give it some some more flavor also do you think I can use a crock pot for this recipe? Reply

  • Jessica
    May 10, 2013

    Hello,
    Wow this looks so good. After reading through all the comments this seems like a hit for many ppl:)
    So I want to make this recipe tomorrow, but was wondering instead of using beef would chicken work, or would you prefer I rather stick with beef for this recipe?

    Thank you in advance!! Reply

    • Natasha
      natashaskitchen
      May 10, 2013

      I would stay with beef for this recipe. If you want chicken, try chicken and mushroom casserole :). Reply

  • April 30, 2013

    I homeschool my boys and last week we studied about Russia. I wanted to find a recipe that my kids would actually eat. I found this one and made it the other night for dinner. It got approval from the whole family, which is rare. It will be a repeat!! Thank you! Reply

    • Natasha
      natashaskitchen
      April 30, 2013

      Awesome, I love to hear a good report and hope that you will find some more favorites :). Reply

  • inna
    April 6, 2013

    finally made it,it’s amazing thank you Natasha Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      You are welcome Inna :). Reply

  • inna
    April 2, 2013

    thank you……. Reply

  • inna
    April 1, 2013

    natasha ya segodnya obxodila vse magazinu i nenajshla soy sauce, takoj kak na foto , tol’ko v steklyanux bankax est’ wudkoe,podskawute ono v takix paketikax v magazine prodaet’sya ??????spasibo Reply

    • Natasha
      natashaskitchen
      April 1, 2013

      Inna you can use any brand of soy sauce. The packaging doesn’t matter. It just hit me that I used packages from Panda express (it was leftover from a restaurant); you can use any kind of soy sauce, not just in the little packets. Sorry! Reply

  • inna
    April 1, 2013

    Thank you so much……. Reply

  • inna
    April 1, 2013

    Hi Natasha!let me know where did you get soy sauce please ???? Reply

    • Natasha
      natashaskitchen
      April 1, 2013

      Any grocery store should carry it. Try Fred Meyer or albertsons or winco, Walmart, etc Reply

  • Snezhana
    March 4, 2013

    Hello Natasha!
    My sisters and I are having a cooking competition (kinda like the Food Network show) and we settled on Beef. Each of us have to make a delicious beef dish and present it perfectly. Would this beef stragonof be good for that, or can you recommend something else?
    Thanks a lot! Reply

    • Natasha
      natashaskitchen
      March 4, 2013

      Yes this would be a very good choice! Reply

      • Snezhana
        March 4, 2013

        Yay! Then I guess I will be making this! Thanks so much! Your wonderful recipes never let me down! Reply

  • Nelya
    February 27, 2013

    This looks delicious! How long do you boil the beef until the impurities rise? Also, if cooking stove top do you cook for the same amount of time? Reply

    • Natasha
      natashaskitchen
      February 27, 2013

      It should be pretty quick after it boils; maybe 10-15 minutes. And, yes, cook for about the same amount of time, just check on the meat since the heat is coming from the bottom only rather than all sides as in an oven, it is more likely to scorch to the bottom on the stove.  Reply

  • Valentina
    January 25, 2013

    I love this receipe I made it a few times already and everyone loved it! Thank you so much for sharing. I love your website I cook a lot of things from here!! 🙂 Reply

  • Anzhelika
    December 23, 2012

    I love this recipe. I made it several times already. But I have a question. I want to try using a slow cooker to make it for tomorrow’s christmas dinner at church. How do you feel about using a slow cooker for this? Reply

    • Natasha
      natashaskitchen
      December 23, 2012

      I’ve never tried to make it with a slow cooker so I’m not sure what timing it should have and what heat setting to make sure the sides don’t get scored. Without knowing for sure, I probably wouldn’t risk it for Christmas.  Reply

  • Tuija
    November 16, 2012

    My grandmother was Russian, and seeing that you used Mrs Dash seasoning and soy sauce for Stroganov sounds strange to me.
    I use paprika, salt, freshly ground black pepper, tomato paste, mustard, russian gherkins and sour cream along with good stock. That’s all. Don’t think Count Stroganov had Mrs Dash or soy sauce to invent the recipe… Reply

    • Natasha
      natashaskitchen
      November 17, 2012

      Your version sounds nice. Your comment made me laugh. I try to use ingredients that are easy to access and familiar 😉 Reply

  • alison
    November 5, 2012

    Do you have any other good tasting beef recipes? Reply

  • Nadia
    October 23, 2012

    Hi,

    Is a Dutch oven same as a cast iron cookware? I tried to look online and I’m not having any luck.

    Thanks Reply

  • dashunchik
    September 22, 2012

    it was super delicious…. too bad i made a small dish it was sooo good..thanks Reply

    • Natasha
      natashaskitchen
      September 22, 2012

      I’m so glad you liked it 🙂 It never hurts to quadruple the recipe. 😉 Reply

  • Nadine
    September 13, 2012

    Will beef chuck pot roast work for this recipe? Reply

    • Natasha
      natashaskitchen
      September 13, 2012

      Yes that should work fine 🙂 Reply

      • Nadia
        September 18, 2012

        It turned out really good. I also had some mushrooms and didn’t know what to do with them. So I added some mushrooms at the end and it was delicious. Thanks for the recipe. Reply

        • Natasha
          natashaskitchen
          September 18, 2012

          Mmmm mushrooms are always a nice add-in. I’m so glad you loved the recipe 🙂 Reply

  • Ira
    July 16, 2012

    Thanks so much for posting this! It looks great! Cant wait to try it!! And thank you for all your posts!! I’ve tried many of your recipes and love all of them!! THANK YOU!! :)) Reply

    • Natasha
      natashaskitchen
      July 16, 2012

      Thank you so much Ira, your comment made me smile 😀 Reply

  • Tonya
    July 12, 2012

    Omg! Best I’ve ever tried. I also made your buckwheat with mushrooms as a side. Reply

    • Natasha
      natashaskitchen
      July 12, 2012

      Thank you for the compliment. I’m glad that you liked it 😀 Reply

  • LILY
    June 26, 2012

    Hi Natasha! Could I just bake the meat in the oven for that long, and just cover with foil? Reply

    • Natasha
      natashaskitchen
      June 26, 2012

      I think it would be too dry without the sauce. It might work with a different sauce but it does need something to keep it juicy. Reply

  • Leena
    June 6, 2012

    This recipe looks really good. Thanks for posting. However, I have never heard of whipping cream used in beef stroganoff. All the recipes that I have come across call for sour cream. Is there an adavantage to using one over the other? Reply

    • Natasha
      natashaskitchen
      June 6, 2012

      The whipping cream creates more of a gravy base. It’s so so good; you’ll just have to try it 🙂 Reply

  • lena
    May 3, 2012

    i love ur recipes!! also, your pictures are great. if this is only the camera that takes them so high definition and no editing than can you please tell me what kind of camera do you use? i make headbands and need a good camera! 🙂 thanks Reply

  • Mariya
    May 2, 2012

    Hello from WA:) I was making this for dinner tonight and my husband came from work early and when he smelled it he could not wait. I gave him a try and he kept asking me to have some just with bread before dinner:) When he finally ate (in reality it was like 10 minutes) he said that this was the best meat he has ever had:)(And he knows meat lol) . Now he always wants me to make this. Thank you!!!
    P.S. I love the comment you put into your posts. I go through the recipes even if I do not plan on making them just to read:) Thank you for all of your hard work. Reply

    • Natasha
      natashaskitchen
      May 2, 2012

      Thats so awesome that your hubby really loved the beef!!! Thank you for writing. I’m glad you find my writing interesting. Sometimes I wonder if anyone reads it 😉 Reply

  • March 20, 2012

    I was trying to decide what to cook for dinner tonight. The idea of stroganoff came to mind as I dug through the freezer looking for meat. When something is on sale I buy it and freeze it. I split up the large family packs and you get three or four meals. Anyway, my Mom always put some tomato paste in hers but that doesn’t seem to be consistent with the other recipes I’ve seen. Have you or any of your readers seen it this way and what is it’s origins? I’ll probably stick with yours tonight, looks so good and I just happen to have some leftover potatoes…Thanks for a great blog. Reply

    • Natasha
      natashaskitchen
      March 20, 2012

      I think there is a classic stroganoff that uses tomato paste. I haven’t tried it myself. You are most welcome. I hope you love it! Reply

  • Anna
    January 22, 2012

    I just made this recipe again, i cooked the beef for 14min . I boiled it, then in the pressure cooker for 8 min, during that time i pan fried mushrooms and onions- after the pressure released i added it all in with cream and roux and garlic- another 6 min. PERFECT. So cook time is 14 min + time to release the pressure if you do a natural release- so this amazing wonderful meal in 30 min or less! Reply

    • Natasha
      natashaskitchen
      January 22, 2012

      That’s crazy! I can’t believe a pressure cooker works that quick! Thanks Anna. Now I’m really, really interested in learning how to use Mom’s 🙂 Reply

  • Anna
    January 21, 2012

    I have an electric pressure cooker- so it cooks at a lower pressure than a regular stove top cooker. Stove top ones go up to 15, mine only does 12, you can make stove top one have different levels of pressure.

    I am not an expert on this ,but basically because it is cooked under pressure it gets hotter than boiling- so things cook much much faster.

    I have not had mine for a long time but i have done some things it it like chuck shoulder blade roasts, chicken parm, and boiling beats- takes like 15-20 min vs like well over an hour.

    Like i mentioned i completely over cooked this meat and it fell apart, it was 100% done the first 20 min.

    You guys NEED to try it- it is like the fast way of doing slow cooking. But if you overcook you ruin it so it is better to time it on the short side and check it than to overcook. Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      Wow, that does sound great! Especially the beets. It’s kind of a bother to cook them for so long. That would be handy! Reply

  • Anna
    January 21, 2012

    This was SUPER TASTY. I did in the pressure cooker in 30 min total cook time and i overcooked it but it was still good. Next time total time i will do is 20 min.

    I added mushrooms and onions to it. I sauted them while the meat did 20 min in pressure cooker – then i added them when the recipe called for adding the cream- so mushrooms+onions+cream and then 10 more min in pressure cooker.

    I am actually getting all the ingredients again today to do it again, it was SO SO SO SO GOOD. Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      I’ve never used a pressure cooker before. My mom has one and doesn’t know what to do with it 🙂 have you found it useful and how does one learn how to use it? Reply

  • Irina
    January 20, 2012

    Wow! Thank you so much for sharing this recipe! My husband loved it! And that is very important to satisfy a hungry man after his long, stressful day at work. I didn’t have any heavy cream, but I used half and half instead and about 2 1/2 tbsp of flower, used my dutch oven, but did stovetop. It was delicious. I will be making this again! Reply

    • Natasha
      natashaskitchen
      January 20, 2012

      Your version sounds slightly healthier. Woohoo! Isn’t that a great feeling when your family LOVED what you cooked? Thanks for writing. 🙂 Reply

  • Natasha
    natashaskitchen
    January 1, 2012

    I made a giant batch of this for a potluck/party. I used 8 lbs of sirloin. Increased all the seasonings, oil and soy sauce by 4x and I used about 4 cups water and baked 2 hours at 350, then added 2 1/2 to 3 cups whipping cream and baked at 350 for 30 minutes (I also used 4x the butter, flour and garlic). Reply

  • Vera
    August 19, 2011

    I served it with pasta and sauteed green bell pepper, mushrooms and onions. It was super!! Five star! Reply

  • Marina
    August 12, 2011

    This dish was a hit with the family. I didn’t have any soy sauce so I added some balsamic vinegar, splash of red wine, ginger, and a table spoon of sugar (hoping to substitute soy sauce somehow). I also added some fresh parsley and chives in the last 10 min of cooking. It was fantastic and definitely going in my “keeper pile”. Thanks for the recipe! Reply

  • Michelle
    May 24, 2011

    Previt Natasha! I am so thrilled to find your website. I am an American girl with a unique obsession for Russian culture, Blini is my favorite thing to make, and I have mastered it! I will use this website on a weekly basis 🙂 Tonight will be the carrot salad (that I often buy at supermarket but it’s always different), Meat Piroshki and katleyeti (sp?). I just wanted to stop in and say thank you for sharing these wonderful (yet do-able) recipes !!!! Keep em coming 🙂 p.s. is that your son in the crock-pot? He is adorable !!!! Take Care! Reply

    • Natasha
      May 24, 2011

      Hi Michelle – thank you! Yes, that is my son in the crock pot. I turned around and he was sitting in there. He’s funny like that – he likes to sit in the frying pans too! Reply

  • Marianna
    April 15, 2011

    This was super delicious! I actually chopped up a big onion (instead of the garlic) and used about 4x more soy sauce and it was incredible! Thank you for these amazing recipes! Reply

    • Natasha
      April 15, 2011

      Thank you Marianna – I’m so happy to hear you really enjoyed it. I’ll try more onion next time. Thanks! Reply

  • Zory
    April 11, 2011

    Thanks! Reply

  • Zory
    April 11, 2011

    This looks really good! I just wanted to clarify that you used regular whipping cream and not heavy whipping cream? I would think the recipe needs heavy whipping cream but I could be wrong… Reply

  • Ella
    April 10, 2011

    My mom made this for a birthday party today and it is DELICIOUS! I love this recipe 🙂 Reply

    • Natasha
      April 10, 2011

      So glad you enjoyed it. I made it today as well for family 🙂 It was a hit! Reply

  • Erica
    April 9, 2011

    YUMMY THAT LOOKS SOO GOOD! THANKS SO MUCH FOR SHARING 🙂 Reply

  • Ludka
    April 6, 2011

    mmm Natasha this looks and sounds delish! Can’t wait to try it this weekend. By the way, little David in a crock pot made me laugh, too cute too cute… Reply

    • Natasha
      April 6, 2011

      Hope you enjoy it as much as we did! I’m making it again this weekend as well. He likes to climb into small spaces. He’s always pulling out the pots and pans and sitting in them. It always makes me laugh. Reply

  • Joe in N Calif
    April 5, 2011

    That seems like a LONG of cooking time for that meat. It doesn’t turn to mush? Reply

    • Natasha
      April 5, 2011

      Hi Joe, It’s tender and delicious! The original recipe said to leave it in the oven initially 1.5 to 2 hours plus 30 minutes, but I did a total of 2 hours and it turned out perfect! If you want to take take it out earlier, you can. I know I wasn’t real specific about what kind of meat to use in the original post so I edited the recipe slightly. I went to Costco again and got more to make this again for family. Under ingredients, it now reads: “beef round bottom round thin sliced” or any kind of sirloin should work. Nothing too marbleized. Reply

  • Alza
    April 4, 2011

    Natasha thanks for posting this recipe. Cooking meat has always been intimidating to me but this looks easy and difficult to mess up. This is a great dish for parties and is amazing on mashed potatoes as a super fancy gravy. My husband will enjoy this greatly. Reply

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