- In a large Dutch oven, heat olive oil and add a third of meat cubes. Brown the meat well on all sides, remove it and proceed to the same with the other third and so on until all the meat is brown. Set it aside. It may be necessary to add a little olive oil between batches.
- In the same -unwashed- Dutch oven add a couple of tablespoons of olive oil, add the onions and cook, stirring occasionally, until they are golden brown.
- Add the thyme and the mushrooms and cook until they have released most of their water.
- Add garlic and sauté for one minute. Incorporate tomato paste and white wine and let it cook for a couple minutes.
- Add the carrots and the reserved pieces of beef. Add brown sugar, beef stock, salt, and pepper to taste.
- In a separate bowl dissolve, the flour with a quarter cup of cold water. Add the diluted flour into the Dutch oven and stir quickly to avoid lumps.
- Bring to a boil, reduce to low heat, and cook for about 2 ½ to 3 hours or until the beef is tender enough to cut it without the help of a knife. Make sure to stir this stew every 15 minutes or so, to make sure it is not getting stack at the bottom of your pot.
- Add mustard and sour cream. Mix well and turn off your stove.
- Serve over pappardelle, fettuccine, or mashed potatoes. Garnish with a dollop of sour cream and sprinkle freshly chopped chives.
- According to Larousse Gastronomic bible, this is the original recipe.
- According to the cookbook A Taste of Russia, the original beef Stroganov recipe derived from a basic French mustard for seasoning beef, combined with a dollop of Russian sour cream.
- The accepted history of Beef Stroganov is that a French chef Charles Briere who worked for a wealthy St. Petersburg family created the dish for a cooking contest in 1891. He then named the prize-winning dish for his employer, Count Pavel Alexandrovich Stroganov.