Today we are preparing beef stroganoff. The classic recipe for this dish is simple and unpretentious, and the taste is incomparable. Meat cut into strips, stewed in onion and sour cream sauce, goes well simply with bread or your favorite side dish. The main thing here is the idea.
Beef stroganoff recipe with photos.
History of the dish.
The dish originated and was invented in Russia, and received its name in the French manner. Beef Stroganoff - from French. beef cooked using the Stroganov method. Stroganov is a Russian aristocrat whose cook came up with the idea of stewing meat strips in sour cream and onions. Apparently, he, this cook, was French, since the food was named in French.
1. Choose one classic recipe Beef stroganoff is difficult today. Over the centuries of life of this dish, many variations and additions have been invented. The main thing, perhaps, is to purchase fresh meat. If you manage to get a good beef tenderloin, you will undoubtedly get classic taste. Please note: it is a tenderloin. Other parts beef carcass no good. The only thing you can live with is the thick edge (the dorsal part of the longissimus muscle). It is also called ribeye.
On the question of how to cut meat for a beef stroganoff recipe, there are two versions:
- large to preserve juiciness;
- into small strips for quick frying.
An interesting version of the recipe - beef stroganoff with cucumber
Cucumbers are added during stewing of meat with sour cream and mustard. They are cut into strips and combined during frying. Chopped dill and garlic go well with them.
3. In a hot frying pan in vegetable oil, fry the meat strips in small portions. It is stewed in sauce until ready. The choice of sauce is made by the hostess. The recipe for beef stroganoff with pickles is widely known. The recipe suggests adding cucumbers for more juiciness and piquancy of the dish.
The sauce can be based on sour cream, as in our case.
Or maybe with the following additives:
- cream or mayonnaise;
- soy sauce or teriyaki;
- fortified wine, beef jelly;
- garlic, thyme;
- fresh or pickled mushrooms.
The most tender result is the recipe for beef stroganoff with cream. This option is no different from sour cream, but the result is simply airy. The dish melts in the mouth and opens up new horizons for tasters familiar tastes. Trying it, you remember another version of the origin of the dish. According to some sources, the elderly Count Stroganov had problems with his teeth, and there were few teeth left. So the cook was forced to adapt meat dish under county health.
Today you can simplify the preparation of food. Recipe for beef stroganoff in a slow cooker. The miracle technology will prepare a hearty meal on its own. You just need to select the “Stew” mode after frying the onions. Place flour-breaded meat on these onion pieces, simmer and pour over the chosen sauce. Cook everything for 60-90 minutes. During the process, you can stir and add water to make it even and juicy.
Beef Stroganoff is pretty popular dish Russian cuisine, which appeared at the end of the 19th century. It is beef, chopped small pieces and stewed in sour cream sauce.
This dish must be served hot, as it loses its flavor when it cools down. taste qualities. The best side dish for this meat dish it will be hot fried potatoes with vegetables.
Ingredients
- Beef 500 g
- Champignons 200 g
- Onions 1–2 pcs.
- Sour cream 2 tbsp. l.
- Mustard 1 tbsp. l.
- Wheat flour 1 tbsp. l.
- Water 200 g
- Sunflower oil 1 tbsp. l.
- Salt to taste
- Seasoning for meat to taste
Preparation
- Cut the beef into small cubes, peel and cut the onion into rings.
- Wash the champignons and cut into thin slices.
- In a hot frying pan, fry the onion until golden brown.
- Add mushrooms and fry until liquid has evaporated.
- Place the meat in a hot frying pan and fry it until golden brown crust.
- Then add flour and stir quickly.
- Add water, sour cream, mustard, salt and spices to the onions and mushrooms.
- Transfer the meat to the sauce and simmer until soft.
Beef Stroganoff classic recipe
Beef Stroganoff is a real classic cooking. This recipe is necessary for every housewife, because such a recipe will probably have to be prepared more than once, and the beef stroganoff should turn out delicious. Making delicious beef stroganoff is both simple and difficult. The recipe itself is very simple, but to make the beef stroganoff perfect, you need to prepare this recipe several times, honing your skills. Beef Stroganoff should be juicy, tender and flavorful.
This kind of beef stroganoff can only be made from very good meat. Therefore, if you are planning to prepare our recipe and make beef stroganoff, choose best piece. Only the highest quality meat will make a good beef stroganoff. Also, to cook beef stroganoff, you will need a very sharp knife. Beef Stroganoff must be cut in a specific way, so you can cut beef Stroganoff only with a very sharp knife. It is better not to change the recipe, especially if you are preparing beef stroganoff for the first time. This recipe is concise, this recipe is simple and this recipe doesn't require anything else.
Try preparing our recipe exactly as it is intended and you will get an excellent beef stroganoff. Beef Stroganoff can be eaten for dinner; beef Stroganoff is also good for lunch; beef Stroganoff can be served with any side dish.
Beef Stroganoff is one of the most popular meat dishes in Russian cuisine, which is served in restaurants all over the world. Why not make it at home? Original recipe will delight all lovers of hearty and tasty food. Fried pieces juicy beef with a delicate creamy sauce - no doubt, your household will appreciate this dinner.
Ingredients
- Beef fillet 500 g
- Cream 10% 200 ml
How to cook
- Cut the meat into small pieces and fry in heated vegetable oil for 5 minutes.
- Dilute the contents of the sachet into 200°C ml of cold cream.
- Pour the mixture into the frying pan with the meat, stir and bring to a boil over moderate heat.
- Reduce heat and simmer for another 20 minutes until tender, stirring occasionally.
Pork beef stroganoff (in sour cream)
Recipe for pork stroganoff with sour cream step by step photos. My grandmother taught me how to cook beef stroganoff a long time ago. A very easy to prepare dish with many variations of sauces and spices. Beef Stroganoff is prepared from pork, veal and other types of meat. Today I made beef stroganoff from pork loin with sour cream. This is a very easy dish to prepare, the most difficult thing about it is beating the meat. In addition, this is one of those dishes that is very difficult to spoil, even as a child I could easily prepare it. So if you want to treat yourself to something hot, tasty, tender and juicy without having to stand at the stove for half a day, then this recipe is for you.
Ingredients:
- Pork loin or tenderloin – 500 g.
- Sour cream – 3-4 tbsp. spoons.
- Onion – 2-3 onions.
- Salt 3 pinches.
- Black ground pepper 1 pinch
Sooner or later, many people want to know what beef stroganoff is. Chefs, ordinary housewives, and just people who like to cook and experiment in cooking are interested in this. Beef Stroganoff is quite famous and it wouldn’t hurt to know how to cook it. You will definitely please your loved ones with this meat, and any holiday will become special.
What is beef stroganoff?
Also called meat Stroganoff. It is very famous, it is prepared in almost all famous restaurants. According to tradition, beef stroganoff is classified as a dish Russian cuisine, although in fact it has no folk roots and is not classified as national cuisines. Some chefs claim that this meat is prepared using the traditions of Russian and French cuisines. Beef Stroganoff, the classic recipe for which is actually unknown, has many cooking methods, which we will look at next.
The history of meat Stroganoff style
There are two versions of the origin of such a dish as beef stroganoff. The first of them says that the famous French chef Andre Dupont invented it specifically for Count Alexander Stroganovsky. Alexander was very old, and it was difficult for him to eat solid food, which is why the cook was invented soft beef in a frying pan in a special sauce.
According to another version, which is more widespread, Count Alexander Stroganovsky was very rich and had “open tables.” Their essence was that any person who was more or less decently dressed and not completely stupid could come to dinner with the count. It was for these open tables that the Count's cooks came up with beef fried in small pieces in a frying pan with the addition of sauce. This was very convenient because it was easily divided into portions. The people who came to Stroganovsky for lunch really liked this dish, and they named it after the count.
Benefits of beef
Stroganoff-style meat, especially if it is made from beef, is very healthy. It has a high nutritional value, eliminates all unnecessary acids and trace elements from the body, normalizes the balance in the stomach. If the beef is correct and in the right quantity When eaten, it also increases hemoglobin and strengthens the heart vessels. It also has a beneficial effect on nervous system and improves human memory. Beef is very useful for people who want to lose weight, as well as for those suffering from diabetes.
Beef Stroganoff: classic recipe
To implement the classic recipe, you need to take beef tenderloin or loin fillet. The meat needs to be lightly beaten and then cut into small pieces, approximately 6 cm in length and 1 cm in width. To make the beef easier to chew, you need to cut it across the grain. You need to fry the meat so that the top is crispy and the inside remains soft. Almost no spices are added to the dish, except black pepper. All other additives depend only on the preferences of the cook. Classic sauce For this dish, they are made from sour cream and tomato paste. Beef stroganoff should be served with potatoes or rice. The main thing is that the side dish is hot, otherwise the meat will lose its refined taste. The dish “Beef Stroganoff from veal” is very often practiced.
Small secrets of cooking meat Stroganoff style
To make the meat tasty and juicy, you must adhere to the following tips:
By observing all these conditions, you can prepare real, tasty, juicy Stroganoff-style meat, which you and your loved ones will definitely enjoy.
Beef Stroganoff with mushrooms
Having learned what beef stroganoff is and how to cook it in the classic version, let's look at several other ways to prepare this type of beef. Mushrooms are always an excellent addition to any meat dish. They will add juiciness and a pleasant aroma to the meat. Let's look at how to cook beef stroganoff (recipe with photo) with mushrooms.
Required Ingredients
- Half a kilo of beef.
- 200 grams of mushrooms (champignons or any other).
- One onion.
- Vegetable oil and sour cream.
- A little flour (2 tablespoons).
- Salt and pepper.
First, lightly pound the beef and cut it into small pieces. The onion needs to be cut into half rings, and the mushrooms into slices. Lightly fry the onion, add chopped mushrooms and simmer until the liquid evaporates. At this time, you need to fry the meat in another frying pan, add flour to it and mix. Add sour cream to the frying pan with mushrooms, add a little water, sprinkle with pepper, add fried meat and simmer for 30 minutes.
If you want to make this dish with pork, then it is prepared in the same way as beef stroganoff, just replace the beef with pork.
Liver Stroganoff meat recipe
When cooking, you can use absolutely any liver. Only depending on its type, you need to properly prepare it for frying. In general, the liver is very useful; it contains many microelements necessary for the body. Let's look at the liver beef stroganoff recipe with photos.
Required Ingredients
- 800 grams of any liver.
- 200 grams of sour cream.
- 50 grams butter.
- One onion.
- A little flour (1 spoon).
- Half a tablespoon of sugar.
- Salt pepper.
First you need to properly prepare the liver. It must be cleared of any films and cut into cubes. Chicken liver can be cut into arbitrary pieces. After preparation, you need to sprinkle it with sugar, salt and pepper. Cut the onion into half rings. Fry the liver in a dry frying pan for four minutes. In this case, you need to constantly stir it. After this, add the onion and butter and fry for another four minutes. Then you need to pour the flour in there, mix and fry for a couple more minutes. Then add sour cream and simmer until fully cooked. If the sour cream is very thick, you can dilute it with water.
Chicken beef stroganoff
Chicken beef stroganoff is also a fairly common dish. Chicken meat is the most affordable of all and therefore very popular. You can cook from it great amount different dishes.
To prepare chicken Stroganoff you will need:
- Half a kilo of chicken breast.
- One onion.
- Two tablespoons of flour.
- Two tablespoons of sour cream or cream.
- A tablespoon of tomato paste.
- Vegetable oil, salt, pepper, herbs (for decoration);
First you need to wash the chicken fillet well, remove veins and films. Dry the meat on a paper towel. Then lightly beat it with a hammer and cut into pieces one and a half centimeters wide. Then cut the onion into half rings and fry in a frying pan for one minute, remembering to stir it. Dredge the breast pieces in flour, add it to the pan with the onion and fry for another three to four minutes. At this time you need to mix sour cream and tomato paste. The resulting sauce should be added to the frying pan and fry over low heat for ten minutes. Then you need to sprinkle it all with pepper and salt and simmer for another five minutes. The result is juicy, tasty meat that goes well with any side dish.
Beef Stroganoff with tomato
Another option for preparing a dish such as beef stroganoff with chicken is the method of cooking with tomato. For this dish you will need:
- Half a kilo of chicken fillet.
- One large onion.
- Butter - 4 tbsp. l.
- Salt and ground pepper.
To prepare the sauce for this dish you need:
- Flour - 1 tbsp. l.
- Half a glass of milk.
- Tomato juice - one glass.
- Any broth - one glass.
- Butter - one tbsp. l.
- Salt and ground pepper.
First you need to rinse well chicken breast, clean it of all excess (bones, veins, fat). Then you need to cut it along the grain (no more than one centimeter thick) and beat the resulting pieces with a hammer. Afterwards you need to cut the meat into strips (across the grain). Place the chopped pieces in a plate, add salt and pepper. In this form, you need to cover and leave the meat for two hours so that it marinates properly.
After the fillet has been marinated, you can start cooking it. First you need to chop the onion quite finely and fry it in butter until golden crust. Then add the meat to the frying pan with the onions and fry it until the breast is lightly browned.
After this you need to prepare the sauce. In a dry frying pan, first fry the flour until golden brown, then add one tablespoon of oil and stir. Then you need to pour milk into the frying pan and wait for it to boil. When the milk boils, add it to the pan tomato juice and also wait until it boils. When this also boils, you need to pour in the broth, salt it all, add pepper, cover and cook in a frying pan for about five minutes.
After this, you need to pour the fried meat and onions into the frying pan with the sauce, also add salt and simmer for about ten minutes. The dish is ready! Prepare a side dish for it and serve.
Conclusion
From this article it became clear what beef stroganoff is, how to prepare it, and what options for preparing it there are. As you can see, this dish is very easy and simple to make, and it tastes very juicy, tender and delicious. Can be used different types meat, and the variety of sauces is simply off the charts. It all depends on the personal tastes and preferences of the cook. Cook, experiment and delight your loved ones with culinary masterpieces!
A dish made from beef or young veal has many cooking options. Pieces of meat are baked with mushrooms, in cream sauce, with pickles and gravy. Beef Stroganoff does not have interesting story origin. The dish was invented by chefs on the instructions of Count Stroganov, known for his love of open dinners, which anyone who looked decent could attend.
Cooks didn’t think twice and invented a beef dish that is convenient to divide into portions and does not take much time to prepare. The name of the dish is a derivative of the count’s surname and the French word “boeuf,” which means beef.
Today, beef stroganoff is made not only from beef. Some chefs call pieces of pork, lamb and chicken prepared in a similar way this way. But in the original version of the beef stroganoff recipe, it is still beef stewed with cream or sour cream.
This is a simple classic recipe for cooking beef with sour cream. To prepare delicate dish, you need to choose young, fresh veal. The dish is served with any side dish for lunch or dinner. Beef Stroganoff with sour cream can be prepared using festive table.
Preparing the dish takes 45-50 minutes.
Ingredients:
- beef – 800 gr;
- sour cream – 300 gr;
- butter – 40 g;
- onions – 3 pcs;
- tomato paste – 2 tbsp. l.;
- greenery;
- salt to taste;
- ground black pepper.
Preparation:
- Remove film and veins from the meat. Cut into slices 0.5 mm thick.
- Cut the plates into strips.
- Chop the onion and fry in butter until golden brown.
- Add the beef to the onion and fry until golden brown.
- Salt and pepper the dish, add sour cream and stir.
- Place tomato paste in the pan.
- Mix the ingredients and add chopped herbs.
- Cover the dish with a lid and simmer over low heat until soft.
Beef Stroganoff in cream sauce
Cream began to be added to beef stroganoff recipes back in the 19th century. Meat in cream sauce acquires tenderness and a mild taste, especially if you cook it in a slow cooker. The dish can be served for any holiday, everyday lunch or dinner with the family.
It takes 40-45 minutes to prepare the dish.
Ingredients:
- beef – 300 gr;
- cream – 150 ml;
- ghee - 2 tbsp. l.;
- onion – 1 piece;
- tomato paste – 1 tbsp. l.;
- greenery;
- salt and pepper to taste;
- flour – 1 tbsp. l.
Preparation:
- Cut the meat across the grain into thin strips.
- Roll each piece in flour.
- Melt the butter in a hot frying pan and fry the meat until golden brown.
- In another frying pan, fry the chopped onion, pour in sour cream and tomato paste, cover with a lid and simmer for 2-3 minutes.
- Transfer the meat to the onion, bring to a boil, add salt and pepper, cover with a lid and leave the dish to simmer for 25-30 minutes.
- Chop the greens, add to the meat and stir.
Beef Stroganoff with pickles
A savory dish of beef and pickles is prepared quickly and does not require serious culinary skills. Beef Stroganoff with pickles can be served with a side dish or as independent dish for lunch or dinner.
Ingredients:
- pickles – 3 pcs;
- beef – 400 gr;
- sour cream – 2 tbsp. l.;
- onion – 1 piece;
- water – 1 glass;
- tomato paste – 2 tbsp. l.;
- garlic – 1 clove;
- greenery;
- salt and pepper to taste;
- Bay leaf- 1 PC;
- vegetable oil – 3 tbsp. l.;
- mustard – 1 tsp.
Preparation:
- Cut the meat into long strips.
- Chop the onion into half rings.
- Heat the oil in a frying pan and add the meat and onions to fry.
- After 20-25 minutes, add the cucumbers cut into strips.
- Add tomato paste, mustard and sour cream to the pan.
- Mix everything thoroughly.
- Add water, add bay leaf and herbs, salt and pepper to taste.
- Reduce heat to low, cover the pan with a lid and simmer the meat for 1 hour. If the meat is tough, continue to simmer until tender.
Beef Stroganoff with gravy
It's delicious hearty dish for the everyday menu. You can serve beef stroganoff with gravy with any side dish. The dish looks good on the holiday table, especially at children's parties.
It will take 1 hour and 15 minutes to prepare the dish.
Ingredients:
- beef – 450 gr;
- water;
- carrots – 80-90 g;
- onion –90-100 gr;
- flour – 20 g;
- sour cream – 60 gr;
- butter;
- vegetable oil;
- salt and spices to taste;
- greenery.
Preparation:
- Chop the onion into half rings.
- Heat a spoonful of vegetable oil and a spoonful of butter in a frying pan. Sauté the onion until golden brown.
- Add grated carrots to the onions. Simmer the vegetables for 10 minutes.
- Cut the meat into long pieces.
- Add the beef to the vegetables, stir, increase the heat and fry the meat until golden brown.
- In a bowl, combine 250 ml of water, sour cream, flour and spices.
- Pour the sauce over the meat.
- Add salt and pepper to taste.
- Cover with a lid and simmer the meat under the lid for 1 hour.
- Before serving, sprinkle the dish with chopped herbs.
Beef Stroganoff with mushrooms
One of the most favorite combinations in a dish among children and adults is tender beef and aromatic mushrooms. Beef Stroganoff with mushrooms can be eaten for lunch, served on a holiday table, treated to guests and cooked for children. A quick, filling and very tasty dish.
Preparing the dish takes 55-60 minutes.
Ingredients:
- beef – 500 gr;
- sour cream – 3-4 tbsp. l;
- champignons – 200 gr;
- onion – 1 piece;
- flour – 2 tbsp. l.;
- vegetable oil – 4-5 tbsp. l;
- greenery;
- salt and pepper to taste.
Preparation:
- Heat a frying pan over the fire. Pour in vegetable oil.
- Cut the meat into strips and fry over high heat until the crust sets.
- Sprinkle flour over meat, stir and fry for 1 minute. Remove the pan from the heat.
- Chop the champignons.
- Chop the onion into half rings.
- Fry the onion in vegetable oil until transparent.
- Add mushrooms to the pan and fry until the mushroom juice evaporates.
- Add meat to mushrooms. Stir.
- Place sour cream in a frying pan, pepper and salt to taste. Mix thoroughly and simmer the meat covered for 30 minutes.
- Before serving, sprinkle the beef stroganoff with herbs.
Beef and chicken stroganoff
Although beef stroganoff is considered strictly a beef dish, you can deviate a little from the rules and cook according to the classic recipe chicken fillet. The chicken cooks faster, saving time in the kitchen.
Ingredients:
- 0.25 kg chicken fillet;
- 0.25 kg beef;
- 3 tablespoons sour cream;
- 2 tbsp tomato paste;
- 0.2 kg champignons;
- 1 onion;
- a pinch of paprika;
- a pinch of black pepper;
- parsley;
- a pinch of nutmeg;
- salt.
Classic beef stroganoff is made from beef, and adding sour cream, mushrooms, and cream sauce will help diversify the recipe.
Beef Stroganoff is a fairly famous meat dish that can be prepared from any meat (chicken, pork, beef). The history of the dish goes back to the distant past, but it still has not lost its attractiveness, even some additions have appeared in its recipe. Today we will cook classic version beef stroganoff. A recipe with a photo will help you understand all the nuances of cooking.
- 600 grams of beef;
- 2 pieces of onions;
- 250 grams of sour cream;
- 30 grams of flour;
- greens (dill and parsley) - a small bunch;
- half a teaspoon of ground black pepper;
- salt - to taste;
- vegetable oil.
Let's prepare the meat. To do this, wash it thoroughly, then cut it into pieces across the fibers, which will need to be beaten off a little.
Then cut them again into strips.
Peel the onion and cut it into half rings. Heat a frying pan, add oil and fry the chopped onion until it becomes translucent.
Once the onion is almost ready, place the prepared meat in the pan. Salt and pepper everything to taste.
Fry for 6 minutes over high heat, remembering to stir. After this you should put in the meat and onions required amount flour, mix everything well. Fry everything for about 3 minutes over high heat.
All that remains is to put sour cream in the pan. Mix everything well and wait until it boils and let it simmer for 5 minutes. Afterwards you should check the meat for doneness. If you took good soft meat, beat it and cut it across the grain, then it will be ready at this stage. If this does not happen, then cook until it is soft.
That's all, the beef stroganoff is ready. Serve it with a side dish - mashed potatoes, spaghetti or just vegetable salad. Sprinkle chopped herbs on top to suit your taste. Bon appetit!
Recipe 2: classic beef stroganoff
At the mere mention of the dish beef stroganoff, a picture of thin pieces of meat in delicious gravy. Moreover, the picture is so real that a rush of gastric juice is guaranteed. So, I propose to prepare a tasty, quick and practical beef stroganoff dish. The recipe is extremely simple, but to make the fried meat soft and tender, you need to know a few simple secrets. So, I’m sharing my experience on how to cook beef stroganoff correctly.
- 500 gr. beef (thin edge, tenderloin)
- 2 pcs. onions
- 1 tbsp. flour without a slide
- 200-250 gr. sour cream or cream
- vegetable oil or 40-50 gr. butter
- ground black pepper
- parsley
Meat is one of the key moments in preparing this dish, so for beef stroganoff we buy tenderloin, thin or thick edge. By the way, a good butcher always asks not “What should I put in?”, but “What is the meat for?” And a good butcher will definitely recommend these particular parts of the carcass; they have little connective tissue and, with proper heat treatment the beef always turns out soft. Also be sure to ask for meat from a young animal.
The second key point is to cut the meat across the grain. The pieces are 5-6 centimeters long and no more than 1 cm thick.
So, heat the pan well. You can cook beef stroganoff with either butter or vegetable oil. On creamy taste The dishes turn out more tender.
When the frying pan and the oil are well heated, fry the onion, cut into rings. Fry over medium heat until it becomes soft and acquires a beautiful caramel color. The onions should not burn, otherwise the meat and gravy will acquire a bitter taste.
When the onion is fried, add pieces of meat to the frying pan. Stirring, fry the beef along with the onion over high heat. Fry for 5 minutes, no more. With longer heat treatment, meat loses moisture and becomes dry.
Important point!!! If you are cooking large portion beef stroganoff and, accordingly, you a large number of meat, then you should do this. Remove the onion from the pan. Heat the frying pan well with oil (butter or vegetable). We divide the meat into two or more parts. Fry each part for 3-5 minutes over high heat. And only then combine the fried meat with onions.
If you try to fry a large amount of meat in one go, then nothing good will come of it. The pan cools down quickly, and there is no browned crust that prevents the loss of liquid. The meat intensively loses moisture and begins to cook in own juice, which is precisely what should be avoided. Therefore, beef and any other meat is always fried in small portions.
Place half a tablespoon of flour into the pan and stir immediately to avoid lumps. Flour dissolves well in existing fat.
Immediately add sour cream or cream. If the sour cream is thick, then it should be diluted a little with water, taking into account that some of the liquid will certainly evaporate during further cooking, and the sauce should not be too thick. Salt and pepper to taste. You can add a little tomato sauce, but as for me, the tomato interrupts the amazing combination of taste of meat and fried onions, but here, as they say, the taste and color...
Stirring, cook the beef stroganoff over low heat for 5-10 minutes. Usually this time is enough for the dish to be completely cooked. If the beef was not very good, it may take a little more time.
Recipe 3: beef stroganoff with mushrooms
In addition to sour cream, onions and meat, beef stroganoff often includes mushrooms. Many culinary critics are still arguing about whether they are an essential component of this delicious meat dish. Be that as it may, beef stroganoff with mushrooms turns out even more delicious than without them. To prepare beef stroganoff, you can use both champignons and boiled ones. Forest mushrooms, or dried.
- Beef - 300 gr.,
- Champignons - 200 gr.,
- Sour cream - 200 ml.,
- Flour - 80-100 gr.,
- Paprika,
- Spices for meat
- Salt,
- Sunflower oil.
Beef Stroganoff with mushrooms begins with preparing the meat. To cut the beef into even pieces, it is recommended to use half-thawed meat. So, take the piece of meat out of the freezer. Let it thaw slightly. Rinse it under water. Wipe with a paper towel or napkin. With a sharp knife cut into bars 3-4 cm long and 1 cm thick.
There is a small condition here. To cook classic beef stroganoff beef, the meat should not be cut in any way, namely across the grain. During frying, this cutting will ensure that the meat turns out tender and softer.
Wash the champignons. Cut each mushroom lengthwise into slices.
Place flour in a bowl. Add spices and salt to it.
Stir.
Place the beef pieces in a bowl with flour.
Roll them in it.
Pour 2-3 tablespoons into the pan vegetable oil. After it has warmed up, place pieces of flour-breaded meat on it.
Stirring with a spatula, fry the beef over medium heat for 3-4 minutes. Meat should not be fried for more than the specified time, as thinly sliced pieces will quickly lose their juices and become dry.
As soon as you see that the meat has changed its color from red to brown, immediately add chopped champignons to it.
Mix the mushrooms with the meat with a spatula. Simmer them uncovered for another 5 minutes.
After the mushrooms have simmered and released their juice, sprinkle the dish with ground paprika. Thanks to the coloring pigments, the finished beef stroganoff turns out to be a beautiful orange color. In addition to paprika, you can also add ground black pepper and turmeric.
Of course, the main thing is not to overdo it with spices, so that they do not overwhelm the taste of the finished beef stroganoff. At this stage of cooking, you should add a little more salt, of course, remembering that the salt was previously added to the flour. Be sure to taste it.
Pour in sour cream and stir. In addition to sour cream, you can often find tomato paste in beef stroganoff recipes. Once you put in the sour cream, you can add that as well. For this amount of ingredients, one tablespoon of tomato paste will be enough.
Simmer beef stroganoff with mushrooms and sour cream for another 5 minutes.
Serve beef stroganoff sprinkled with dill, parsley or green onions. Enjoy your meal.
Recipe 4: beef stroganoff with mushrooms and sour cream
Beef Stroganoff with mushrooms and sour cream - a traditional dish Russian cuisine, also known as Stroganoff-style meat.
This is a tasty and satisfying dish that is not a shame to serve both for a festive and everyday lunch or dinner. The recipe was invented a long time ago by an old French chef especially for Count Stroganov and has since been very popular.
To prepare beef stroganoff with mushrooms and sour cream, beef tenderloin is best suited. Neck, shoulder or brisket are not suitable for this dish. There is no need to beat the tenderloin, but if you choose meat fillet, then this must be done. The beaten meat is cut into strips. The thicker the strips, the juicier the dish will be, but on the other hand, the thinner the strips, the better the meat will be fried. It’s up to the chef to decide what to do best; it’s a matter of everyone’s taste.
- Champignons – 1 kg.
- Onion – 2 pcs.
- Beef – 500 gr.
- Sour cream (20%) – 250 gr.
- Mustard – 2 tbsp.
- Butter – 4 tbsp.
- Flour – 2 tbsp.
- Salt, spices - to taste
Thinly slice the meat into pieces, beat lightly (if you have fillet), cut into strips across the grain, 1-2 cm wide. Rub the strips with salt and flour. Leave it for a while.
Wash the champignons and chop finely.
Finely chop the onion and fry until it turns golden brown.
Add mushrooms to the onions, add salt, fry until the liquid has evaporated, but about 2-3 tablespoons of this liquid should be saved.
In a separate pan, fry the beef strips.
Mix the saved mushroom juice with sour cream, spices and mustard.
Add the meat to the frying pan with the champignons, mix thoroughly with the sauce, and simmer for 20 minutes over low heat.
Turn off the stove. Beef stroganoff with mushrooms and sour cream is ready. Serve with a side dish, bon appetit!
Recipe 5: beef stroganoff with champignons
The recipe itself is simple, but like most Russian dishes, beef stroganoff cannot be prepared in a few minutes. The meat should simmer for about 30-40 minutes over low heat, then the result will be great. So, when planning this dish on your menu, allow enough time for cooking.
- beef (tenderloin) – 500-600 g;
- champignons – 200 gr;
- onion – 2 pcs;
- ground black pepper – 1 tsp (less possible, to taste);
- salt - to taste;
- sour cream – 200 gr;
- wheat flour – 1 tbsp. l. with a low slide;
- water – 300 ml (you can use meat broth);
- vegetable oil – 3 tbsp. l.
We cut a piece of lean beef into plates 1-1.5 cm thick. We beat it with a hammer on both sides, but not until transparent and especially not until there are holes.
We cut each broken layer with a knife into thin long strips, no more than 1.5 cm wide.
Heat vegetable oil in a frying pan with high sides. Place pieces of beef in boiling oil and fry for 4-5 minutes until the color changes (the meat will darken). If the frying pan is small, then fry the meat in two stages, otherwise it will not fry, but will stew in its own juices. Transfer the beef to a plate.
Cut the onion small cubes. Pour into the same pan where you fried the meat. Over medium heat, cook the onion until translucent or golden brown, but do not fry.
As soon as the edges of the onion begin to turn golden, add flour, stirring immediately and not allowing the flour to form lumps. Fry the flour and onion for 1-2 minutes until golden brown.
Place the fried beef in the pan. Stir in onion and heat for 2-3 minutes. Season with ground black pepper.
Pour in broth or water in a thin stream, stirring continuously. If you pour in all the liquid at once and do not stir the contents of the pan, the flour will clump together and the sauce will not work. Cover with a lid and simmer the meat over low heat for 30-40 minutes (until soft, here focus on the chosen meat). If the liquid has boiled away and the sauce has thickened, and the meat is still a little tough, add a little more water (broth). Salt to taste.
While the meat is stewing, cut the mushrooms into thin slices and lightly brown them in a small amount of vegetable oil.
Add fried champignons to the finished beef stroganoff. Mix with meat and sauce and bring to a boil.
Add sour cream and stir. Let's taste for salt, add some salt if necessary. Increase the heat to medium.
Bring the sauce to a boil and immediately turn off the heat. If you warm it up for a long time sour cream sauce, the sour cream will curdle and separate into grains and whey. Cover the beef stroganoff with a lid and let it sit for a few minutes.
Serve beef stroganoff with any side dish of your choice. Traditionally, mashed potatoes are chosen as a side dish, but this, of course, is your choice. Bon appetit!
Recipe 6: Beef Stroganoff with pickles
We will prepare beef stroganoff with pickles and mushrooms from the most tender juicy beef tenderloin. The use of this kind of meat refers to classical way preparing this Russian dish. At home, beef stroganoff turns out very juicy and tasty.
Just thirty years ago, beef stroganoff could be found in any cafeteria or snack bar. Today, beef Stroganoff is prepared in sophisticated and expensive restaurants. However, nothing prevents us from preparing this amazing meat dish ourselves.
A step-by-step recipe for preparing such meat with a photo will tell you how to quickly and easily create beef stroganoff from small quantity ingredients. To diversify the taste of the dish and give it a touch of freshness, we will add champignons and pickles to the beef. Mushrooms fried in a creamy sauce will saturate the meat, and cucumbers will give it the necessary sourness. The pieces of beef will be tart, deep in taste and very tender. The meat will literally melt in your mouth.
This dish can be served with a wide variety of side dishes. Very often crushed potatoes play this role.
Let's start preparing beef stroganoff with pickles for dinner.
- beef tenderloin – 500 gr
- champignons – 300 gr
- pickled cucumbers - 2 pcs.
- onion - 1 piece
- cream 35% fat - 60 g
- spices and seasonings - to taste
- ground black pepper - to taste
- salt - to taste
- vegetable oil - 40 g
Let's prepare everything necessary ingredients for cooking classic beef Stroganoff style with pickled cucumbers.
Wash a piece of fresh beef tenderloin under cold water, dry with a paper towel and cut into fairly large strips or neat cubes. Heat a frying pan with the specified amount of vegetable oil, pour it on cold cuts and fry the beef on all sides until a matte crust forms over medium heat.
Peel the not too large onion, cut it in half and cut into thin half rings. The meat in the frying pan will release liquid, and when this liquid has almost completely evaporated, add half rings of chopped onion to the frying pan.
It is best to purchase champignons that are not too large. We wash the mushrooms in cold water, dry them with the same paper towel and cut them into quarters or in any other way convenient for you. Add the champignons to the frying pan with the meat strips and onions, mix the ingredients, and continue frying.
We wash and, if desired, peel the pickled cucumbers, cut them into not too long strips, and then add them to the frying pan with the rest of the ingredients. Fry the food in a frying pan until the meat is cooked, stirring occasionally.
On final stage When cooking, add cream to the pan, mix it with all the other ingredients, reduce the heat and cook the dish for another 15 minutes with or without a lid. Just before turning off the heat, you can add a little fresh chopped herbs to the beef stroganoff.
We serve the dish and serve it to the table with a side dish of aromatic creamy mashed potatoes and only hot. Beef stroganoff with pickles is ready.
Recipe 7, step by step: beef Stroganoff
I offer you a classic recipe for beef stroganoff, which is easily and quickly prepared from the most simple products. The end result is extraordinary. delicious second a dish that is one of our family's favorites. If it often happens that beef dishes take a long time and are difficult to chew, then properly prepared beef stroganoff literally melts in your mouth and allows you to fully enjoy this tasty and useful look meat. And the thick and rich gravy that remains after stewing the dish gives the meat and any side dish a special taste and delicate texture. Beef stroganoff is a great idea for a hearty and healthy second course that the whole family will love!
- 500 - 600 g beef tenderloin
- 1 large onion
- 150 g sour cream 15 – 20%
- 1 tsp. with a heap of tomato paste
- 1 tbsp. l. flour
- 150 ml water
- salt pepper
- 4 tbsp. l. vegetable oil
In order to prepare beef stroganoff, wash the meat, dry it and cut it first into thin slices, and then into long strips, always across the grain.
For this dish, use chilled beef. good quality– free of fat, films and connective tissue. If you cut it into very thin slices across the grain, the meat will cook very quickly and will be tender and juicy.
Peel the onion and cut into thin quarter rings.
In a large frying pan, heat 2 tbsp very well. l. vegetable oil and fry the chopped beef on all sides over high heat for 2 - 3 minutes until golden brown. Remove the meat from the pan to a plate and keep warm.
It is advisable to fry the beef not all at once, but in 2-3 steps, otherwise a lot of liquid will be released from the meat and it will lose its juiciness. Quick frying over high heat allows you to get a crust that “seals” the meat and prevents further loss of moisture. In addition, you should not salt the beef in advance, as salt helps to release liquid from the product.
Add another 2 tbsp to the pan in which the meat was fried. l. vegetable oil and fry the onions over medium heat for 5 - 7 minutes.
Sprinkle the fried onions with flour and mix thoroughly.
Pour into the pan cold water, add sour cream, tomato paste, salt and ground black pepper. Mix all ingredients for the sauce well.
Place the fried meat in the sauce and simmer over low heat, covered, for 20 minutes.
When using high-quality steamed beef, 5 minutes will be enough to bring the meat in the sauce to readiness. However, standard store beef tenderloin It’s better to simmer for 15-20 minutes to be sure, so that the beef stroganoff turns out especially soft and tender.
Beef stroganoff with thick gravy turns out very tasty, tender and satisfying. It goes well with pasta, buckwheat, rice or mashed potatoes and literally melts in your mouth. Bon appetit!
Recipe 8: Ground Beef Stroganoff
Efstroganoff is usually prepared from pieces of meat, but this dish will always be in demand using minced meat. If you bought too tough meat, it’s better to make minced meat out of it!
- Beef 350 gr.
- Vegetable oil 3 tbsp.
- Onion 1 pc.
- Sour cream 2 tbsp.
- Salt to taste
- Black pepper to taste
- Broth 1-2 tbsp.
Take the beef and cut it into small pieces.
Grind the beef into minced meat in a blender or using a meat grinder. Place the minced meat in a frying pan with oil. Fry the minced meat.
Add chopped onion. Fry for a few more minutes. Salt and pepper.
Add water or broth. Let it simmer under the lid.
5 minutes before the end, add sour cream. Mix.
Minced beef stroganoff is ready. Serve with spaghetti or other side dish to taste.
