Only the best proven beef stroganoff recipes on the website! Dishes with cranberries, champignons and oyster mushrooms, with sour cream and cream, with tomato paste and mustard, cooked in a slow cooker and in a frying pan. Cooking will take from half an hour to an hour and a half, and the result will exceed all expectations.
Beef for beef stroganoff must be chosen the least sinewy. In this case, the meat will be easier to cut, and the dish will turn out to be more tender. It is best to use a product that has not been frozen.
The five most common ingredients found in beef stroganoff recipes are:
Classic beef stroganoff is prepared as follows:
1. Rinse thoroughly and dry the meat with a paper towel.
2. Cut into pieces half a centimeter thick and no more than five in length.
3. Fry the onion rings for vegetable oil until golden.
4. Add meat on top of the onion and fry until brown.
5. Pour in a mixture of sour cream, tomato paste, dry wine.
6. Add salt and spices.
7. Simmer covered until the meat is tender.
Five of the fastest beef stroganoff recipes:
Helpful Hints:
. Meat for beef stroganoff should be cut across the grain.
. Before stewing, it is recommended to fry the beef in a pan over high heat in one layer so that it does not let the juice out and does not subsequently become dry and hard. If there is a lot of meat, you can fry in parts.
. Can be used instead of tomato paste fresh tomatoes or ketchup.
Beef stroganoff with gravy is very satisfying and tasty. If you take our step-by-step recipe with a photo as a basis, then you can easily prepare this one of the most common hot dishes for the everyday menu. Beef stroganoff is thinly sliced beef fillet under sour cream sauce. This dish is easy to prepare, convenient to divide into portions and it is very tasty! To make the gravy thick, with a rich taste, browned vegetables are added to it, more often onions and carrots, sometimes celery. Beef takes longer to cook than other meats, so you should try to cut the pieces very thin, so it will take less time to cook.
The traditional side dish for beef stroganoff is new potatoes or.
It will take 60 minutes to prepare. These ingredients make 3 servings.
Ingredients:
- boneless beef - 450 g;
- onion - 90 g;
- carrots - 85 g;
- sour cream - 60 g;
- wheat flour - 20 g;
- water;
- salt;
- spices;
- vegetable oil;
- butter.
How to cook with a photo step by step
In a deep frying pan, heat a tablespoon of vegetable oil, add the same amount of butter. Finely chop the head onion, we pass the onion in heated oil for several minutes until it becomes transparent. 
Carrots are scraped, washed, rubbed on coarse grater and add to the fried onion. Cooking carrots for 10 minutes. 
Cut the beef pulp into thin long strips across the fibers. Add chopped meat to browned vegetables. Increase the heat under the pan and quickly fry the meat. 
Make the gravy - in a bowl, mix sour cream, wheat flour and 250 ml cold water. Add spices to taste. I usually pour a teaspoon of suneli hops and put a cube of chicken broth. 
Pour the mixture into the pan over the meat, mix, salt and pepper to taste, close the lid and leave to simmer over low heat for about 40 minutes-1 hour. 
During cooking, stir the dish several times, as the gravy may burn. 
Serve hot, sprinkle with fresh herbs. The classic side dish for this dish is mashed potatoes. 
Bon appetit.
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Beef stroganoff or beef stroganoff famous dish Russian cuisine, classic recipe which is prepared from thinly sliced beef sticks with sour cream. It has not been precisely established, but it is believed that this method of cooking beef invented by the French chef Count Stroganov where the name came from. The first mention of it was found in cookbooks back in 1871, and after the Second World War, beef stroganoff was officially included in restaurant menus. I suggest you learn how to cook this hearty and delicious food because the recipe for its preparation is surprisingly simple.
beef stroganoff recipe
If you want to learn how to cook beef stroganoff with gravy so that the meat is soft and juicy, then carefully study all the cooking steps and prepare in advance necessary products and utensils.
Kitchen appliances and utensils: a meat knife, a vegetable knife, a wooden plank, a hammer or a tenderizer, cling film, frying pan with high walls and a lid.
Ingredients
I want to draw your attention to some products, so that later do not disturb the taste of the dish:
- The most important thing for making beef stroganoff is to choose good meat. Ideally need beef tenderloin, but flesh without veins is fine.
- bulbs one is enough if it is large, by weight 150-200 g, but you can take two small ones.
- Concerning sour cream, then I recommend taking 15% in order to dilute the sauce less with water if necessary.
- If you did not find in your store melted butter, That I do not recommend replacing it with butter. When frying, butter produces a large number of cholesterol, which you definitely do not need. It is better to fry only in vegetable oil, increasing its amount a little.
- beef stroganoff can be cooked not only with sour cream but also with cream. I recommend taking cream 30%.
- Full of tomato paste can be replaced tomato sauce , the main thing is that it be without additives.
Step by step cooking
- Take 700 g of beef, wash and dry. Cut it into thin (3-4 mm) plates.
- Fold three plates and beat them with a tenderizer. If there is none, then cover the meat with a film and beat it with a kitchen hammer. For convenience and noise reduction, perform beating on a wooden board, under which I recommend putting a towel folded several times.
- Prepared meat, also folding three plates, cut into strips up to 1 cm thick. I draw your attention to the fact that you need to cut across the fibers.
- Onion cut into half rings.
- Heat up a frying pan and add 2 tablespoons. tablespoons of vegetable oil and 2 table. melted spoons.
- Once the melted butter has melted, lay out the beef. It takes 5-6 minutes to fry it over high heat, but if not all the liquid has evaporated during this time, then increase the frying period by another couple of minutes. During this time, the meat will need to be mixed no more than two times.
- Now you can salt and pepper the beef, mixing it well.
- Add the onion and 1 tbsp flour to the pan. Mix everything and fry for 4-5 minutes until the onion becomes transparent and the meat is browned.
- Adjust salt and pepper again. Don't be afraid to try it, it's already delicious!
- And at the last stage, put in a frying pan Bay leaf, 1 glass of sour cream and 2 table. spoons of tomato paste. Mix well and add water if necessary. The meat should be with a sufficient amount of sauce, which should be neither too thin nor thick.
- Now turn the stove to the lowest temperature setting, cover the pan with a lid and simmer the beef stroganoff for 10 minutes.
- At the end, sprinkle the dish with finely chopped herbs, mix and remove it from the stove.
Recipe video
And to make it even easier for you, we suggest watching the video of this recipe, where you will clearly see all the stages of preparing beef stroganoff and what the products for this recipe should be.
Recipe for beef stroganoff with mushrooms in a slow cooker
I propose to diversify the beef stroganoff a little and cook it with mushrooms (champignons), but not the classic way, but in a multicooker. I want to immediately emphasize that I don't use tomato paste in this recipe., because it covers the taste and aroma of mushrooms.
Cooking time: total cooking time is approximately 1 hour 30 minutes.
Servings: This recipe makes 4-5 servings, but you can adjust the proportions yourself.
Calories: 100 g - 217.63 kcal.
Kitchen appliances and utensils: you only need a slow cooker, and as for utensils, you don’t need much either: a knife, a cutting board and a hammer to beat.
Ingredients
How to choose the right ingredients
Step by step cooking
We prepare products
fry
We extinguish
Recipe video
To visualize the whole process of making beef stroganoff according to this recipe, I suggest watching a short video.
How to decorate a dish
Greens are considered the main decor for serving beef stroganoff.. You can finely chop and sprinkle on top, or you can just decorate with a small sprig. Look good and match well palatability with beef stroganoff and finely chopped green onions.
Beef stroganoff, as a rule, is served with a side dish, which is laid out in the middle of the plate, and beef in gravy along the edges of the plate. Cherry tomatoes and small rye croutons not only decorate your dish, but also add additional flavor notes.
Basic common truths
The taste of cooked food even the smallest nuances can affect, so I want to focus your attention on some stages of cooking this dish:
- Meat and onions cook on high temperature regime and sauce at low.
- Salt and pepper add only after roasting the meat, and not before.
- If the sauce is too thick then it can be diluted with water.
- And if the meat came out tough, then simmer the beef stroganoff for another 10-15 minutes.
How to serve the dish and with what
Whatever side dish you cook for beef stroganoff, remember that it must be hot:
- His ideal is combination with deep fried potatoes and fresh tomatoes.
- Perfectly harmonizes with any kind of pasta.
- Favorite by many mashed potatoes will make it even more tender and at the same time satisfying.
- Well, more simple variant of a side dish in the form of porridge would be a good addition to your diet.
Other possible cooking and filling options
Unfortunately, beef is not cheap meat, and especially when it comes to tenderloin, but you should not immediately dismiss this recipe, because it can be replaced and at the same time get new taste sensations and no less tasty dish. it will be just as good and tasty, and choose meat according to the same principle - tenderloin or pulp (without veins). can be prepared from sirloins, and this dish will become more dietary. And if you want a brighter and richer taste, then cook according to the same recipe. Now you see that with just one recipe, you can make four delicious meals.
Classic and exact recipe beef stroganoff was lost long ago, so it was restored and supplemented, and sometimes modified. Probably every cook has his own unique version of this recipe. I suggested to you, in my opinion, the simplest and quick recipe, which even a novice hostess can handle. It would be interesting to know what techniques you use while preparing this dish.
For the first time, the recipe with the name "Stroganov's Beef with Mustard" appeared in "A Gift to Young Housewives" by Elena Molokhovets, published in 1871. By this time, according to Larousse Gastronomique, the recipe had been in Russian use for about a hundred years. The Stroganov dynasty has been known since the 15th century, it is an old noble family. All the Stroganovs were theoretically familiar with the technical side of the culinary business. The dish was invented by one of the cooks who served with the Stroganovs. And they began to name dishes in honor of famous people in France in the 17th century, and then this manner, together with French chefs, migrated to Russia. Which of the Stroganovs was the dish dedicated to? All three candidates: Alexander, his son Gregory and Pavel - were worthy people. Alexander served as governor in Novorossia, Pavel was a friend of Alexander III and was a diplomat, and it is known about Gregory that this noble man lost absolutely all his teeth in his old age and could not enjoy steaks. It is quite possible that it was Gregory who asked the cook to somehow soften the meat, so the cook beat off the beef with a hammer, and then finely chopped it across the fibers.
For beef stroganoff, tenderloin (upper and inner parts of the hind leg) of young beef or veal is taken. You can also take the loin. The main thing is that the meat is fresh, then the beef stroganoff will turn out fragrant and tender.
The loin is a long muscle from the inside of the back. It runs along the spine and is positioned so that it doesn't have to do much. That is, this muscle is completely untrained, which ensures its softness and tenderness when cooked.
How to choose meat
When choosing a tenderloin, be especially careful: unscrupulous sellers often try to sell inexperienced buyers for the same price tough meat from a shovel.
In order to be 100 percent sure that you have a quality tenderloin in front of you, take a closer look at whether there is a film on the meat (it does not and cannot be on a fake tenderloin) and what consistency the beef has. beef tenderloin- loose meat with large fibers.
You can safely buy both a completely “cleaned” piece of tenderloin, without any films, tendons, or tenderloin in your own original form. In the first case, your advantage will be a huge time savings, and the disadvantage is the risk of overdrying the beef.
But buying a tenderloin with film and tendons, you are more likely to get juicy dish, however, you will have to process the meat yourself before you cook it, carefully removing all excess.
How to cook beef stroganoff - 5 delicious recipes
Beef stroganoff with champignons
Ingredients:
- 600 g beef tenderloin,
- 200 g white mushrooms,
- 2 bulbs
- 3 tablespoons of butter,
- 1 tablespoon wheat flour,
- 1 cup sour cream
- 1 tablespoon hot sauce,
- 1 tablespoon tomato puree
- to taste - pepper, salt
Cooking method
Wash the meat, remove tendons, films, cut across the fibers into wide slices, beat off and cut into strips of about 0.4 cm, 5 cm long. Pour the chopped meat with pepper, salt, flour, put in a heated frying pan. Fry over high heat for 5 minutes golden brown. Then transfer the meat to a saucepan.
Fry finely chopped fresh porcini mushrooms and chopped onions in oil, add to the meat, pour over sour cream, season with sauce, tomato puree, bring to a boil.
Beef stroganoff with shank
Beef stroganoff combines the components of two culinary traditions: French (breaded pieces of beef) and Russian (sour cream and tomato sauce, which is not served separately). The key to success in preparing this dish lies in the rapid frying (sealing) of meat until golden brown and further stewing it in sauce. The beef is tender, flavorful and melts in your mouth. Shanezhki are perfect for beef stroganoff - savory pies with stuffing.
Servings: 3-4
Ingredients:
Dough:
- 300 g flour + for dusting
- 100 ml warm milk (35-40 ° C)
- 1 egg
- 30-40 ml melted butter
- 30 g sugar
- 5-8 g dry yeast
- salt - to taste
Filling:
- 2 tubers boiled potatoes
- 50-80 g lard
- ½ onion
- 2 garlic cloves
- small bunch of parsley (dill)
- salt - to taste
Beef stroganoff:
- 300-400 g beef (tenderloin or long muscle)
- 1 large onion
- vegetable oil for frying
Sauce:
- 200 ml sour cream
- 1 tsp tomato paste (optional)
Chef's Tip - You can use a pastry bag to spread the filling on the shanezhki.
Cooking:
- Dissolve yeast in milk, add flour. Add sugar, salt, egg and mix.
- Pour in the butter. Knead the dough until smooth, until it begins to lag behind the walls of the container. Leave for 1.5-3 hours, doing punch-downs during this time 2-3 times. Divide ready dough into small balls, put on a floured surface and let them stand for 30 minutes.
- Fry peeled and chopped onions and garlic in finely chopped bacon in a well-heated pan until tender. Mash potatoes. Chop greens.
- Transfer the mixture from the pan to the mashed potatoes, add herbs, salt and mix thoroughly. Make indentations in the dough balls.
- Fill the shanezhki potato stuffing and bake on a floured baking sheet in a preheated oven for 8-10 minutes at 200 ° C.
- Cut the beef into strips 1.5-2 cm wide. Chop the peeled onion. Sprinkle with pepper and salt and mix the meat with the onion with an effort so that the juice stands out.
- Fry the meat with onions in hot vegetable oil for 2-3 minutes.
- Add sour cream and tomato paste (optional) and heat for 2-3 minutes. Serve meat with baked shanezhki.
Quick beef stroganoff with green beans
Ingredients:
- 600 g of not the best part of beef without bones and fat
- ½ cup sour cream 20% fat
- 2 medium onions
- green green beans
- 1 tablespoon flour
- 1 teaspoon soy sauce
- 1 tablespoon good ketchup or tomato paste
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- salt, freshly ground black pepper
- parsley for serving
Cooking
Cut the meat into layers 1-1.5 cm thick, cover with a film and beat very carefully with a hammer or rolling pin to a thickness of 5-8 mm. Then cut the meat across the fibers to make neat straws. Onion cut into half rings. Cook the beans in boiling water for 2-3 minutes. Then put the beans in a colander and pour over cold water to stop the cooking process.
Heat in a heavy bottomed saucepan (or cast iron skillet in high sides) butter and vegetable oil, fry the onion, 2 minutes. Add meat and fry for 5-6 minutes. The pan should be hot and the meat should sizzle loudly. It happens that the meat itself is very watery, and an excess of meat juice will be found in the saucepan - then fry for an additional 2-3 minutes so that the juice evaporates, or simply drain it.
Sprinkle the meat with flour, mix with a wooden spatula and fry for a couple more minutes. Pour in the sour cream soy sauce and ketchup (tomato paste), salt, pepper, and as soon as the first bubbles appear, remove from heat. Serve with green beans, and it is better to arrange them on plates, as in my photo - the sauce will spread elegantly over the beans.
Stroganoff beef with mustard in a slow cooker
Ingredients:
- 500 g beef (ham)
- 1 bulb
- 75 g butter
- salt, freshly ground black pepper - to taste
Sauce:
- 50 g flour
- 75 g butter
- 500 ml stock
- 250 g sour cream
- 100 g spicy mustard
Cooking
Cut the beef into 0.5 cm thick slices. Cut the slices into 0.5 × 0.5 cm cubes. Cut the onion into half rings. Put together with meat in a separate container. Salt, pepper. Place in refrigerator for 30 minutes.
Turn on the “Frying” mode, the product is any. Melt half the butter, fry the meat with onions in small portions until gently golden brown. Put in a separate container, cover with foil, put in a warm place.
Prepare the sauce. To do this, set the "Frying" mode, the product is any. Melt butter.
Add flour, fry for 2-3 minutes, until golden brown with constant stirring, so that there are no lumps. Pour in the broth. Add sour cream and mustard, heat for 3-4 minutes, stirring constantly, so that the sauce acquires homogeneous consistency.
Put the fried meat with onions in the sauce. Cook in the "Extinguishing" mode for 20-30 minutes.
Beef stroganoff - a classic recipe
Ingredients:
- 800 g beef
- 2 heads of onion
- 3 art. spoons of flour
- 250 g sour cream
- 3 art. tablespoons of vegetable oil
- 5-6 black peppercorns
- ground black pepper
Cooking
Wash the meat, dry it, cut across the fibers, beat off and cut into cubes. Salt and pepper. Fry chopped onion in oil for 10 minutes. Add meat. Fry, stirring, 8-10 minutes. Sprinkle with flour, fry for another 5-6 minutes, stirring. Add sour cream and peppercorns, bring to a boil and cook, stirring, 2 minutes.
The name of this dish suggests a kind of syndicate of Russian and french cuisine. As history testifies, it really took place, since the French chef was known as the executor of the will of the Russian count, who was Mr. Stroganov. Bringing to life the ideas of local cuisine, he gave them the appropriate Parisian charm. By combining fried meat with gravy, he not only discovered a new tasty product, but created the prerequisites for its creative addition through the inclusion of new components. In the countries of the European continent, beef stroganoff is cooked with mushrooms, in distant Britain - instead of broth, they add to the sauce dry wine, and when used as a garnish boiled rice- Additional salsa sauce is served. In America it is served only with egg noodles. Perhaps it's time to turn to the original and master the art of making beef stroganoff with gravy. You won’t need much effort for this, and tasty success, seasoned with the gratitude of loved ones, is guaranteed to you. Help me prepare this delicious dish detailed recipe with photo step by step. Be sure to look. 
Ingredients:
- 250 grams of fresh beef tenderloin,
- 1 small onion
- 1 tablespoon flour
- 20 grams of tomato paste,
- 25 grams of cream,
- 1/3 teaspoon coarse salt
- spices to taste,
- refined sunflower oil for frying.
Recipe with photo step by step:
Dry the washed tenderloin and lightly beat off to give softness. Cut the meat into 1 cm wide plates, then each into strips across the fibers in accordance with the classics of the culinary genre. 
Cut the peeled onion in half, wash under running cold water and cut into half rings. 
Fry in hot sunflower oil until golden brown. Add flour, mix and after 1-2 minutes put the tomato paste. Simmer the dressing for a few more minutes and finish cooking. 
Fry the prepared meat pieces in vegetable oil or margarine for several minutes, maintaining the temperature above average. 
As soon as they turn brown, combine with tomato sauce and pour in the cream. 
Add spices table salt, cover and simmer until tender, 25-40 minutes, reducing heat to low. Serve hot with any side dish. See more
