Beef stroganoff cooking time. Russian dish with a French name

Beef stroganoff is an old Russian dish that is still popular today.

Modern beef stroganoff is one of the most famous Russian dishes. Beef stroganoff, Stroganoff beef, Stroganoff meat, boeuf stroganoff, beef a la Stroganoff - the dish has become famous under different names, but this does not change the essence. These are always fried pieces of meat with sauce, which gives them softness and a special taste. In the old days, when it was customary to serve sauce in French separately, meat with gravy was a real novelty that quickly gained popularity.

Despite the sophistication of the name (beef stroganoff comes from the word Boeuf, which means “beef” in French), there is nothing complicated in its preparation. Even an inexperienced hostess will be able to master the recipe for cooking meat in Stroganoff style.

Initially, Stroganoff meat was prepared from beef or veal, so classic recipe beef stroganoff includes exactly this meat.

How to cook beef stroganoff according to the classic recipe

Ingredients:

fillet or rump of beef - 0.5 kg;
onion- 1 onion (medium);
flour - incomplete 2 tbsp. spoons;
sour cream - incomplete 3 tbsp. spoons;
vegetable oil);
dill (greens);
spices - salt, pepper (to taste).

How to cook. beef fillet cut into pieces 1.5 cm thick. Then beat off each piece and cut along the fibers into sticks (4-5 cm). Put the prepared meat in finely chopped fried onion (the onion is used as a “substrate” so that the meat cannot burn) and fry for 5-7 minutes. The fire when frying should be strong. Sprinkle browned meat with flour and mix. Now you can add sour cream and simmer for 5 minutes. If necessary, pour in a little boiled water. Ready beef stroganoff served hot with mashed potatoes (then sprinkle the dish with dill), rice or buckwheat.

Today, many varieties of beef stroganoff have appeared, which are no worse than the original version. You can cook a dish from meat - pork, beef, veal, offal and even chicken. All recipes are good in their own way.

How to cook pork stroganoff

Ingredients:

pork tenderloin (you can use a loin) - 0.5 kg;
fresh sour cream - 3 tbsp. spoons;
onions - 2 medium onions;
spices - salt and ground black pepper;

How to cook. Cut the tenderloin into pieces a little more than a centimeter thick, beat off. Cut each piece into strips approximately 1.5 cm wide. Heat a frying pan, melt the butter and fry the meat over medium heat. Cut the onion into quarters and add to the pork when it starts to brown. As soon as the onion becomes golden in color, salt, pepper and pour sour cream. Reduce heat and simmer, covered, for 10 to 25 minutes, depending on the meat. Pork beef stroganoff is ready to serve!

Beef stroganoff from the liver

For the preparation of beef stroganoff, you can use not only meat, but, for example, from beef liver. The following recipe will tell you how to cook beef stroganoff from the liver.

Ingredients:

beef liver - 0.8 kg;
medium-sized onion - 1 pc;
sour cream - 0.2 kg;
butter (butter) - 50 g;
wheat flour - 1 full tablespoon;
sugar - half a tablespoon;
greenery;
spices - salt, black pepper (to taste).

How to cook. Wash the beef liver, remove all films and veins and cut into cubes. Salt, pepper, add sugar. Preheat the pan and fry the liver without adding oil for about 4 minutes. After frying put butter and bow. Continue to stir fry for another 4 minutes. Flour. After 2-3 minutes, pour over sour cream (if the sour cream is very thick, add a little water). Simmer over low heat until tender (it will take about 5 minutes), covered with a lid. In total, it will take about 15 minutes to cook beef stroganoff from the liver. Ready meal lightly sprinkle with chopped herbs.

Chicken Stroganoff with Mushrooms

The recipe for beef stroganoff from chicken is less known, but it turns out no worse than from meat, and the addition of mushrooms will give it additional flavors. This recipe contains recommendations on how to cook beef stroganoff from chicken with mushrooms

Ingredients:

fresh chicken fillet- 0.4 kg;
large onion - 1 pc.;
champignons - 0.2 kg;
sour cream - 0.2 kg;
butter - 1 tbsp. a spoon;
vegetable oil, spices.

How to cook. Peel and chop the onion, fry in vegetable oil. Wash and clean the mushrooms, then chop them and fry them too. Cut the chicken fillet into medium-thick strips. Put the chicken in a preheated pan, turn on a high heat and quickly (2-3 minutes) fry. Reduce heat and simmer for about 10 more minutes. When the fillet is ready, add the fried onions and mushrooms. Add salt, ground pepper and pour sour cream. After 3-5 minutes, the dish can be served.

It is interesting! The authorship of this dish, beloved by many gourmets, is attributed to the Russian nobleman Count Alexander Grigoryevich Stroganov. The official date of birth is 1871, when the recipe for making beef stroganoff was first recorded. The story of his birth is interesting. The aristocrat was very fond of meat and when, having grown old, he lost most of his teeth, he was seriously upset. Then the count, being a resourceful person, ordered his cooks to finely chop the beef, stew it in sour cream with the addition of spices and spices, and only then serve it on the table. After such manipulations, the meat did not lose its taste, but became soft, and the count could easily continue to enjoy his favorite food. There is another version of the history of the appearance of beef stroganoff. Count Stroganov, as a rich man, kept, according to the then custom in Odessa, the so-called open table. And any decently dressed person could come straight from the street to have a bite to eat. It was for this purpose that it was invented. simple dish, and the inhabitants of Odessa came up with a sonorous name for it. So, thanks to the ingenuity of the count and the talent of his cooks, a dish was born that is now known to the whole world. Which of these stories is true is unknown, but today beef stroganoff has conquered the whole world and is present in almost every European cuisine in one form or another.

And finally one more interesting recipe. It's not quite the usual way cooking beef stroganoff, which was invented by French chefs.

How to cook minced meat patties? Learn all the secrets from our article.

French beef stroganoff

Ingredients:

boneless beef - 1 kg;
pork belly - 0.2 kg;
veal leg -1 pc.;
skin from fat - 1 pc.;
pork fat - 2 tbsp. l.;
onions - 1 pc.;
carrots - 4 pcs.;
light beer - 1 l;
gingerbread - 0.1 kg;
grated almonds - 1 tbsp. l.;
raisins - 2 tbsp. l.;
spices - salt, pepper, ginger.

How to cook. Cut the boneless beef into strips half a centimeter thick and 1 to 12 cm long. pork belly. Cut carrots, onions, put them to the fried brisket. Stirring, fry for 2 more minutes. Watch carefully so that the onions and carrots do not acquire a crust. Put the veal leg and the skin from the fat into the saucepan. Salt, pepper and top with beer. As soon as it boils, reduce the heat and cover the saucepan with a lid. The dish must be simmered for about 4 hours over low heat. Then take out the meat and make the sauce. The sauce is prepared as follows: add the gingerbread to the liquid that remains in the saucepan (it must first be crushed on a grater or in a meat grinder). Bring to a boil, reduce heat and simmer for about 10 minutes. Pour almonds, raisins, ginger and other spices, bring to a boil and after 1-2 minutes the sauce is ready.

Put the dish on a plate along with fried potatoes, pour over the sauce and, while it is hot, serve.

You can cook beef stroganoff in different ways, but it always turns out tasty, juicy and truly aristocratic. However, it does not hurt to learn about the main features of the preparation of this dish, which were present in its original version.

Beef stroganoff is best obtained from beef tenderloin, you can also use the kidney part or edge.
If the meat is tender, it is better not to beat it.
Cut the meat only across the grain.
With a large amount of meat, it should be fried in small portions, so that the pieces do not touch, then all the juice will remain inside.
You need to fry the meat quickly. Otherwise, the beef will be tough.
Adding tomato paste or Madeira to sour cream will give the dish an even more interesting taste.
Of the spices, only black pepper is ideal for the dish.
It takes about 1 hour to prepare the dish.
Suitable side dishes: mashed potatoes, fried potatoes, boiled rice.
Serve the dish to the table only hot, otherwise the dish will lose its exquisite taste.

Classic beef stroganoff is made from beef, and adding sour cream, mushrooms, and cream sauce will help diversify the recipe.

Beef stroganoff is a rather 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 in cooking.

600 grams of beef;
2 pieces of onions;
250 grams of sour cream;
30 grams of flour;
greens (dill and parsley) - in a small bunch;
half a teaspoon of black ground pepper;
salt - to taste;
vegetable oil.

Let's prepare the meat. To do this, wash it well, then cut it into pieces across the fibers, which will need to be beaten off a little.

Then again cut them into strips.

Peel the onion, cut it into half rings. Heat a frying pan, pour oil into it and fry the chopped onion until it becomes translucent.

After the onion is almost ready, put the prepared meat into the pan. Salt and pepper everything to taste.

Fry all 6 minutes over high heat, not forgetting to stir. After that, put in meat and onions required amount flour, mix well. Fry everything for about 3 minutes over high heat.

It remains to put sour cream in the pan. Mix everything well and wait until it boils and let it boil for 5 minutes. After that, you should check the meat for readiness. If you take good soft meat, beat it off and cut it across the fibers, then it will be ready at this stage. If this does not happen, then cook until it is soft.

That's it, the beef stroganoff is ready. Serve it with a side dish - mashed potatoes, spaghetti or just vegetable salad. Top with chopped parsley of your choice. Bon Appetit!

Recipe 2: classic beef stroganoff

At the mere mention of a beef stroganoff dish, a picture of thin pieces of meat in delicious gravy. Moreover, the picture is so real that the rush of gastric juice is guaranteed. So, I propose to cook a delicious, 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 share my experience on how to properly cook beef stroganoff.

500 gr. beef (thin edge, tenderloin)
2 pcs. onion
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 the preparation of this dish, so for beef stroganoff we buy a tenderloin, a thin or thick edge. By the way, a good butcher always asks not “What do you want to put?”, But “What do you need meat for?”. And a good butcher will definitely advise these parts of the carcass, they have little connective tissue and, with the right heat treatment beef is always tender. Also don't forget to ask for meat from a young animal.

The second key point is that we cut the meat necessarily across the fibers. Pieces are 5-6 centimeters long and no more than 1 cm thick.

So let's heat up the pan. You can cook beef stroganoff with both butter and vegetable oil. On the creamy taste of the dish is more delicate.

When the pan with oil warms up well, 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 aftertaste.

When the onion is fried, put the pieces of meat in the pan. Stirring, fry the beef with onions over high heat. We fry for 5 minutes, no more. With a longer heat treatment, the meat loses moisture and becomes dry.

Important point!!! If you are cooking big portion beef stroganoff and, accordingly, you a large number of meat, then you should do so. Remove the onion from the pan. We heat the pan well with oil (butter or vegetable). The meat is divided into two or more parts. Fry each part for 3-5 minutes over high heat. And only then we 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 frying pan cools down quickly, a fried crust that prevents the loss of liquid does not occur. The meat rapidly loses moisture and begins to cook in own juice which is exactly what should be avoided. Therefore, beef and any other meat is always fried in small portions.

We put an incomplete tablespoon of flour in the pan, mix immediately to avoid lumps. Flour dissolves well in the existing fat.

Immediately pour in sour cream or cream. If the sour cream is thick, then it should be slightly diluted with water, taking into account the fact that part of the liquid will necessarily evaporate during further cooking, and the sauce should not be too dense. Salt and pepper to taste. You can add a little tomato sauce, but as for me, the tomato interrupts the amazing combination of the taste of meat and fried onions, but here, as they say, the taste and color ...

While stirring, cook beef stroganoff over low heat for 5-10 minutes. Usually this time is enough for the dish to be fully cooked. If the beef was not very good, then it may take a little more time.

Recipe 3: Beef Stroganoff with Mushrooms

In addition to sour cream, onions and meat, mushrooms are often included in beef stroganoff. Many culinary critics are still arguing about whether they are an indispensable component of this delicious meat dish. Be that as it may, beef stroganoff with mushrooms is even more delicious than without them. For the preparation of beef stroganoff, you can use both champignons and boiled 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 the preparation of meat. To cut beef into even sticks, it is recommended to use semi-thawed meat. So, take a piece of meat out of the freezer. Let it thaw a little. Rinse it under water. Wipe with paper towel or tissue. With a sharp knife cut into sticks 3-4 cm long and 1 cm thick.

Here there is a small condition. To cook classic beef stroganoff from beef, the meat should be cut not somehow, namely across the fibers. During frying, such cutting will help to ensure that the meat is tender and softer.

Wash the mushrooms. Slice each mushroom lengthwise.

Pour flour into a bowl. Add spices and salt to it.

Stir.

Put the pieces of beef in a bowl with flour.

Roll them in it.

Pour 2-3 tablespoons into the pan vegetable oil. After it warms up, put pieces of meat breaded in flour on it.

Stirring with a spatula, fry the beef over medium heat for 3-4 minutes. The meat should not be fried for more than the specified time, as thinly sliced \u200b\u200bpieces 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 mushrooms to it.

Mix the mushrooms with the meat with a spatula. Simmer uncovered for another 5 minutes.

After the mushrooms have sprung up and released the juice, sprinkle the dish with ground paprika. Thanks to the coloring pigments, the finished beef stroganoff will turn out to be a beautiful orange color. In addition to paprika, you can also add black ground pepper, turmeric.

Of course, with spices, the main thing is not to overdo it either, so that they do not interrupt the taste of the finished beef stroganoff. At this stage of cooking, a little more salt should be added, 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. After putting sour cream, you can add it as well. For this amount of ingredients, one tablespoon of tomato paste will be enough.

Stew beef stroganoff with mushrooms and sour cream for another 5 minutes.

Serve beef stroganoff sprinkled with dill, parsley or green onions. Good appetite.

Recipe 4: Beef Stroganoff with Mushrooms and Sour Cream

Beef stroganoff with mushrooms and sour cream a traditional dish Russian cuisine, also known as "Stroganov's meat".

It's delicious and hearty meal, which is not ashamed to be served both for a festive and for a weekday lunch or dinner. The recipe was invented a long time ago by a French chef especially for Count Stroganov and has been very popular ever since.

For cooking beef stroganoff with mushrooms and sour cream, it is best suited beef tenderloin. Neck, shoulder blade or brisket will not work with this dish. You don’t need to beat the tenderloin, but if you chose meat fillet, then this must be done. The beaten meat is cut into strips. The thicker the strips, the juicier the dish will turn out, but on the other hand, the thinner the strips, the better the meat will be fried. It is up to the chef to decide how best to proceed, this is a matter of taste for everyone.

Champignons - 1 kg.
Bulb - 2 pcs.
Beef - 500 gr.
Sour cream (20%) - 250 gr.
Mustard - 2 tbsp.
Butter - 4 tbsp.
Flour - 2 tbsp.
Salt, spices - to taste

Thinly cut the meat into pieces, lightly beat off (if you have a fillet), cut into strips across the fibers 1-2 cm wide. Grate the strips with salt and flour. Leave for a while.

Wash the mushrooms and finely chop.

Finely chop the onion and fry until it turns golden.

Add mushrooms to the onion, salt, fry until the liquid evaporates, but about 2-3 tablespoons of this liquid should be saved.

Fry the beef strips in a separate pan.

Mushroom juice, which has been preserved, is mixed with sour cream, spices and mustard.

Add the meat to the pan to the champignons, mix thoroughly with the sauce, simmer for 20 minutes over low heat.

Switch off the stove. Beef stroganoff with mushrooms and sour cream is ready. Serve with a side dish, bon appetit!

Recipe 5: Beef Stroganoff with Mushrooms

The recipe itself is simple, but, like most Russian dishes, beef stroganoff cannot be cooked in a few minutes. The meat should languish for about 30-40 minutes on a quiet fire, then the result will be excellent. So, when planning this dish in your menu, lay enough time for cooking.

beef (tenderloin) - 500-600 gr;
champignons - 200 gr;
onions - 2 pcs;
ground black pepper - 1 tsp (less, to taste);
salt - to taste;
sour cream - 200 gr;
wheat flour - 1 tbsp. l. with a low hill;
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 to transparency, and even less to holes.

We cut each broken layer with a knife into thin long strips, no more than 1.5 cm wide.

In a frying pan with high sides, heat the vegetable oil. Put the pieces of beef in boiling oil, fry for 4-5 minutes only until the color changes (the meat will darken). If the pan is small, then fry the meat in two steps, otherwise it will not be fried, but will be stewed in its own juice. Transfer the beef to a plate.

We cut the onion small cubes. Pour into the same pan where the meat was fried. Over medium heat, bring the onion to a transparency or golden hue, but do not fry.

As soon as the edges of the onion begin to turn golden, pour in the flour, stirring immediately and not allowing the flour to gather in lumps. Fry the flour with onions for 1-2 minutes until a golden hue appears.

Put the fried beef into the pan. Stir in onions and heat for 2-3 minutes. Season with black ground pepper.

Pour in the broth or water in a thin stream, stirring constantly. If you pour in all the liquid at once and do not mix the contents of the pan, the flour will gather in lumps 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 selected meat). If the liquid has boiled away and the sauce has thickened, and the meat is still harsh, pour in a little more water (broth). Salt to taste.

While the meat is stewing, cut the mushrooms into thin plates and lightly brown in a small amount of vegetable oil.

In the finished beef stroganoff, add the fried mushrooms. Stir in meat and sauce and bring to a boil.

Add sour cream, stir. Let's try for salt, if necessary - add salt. Increase the fire to medium.

Bring the sauce to a boil and immediately turn off the heat. If you warm up the sour cream sauce for a long time, the sour cream will curl up and exfoliate into grains and whey. Cover the beef stroganoff with a lid, leave to brew 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 cook beef stroganoff with pickles and mushrooms from the most tender juicy beef tenderloin. The use of just such meat refers to classical way cooking this Russian dish. At home, beef stroganoff is very juicy and tasty.

Some thirty years ago, beef stroganoff could be found in any canteen or diner. Today, Stroganoff beef is cooked in fine and expensive restaurants. However, nothing prevents us from preparing this amazing meat dish on our own.

A step-by-step recipe for cooking such meat with a photo will tell you how to quickly and easily create beef stroganoff from a small amount of ingredients. To diversify the taste of the dish and give it a touch of freshness, we will add champignons and pickles to the beef. fried in cream sauce mushrooms will soak the meat, and cucumbers will give it the necessary sourness. The pieces of beef will turn out tart, deep in taste and very tender. The meat will literally melt in your mouth.

You can serve this dish with a wide variety of side dishes. Very often crushed potatoes play this role.

Let's start cooking beef stroganoff with pickles for dinner.

beef tenderloin - 500 gr
champignons - 300 gr
pickled cucumbers - 2 pcs
onion - 1 pc.
cream 35% fat - 60 g
spices and seasonings - to taste
ground black pepper - to taste
salt - to taste
vegetable oil - 40 gr

Let's get everything ready necessary ingredients for cooking classic beef Stroganoff style with pickled cucumbers.

Rinse a piece of fresh beef tenderloin cold water, dry with a paper towel and cut into fairly large strips or neat sticks. We heat the pan with the specified amount of vegetable oil, pour on it cold cuts and fry the beef on all sides until a matte crust forms over medium heat.

Not too large onion is peeled, cut it in half and cut into thin half rings. The meat in the pan will release liquid, and when this very liquid has almost completely evaporated, add chopped onion half rings to the pan.

Mushrooms are best purchased not too large. Wash the mushrooms cold water, dry everything with the same paper towel and cut into quarters or in any other way convenient for you. Add champignons to the pan to the meat strips and onions, mix the ingredients, continue to fry.

We wash and, if desired, clean the pickles, cut them into not too long strips, and then send them to the pan to the rest of the ingredients. Fry the food in a pan until the meat is cooked, stir occasionally.

On the final stage cooking, add cream to the pan, mix them 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 fire, you can add a little fresh chopped greens to the beef stroganoff.

We serve the dish and serve it to the table with a side dish of fragrant creamy mashed potatoes and only hot. Beef stroganoff with pickles is ready.

Recipe 7, step by step: Stroganoff beef

I offer you a classic recipe for beef stroganoff, which is easily and quickly prepared from the most simple products. The result is extraordinary tasty second a dish that is one of our family's favorites. If it often happens that beef dishes are chewed for a long time and are difficult, then properly cooked beef stroganoff literally melts in your mouth and allows you to fully enjoy this delicious and useful view meat. And the thick and rich gravy that remains after stewing the dish gives the meat and any side dish to it 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 pile of tomato paste
1 st. l. flour
150 ml water
salt pepper
4 tbsp. l. vegetable oil

In order to cook beef stroganoff, rinse the meat, dry it and cut it first into thin slices, and then into long strips, be sure to cross the fibers.

Chilled beef should be used for this dish. good quality– without fat, films and connective tissue. If you cut it into very thin slices across the fibers, the meat will cook very quickly and turn out to be tender and juicy.

Peel the onion and cut into thin quarter-rings.

In a large skillet, heat 2 tbsp. l. vegetable oil and fry the chopped beef on all sides over high heat for 2 to 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 doses, otherwise a lot of liquid will come out of the meat and it will lose its juiciness. Rapid frying over high heat produces a crust that seals the meat and prevents further loss of moisture. In addition, beef should not be salted in advance, as salt promotes the release of liquid from the product.

In the pan in which the meat was fried, add another 2 tbsp. l. vegetable oil and fry the onion over medium heat for 5 to 7 minutes.

Sprinkle the fried onion with flour and mix thoroughly.

Pour cold water into the pan, add sour cream, tomato paste, salt and ground black pepper. Mix all ingredients for the sauce well.

Put the fried meat in the sauce and simmer over low heat under the lid for 20 minutes.

When using high quality steam beef, 5 minutes will be enough to bring the meat in the sauce to readiness. However, it is better to stew a standard store-bought beef tenderloin for 15-20 minutes to be sure, so that the beef stroganoff turns out to be especially soft and tender.

Beef stroganoff with thick gravy is 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 made from pieces of meat, but this dish will always be in demand from minced meat. If you bought too tough meat, it is 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 beef and cut into small pieces.

We twist the beef into minced meat in a blender or using a meat grinder. We send the minced meat to the pan with oil. We fry the mince.

Add chopped onion. Fry for a few more minutes. Salt and pepper.

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Beef stroganoff is a unique and versatile dish of small pieces of meat topped with sour cream. As a side dish, you can cook anything - mashed potatoes, spaghetti, cereal porridge and much more. According to one version, the dish has the following history of occurrence: Count Stroganov had problems with his teeth in his old age. His faithful servants began to cook meat for him, finely chopping it at the same time, so that the owner would enjoy his favorite delicacy, despite his problem. The dish is prepared quickly enough, which saves the hostess's precious time. Consider several options for preparing this dish, as well as some secrets and tricks of its preparation.

Beef - great option to create this dish! Thanks to this method, the meat is soft, tender and melts in your mouth. Try it!

We will need:

300g beef tenderloin
1 bulb
2 tbsp flour
4 tbsp tomato paste
a glass of broth
a teaspoon of mustard
5 tbsp sour cream
salt pepper

Beef cut into layers of medium thickness. Beat each one well.

Advice! So that the pieces of beef do not scatter around the kitchen when beating, it is better to wrap them with cling film!

Then cut the fillet into thin strips. Salt, pepper and leave to marinate, covered, while other ingredients are prepared.

Finely chop the onion. To do this, first divide it in half. Cut each half lengthwise into thin strips and then across into small pieces. It should look something like this:

Now add flour to the meat and mix thoroughly so that each slice is rolled with it. Flour helps keep the juice in the meat, thus it will turn out juicy, not overdried and not overcooked.

Pour a little vegetable oil into a hot frying pan. Bring it to a boil and add the onion there. Fry it until a delicious golden hue.

Now send the tenderloin pieces to the onion.

Fry until the beef releases the juice and absorbs it back. You are unlikely to miss this moment. The picture should look something like this:

Now transfer the contents to a separate bowl and prepare the sauce in the same pan.

Dilute the tomato paste in half a glass of water. Pour the resulting liquid into a heated pan. Simmer until the mass thickens and acquires a more saturated color.

Now add a glass of broth or just water. Send mustard here.

Now it's sour cream. Salt, mix thoroughly and let the mixture sweat for 1 minute.

Combine the fried tenderloin and sauce in a saucepan and put on fire. Without letting the contents boil, simmer on the stove for about 15-25 minutes until thickened and uniform in color under the lid.

The meal is ready. Serve immediately, with a side dish, hot. Bon Appetit!

Step by step recipe b

We will also consider the second recipe in stages.

For this we need:

600g beef tenderloin
1 bulb
50g butter
2 tbsp tomato paste
1 tbsp flour
a glass of sour cream 2.5% fat
sunflower oil for frying
salt, pepper to taste

Cut the meat into strips, no more than 1 centimeter thick.

Chop the onion into half rings. To do this, divide the onion in half and cut across with a knife into thin slices.

Pour a little vegetable and butter into a hot frying pan. Bring to a boil and melt completely.

Now send the onion half rings to the brazier and fry until golden brown. It is also important that the juice secreted by the onion is completely evaporated.

Transfer the tenderloin pieces to a bowl, pepper and add flour. Mix everything thoroughly until the flour is completely distributed. Shake off the rest of the flour.

We will add salt at the end of frying, this will favorably affect the taste of the dish.

In the brazier, after the onion, send the meat. At the same time, its location is an important criterion: it must lie on top, on onion pillow, one layer.

In this form, fry the contents for 5-8 minutes, of course, without stirring.

Now turn the onions upside down and fry for another 5 minutes. It's time to salt the meat.

Add tomato paste and mix well.

Pasta can be replaced with half a glass of tomato juice. After thorough stirring, remove the pan from the heat and transfer its contents to a saucepan for further manipulations. We put the saucepan on the stove, turn on the fire and add sour cream. Bring the mass to a boil.

Simmer for about 10 minutes until completely thickened. After that, beef stroganoff is ready for tasting.

Bon Appetit!

cream beef stroganoff recipe

Sour cream sauce can easily be replaced with cream sauce. This is no less a winning option.

Ingredients:

500g beef tenderloin
1 onion
a tablespoon of butter and sunflower oils
23% cream with porcini mushrooms
1 tsp mustard
a little flour for dusting
salt, pepper, spices at your discretion and taste.

Cut the beef into small slices across the grain.

In order not to roll each piece separately, you need to pour the flour into a deep bowl and place all the slices there. Mix the whole mass with your hands and remove the pieces before brushing off the excess flour.

Onion cut into thin half rings.

Fry the onion until golden brown in vegetable oil. Fry the meat also on both sides for 10 minutes, in a pan separate from the onion. Then combine these two components in a saucepan and pour them with cream. We put the mass on fire.

Add mustard, salt, spices, a little butter and simmer the mixture for about 15 minutes over low heat. As soon as the required time has elapsed, the dish will be ready to eat.

You can serve it with a hot side dish or with fresh vegetables!

How to cook beef stroganoff

Such a recipe will help you out even when there is very little time for cooking, and the family requires a delicious and hearty dinner. With this treat you will not only feed your loved ones, but also delight them.

Required products:

700 g beef
1 medium sized onion
a glass of sour cream
2 tbsp tomato paste or half a glass of tomato juice
2 tablespoons of vegetable and melted butter
salt and black ground pepper to taste.

Cut a piece of beef into slices no more than 5 mm wide. Then beat each of them with a special hammer or tenterizer. If you use the latter, then you can beat off several layers at once. if you only have a hammer at hand, then do not forget to wrap the meat with cling film beforehand.

Cut the beef into thin strips, as in the photo. Chop the onion into half rings.

Let's move on to the heat. Beef comes first. Put it on a hot frying pan with vegetable oil and butter. There is no need to add salt or pepper at this stage. At maximum power, cook the meat until the liquid has completely evaporated. It is important at the same time not to interfere with the contents of the brazier often - a maximum of 2-3 times. In total, this process will take no more than 10 minutes.

It's time to salt and season the meat. Pour flour and onion half rings. Mix well and fry for another 5 minutes.

Already, a delicious smell is beginning to spread around the house and incomparable aroma! put a couple of leaves bay leaf, sour cream and tomato paste. Mix all the ingredients until smooth and simmer for about 5 more minutes under the lid.

Sprinkle with chopped herbs and you are ready to serve! The dish is ready!

Sour cream beef stroganoff recipe

Prepare ingredients:

800g beef tenderloin
1 bulb
200g sour cream
2 tbsp tomato paste
salt pepper
a little butter and vegetable oil

meat cut small pieces. To do this, first cut the piece into slices, and then slices lengthwise and across.

Finely chop the onion.

Fry the beef in vegetable oil until the water evaporates and the crust is crispy.

Then shift the meat and add butter to the same pan. Now you need to fry the onion on it until golden brown.

As soon as the product is browned, sprinkle it with flour.

After mixing, send sour cream and tomato paste there (which can be replaced tomato juice or puréed tomato).

Add 200 ml of water, mix and simmer for 5 minutes. Then move the meat, salt, pepper to the roaster and hold on the fire for another 10-15 minutes.

Let's move on to submission. One of the best options is a side dish of mashed potatoes. Put it in a round shape and smooth it out.

Remove the mold, decorate in a circle with dill feathers, and put our beef stroganoff in the middle.

Serve immediately, hot.

Meat is not only delicious product, but also extremely necessary for a person in the daily diet. There are many options for its preparation - frying, stewing, boiling, marinade and much more. So that the dishes do not become boring, cook your favorite every day various delicacies. The recipes that we reviewed in this article will come to your aid in any situation. Whether family dinner or a luxurious celebration!

Beef stroganoff, it should be like that in the original - veal in sour cream sauce.

This is much later, based on the favorite dish, they came up with many similar recipes.

Choose high-quality products ahead of time, regardless of the price, and you will definitely succeed wonderful dish, according to a recipe that is over a hundred years old.

Beef Stroganoff with Sour Cream - General Cooking Principles

Beef stroganoff is more convenient to cook in a deep dish. It can be a thick-walled stewpan or a frying pan of the same type. For convenience, it is desirable to have two such vessels, you can even have different sizes. One is required for frying beef, and the second for making gravy.

From meat, it is better to choose a tenderloin, a transverse part or a thick edge. Try to select pieces with the lowest content of fat, films and vein residues. As with any meat dish, beef must be fresh. Whether it is chilled or frozen meat, it doesn’t really matter, just like the age of the animal, in principle. Special preparation, cutting method, and cooking technology will make any piece of beef juicy and soft.

The pulp is washed before use whole piece and only in cold water, after which they wipe well with a disposable towel. Beef must be beaten off, then it will be soft and tender. If this is done after the flesh is cut, the pieces will lose their shape, so initially the meat is cut into large and wide, 1.5 cm thick, slices, doing this strictly perpendicular to the fibers. Then beat off up to 1 cm and only then cut into strips, no more than 5 cm long.

There are many cooking options, but beef stroganoff with sour cream is considered a classic. She gives the gravy creamy taste and makes its texture more delicate, so the choice of a fermented milk product should be taken very carefully. It is recommended to use fresh and high-quality, best homemade, sour cream. A bad product, not the first freshness, may curl when heated, which will affect appearance and affect the taste of the food.

Beef stroganoff served with a side dish. The most suitable and traditional is mashed potatoes. Rice, pasta, buckwheat and other cereals on the water will not spoil such beef stroganoff.

Classic recipe for beef stroganoff with sour cream

Steam beef pulp - 600 gr.;

Two large onion heads;

250 gr. thin sour cream, 20% fat;

0.3 tablespoons of hand-ground pepper;

Wheat flour - 1 tbsp. l.;

Refined oil - 30 ml.

1. Cut a piece of pulp into large slices, one and a half centimeters thick. It is advisable to do this across the fibers, then the dish will not be hard. We beat off the slices, reducing the thickness by half, after which we cut into oblong pieces, small in size.

2. Shred the onion in half rings and fry, putting it in heated vegetable oil, until transparent. Add the beef and, stirring, fry the meat with onions at intense heat for about six minutes. During this time, all the liquid should evaporate, the onion should be browned, and the meat should be golden brown on all sides. Sprinkle the beef with pepper, lightly add on top and mix well.

3. After adding flour, mix all the ingredients thoroughly again and continue cooking for about three minutes, reducing the heat to medium.

4. Spread sour cream to the meat, mix. Bringing to a boil, lower the heat and cook for about three minutes, until the sour cream sauce begins to thicken.

Beef stroganoff with sour cream and tomato

Half a kilo of fresh beef (pulp);

Wheat flour - 100 grams, plus a tablespoon in the sauce;

Large bulbs - 2 pcs.;

Natural butter - 90 gr.;

A teaspoon of dry mustard;

A glass of 20% sour cream;

2 tablespoons thick unburned tomato;

35 ml of white, always dry, wine.

1. Prepare the meat. First, we cut the piece into slices, lightly beat each one, and only after that we cut into strips up to 0.8 cm thick and 4 cm long. We shift the pieces into a bag, pour flour into it and shake vigorously.

2. Put the butter in the pan, set a little heat and wait. As soon as it melts, increase the heat to maximum and put the meat rolled in flour into the hot fat. Stirring, quickly fry the beef. Our task is to cover it with a golden crust in the shortest possible time, inside the slices should remain red.

3. Put the meat out of the pan and dip the chopped onion into it. Fry the slices until golden brown. If after frying the meat there is not enough oil left in the pan, add a little.

4. Prepare the sauce. We spread sour cream in a convenient dish, add tomato and dry mustard. Stirring thoroughly, add flour, add wine, sprinkle with pepper, add a little salt and mix again. Let's take a salt test.

5. We shift the meat into a pan with onions, pour everything with freshly prepared sauce. Stew beef stroganoff at moderate heat under the lid for half an hour.

Beef stroganoff with sour cream and mushrooms

Beef (pulp) - 800 gr.;

One and a half heads of bitter onions;

Three tablespoons of flour;

Fatty, thin sour cream - 50 ml;

Refined oil;

200 gr. mushrooms of any variety, fresh.

1. Already sorted mushrooms, wash. We remove the caps and cut them into slices, the legs into thin circles, chop the onion separately.

2. Prepare the meat - wash, dry and cut into thin strips.

3. Saute the onion in vegetable oil until golden brown. We spread the mushrooms to it and, stirring, cook for five minutes on a small heat.

4. In another pan, heat 40 ml of oil, dip the beef into it. Fry the pieces on high heat until golden brown.

5. Sprinkle the meat with flour, mixing well, heat for 2-3 minutes, add the mushrooms fried with onions. Cover tightly with a lid, simmer everything together for two minutes.

6. Add sour cream, stir and, adding heat, bring to a boil. Then again lower the heat to a minimum, add salt and continue to cook beef stroganoff for another half an hour - until the beef softens.

Beef stroganoff with sour cream - "Golden" (with curry)

Beef pulp - 400 gr.;

300 gr. thin sour cream;

a spoonful of flour;

Half a spoonful of ground dried basil;

Large clove of garlic;

50 gr. butter "Peasant" butter;

Half teaspoon curry.

1. Lightly sprinkle the meat cut into strips with pepper, fry in butter until golden brown, flavored with a little salt. At the end, add, pushing through the press, garlic, stir and turn off.

2. Sprinkle flour along the bottom of a dry frying pan, place on a small fire. Stirring, warm up until a delicate nutty aroma and color change - the appearance of a creamy shade. After removing the pan from the heat, pour the flour with sour cream and stir thoroughly to prevent the formation of lumps. We introduce dried basil, curry, ground paprika and a little pepper.

3. We shift the fried pieces of beef into a saucepan and, filling them with cooked sour cream sauce, simmer on low heat for about half an hour. Top up as needed boiled water or meat broth.

Beef stroganoff with sour cream, melted cheese and vegetables

Two 80-gram processed cheese;

Fresh or chilled beef pulp - 450 gr.;

One sweet red pepper;

Small bulb;

One small carrot;

15% sour cream - 200 ml;

a teaspoon of tomato paste;

Glass of water;

Sweet cream butter - 60 gr.;

a tablespoon of paprika;

A teaspoon of dried dill;

100 gr. root celery.

1. First, prepare the meat. We wash the piece of beef, cut it into slices, and then remove moisture from the pieces with long strips and a disposable towel. Put the meat in a preheated pan with butter.

2. Fry with strong heat until golden brown. As soon as all the meat juice has evaporated, season with pepper, add dried garlic and salt.

3. De-seeded Bell pepper scalded with boiling water, remove the skin from it, cut the flesh into narrow strips. We chop the onion into thin half rings, and the celery and carrots into straws.

4. In a deep saucepan, in melted butter, bring the onion to transparency. Add bell peppers, carrots and celery. Fry the vegetables for about a minute, pour over them a small amount of broth or water, add tomato. Stir thoroughly, simmer covered for 2 minutes.

5. We shift the meat into a saucepan with ready-made vegetables. We add butter to the remaining juice and, having melted, pass the flour on it. After waiting for a creamy shade, add sour cream and a little liquid (water, broth). Stirring thoroughly, we introduce dried dill.

6. Warming up at medium-low temperature, bring the sauce to a thickening and mix it with vegetables and beef. Without removing from the fire, in parts we introduce finely grated processed cheese. We are not in a hurry, we do not add a new portion until the previous one has completely sold out.

7. After introducing the cheese, cook beef stroganoff for another five minutes.

Beef stroganoff with sour cream and fresh tomatoes

200-gram piece of brisket (pork);

Fresh tomatoes - 200 gr.;

400 gr. beef pulp;

200 gr. natural low-fat sour cream;

Lean oil, refined - 30 ml;

a tablespoon of flour;

onion head;

A teaspoon of dill, minced and dried.

1. Cut the pulp into thin strips, and the brisket is slightly larger, into cubes. We put the pork in a pan, add a little oil and fry. We set the fire a little below average so that before browning, slices of fatty pork have time to give up fat.

2. As soon as the fat becomes transparent, press two small garlic cloves into the pan with a press. Fry for 30 seconds, stirring. Lay out the beef.

3. Without changing the heat, cook for five minutes, add the chopped onion and bring its slices to transparency. Add a little salt, coriander, ground pepper and grated tomatoes. Simmer everything together until the meat is cooked.

4. When the beef becomes soft, add flour diluted in 50 ml of water to the dish, and immediately mix well. Then we introduce sour cream, add dill and, bringing to a boil, warm it up on a small heat for about five minutes.

Beef Stroganoff - Cooking Tricks and Useful Tips

The main secret of juicy uncooked meat in beef stroganoff is fast frying over intense heat. Spread the beef slices only on a well-heated pan in hot, but not yet boiling fat. This is the only way to achieve the desired effect - getting a golden crust, which "seals" the meat juice inside the pieces.

If you use oyster mushrooms or champignons, add a little dried wild mushrooms for flavor. Just be sure to soak them in advance until softened in water.

In the absence of such, fresh tomatoes can always be replaced with a tomato and vice versa. The taste of the dish will not suffer, but will be different. Gravy with fresh tomatoes in beef stroganoff with sour cream is more tender than with tomato paste.

Watch the process carefully after the introduction of sour cream - do not let the dish boil. Fermented milk product may curdle and come in lumps.

beef stroganoff(from the French Bœuf Stroganoff - Stroganoff beef), although the name is French, but beef stroganoff- This is a Russian dish that has become widespread in the world. It can also be found under the names " Meat Stroganoff», « Beef Stroganoff», « Beth Stroganov" or " Bef a la Stroganov».

As is often the case with popular dishes, a single version of the history of the emergence beef stroganoff does not exist. It is only known for sure that it is connected with the name of Count Stroganov. Also not preserved exact recipe this dish, so called "beef stroganoff" you can find many variations of cooking, and each of them will be called "classic", although what was really a classic recipe, unfortunately, is not known. The only thing that, perhaps, converge all recipes, beef stroganoff- These are thinly sliced \u200b\u200bbeef pieces in sour cream sauce.

Ingredients

beef 500 g
onion 1 PC. (150-200 g)
sour cream 150 g
flour 1 st. a spoon
tomato paste 1 teaspoon
water 150 ml
salt
black pepper

Now a little about the ingredients. Here, in general, there is nothing incomprehensible, the only thing I would like to draw your attention to is meat. Ideally, it should be fresh beef tenderloin, but, for example, in our stores, the word “fresh” rarely fits the tenderloin that is sold, and it is also quite expensive. Therefore, in the absence of a good tenderloin, take fresh beef pulp(no lived).

From the indicated amount of ingredients, 4-6 servings of beef stroganoff are obtained.

Cooking

We prepare all the ingredients. Wash and dry the meat.

Without cutting the beef, lightly beat it. I make it through cling film so that the meat does not break, and the hammer is not clogged with pieces of meat, which are then very difficult to wash.

Cut the meat across the grain into thin slices (about 5 mm thick).

Cut the slices into thin strips. The thinner we cut the meat, the faster it will fry and the more juice will remain inside.

Cut the onion into thin quarter rings.

Pour some vegetable oil into a frying pan and heat very well. We will fry the meat in a very hot pan in small portions, so that the meat lies on the surface of the pan in a single layer. We need the meat pieces to immediately grab the crust, and then all the juice will remain inside. If we put a lot of meat in the pan at once, it will release juice and may be tough. Salt at this stage is not necessary, because. salt also provokes the release of juice from the meat, we will do this later. Fry the meat for 2-3 minutes, turning over, until a crust forms. Because Our pieces are very thin, this time is enough, the meat will have time to fry.

We spread the fried beef on a plate, and fry all the remaining meat in the same way.

Pour a little vegetable oil into the same pan, heat it well again and fry the onion until golden brown.

Sprinkle the fried onion with flour, mix well and fry for about 1 minute.

Add sour cream and tomato paste.

Pour in water and mix everything well.

We spread the meat in the pan, salt, pepper, mix well and simmer for about 5 more minutes.

After 5 minutes, open the lid and try the meat, and now there are several options for the development of further events. If it is soft, then you are lucky with the beef, you cut and fried it correctly, and indeed, in this case, your beef stroganoff is ready. And it was perfect option, however, due to the quality of beef in our stores, another option is increasingly happening: the meat turned out to be tough. If this happened, then we are not upset, but simply close it again with a lid and continue to simmer further on low heat until soft. This may take 10 to 40 minutes. If you have to simmer for a long time and the sauce thickens a lot, just add a little more water to it. When the beef finally becomes soft, remove the pan from the heat.

Pick a side dish beef stroganoff to your taste, it goes well with potatoes (fried and mashed potatoes), rice, pasta. Bon Appetit!