Beef stroganoff cooking time. Beef Stroganoff with cheese

Hearty meat dishes are an integral part of the usual diet of most Russians, because meat is not only an excellent source of protein, but also tasty nutritious product. Classic beef stroganoff – perfect option simple dish in addition to a light side dish or vegetable salad for lunch or dinner, the preparation of which will not take much time, but the result will pleasantly surprise you with the simplicity of the recipe, delicious meat taste and aroma, complemented by piquant tomato sourness and a delicate creamy note.

What is beef stroganoff

Meat Stroganoff style is the second name for this worldwide famous dish with Russian roots. Its history begins in the second half of the 19th century, when one of the cooks of Count Stroganov, based on French technology cooking meat with sauce, created a Russian variation of serving fried beef. Essentially, beef stroganoff is pieces of meat breaded in flour, quickly fried in a hot frying pan, and then stewed in sour cream and tomato sauce. In restaurants all over the world, beef Stroganoff is served under the international name Beef Stroganoff.

How to cook beef stroganoff

The recipe for this dish is not very complicated: initially the meat is cut into thin oblong pieces, fried together with the cut half rings onions, and, if desired, with other additives, after which it is poured with a mixture of cream or sour cream and tomato paste, and simmered over low heat until fully cooked. Beef Stroganoff with beef is served hot, as when cooled it thickens and loses its initially high taste qualities. The best side dishes This second course includes French fries, boiled rice, pasta.

Recipes

Meat Stroganoff in the original should be prepared from juicy beef tenderloin, but modern housewives often use it for this purpose. popular dish and other types of meat - pork pulp, chicken fillet, liver and even elk meat. Beef Stroganoff with beef can be prepared as per classic recipe, and adding other products to the main ingredients, for example, fresh or pickled vegetables, sour fruits, liver, mushrooms. The method of stewing meat does not greatly affect the final taste of the dish, but you can cook beef stroganoff either in a frying pan or in a slow cooker or oven.

Classic recipe

Time: 44 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 195.4 kcal per 100 grams.
Cuisine: Russian.
Difficulty: easy.

What exactly was original recipe no one knows about beef Stroganoff anymore. Since its invention, culinary specialists all over the world have made some of their own adjustments to the primitive recipe. However, the classic version is considered to be in which the meat is first fried in flour breading on an onion bed, and then stewed in creamy tomato sauce with the addition of fresh herbs. See step-by-step instructions for preparing classic beef stroganoff with photos.

Ingredients:

beef pulp – 0.65 kg;
onions – 2 pcs.;
flour – 45 g;
sour cream – 60 ml;
tomato paste – 25 g;
vegetable oil – 50 ml;
fresh herbs– bundle;
salt, pepper - to taste.

Cooking method:

One piece lightly beat the meat, cut into thin long strips.
Add salt and pepper to taste, stir. Bread in flour.
Peel the onion and chop into half rings.
On hot frying pan pour out the oil and add the chopped onions. Fry the onion until soft and translucent.
Place pieces of meat on a layer of onion and quickly fry until golden brown crust.
Mix sour cream with tomato paste and pour into the onion-meat mixture. Simmer the beef stroganoff over low heat for 25-30 minutes.
Add finely chopped fresh herbs and simmer for a couple more minutes.

With cucumbers

Time: 38 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 187.2 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: easy.

Pickled cucumbers will help add freshness and piquancy to the usual beef stroganoff, which will beneficially complement the flavor bouquet of the usual ingredients. True, in order not to make the dish too sour, it is better to add cream instead of sour cream, and tomato paste completely excluded from the traditional recipe. How to cook beef Stroganoff with cucumbers, read the following recipe.

Ingredients:

beef tenderloin – 700 g;
onions – 2 pcs.;
pickled cucumbers – 3-4 pcs.;
flour – 1.5 tbsp. l.;
cream – 220 ml;
vegetable oil – 2 tbsp. l.;
butter – 15 g;
fresh dill - a small bunch;
salt, pepper, seasonings - to taste.

Cooking method:

Free the piece of meat from films, rinse under cold water, dry with paper towels.
First cut into thin slices, beat a little, then cut into long bars.
Cut the peeled onions into half rings and the cucumbers into strips.
Fry the onion for vegetable oil, add cucumbers to it and turn off the heat.
In a separate frying pan, quickly fry the meat until golden crust.
Add flour, stir, let the dry ingredient fry.
Transfer the meat fried with flour to the vegetables, pour in cream, add salt, pepper, and favorite herbs. Stir and place over moderate heat.
Simmer the beef stroganoff with cucumbers until the ingredients are fully cooked and the sauce thickens. Add butter and finely chopped dill.

Time: 56 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 189.1 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Beef Stroganoff cooked in a slow cooker turns out to be very juicy and aromatic. A smart kitchen saucepan not only greatly facilitates daily culinary chores, but also always prepares dishes that are tasty and healthy. Try cooking beef stroganoff in a slow cooker with light garlicky aroma in a mouth-watering sour cream sauce as in the photo.

Ingredients:

beef fillet – 400 g;
onion – 1 pc.;
flour – 2.5 tbsp. l.;
sour cream – 80 ml;
garlic – 1 clove;
vegetable oil – 25 ml;
salt, spices - to taste.

Cooking method:

Divide the prepared fillet with a knife into thin long pieces, add a little salt, and bread in flour.
Turn on the multicooker to frying mode, pour in vegetable oil.
Peel the onion and cut into thin half rings. Fry until transparent.
Add meat to onion. Stirring occasionally, fry for 4-5 minutes.
Add salt, spices, add sour cream and add 75 ml hot water. Mix.
Switch the multicooker to the “Stew” mode. Cook beef stroganoff for 40 minutes.
Five minutes before it’s ready, add chopped garlic cloves to the finished beef stroganoff and add herbs if desired.

In the oven

Time: 49 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 198.3 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: European.
Difficulty: easy.

Achieve an incredibly delicate and light taste beef stew You can if you cook beef stroganoff in the oven. Perfectly complements the duet of meat and sour cream and tomato sauce hard cheese, giving ready-made dish a pleasant creamy note and viscous consistency without adding flour. Get the original beef stroganoff recipe under cheese crust in the oven for your culinary treasure trove so that you can pamper your loved ones with it more often.

Ingredients:

beef or veal (fillet) – 800 g;
onions – 3 pcs.;
sour cream – 350 ml;
hard cheese – 125 g;
vegetable oil – 35 ml;
salt, pepper - to taste.

Cooking method:

Beat the meat, cut into strips, fry in vegetable oil over high heat for 4-5 minutes.
Place the onion, cut into half rings, into the frying pan with the meat strips and fry until browned.
Pour in sour cream, add salt and pepper, stir. Simmer a little under the lid.
Transfer the semi-finished beef stroganoff into a baking dish greased with any fat, sprinkle generously with grated cheese, and place in a preheated oven.
Cook at 180 degrees for half an hour.

Beef Stroganoff with mustard

Time: 47 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 199.1 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

The recipe for beef Stroganoff with the addition of mustard is very popular among Russian chefs. This spicy ingredient does not make beef stroganoff spicy at all, but simply gives its taste a special pleasant shade. Some housewives flavor the sauce with mustard, others marinate meat in it, but the method of adding this component is not of fundamental importance, because the main thing in the dish is tender, slightly spicy taste.

Ingredients:

beef tenderloin – 0.5 kg;
onion – 1 pc.;
butter – 150 g;
cream – 80 ml;
tomato paste – 1 tbsp. l.;
mustard – 1 tbsp. l.;
flour – 40 g;
meat broth– 180 ml;
salt, spices - to taste.

Cooking method:

Cut the beef into thin strips, add salt and pepper.
Heat half the butter in a deep frying pan and add flour. Stir thoroughly.
Pour in the broth and bring the resulting sauce to a boil.
Stir in tomato paste and mustard, remove from heat.
In a separate frying pan, melt the remaining butter and fry the meat in it.
Add finely chopped onion and continue cooking for another 4-5 minutes.
Pour the prepared sauce over the beef fried with onions, add salt and spices to taste. Simmer over low heat for half an hour.

With mushrooms

Time: 52 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 182.9 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Beef Stroganoff with beef and mushrooms always turns out tender, juicy, aromatic, because these two products complement each other very harmoniously. It is easy and quick to prepare, and the ingredients for it are simple and accessible, so beef Stroganoff with mushrooms is one of the most popular and favorite dishes in Russian cooking. How to cook delicious beef stroganoff with champignons, as in the photo, it will become clear from the following step by step instructions.

Ingredients:

beef (tenderloin) – 700 g;
fresh champignons – 230 g;
onions – 3 pcs.;
cream – 245 ml;
flour – 2 tbsp. l.;
vegetable oil – 3 tbsp. l.;
salt, pepper - to taste.

Cooking method:

Wash the meat, dry it, cut off the film from it, divide it into steaks, and then into long strips.
Rinse the champignons under running water, wipe with a paper towel, and cut into thin slices.
Cut the peeled onion into half rings, place in a frying pan heated with oil, and fry until golden.
Add mushrooms. Fry over low heat until the liquid evaporates.
Place the meat in the pan, increase the heat to maximum, brown it on all sides.
Add flour, salt, spices. Mix. Pour the contents of the pan with cream and simmer, covered, over moderate heat until fully cooked.

How to cook beef stroganoff

The recipe for beef Stroganoff is relatively simple, but it has some of its own characteristics. To make the dish tasty, juicy and appetizing in appearance, you need to remember some important points:

Ideal meat for beef stroganoff - beef tenderloin, which after heat treatment remains tender and soft. If you take a different part for this dish beef fillet, it is better to first beat it lightly with a kitchen hammer.
Beef for beef stroganoff must be cut exclusively across the grain, otherwise during the cooking process you risk getting not whole pieces, but a rich meat porridge.
Slightly frozen meat is easier to cut and holds its shape better during frying and stewing.
You need to fry the beef over high heat so that it quickly sets only on top, and all the meat juices remain inside.
Meat gravy for beef stroganoff can be prepared using sour cream, cream or milk, optionally adding a little tomato paste, mustard or soy sauce.
Traditionally, only salt and pepper are added to beef Stroganoff, but to make the taste of the dish more piquant and rich, you can add your favorite spices, dried herbs, garlic, and fresh herbs.

Video

The popularity of the Russian dish is so wide that it is loved not only in our country, but is also preferred in almost every restaurant in the world. Beef Stroganoff will decorate as simple family dinner, so funny festive feast. The basis is the correct preparation and serving of this dish.

A little about the origin of Boeuf Stroganoff

Officially, there are 2 options for the appearance of the dish. The first one tells that a French cook invented beef stroganoff for an old count who could not chew food due to lack of teeth. According to the second version, beef Stroganoff was first prepared by a cook from Russia, who combined the cooking technology of two cuisines: Russian (where sauce was used instead of gravy) and French (frying meat and pouring sauce over it). However, the culinary world owes the appearance of the dish to an outstanding person - Count Stroganov.

It’s not hard to guess where the ideological roots of the name came from. Boeuf translates as “beef”, and Stroganoff is, accordingly, a surname. But in Russia they began to call it in their own way. As a result, it turned out to be famous and by everyone favorite dish"Beef Stroganoff"

Initially, the basis of its preparation was, but centuries later the word “beef Stroganoff” turned into a common noun, which now only indicates the method of preparation. The dish is known as Stroganoff meat because it can be prepared not only from beef meat, but also pork, liver and chicken.

Culinary secrets

For proper preparation, according to original recipe, it is necessary to observe certain subtleties:

Use only the tenderloin or edge of beef.
A piece of meat is cut only across the grain.
Frying time for meat is no more than three minutes. This way it will retain its juiciness.
The duration of stewing depends on the quality of the beef. Ideally this will take approximately 15 minutes.
Among the spicy seasonings, black pepper is mainly added.
The predominant ingredient in the sauce should be sour cream.
The dish is served exclusively hot.

Beef Stroganoff: and the basic requirements for the quality of the dish

Indicators:

Appearance of the dish: cut into equal-sized cubes, covered in sauce. The side dish is located on the edge.
Consistency of beef stroganoff, color: soft, light gray.
Consistency of gravy (sauce): homogeneous.

Technological map for 100 g. dishes (net):

Beef Stroganoff: classic recipe

For preparation you will need:

Beef - 0.5 kg.
Flour - 4 tbsp. l.
Vegetable oil - 2 tbsp. l.
Onion - 1-2 pcs.
Butter - 70 gr.
Sour cream - 100-150 gr.
Pepper, salt
Tomato paste - 2 tbsp. l.

Step-by-step instructions on how to cook beef stroganoff:

Cut a piece of meat into slices, the thickness of which should be approximately a centimeter. Season with salt and pepper, then beat off. Then cut each piece into strips 5 mm thick.
Chop the peeled onion into half rings (you can chop it if possible).
Sift the flour and roll the pieces of meat well in it.
First melt the butter in a frying pan and then pour in the vegetable oil.
Fry the meat until brown, gradually stirring with a spatula (wooden).
After the beef, fry the onion.
Mix onion and meat in a frying pan and set aside.

Prepare the sauce.

In a separate bowl, stir sour cream with tomato paste. Dilute the resulting mixture with several spoons (tablespoons) boiled water. If desired (to enhance the taste), you can add 2-3 tablespoons of mayonnaise. Pour the prepared mixture into the contents of the frying pan and simmer for 30 minutes, closing the lid tightly. For a special aroma, you can add a little dry wine to the sauce.

Correct delivery

The previously presented recipe included the preparation of meat and sour cream and tomato sauce. But beef Stroganoff has an equally important component - a side dish. Usually this mashed potatoes(or fries), on top of which the meat is laid, poured with sauce and decorated with chopped herbs.

Beef Stroganoff with mushrooms

Ingredients:

Beef pulp - 600 gr.
Oil - 50 ml.
Champignons - 250 gr.
33% sour cream - 50 gr.
Onion - 1 pc.
Salt, coriander and pepper
Greens (parsley, dill).

Preparation:

cut into cubes of the same size.
Roll each piece of meat in flour breading, then fry in preheated vegetable oil.
After a couple of minutes, add salt, pepper and coriander. Fill the contents of the frying pan with water (so that the liquid covers the meat). Reduce the heat and leave to simmer.
At this time, chop the onion and champignons.
First, fry the onions, then add the mushrooms and continue frying for another 7 minutes. At the end, add salt and season with sour cream.
Combine fried onions and mushrooms with meat. Simmer for 15 minutes.
Chop the greens and decorate the dish with them.

Recipe for cooking beef Stroganoff in a slow cooker

Cooking beef Stroganoff style in a multi-cooker will take no more than 2 hours, but the result will be a dish no less tasty and aromatic than cooked in the usual way - on the stove. So, we will need:

Beef - 0.5 kg.
Oil - 70 ml.
Bulbs - 2 pcs.
Flour - 50 gr.
Water or broth - 1 tbsp.
Tomato paste (can be replaced with ketchup) - 2 tbsp. l.
Sour cream - 100 gr.
Pepper, salt

How to cook beef stroganoff in a multicooker:

Cut the meat into cubes 4 cm long. Transfer to a separate bowl, add salt and pepper.
Grease the bowl of the kitchen appliance with oil, set the “Baking” mode, and the timer for 40 minutes. For the first quarter of an hour, fry the onion cut into half rings.
Add the meat coated in the flour mixture to the sautéed onions and continue frying until the end of the previously set mode.
Mix tomato paste (ketchup), salt, sour cream, water in a separate bowl. Pour the resulting sauce into the bowl of the kitchen appliance, set the “Stew” mode and the timer to 60 minutes.
After an hour, the beef Stroganoff will be ready to serve.

Recipe with mustard

List of required products:

Beef - 800 gr.
Tomato paste - 1 tbsp. l.
Onion - 1 pc.
Sour cream - 2 tbsp.
Broth or water - 2 tbsp.
Black peppercorns - 10 pcs.
Flour - 1 tbsp. l.
Ground pepper - a little less than 0.5 tsp.
Salt - a pinch.
Butter - 100 gr.
Vegetable oil - 70 ml.
Table mustard - 1 tbsp. l.

Cooking technology:

Cut the meat into small pieces, add salt and pepper.
Finely chop the onion.
Melt the butter in a frying pan and fry the flour in it. No more than 3-5 minutes.
Dilute the flour mixture in the broth, boil, add black peppercorns and mustard.
Strain the prepared sauce, mix with tomato and sour cream.
Heat the oil in a separate saucepan or frying pan and fry the onion and meat.
Pour sauce over the pan ingredients and simmer for about a quarter of an hour.
Beef Stroganoff is ready! Bon appetit.

Delicious, tender classic beef stroganoff from beef - great solution for those who don't know what to cook for lunch or dinner. This meat dish turns out simply excellent: it perfectly combines veal with exquisite thick sauce. The recipe, invented several decades ago, is still relevant today. What is his secret? Of course, in ease of preparation and consistently obtaining unsurpassed results. This dish can be made either in a frying pan or using modern household appliances - in a slow cooker. However classic performance still involves frying meat and further stewing it on the stove.

Cooking time – 40 minutes.

Number of servings – 5.

Ingredients

To make a classic beef stroganoff, you will need to use the following set of ingredients:

sour cream – 200 g;
beef tenderloin – 400 g;
flour – 1 tbsp. l.;
butter – 50 g;
onion - 2 heads;
tomato paste – 2 tbsp. l.;
vegetable oil – 3 tbsp. l.;
parsley – 1 bunch;
pepper and salt - to taste.

How to cook classic beef stroganoff

The recipe for classic beef stroganoff is not difficult to prepare even for novice cooks. If you use the suggested instructions with step by step photos, then as a result you will get the most tender meat dish that goes well with any side dish.

The first step is to prepare all the components of this hot dish with a delicate and thick sauce.

When all the ingredients are prepared, it is recommended to thoroughly wash the beef. The meat needs to be blotted with napkins, after which it is cut into steaks. The optimal thickness of one piece is 5 mm.

Then you will need to lay cling film on the work surface. Sliced meats are laid out on it, which is covered with another layer on top. cling film. You can simply put the pieces of beef in a bag. Slicing is easy and thin. There is no need to hit the meat with all your might!

Next, the resulting chops should be cut into thin strips. It is recommended to do this across the grain.

Then it’s worth doing the onions. The fruits must be peeled, rinsed under the tap and lightly blotted with a paper towel. The onions should be cut into quarters of thin rings. Then you will need to pour 2 large tablespoons of vegetable oil into the pan. 30 g of butter is added to it. When the resulting mixture is heated, pour the onion slices into it. The vegetable should be sprinkled with black pepper, which has just been ground, and salt. The onion must be fried until it becomes soft. It is recommended to maintain medium heat and stir the cuttings systematically.

Flour is poured into the onion fry. Everything is stirred.

The ingredients in the pan are diluted with tomato paste and sour cream. The composition will need to be thoroughly mixed.

The mixture must be brought to a boil, after which it is diluted with clean drinking water. The mass is thoroughly mixed again.

On a note! Be careful when adding water. Do not pour in too much liquid at once. Make sure that the sauce is not too thin, but not too thick.

The filling should be slightly boiled with continuous stirring. You need to adjust it to taste by adding pepper and salt.

In a separate frying pan, melt 20 g of butter, diluted with 1 large spoon plant product. Sliced beef for future beef stroganoff is placed into the resulting heated mixture.

Note! You can fry the beef in small portions.

Fry cold cuts You need a maximum of 4 minutes. Usually during this time it is ready. It should be lightly sprinkled with pepper and diluted with salt.

Now the fried beef is laid out in a pre-prepared thick sour cream sauce with the addition of tomato paste.

Simmer the mixture over low heat for a couple more minutes. Everything needs to be mixed thoroughly.

Before serving, classic beef stroganoff with sour cream and tomato paste is sprinkled with chopped parsley. You can use rice as a side dish, boiled potatoes, mashed potatoes, pasta.

Video recipes

If you have never tried cooking before classic version beef stroganoff made from beef meat, then be sure to watch the proposed video recipes:

Beef stroganoff recipe

Beef Stroganoff with gravy, which was prepared for Count Stroganov by his French chef: look at a simple one step by step recipe with photos and detailed video.

40 min

190 kcal

5/5 (2)

Eh, the Russian nobles loved to eat delicious food, and they were pretty proud of their cooks! The dish that his French chef prepared for Count Stroganov is now known throughout the world and enjoys extraordinary popularity. So, gentlemen, get your notebooks ready: today you will learn how to make beef stroganoff with gravy.

Ingredients and preparation

Kitchen appliances: To prepare this dish, you don’t need any special equipment - just an ordinary stove and a frying pan with a lid.

Ingredients:

How to choose the right ingredients?

Beef tenderloin is best suited for cooking meat Stroganoff style., because this meat is the softest and most tender (and, unfortunately, the most expensive). If you can’t get a tenderloin, it doesn’t matter: for beef stroganoff you can safely use the kidney part or the sirloin, but the meat will have to be beaten a little before cooking.
Make sure the sour cream and tomato paste are fresh, because for beef stroganoff the sauce plays a decisive role, which can ruin everything if its ingredients are not of sufficient quality.

Cut the beef tenderloin into small strips.
Chop the onion.
Place a frying pan on the fire, pour in sunflower oil and leave to heat up.
In a well-heated frying pan, fry the beef until golden brown. When the meat is ready, transfer it to a bowl, because we will now need the frying pan to prepare the sauce.
Place butter in the vacated frying pan, add chopped onion and fry it until appetizingly golden.
Add a tablespoon of flour to the onion and mix well. Add sour cream, tomato paste and 150 g of water there.
Stir again and let simmer for a few minutes, enjoying the aroma at the same time.
When the sauce thickens a little, return the meat to the pan, add salt, sugar and pepper, stir and let simmer for another 3-4 minutes. Voila, beef stroganoff is ready!

This delicious meat dish goes well with almost any side dish.. Pasta goes well with beef stroganoff, fluffy rice, buckwheat, stewed beans, boiled or fried potatoes, mashed potatoes and vegetable mix. The main thing is that the side dish is in harmony with the sauce, the amount of which we can regulate ourselves, because some people like it with gravy, and others without it.

How to cook beef stroganoff in a slow cooker?

If technological progress However, it has amazed your kitchen, you can use it to prepare beef stroganoff.

I want to warn you right away: cooking beef stroganoff in a slow cooker will take you twice as long as traditional way- these are its technical features; heating here occurs much slower than heating a frying pan on the stove.

You will need the same ingredients, but the order in which they are “introduced” into the dish will be slightly different.

Cooking sequence

Did you know? One of the advantages of cooking beef stroganoff in a slow cooker is that due to the length of the cooking process, the end result can be not only tenderloin, but also other types of meat.

The secrets of beef stroganoff

The larger the meat is cut, the juicier it will be., and the smaller it is, the better it will be fried. This is an eternal dilemma, around which many chefs have broken their spears. But there is still no single rule, therefore, choose what is your priority and feel free to cook the way you like.
Always cut meat against the grain: and it will be easier for you, and the pieces will keep their shape better.
Try not to let the meat simmer while frying. own juice - this way it will lose all moisture and become tough and tasteless.

Video recipe for beef stroganoff

As you have seen for yourself, preparing this dish is not at all difficult, but one thing can be not only an everyday dish, but also a decoration festive table. Watch the video recipe for beef stroganoff, and you will not only be convinced that even a novice cook can cook meat the Stroganoff style, but you will also learn how to serve beef stroganoff beautifully and at the same time very simply.

Russian dish with a French name

For the first time, Elena Molokhovets published a recipe for beef with hot sour cream sauce. According to legend, the meat dish was invented for the elderly Count Stroganov, and its authorship is attributed to a French cook who served the Count.

Today it is difficult to establish who invented “beef Stroganoff,” but the French influence is undoubted, because sauces are practically not used in traditional Russian cuisine, and in France not a single cook can do without them.

Beef Stroganoff gained particular popularity during the Soviet era, largely thanks to the enthusiastic culinary expert William Pokhlebkin. The meat dish was often served in canteens, and its recipe was published in the famous “Book of Tasty and Healthy Food.”

The secret of popularity

Cooking beef stroganoff is easy, and necessary ingredients easy to find in any kitchen. Properly stewed stew meat turns out to be very tender, easy to chew, and both adults and children enjoy eating this dish.

Beef Stroganoff is versatile in terms of side dishes - it goes well with fried potatoes and mashed potatoes, peas and pasta, rice and boiled vegetables, stewed cabbage and fresh salads.

If there is too much meat, it is divided into portions, put in the freezer and used within a week. Comfortable.

How to prepare meat?

Beef is best for this dish. Actually, “beof” means beef. However, today beef stroganoff is made from pork, turkey and chicken. Lamb is usually not used because it is too fatty.

An excellent option is beef tenderloin. A little worse is the kidney part of the carcass, meat from the rump or thick edge.

If a tenderloin is used, it is not beaten; other meat must be beaten. To do this, use a modern tenderizer or a traditional kitchen hammer. If a hammer is used, cover the meat with a piece of cling film before beating. Chicken and tender meat can be easily pounded by hitting with a rolling pin or the flat side of a knife.

After beating, the meat is cut across the grain. Everyone chooses the width of the pieces to their own taste. Some people are sure that cutting the meat coarsely makes it juicier. Others love the thin bars that turn into fried meat “noodles.” Just like in canteens in Soviet times.

Why do we need flour?

In the classic recipe, beef stroganoff must be prepared with flour or starch. It is needed for breading beef. Thanks to flour, the meat is fried faster and acquires a light crust. For 1 kg of beef use 4-5 tbsp. l. flour.

Housewives have different opinions regarding what time to add flour. Some people like to bread the meat before frying. They dredge the cut pieces directly on the cutting board, and remove excess flour by shaking the meat in a colander.

Others like to sprinkle flour into the pan with the meat they are frying, and do this after it has browned over the heat. Another option is flour as part of a separately prepared gravy sauce. There are no strict rules in the recipe for preparing beef stroganoff, so everyone is free to follow home cooking at your own discretion!

Frying Features

Experienced chefs know several secrets of frying, which make the meat very tasty.

No need to use regular butter. When heated strongly, it becomes carcinogenic, so butter is replaced with ghee or vegetable oil. Or they fry the meat in a mixture of these two oils.
Heat the frying pan thoroughly and quickly fry the pieces of meat, preventing it from releasing any juice. This is not difficult to do if you lay out the pieces in one layer, do not touch them for the first couple of minutes and turn on high heat. Then the meat will turn out juicy and tender in taste.
The beef is fried on both sides until a light brown crust appears. It will be great if the pieces look like they are “varnished”.
Meat differs from meat! It happens that at the very beginning of heating, too much juice is released from it. This liquid interferes with normal frying, so the meat juice is collected with a spoon from the frying pan into a saucer or other container. But they don’t pour it out! It is added to beef stroganoff later, at the final stage of stewing.

How to make beef stroganoff sauce?

Not paying attention to the sauce can be costly! Good gas station makes fried beef even tastier, and bad beef can greatly ruin its taste. The simplest sauce which is prepared for traditional recipes Beef Stroganoff is a mixture of sour cream and tomato paste.

The simplest sauce is a mixture of sour cream and tomato paste. Or a sauce made from just sour cream.

Many housewives like to make a more complex dressing for fried meat. In preheated butter milk and meat broth are poured into the flour. Sour cream, tomato paste and mustard are also put there. The contents are mixed with a whisk and brought to a boil. Then pour the hot sauce over the fried meat and let it simmer for 2-3 minutes (see the recipe for beef with gravy just below).

The sauce is more complex: flour heated in butter, + milk and meat broth + sour cream, tomato paste, mustard.

If you want less sour taste, sour cream is replaced with cream. In addition, aromatic wine, jelly, fresh garlic, thyme, mushrooms, coconut milk, soy sauce and soybean fermented paste.

Complex or unusual sauces: cream instead of sour cream, wine, garlic, mushrooms, thyme and other additives.

Beef Stroganoff prepared according to the classic recipe is so good that it rarely gets boring. However, lovers of kitchen experiments can change the sauces to suit their tastes and time after time surprise their homeowners with new combinations of flavors of a hearty meat dish.

Beef Stroganoff Recipes

Quick classic beef stroganoff

Despite long traditions, even the classic version of the dish is prepared differently. Some people like to fry onions not separately, but together with meat. Others bread the beef with flour not before cooking, but during the frying process. Tomato paste can be replaced tomato sauce, ketchup or grated tomatoes without skin. Taste fresh tomatoes it will be stronger if you add 1 tbsp. l. granulated sugar and 1 tsp. balsamic vinegar. A quick and very convenient recipe, without broth.

Meat ingredients

0.5 kg beef tenderloin
2 tbsp. l. flour
ground black pepper
3 tbsp. l. vegetable oil
2 tbsp. l. ghee

Sauce ingredients

1-1.5 cups thick sour cream
2 bay leaves
2 tbsp. l. tomato paste

We wash the meat, remove the tendons, cut it into slices and beat it thoroughly. Cut into strips 2-3 cm wide.

Cut the onions into thin half rings and fry in vegetable oil. The finished onion becomes translucent, soft and acquires a golden hue.

Fry the meat and onions in a frying pan on all sides for five minutes, then add salt, pepper, sprinkle with flour and, stirring, fry for another couple of minutes.

Add sour cream to the pan, bay leaves and tomato paste and mix everything thoroughly. Reduce the heat to low, cover the pan with a lid and let the meat simmer for another 10 minutes. At the very last moment, chop up some finely chopped parsley, and the meat dish can be served!

Beef Stroganoff with gravy

Beef stroganoff is prepared with sour cream and tomato soup in broth. How much broth is the same as the thickness of the sauce: from very thin to very thick - adjust at your discretion. The peculiarity of the recipe is that the sauce is prepared separately, and much attention is paid to it.

Ingredients

beef (veal) - 1 kg
sour cream - 2 tbsp. spoons
Russian mustard - 1 teaspoon
tomato paste - 1 tbsp. spoon or 2-3 large tomatoes
onion - 1 large
flour - 1 tbsp. spoon
allspice and regular peppercorns - 5 peas each
butter - 30 grams
salt pepper
broth - 1.5 cups

Chicken breast stroganoff

Of course, “beef Stroganov style” (“beef”, after all) cannot be prepared from chicken! But it turns out so soft and tender, with such a thick, delicate sauce... And chicken beef Stroganoff has caught on, they make it quite often, and who knows, perhaps Count Stroganov himself would have liked this option!

Ingredients

chicken fillet – 400 g
20% sour cream – 3 tbsp. l.
mild mustard – 2 tsp.
medium-sized onion – 1 pc.
wheat flour – 1 tbsp. l.
corn or potato starch– 0.5 tbsp. l.
salt – 0.5 tsp. or to taste
mixture ground peppers– 2 chips.
ground nutmeg– 1-2 chips.
vegetable oil – 2-3 tbsp. l.
parsley – 4-5 sprigs
water – 300 ml

Beef liver stroganoff

Beef Stroganoff is pieces of beef that are fried and then stewed in sour cream and tomato sauce. The popularity of the dish became the key to the fact that it began to be prepared in various variations. One of them is Stroganoff-style liver. Getting ready faster than beef, the most suitable product is beef liver: she is gentle, with bright taste.

Ingredients

beef liver 450-500 g
onion 1 pc.
fat sour cream 2 tbsp. spoons
flour 1 tbsp. heaped spoon
tomato paste 1 tbsp. spoon
butter 20 g
salt, pepper to taste

Pork beef stroganoff in sour cream sauce

An excellent illustration of the thesis about the inevitable evolution of any culinary thought - a recipe for pork stroganoff in sour cream sauce. Soft, juicy, with the aroma of nutmeg and a bright taste of peppers.

Ingredients

pork tenderloin - 500 g
onions - 1 pc.
21% sour cream - 4 tbsp. l.
vegetable oil - 1 tbsp. l.
butter - 1 tbsp. l.
wheat flour - 2 tbsp. l.
salt - 1 tsp. incomplete
a mixture of ground peppers - 1-2 chips.
ground nutmeg - 1 chip.
hot water or broth - 150-200 ml

Beef Stroganoff with mushrooms

Mushrooms give meat dishes a special aroma and make it more delicate in taste. In addition to beef, beef stroganoff with mushrooms can be prepared with chicken breasts, then the dish will turn out lighter.

Goes great with meat fresh champignons and oyster mushrooms, which can be bought in our stores at any time of the year. Fresh is good in season Forest mushrooms, and in winter fresh frozen or dried mushrooms. If you want to use dried ones, you need to soak them in advance.

Together with mushrooms, the traditional beef stroganoff sour cream is replaced with cream, and tomato paste is not used, as it greatly interrupts the mushroom taste.

Meat ingredients

0.5 kg beef tenderloin
one large or two medium onions
2 tbsp. l. flour
0.3-0.4 kg mushrooms
ground black pepper
3 tbsp. l. vegetable oil
2 tbsp. l. ghee

Sauce ingredients

150 ml heavy cream
1 cup chicken broth

Wash the meat, beat it, bread it in flour and cut it into bars. Cut the mushrooms into strips and fry them together with chopped onion in half rings.

Fry the meat separately in a mixture of vegetable and ghee. When it’s ready, put the mushrooms and onions in the frying pan and pour in the contents chicken broth and cream. Season with salt and pepper, close the lid and let the dish simmer for 10-15 minutes.

If the beef stroganoff sauce is too thick, dilute it with chicken broth or water. And if it is liquid, pour a little flour into the pan to thicken it.

Beef Stroganoff in a slow cooker

Cooking beef stroganoff can be simplified if you use modern household appliances. Multicookers from different manufacturers have slightly different settings, but all of them have “frying” and “stewing” modes. These are exactly what you need to create a delicious meat dish.

Meat ingredients

0.5 kg beef tenderloin
one large or two medium onions
2 tbsp. l. flour
ground black pepper
3 tbsp. l. vegetable oil
1-2 tbsp. l. ghee

Sauce ingredients

200-250 g sour cream
1-2 tbsp. l. tomato paste

Wash the meat, cut it into long, narrow strips and roll in flour. Cut a couple of medium onions into thin half rings.

In the multicooker, select the “frying” mode, the type of product “vegetables” and turn on the device. When the multicooker heats up, add vegetable and melted butter. After the oil is hot, add the onion and onion pillow- meat. After 5 minutes of frying, mix the meat and onions and fry for another 5 minutes. Attention! The entire frying process takes place with the lid open!

Turn off the “frying” mode. Salt and pepper the meat and onions, add sour cream, tomato paste and mix everything. On the multicooker, select the “stew” or “soup” mode. If you want to use the “multi-cook” manual setting mode, then for the final stage of cooking the dish, set the temperature to 100°, the type of product “meat” and set the time. Beef should be simmered for 1 hour to 1.5 hours. For chicken meat 30 minutes is enough. When extinguishing, the multicooker lid must be closed!

Prepare beef stroganoff for your family or friends with unusual sauces and original side dishes. Surprise them with new shades of taste, and you will certainly be asked for more!