Cooking beef stroganoff recipe. Pork beef stroganoff

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 is the second name of this world-famous dish with Russian roots. Its history begins in the second half of the 19th century, when one of the chefs of Count Stroganov, based on the French technology of preparing 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. The best side dishes This second course includes French fries, boiled rice, and 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 either according to the classic recipe or by adding other products to the main ingredients, for example, fresh or pickled vegetables, sour fruits, liver, and 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 for onion pillow and then stewed in creamy tomato sauce with the addition of fresh herbs. See step-by-step cooking instructions classic beef stroganoff with photo.

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 - a bunch;
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, 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 completely exclude tomato paste 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.

You can achieve an incredibly delicate and light taste of stewed beef by cooking beef stroganoff in the oven. Perfectly complements the duet of meat and sour cream 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.
In a deep frying pan, heat half butter, put flour into it. 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:

The ideal meat for beef stroganoff is 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

Beef Stroganoff, or "beef Stroganoff" - famous dish Russian cuisine, classic recipe which is prepared from thinly sliced beef cubes with sour cream. It has not been established exactly, 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 World War II, beef Stroganoff was officially included on 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 stages of cooking and prepare in advance necessary products and utensils.

Kitchen appliances and utensils: a meat knife, a vegetable knife, a wooden board, a hammer or tenderizer, cling film, a frying pan with high walls and a lid.

Ingredients

I would like to draw your attention to some products so that later do not spoil the taste of the dish:

The most important thing for preparing beef stroganoff is to choose good meat. Ideally I need beef tenderloin, but flesh without veins is quite suitable.
Bulbs One is enough if it is large, weighing 150-200 g, but you can take two small ones.
Concerning sour cream, then I recommend taking 15% so that, if necessary, dilute the sauce less with water.

If you don't find it in your store melted butter, That I don’t recommend replacing it with cream. When frying, butter produces a large number of cholesterol, which you definitely don't need. It is better to fry only in vegetable oil, increasing its amount a little.
Beef Stroganoff can be prepared not only with sour cream, but also with cream. I recommend using 30% cream.
Tomato paste is enough can be replaced with tomato sauce, the main thing is that it is without additives.

Step-by-step preparation

Take 700 g of beef, wash and dry. Cut it into thin (3-4 mm) slices.
Stack three plates and beat them with a tenderizer. If there is none, then cover the meat with film and beat it with a kitchen hammer. For convenience and to reduce noise, perform the beating on a wooden board, under which I recommend placing a towel folded several times.
Cut the prepared meat, also by folding three plates, into strips up to 1 cm thick. Please note that you need to cut across the grain.
Cut the onions into half rings.
Heat the pan and add 2 tablespoons. spoons of vegetable oil and 2 tbsp. spoons of melted
Once the ghee has melted, add 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 stirred no more than twice.
Now you can salt and pepper the beef, mixing it well.
Place the onion and 1 tablespoon of flour into 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 it in the 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 have enough sauce, which should be neither too liquid 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, stir 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 ingredients should be for this recipe.

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 in the classic way, and in a slow cooker. I would like 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.
Number of 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 multicooker, and as for the utensils, you don’t need a lot of them either: a knife, a cutting board and a hammer for beating.

Ingredients

How to choose the right ingredients

Step-by-step preparation

We prepare products

Let's fry

Let's stew

Recipe video

To visualize the entire process of preparing beef stroganoff according to this recipe, I suggest watching a short video.

How to decorate a dish

The main decoration for serving beef stroganoff is considered to be greens.. You can finely chop and sprinkle on top, or you can simply decorate with a small twig. They look good and fit together taste qualities with beef stroganoff and finely chopped green onions.

Beef Stroganoff is usually served with a side dish, which is placed in the middle of the plate, and beef in gravy around the edges of the plate. Cherry tomatoes and small rye croutons They will not only decorate your dish, but also add additional flavor notes.

Basic truths

Tastes like cooked food Even the smallest nuances can affect, so I want to focus your attention on some stages of preparing this dish:

Meat and onions cook on high temperature conditions, and the sauce at low.
Salt and pepper add only after frying the meat, not before.
If the sauce is too thick, then it can be diluted with water.
And if the meat ended up being tough, then simmer the beef stroganoff for another 10-15 minutes.

How to serve a dish and with what

Whatever side dish you prepare for beef stroganoff, remember that it must be hot:

The ideal is his pairing with deep-fried potatoes and fresh tomatoes.
Goes perfectly with any type of pasta.
Favorite by many mashed potatoes will make it even more tender and at the same time satisfying.
Well, more simple side dish option in the form of porridge will be a good variety of your diet.

Other possible preparation and filling options

Unfortunately, beef is not a cheap meat, especially when it comes to tenderloin, but you shouldn’t immediately dismiss this recipe, because you can replace it and at the same time get new taste sensations and no less tasty dish. will be just as good and tasty, and choose meat according to the same principle - tenderloin or pulp (without veins). can be prepared from sirloin parts, and this dish will become more dietary. And if you want a brighter and richer taste, then prepare it according to the same recipe. Now you see that with just one recipe you can prepare four delicious dishes.

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 have offered you, in my opinion, the simplest and most quick recipe, which even a novice housewife can handle. It would be interesting to know what techniques you use when preparing this dish.

IN classic look beef stroganoff is beef stew with a mild gravy. But you can cook this dish with other types of meat. For example, beef stroganoff made from pork turns out to be especially satisfying, tasty and aromatic.

It is best to use thick-walled dishes for preparing beef stroganoff. It is in it that the meat will be fried evenly, in the end it will turn out soft and will not burn. In addition to pork (600 g), for the classic beef stroganoff recipe you also need to take other products: 300 g of low-fat sour cream, 40 g. wheat flour, 3 onions, any seasonings for meat, salt.

The pork is first cut into large chunks and beaten thoroughly, and only then chopped into thin cubes. Without such preliminary preparation, the meat may turn out too tough.
Large onion half rings are fried in vegetable oil or butter. In the same bowl, pork is cooked until it reaches an appetizing crust.
After about 7-10 minutes, flour is poured into the container. It should cover all the ingredients, so you need to mix them thoroughly.
Sour cream is poured over the meat with onions and a small amount of water. All that remains is to add salt, seasonings and simmer the dish over low heat for 25 minutes.

Ready classic beef stroganoff sprinkled big amount chopped fresh herbs. You can also add thin slices of garlic to it.

Recipe with cream gravy with mushrooms

Improve popular meat dish Cream and mushrooms will help. But it’s best to take not forest champignons, but champignons (5-7 pcs.). You will also need to use: 250 g pork pulp, 220 ml. heavy cream (at least 20%, but better - 33%), 170 ml. meat broth, 1 onion, salt, spices.

The meat is cut across the grain into thick strips (about 4 by 1.5 cm), and then fried in oil or fat for 10 minutes.
Add onion, chopped in any convenient way, to the pork in the frying pan. When its slices become soft and almost transparent, thin slices of mushrooms are added to the mass. The ingredients are fried together with constant stirring.
Broth is poured into the meat with onions and mushrooms. You need to simmer the food until the liquid has evaporated by about half.
The above ingredients are seasoned with cream, seasonings and salt. Together they cook for another 10-12 minutes.

The resulting creamy mushroom stroganoff goes well with mashed potatoes and any pasta. Delicate gravy will replace sauce and other similar side dish additives.

Tender pork stroganoff with cream sauce and tomatoes

This version of beef stroganoff will take a little more time to prepare. But the resulting dish will be a worthy guest even for festive table. Tomatoes add brightness and make it appearance meat with gravy is even more appetizing.

You need to take: 600 g of meat pulp, 2 white onions, 150 ml. low-fat cream, 60 g tomato paste (without salt or any additives), 2 large tomatoes, 70 g butter, 50 ml. any vegetable oil, a mixture of peppers, any spices, salt.

Important preliminary preparation meat. The pork is thoroughly washed with cold water, dried with a paper towel and trimmed. excess fat and veins. All that remains is to cut it into thin long slices and lightly beat it with a special hammer.
The mixture of two types of oils heats up well, after which pieces of meat are dropped into it. They should be covered with a thin crust, but at the same time retain their juiciness inside.
The onion is finely chopped and sent to the pork. The tomatoes are grated on a coarse grater (most of the skin should remain in the hands of the cook) and are also added to the meat. The ingredients are salted, peppered and cooked for another 10 minutes over low heat.
When the onion turns golden, you can pour flour into the pan. It should cover all the components.
All that remains is to pour the cream and tomato paste into the container, mix the mass thoroughly and cook it over the lowest heat under the lid for another 15-20 minutes. You can remove the pan from the stove when the meat is soft and tender.

The finished dish can be served with buckwheat, boiled green beans and broccoli. In general, any side dishes go well with it.

Recipe for cooking in a slow cooker

If you have a multicooker at home, you can also use it to prepare beef stroganoff.

The device model does not matter. For beef stroganoff in a slow cooker you need to take: 600 g of meat tenderloin, 90 g of low-fat sour cream, 1 white onion, 60 g of flour, 1 tbsp. tomato paste without additives, salt, spices.

The meat is washed with water, dried, cut into small slices and cooked in the “Frying” mode with constant stirring until an appetizing crust appears.
Chopped onions, salt, and seasonings are added to the pork, and the ingredients are cooked together for a couple more minutes.
Sour cream, tomato paste, flour and a small amount of water are sent to the meat. The mass is thoroughly stirred so that there are no lumps in it.
The dish is prepared in the “Stew” mode under a closed lid for 30 minutes.

If in the end the meat turns out to be a little tough, you can leave it in the “Warming” multicooker mode for another 20-25 minutes so that the pork is thoroughly soaked in the resulting sauce.

With pickled cucumbers in Lithuanian style

The main feature of the Lithuanian version of preparing beef stroganoff is the presence of finely chopped barrel pickles (1-2 pcs.) and mustard (1 tbsp.). They give the dish a special piquancy. In addition to these ingredients, you will also need to take: 600 g of meat, 1 onion, 300 g of cream (minimal fat content), 50 g of wheat flour, 1 tbsp. tomato sauce or mild ketchup, salt, seasonings. The following describes in detail how to cook pork stroganoff in Lithuanian style.

Onions cut into thin half rings are fried in oil until soft. After this, chopped pickles are added to it.
The pork strips are generously sprinkled with flour and quickly fried in a separate frying pan. 3-5 minutes is enough.
The meat is accompanied by onions with cucumbers, mustard, tomato paste, cold cream, salt, and spices. All ingredients are thoroughly mixed and left to simmer over low heat. When the meat becomes soft and the sauce thickens, the dish is completely ready.

Some housewives immediately add miniature pieces of potatoes to beef stroganoff in Lithuanian style. The result is a dish that does not require a side dish.

With milk gravy

If the cook does not have cream or sour cream on hand, then it will be quite possible to prepare beef stroganoff with milk (250 ml). In addition, you will need to take: 500 g each of pork pulp and white onion, 2 pcs. carrots, 1 tbsp. wheat flour, mole, spices.

The pork cut into strips is thoroughly fried in a frying pan until all the liquid has evaporated from it.
Add grated to the meat coarse grater carrots and chopped onion in any convenient way. Cook the ingredients together over low heat until the vegetables are soft.
Flour is poured into cold milk, and after whipping, the liquid is poured into a frying pan with meat.
All that remains is to add salt, spices and simmer the treat until the pork is soft.

The finished gravy should be quite thick. If its consistency does not change for a long time, you can add a little more flour to the pan.

Pork Stroganoff with mushrooms

As a filling base for such a dish, you can use heavy cream, and sour cream (200 g). A variety of mushrooms (250 g) are also suitable - fresh or dried forest mushrooms, as well as champignons. In addition to these components, you also need to take: 600 g of meat, 1 onion, 2 tbsp. flour, salt, spices.

The meat and onion are cut into small pieces, and then they need to be fried together until the vegetable is soft.
If the mushrooms are dried, they are first soaked. The fresh product is immediately cut into slices or any other convenient way.
Mushrooms are added to the meat and onions, after which salt and selected spices are added to the pan.
All that remains is to add flour to the products, mix everything well and fry for 3-5 minutes.
At the very end, cream is poured into the meat with vegetables and mushrooms (or sour cream is added).
The beef stroganoff will simmer for about half an hour under a closed lid on the lowest heat.

The degree of readiness of the treat is always determined by the pork. If it is too hard, you can extend the recommended simmering time.

Regardless of which recipe for pork stroganoff with sour cream or other additives is chosen, ground paprika, granulated garlic and oregano always go well with this dish.

But you can experiment with other spices.

Beef Stroganoff is small appetizing pieces of beef drenched in a fragrant sour cream sauce, to which slices of porcini mushrooms can be added. There are several versions of the origin of the dish. According to the most plausible theory, beef stroganoff was invented by the French chef Count Alexander Stroganov. As he grew older, the count lost almost all his teeth and could no longer eat his favorite beef. His personal chef Andre Dupont came up with a recipe with small pieces soft meat, which Stroganov could eat. The Count's guests were absolutely delighted with this dish and dubbed it “beef Stroganoff,” which translated from French means “beef Stroganoff.” Other noble houses and restaurants began to cook meat in a similar way.

Photo: Shutterstock.com

Unfortunately, the classic recipe for beef stroganoff has been modified, supplemented and modernized so often that we will never know how this dish was prepared in its in its original form. It is believed that it is closest to original version Soviet expert on Russian cooking William Pokhlebkin. According to this recipe, beef cut into small pieces should be rolled in flour and fried along with onions in oil, then poured with a mixture of sour cream and tomato paste and simmered until the meat is soft. The best side dish for classic beef stroganoff, according to the same V. Pokhlebkin, is French fries and fresh tomatoes. For a long time, the only meat suitable for this dish was considered beef tenderloin. However, over time, the concept of “beef stroganoff” began to mean more of a cooking method, namely long-term stewing and simmering of meat in sour cream sauce. So, for example, in Soviet canteens, due to the lack of scarce tenderloin, beef stroganoff was quite often prepared from beef liver, stewed in sour cream sauce, and served with white boiled rice. In cookbooks you can also find recipes for beef stroganoff not only from beef or veal, but also from pork, and even from chicken or turkey. There was also a lot of debate among chefs about how exactly the meat should be cut. A classic of Russian culinary literature, Elena Molokhovets, recommends that housewives cut meat into large square pieces. They do not fall apart during cooking and look beautiful on the plate. In Soviet classical gastronomy, the rules of which have been inherited by many modern restaurants, the meat in beef stroganoff is cut into thin strips.

As for the sauce in which the meat is simmered, there are many different options. The simplest, which is also considered the oldest version of the dish, includes only sour cream, broth, flour, butter and mustard. Subsequently, the cooks supplemented this simple recipe with mushrooms (white, champignons or chanterelles), tomato puree, soy sauce, satsebeli, beef jelly.

By the way, beef stroganoff should not be heated, since when heated, the sour cream in the sauce can break up into fractions, and the dish itself can lose all its taste. It is better to cook the sauce separately and pre-fry the meat, and combine it together and simmer in small portions just before serving the beef stroganoff.

Classic sauce for beef stroganoff:

Melt 2 tbsp in a saucepan. l. butter, fry 1 tbsp in it. l. wheat flour. Separately, mix 200 ml of sour cream with 1 tsp. Dijon mustard and dilute with broth until kefir thick. Add the sour cream mixture to the flour in a saucepan and heat slightly, stirring. You can already place pre-fried pieces of meat into this sauce and simmer until the beef is cooked.

Beef Stroganoff: recipe by Sergei Vekshin, chef of the Tatler Club restaurant

Photo: Shutterstock.com

4 servings
Mushrooms (white, chanterelles, champignons) - 280 g
Beef (tenderloin) - 800 g
Onions - 3 pcs.
Cognac - 2 tbsp. l.
Broth - 2 cups
Cream - 1 l
Vegetable oil - for frying
Salt and pepper - to taste

1. Clean and fry the mushrooms and onions.
2. Fry the meat separately.
3. Combine mushrooms, onions and meat. Add cognac, meat broth and cream. Simmer until beef is soft. Salt and pepper to taste.

Beef Stroganoff with mashed potatoes: recipe by Victor Grimailo, chef of the Tchaikovsky restaurant

4 servings
Beef tenderloin - 700
Onions - 2 pcs.
Champignons - 200 g
Beef broth - 1.5 cups
Cream - 1.5 cups
Sour cream - 5 tbsp. l.
Dijon mustard - 4 tbsp. l.

Salt and pepper - to taste
Mashed potatoes - 600 g
Gherkins - 200 g
1. Cut the tenderloin, previously cleared of fibers, into pieces, fry in a hot frying pan with vegetable oil until golden brown on not too high heat, add salt and pepper.
2. Once the beef is ready, transfer it to a plate and fry the chopped onion in a frying pan. When the onion turns golden, add the pre-chopped mushrooms and fry for about 10 minutes.
3. Next, add meat, broth, after 5 minutes - cream, sour cream and mustard. Simmer over low heat until the meat is soft.
4. Serve beef stroganoff with mashed potatoes and lightly salted gherkins.

Veal Stroganoff with porcini mushrooms: recipe by Andrey Bov, chef of the Ded Pikhto restaurant

Photo: Shutterstock.com

4 servings
Veal tenderloin - 500 g
Porcini mushrooms (frozen) - 150 g
Champignons - 150 g
Onion - 100 g
Sour cream - 200 g
Cream 30% - 200 g
Vegetable oil - 5 tbsp. l.
Potatoes - 500 g
Milk - 100 g
Butter - 50 g
Barrel pickles - 300 g
Salt and pepper - to taste
1. Boil porcini mushrooms in hot water, dry and cut into cubes. Wash the champignons, dry and chop coarsely.
2. In a saucepan, fry the chopped onion until it becomes translucent. Then add the mushrooms and fry them until golden brown. After this, add chopped veal and sour cream to the pan. Simmer over low heat.
3. After the meat becomes soft, pour in the cream, add spices, salt and pepper to taste, and bring to a boil.
4. Peel the potatoes, cut into pieces and boil until tender in salted water, add butter, milk and mash with a masher.
5. Serve veal in sauce with mushrooms with mashed potatoes and barrel pickles.

Beef Stroganoff with homemade horseradish and raspberry jelly: recipe by Nikolai Sarychev, chef of the Dynasty restaurant

4 servings
Beef tenderloin - 600 g
Cream 33% fat - 300 ml
Cognac - 4 tbsp. l.
Shallots - 0.5 pcs.
Green onions - 4 arrows
Parsley and dill - 4 sprigs each
Carrots - 1 pc.
Vegetable oil - for frying
For crap:
Vodka - 500 ml
Horseradish root - 80 g
Flower honey - 50 g
For the raspberry jelly:
Raspberry puree - 120 g
Sugar - 1 tsp.
Agar-agar - 5 g
Water - 1 tbsp. l.

1. For horseradish: cut the horseradish root into thin slices, add vodka, add flower honey, stir and leave for 2 weeks. Then strain and store in the refrigerator.
2. For raspberry jelly: pour water into a saucepan, add raspberry puree, sugar and bring to a boil, add agar-agar, stir, pour into a mold, cool and cut into pieces.
3. Remove films from the beef tenderloin, cut into strips and fry in vegetable oil until golden brown, add chopped shallots and fry for 4-5 minutes. Then pour in cognac, evaporate, add cream, salt and pepper to taste and simmer until the meat is soft.
4. Cut the carrots into strips, mix with dill and parsley leaves, season with oil.
5. Place beef stroganoff on plates, next to them are carrots and raspberry jelly, serve separately a shot with homemade horseradish.

Translated from French, “boeuf” literally means “beef”, and “beef Stroganoff” means “beef Stroganoff style”. Initially, the dish was prepared exclusively from beef pulp, cut into cubes and stewed in sour cream sauce. But over time, the authentic recipe for beef stroganoff has undergone a number of changes and improvements. In modern cooking, it is prepared from pork, chicken and even seafood, and onions, mushrooms and tomato paste are added to the sauce.

Today I will make pork stroganoff - the recipe includes making sour cream sauce. I will cut the tenderloin into cubes, fry it and simmer with onions and sour cream. You will get very tender and tasty Stroganoff-style meat in thick sauce, which goes well with any side dish from potatoes to pasta.

Total cooking time: 35 minutes
Cooking time: 30 minutes
Yield: 6 servings

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
mixture ground peppers- 1-2 chips.
ground nutmeg- 1 chip.
hot water or broth - 150-200 ml

How to cook pork stroganoff

I rinse the pork tenderloin and dry it with paper towels. I clean off surface white films.

I cut it into pieces about 2 cm thick. I lightly beat each medallion with a hammer on both sides - the tenderloin is very tender, so it’s important not to overdo it, beat it lightly, just to level the pieces to the same thickness.

Then the pork needs to be chopped into strips 0.5-1 cm thick - this is exactly the kind of cutting that is typical for classic beef stroganoff. To make slicing easier, I stack 3-4 chops on top of each other and then cut them at the same time with a wide-bladed knife. The results are long and thin strips.

Heat a mixture of vegetable oil and butter in a frying pan. I bread the meat in flour and place it on a hot frying pan. By rolling in flour, the meat cubes will set into a crust faster, and sour cream sauce It will turn out thick and silky. I fry at maximum heat, without a lid, for 2-3 minutes, so that the pork becomes crusty as quickly as possible and seals the meat juices inside. Please note that there is no need to add salt.

Peel a large onion and cut into thin quarter rings. I pour the onions into the frying pan with the meat. Reduce heat to medium and continue frying for 5 minutes, stirring, until the onion is soft and golden brown. The onion shouldn't be crunchy!

I add sour cream, salt and spices. Stir until the sour cream warms up a little.

Then pour in a glass of hot water or broth (the amount depends on the desired thickness of the sauce). Reduce the heat to low and cover with a lid. Simmer pork stroganoff with sour cream for 15-20 minutes until the pork is completely cooked and the sauce thickens.

The dish should be served hot, immediately after cooking. Traditionally, beef stroganoff in white sauce is garnished with potatoes, although it is no less tasty with rice or pasta. Bon appetit!