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 both a simple family dinner and a cheerful holiday 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. The result was the famous and beloved 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, but also from pork, liver and chicken.

Culinary secrets

For proper preparation, according to the original recipe, certain subtleties must be observed:

• 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:

1. Appearance of the dish: cut into equal-sized cubes, covered in sauce. The side dish is located on the edge.
2. Consistency of beef stroganoff, color: soft, light gray.
3. 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:

1. 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.
2. Chop the peeled onion into half rings (you can chop it if possible).
3. Sift the flour and roll the pieces of meat well in it.
4. First melt the butter in a frying pan and then pour in the vegetable oil.
5. Fry the meat until brown, gradually stirring with a spatula (wooden).
6. After the beef, fry the onion.
7. 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 tablespoons (tablespoons) of 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 is mashed potatoes (or fries), on top of which 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:

1. cut into cubes of the same size.
2. Roll each piece of meat in flour breading, then fry in preheated vegetable oil.
3. 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.
4. At this time, chop the onion and champignons.
5. 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.
6. Combine fried onions and mushrooms with meat. Simmer for 15 minutes.
7. 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:

1. Cut the meat into cubes 4 cm long. Transfer to a separate bowl, add salt and pepper.
2. 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.
3. Add the meat coated in the flour mixture to the sautéed onions and continue frying until the end of the previously set mode.
4. 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.
5. 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:

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

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. First of all, we will remember how this dish is correctly called, because it is inappropriate for real gourmets to call it beef stroganoff or bistrogon. Beef Stroganoff is beef Stroganoff style. Food that was originally only available to a select few, but now any housewife can cook it for her family. And our step-by-step recipe for preparing the famous dish of Russian nobles will help her do this.

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, you can make it from another part: for beef stroganoff, you can safely use the kidney part or the sirloin, but you just have to beat the meat a little before cooking. Beef stroganoff made from marbled beef turns out very well; the cooking technology will be the same. And remember - the meat must be cut across the grain! If you cut it lengthwise, it will turn into hard, inedible pieces and the dish will be irrevocably spoiled.
• 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.

Step-by-step recipe for making beef stroganoff

1. Cut the beef tenderloin into small strips.
2. Chop the onion.
   
   
3. Place a frying pan on the fire, pour in sunflower oil and leave to heat up.
   
   
4. 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.
   
   
5. Place butter in the vacated frying pan, add chopped onion and fry it until appetizingly golden.
   
   
6. Add a tablespoon of flour to the onion and mix well. Add sour cream, tomato paste and 150 g of water there.
   
7. Stir again and let simmer for a few minutes, enjoying the aroma at the same time.
   
   
8. 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, fluffy rice, buckwheat porridge, stewed beans, boiled or fried potatoes, mashed potatoes and assorted vegetables are perfect for beef stroganoff. 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. For those who like a lot of gravy, it is served separately, in a gravy boat.

How to cook beef stroganoff in a slow cooker?

If technological progress has struck 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 the traditional method - these are its technical features; heating here is 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 stew in its own juices during frying.- 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, and yet one can be not only an everyday dish, but also a decoration for the holiday 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.

Cooking options for beef stroganoff

Usually beef stroganoff is made from beef using the classic recipe with sour cream. But this does not mean that you should stop there! Look at how many other options for preparing this dish.

• It turns out incredibly tastybeef stroganoff with champignon mushrooms: before adding the sauce to the dish, add sliced ​​and fried mushrooms to the meat and get a real culinary masterpiece.
• Beef Stroganoff with cream differs from the traditional recipe by being particularly tender and lacking sour cream. If you want a little more piquancy, add a little hot mustard to the creamy sauce.
• If beef isn't your thing, experiment with other types of meat.. Chicken beef stroganoff is prepared even faster than beef stroganoff, and the combination of tender chicken meat, mushrooms and sour cream will delight any gourmet. Pork beef stroganoff will turn out juicy and flavorful, and liver beef stroganoff will simply melt in your mouth.

Or maybe you inherited some unique secret of cooking beef stroganoff from your great-grandmother? What is your cooking plan? Share with us in the comments, we will be glad!

Enjoy reading!

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

Preparing beef stroganoff is not difficult, and the necessary ingredients are 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 limits on the recipe for preparing beef stroganoff, so everyone is free to cook at home at their own discretion!

Frying Features

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

1. 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.
2. 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.
3. 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”.
4. 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! A good dressing makes fried beef even tastier, but a bad one can greatly ruin its taste. The simplest sauce that is prepared for traditional beef stroganoff recipes 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. Milk and meat broth are poured into the flour heated in butter. 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, replace sour cream with cream. In addition, aromatic wine, jelly, fresh garlic, thyme, mushrooms, coconut milk, soy sauce and fermented soybean paste are added to meat sauces.

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 with tomato sauce, ketchup or grated peeled tomatoes. The taste of fresh tomatoes 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, bay leaves and tomato paste to the pan 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 of ground peppers - 2 chips.
• ground nutmeg - 1-2 chips.
• vegetable oil – 2-3 tbsp. l.
• parsley – 4-5 sprigs
• water – 300 ml

With step by step photos

Beef liver stroganoff

Beef Stroganoff is pieces of beef, 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. It cooks faster than beef, the most suitable product is beef liver: it is tender, with a 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 is 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 be lighter.

Fresh champignons and oyster mushrooms go well with meat, which can be bought in our stores at any time of the year. In season, fresh wild mushrooms are good, and in winter, fresh frozen or dried mushrooms are quite suitable. 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, pour the contents with 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 ghee oil. After the oil is hot, place the onions and the meat on the onion bed. 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!

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

Beef Stroganoff is a fairly famous meat dish that can be prepared from any meat (chicken, pork, beef). The history of the dish goes back to the distant past, but it still has not lost its attractiveness, even some additions have appeared in its recipe. Today we will prepare a classic version of beef stroganoff. A recipe with a photo will help you understand all the nuances of cooking.

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

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

Then cut them again into strips.

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

Once the onion is almost ready, place the prepared meat in the pan. Salt and pepper everything to taste.

Fry for 6 minutes over high heat, remembering to stir. After this, add the required amount of flour to the meat and onions and mix everything well. Fry everything for about 3 minutes over high heat.

All that remains is to put sour cream in the pan. Mix everything well and wait until it boils and let it simmer for 5 minutes. Afterwards you should check the meat for doneness. If you took good soft meat, beat it and cut it across the grain, then it will be ready at this stage. If this does not happen, then cook until it is soft.

That's all, the beef stroganoff is ready. Serve it with a side dish - mashed potatoes, spaghetti or just a vegetable salad. Sprinkle chopped herbs on top to suit your taste. Bon appetit!

Recipe 2: classic beef stroganoff

At the mere mention of the dish beef stroganoff, a picture of thin pieces of meat in an appetizing gravy immediately appears before your eyes. Moreover, the picture is so real that a rush of gastric juice is guaranteed. So, I propose to prepare a tasty, quick and practical beef stroganoff dish. The recipe is extremely simple, but to make the fried meat soft and tender, you need to know a few simple secrets. So, I’m sharing my experience on how to cook beef stroganoff correctly.

• 500 gr. beef (thin edge, tenderloin)
• 2 pcs. onions
• 1 tbsp. flour without a slide
• 200-250 gr. sour cream or cream
• vegetable oil or 40-50 gr. butter
• ground black pepper
• parsley

Meat is one of the key moments in preparing this dish, so for beef stroganoff we buy tenderloin, thin or thick edge. By the way, a good butcher always asks not “What should I put in?”, but “What is the meat for?” And a good butcher will definitely recommend these particular parts of the carcass; they have little connective tissue and with proper heat treatment, the beef always turns out soft. Also be sure to ask for meat from a young animal.

The second key point is to cut the meat across the grain. The pieces are 5-6 centimeters long and no more than 1 cm thick.

So, heat the pan well. You can cook beef stroganoff with either butter or vegetable oil. With cream, the taste of the dish is more delicate.

When the frying pan and the oil are well heated, fry the onion, cut into rings. Fry over medium heat until it becomes soft and acquires a beautiful caramel color. The onions should not burn, otherwise the meat and gravy will acquire a bitter taste.

When the onion is fried, add pieces of meat to the frying pan. Stirring, fry the beef along with the onion over high heat. Fry for 5 minutes, no more. With longer heat treatment, meat loses moisture and becomes dry.

Important point!!! If you are preparing a large portion of beef stroganoff and, accordingly, you have a large amount of meat, then you should do this. Remove the onion from the pan. Heat the frying pan well with oil (butter or vegetable). We divide the meat into two or more parts. Fry each part for 3-5 minutes over high heat. And only then combine the fried meat with onions.

If you try to fry a large amount of meat in one go, then nothing good will come of it. The pan cools down quickly, and there is no browned crust that prevents the loss of liquid. The meat rapidly loses moisture and begins to cook in its own juices, which is precisely what should be avoided. Therefore, beef and any other meat is always fried in small portions.

Place half a tablespoon of flour into the pan and stir immediately to avoid lumps. Flour dissolves well in existing fat.

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

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

Recipe 3: beef stroganoff with mushrooms

In addition to sour cream, onions and meat, beef stroganoff often includes mushrooms. Many culinary critics are still arguing about whether they are an essential component of this delicious meat dish. Be that as it may, beef stroganoff with mushrooms turns out even more delicious than without them. To prepare beef stroganoff, you can use either champignons, boiled wild mushrooms, or dried ones.

• Beef - 300 gr.,
• Champignons - 200 gr.,
• Sour cream - 200 ml.,
• Flour - 80-100 gr.,
• Paprika,
• Spices for meat
• Salt,
• Sunflower oil.

Beef Stroganoff with mushrooms begins with preparing the meat. To cut the beef into even pieces, it is recommended to use half-thawed meat. So, take the piece of meat out of the freezer. Let it thaw slightly. Rinse it under water. Wipe with a paper towel or napkin. Using a sharp knife, cut into cubes 3-4 cm long and 1 cm thick.

There is a small condition here. To prepare a classic beef stroganoff, you should cut the meat not just any way, but across the grain. During frying, this cutting will ensure that the meat turns out tender and softer.

Wash the champignons. Cut each mushroom lengthwise into slices.

Place flour in a bowl. Add spices and salt to it.

Stir.

Place the beef pieces in a bowl with flour.

Roll them in it.

Pour 2-3 tablespoons of vegetable oil into the frying pan. After it has warmed up, place pieces of flour-breaded meat on it.

Stirring with a spatula, fry the beef over medium heat for 3-4 minutes. Meat should not be fried for more than the specified time, as thinly sliced ​​pieces will quickly lose their juices and become dry.

As soon as you see that the meat has changed its color from red to brown, immediately add chopped champignons to it.

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

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

Of course, the main thing is not to overdo it with spices, so that they do not overwhelm the taste of the finished beef stroganoff. At this stage of cooking, you should add a little more salt, of course, remembering that the salt was previously added to the flour. Be sure to taste it.

Pour in sour cream and stir. In addition to sour cream, you can often find tomato paste in beef stroganoff recipes. Once you put in the sour cream, you can add that as well. For this amount of ingredients, one tablespoon of tomato paste will be enough.

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

Serve beef stroganoff sprinkled with dill, parsley or green onions. Enjoy your meal.

Recipe 4: beef stroganoff with mushrooms and sour cream

Beef Stroganoff with mushrooms and sour cream is a traditional dish of Russian cuisine, also known as “Stroganoff-style meat.”

This is a tasty and satisfying dish that is not a shame to serve both for a festive and everyday lunch or dinner. The recipe was invented a long time ago by an old French chef especially for Count Stroganov and has since been very popular.

To prepare beef stroganoff with mushrooms and sour cream, beef tenderloin is best suited. Neck, shoulder or brisket are not suitable for this dish. There is no need to beat the tenderloin, but if you choose meat fillet, then this is a must. The beaten meat is cut into strips. The thicker the strips, the juicier the dish will be, but on the other hand, the thinner the strips, the better the meat will be fried. It’s up to the chef to decide what to do best; it’s a matter of everyone’s taste.

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

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

Wash the champignons and chop finely.

Finely chop the onion and fry until it turns golden brown.

Add mushrooms to the onions, add salt, fry until the liquid has evaporated, but about 2-3 tablespoons of this liquid should be saved.

In a separate pan, fry the beef strips.

Mix the saved mushroom juice with sour cream, spices and mustard.

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

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

Recipe 5: beef stroganoff with champignons

The recipe itself is simple, but like most Russian dishes, beef stroganoff cannot be prepared in a few minutes. The meat should simmer for about 30-40 minutes over low heat, then the result will be great. So, when planning this dish on your menu, allow enough time for cooking.

• beef (tenderloin) – 500-600 g;
• champignons – 200 gr;
• onion – 2 pcs;
• ground black pepper – 1 tsp (less possible, to taste);
• salt - to taste;
• sour cream – 200 gr;
• wheat flour – 1 tbsp. l. with a low slide;
• water – 300 ml (you can use meat broth);
• vegetable oil – 3 tbsp. l.

We cut a piece of lean beef into plates 1-1.5 cm thick. We beat it with a hammer on both sides, but not until transparent and especially not until there are holes.

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

Heat vegetable oil in a frying pan with high sides. Place pieces of beef in boiling oil and fry for 4-5 minutes until the color changes (the meat will darken). If the frying pan is small, then fry the meat in two stages, otherwise it will not fry, but will stew in its own juices. Transfer the beef to a plate.

Cut the onion into small cubes. Pour into the same pan where you fried the meat. Over medium heat, cook the onion until translucent or golden brown, but do not fry.

As soon as the edges of the onion begin to turn golden, add flour, stirring immediately and not allowing the flour to form lumps. Fry the flour and onion for 1-2 minutes until golden brown.

Place the fried beef in the pan. Stir in onion and heat for 2-3 minutes. Season with ground black pepper.

Pour in broth or water in a thin stream, stirring continuously. If you pour in all the liquid at once and do not stir the contents of the pan, the flour will clump together and the sauce will not work. Cover with a lid and simmer the meat over low heat for 30-40 minutes (until soft, here focus on the chosen meat). If the liquid has boiled away and the sauce has thickened, and the meat is still a little tough, add a little more water (broth). Salt to taste.

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

Add fried champignons to the finished beef stroganoff. Mix with meat and sauce and bring to a boil.

Add sour cream and stir. Let's taste for salt, add some salt if necessary. Increase the heat to medium.

Bring the sauce to a boil and immediately turn off the heat. If you heat the sour cream sauce for a long time, the sour cream will curdle and separate into grains and whey. Cover the beef stroganoff with a lid and let it sit for a few minutes.

Serve beef stroganoff with any side dish of your choice. Traditionally, mashed potatoes are chosen as a side dish, but this, of course, is your choice. Bon appetit!

Recipe 6: Beef Stroganoff with pickles

We will prepare beef stroganoff with pickles and mushrooms from the most tender juicy beef tenderloin. The use of just such meat refers to the classic method of preparing this Russian dish. At home, beef stroganoff turns out very juicy and tasty.

Just thirty years ago, beef stroganoff could be found in any cafeteria or snack bar. Today, beef Stroganoff is prepared in sophisticated and expensive restaurants. However, nothing prevents us from preparing this amazing meat dish ourselves.

A step-by-step recipe for preparing such meat with a photo will tell you how to simply and quickly 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. Mushrooms fried in a creamy sauce will saturate the meat, and cucumbers will give it the necessary sourness. The pieces of beef will be tart, deep in taste and very tender. The meat will literally melt in your mouth.

This dish can be served with a wide variety of side dishes. Very often crushed potatoes play this role.

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

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

Let's prepare all the necessary ingredients to prepare classic beef Stroganoff with pickles.

We wash a piece of fresh beef tenderloin under cold water, dry it with a paper towel and cut it into fairly large strips or neat cubes. Heat a frying pan with the specified amount of vegetable oil, pour the sliced ​​meat into it and fry the beef on all sides until a matte crust forms over medium heat.

Peel the not too large onion, cut it in half and cut into thin half rings. The meat in the frying pan will release liquid, and when this liquid has almost completely evaporated, add half rings of chopped onion to the frying pan.

It is best to purchase champignons that are not too large. We wash the mushrooms in cold water, dry them with the same paper towel and cut them into quarters or in any other way convenient for you. Add the champignons to the frying pan with the meat strips and onions, mix the ingredients, and continue frying.

We wash and, if desired, peel the pickled cucumbers, cut them into not too long strips, and then add them to the frying pan with the rest of the ingredients. Fry the food in a frying pan until the meat is cooked, stirring occasionally.

At the final stage of cooking, add cream to the pan, mix it with all the other ingredients, reduce the heat and cook the dish for another 15 minutes with or without a lid. Just before turning off the heat, you can add a little fresh chopped herbs to the beef stroganoff.

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

Recipe 7, step by step: beef Stroganoff

I offer you a classic beef stroganoff recipe, which is easy and quick to prepare from the simplest ingredients. The result is an incredibly tasty second course, which is one of our family’s favorites. If it often happens that beef dishes take a long time and are difficult to chew, then properly prepared beef stroganoff literally melts in your mouth and allows you to fully enjoy this tasty and healthy type of meat. And the thick and rich gravy that remains after stewing the dish gives the meat and any side dish a special taste and delicate texture. Beef stroganoff is a great idea for a hearty and healthy second course that the whole family will love!

• 500 - 600 g beef tenderloin
• 1 large onion
• 150 g sour cream 15 – 20%
• 1 tsp. with a heap of tomato paste
• 1 tbsp. l. flour
• 150 ml water
• salt pepper
• 4 tbsp. l. vegetable oil

In order to prepare beef stroganoff, wash the meat, dry it and cut it first into thin slices, and then into long strips, always across the grain.

For this dish, you should use chilled beef of good quality - without fat, films and connective tissue. If you cut it into very thin slices across the grain, the meat will cook very quickly and will be tender and juicy.

Peel the onion and cut into thin quarter rings.

In a large frying pan, heat 2 tbsp very well. l. vegetable oil and fry the chopped beef on all sides over high heat for 2 - 3 minutes until golden brown. Remove the meat from the pan to a plate and keep warm.

It is advisable to fry the beef not all at once, but in 2-3 steps, otherwise a lot of liquid will be released from the meat and it will lose its juiciness. Quick frying over high heat allows you to get a crust that “seals” the meat and prevents further loss of moisture. In addition, you should not salt the beef in advance, as salt helps to release liquid from the product.

Add another 2 tbsp to the pan in which the meat was fried. l. vegetable oil and fry the onions over medium heat for 5 - 7 minutes.

Sprinkle the fried onions with flour and mix thoroughly.

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

Place the fried meat in the sauce and simmer over low heat, covered, for 20 minutes.

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

Beef stroganoff with thick gravy turns out very tasty, tender and satisfying. It goes well with pasta, buckwheat, rice or mashed potatoes and literally melts in your mouth. Bon appetit!

Recipe 8: Ground Beef Stroganoff

Efstroganoff is usually prepared from pieces of meat, but this dish will always be in demand using minced meat. If you bought meat that is too tough, 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 the beef and cut it into small pieces.

Grind the beef into minced meat in a blender or using a meat grinder. Place the minced meat in a frying pan with oil. Fry the minced meat.

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

Add water or broth. Let it simmer under the lid.

5 minutes before the end, add sour cream. Mix.

Minced beef stroganoff is ready. Serve with spaghetti or other side dish to taste.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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 a tasty, nutritious product. Classic beef stroganoff is an ideal option for a 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 delicate creaminess 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 onions cut into half rings, 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 completely cooked. readiness. Beef Stroganoff with beef is served hot, as when cooled it thickens and loses its initially high taste. The best side dishes for this second course are French fries, boiled rice, and pasta.

Recipes

Stroganoff meat in the original should be prepared from juicy beef tenderloin, but modern housewives often use other types of meat for this popular dish - pork pulp, chicken fillet, liver and even elk. 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 both in a frying pan and 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.

Nobody knows exactly what the original recipe for beef Stroganoff was. 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 one in which the meat is first fried breaded with flour on an onion bed, and then stewed in a 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 - a bunch;
• salt, pepper - to taste.

Cooking method:

1. Lightly beat a whole piece of meat and cut into thin long strips.
2. Add salt and pepper to taste, stir. Bread in flour.
3. Peel the onion and chop into half rings.
4. Pour oil into a hot frying pan and add chopped onions. Fry the onion until soft and translucent.
5. Place pieces of meat on a layer of onion and quickly fry until golden brown.
6. Mix sour cream with tomato paste and pour into the onion-meat mixture. Simmer the beef stroganoff over low heat for 25-30 minutes.
7. 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:

1. Free the piece of meat from the films, rinse under cold water, and dry with paper towels.
2. First cut into thin slices, beat a little, then cut into long bars.
3. Cut the peeled onions into half rings and the cucumbers into strips.
4. Fry the onion in vegetable oil, add cucumbers to it and turn off the heat.
5. In a separate frying pan, quickly fry the meat until golden brown.
6. Add flour, stir, let the dry ingredient fry.
7. Transfer the meat fried with flour to the vegetables, pour in cream, add salt, pepper, and favorite herbs. Stir and place over moderate heat.
8. 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 a light garlic aroma in a delicious 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:

1. Divide the prepared fillet with a knife into thin long pieces, add a little salt, and bread in flour.
2. Turn on the multicooker to frying mode, pour in vegetable oil.
3. Peel the onion and cut into thin half rings. Fry until transparent.
4. Add meat to onion. Stirring occasionally, fry for 4-5 minutes.
5. Add salt, spices, add sour cream and add 75 ml of hot water. Mix.
6. Switch the multicooker to the “Stew” mode. Cook beef stroganoff for 40 minutes.
7. 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. Hard cheese will perfectly complement the duet of meat and sour cream and tomato sauce, giving the finished dish a pleasant creamy note and viscous consistency without adding flour. Take the original recipe for beef stroganoff with a cheese crust in the oven to your culinary treasure chest to spoil 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:

1. Beat the meat, cut into strips, fry in vegetable oil over high heat for 4-5 minutes.
2. Place the onion, cut into half rings, into the frying pan with the meat strips and fry until browned.
3. Pour in sour cream, add salt and pepper, stir. Simmer a little under the lid.
4. 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.
5. 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 its delicate, 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:

1. Cut the beef into thin strips, add salt and pepper.
2. Heat half the butter in a deep frying pan and add flour. Stir thoroughly.
3. Pour in the broth and bring the resulting sauce to a boil.
4. Stir in tomato paste and mustard, remove from heat.
5. In a separate frying pan, melt the remaining butter and fry the meat in it.
6. Add finely chopped onion and continue cooking for another 4-5 minutes.
7. 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, which is why beef Stroganoff with mushrooms is one of the most popular and favorite dishes in Russian cooking. How to prepare delicious beef stroganoff with champignons, as in the photo, 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:

1. Wash the meat, dry it, cut off the film from it, divide it into steaks, and then into long strips.
2. Rinse the champignons under running water, wipe with a paper towel, and cut into thin slices.
3. Cut the peeled onion into half rings, place in a frying pan heated with oil, and fry until golden.
4. Add mushrooms. Fry over low heat until the liquid evaporates.
5. Place the meat in the pan, increase the heat to maximum, brown it on all sides.
6. 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:

1. The ideal meat for beef stroganoff is beef tenderloin, which remains tender and soft after heat treatment. If you use another part of beef fillet for this dish, it is better to first lightly beat it with a kitchen hammer.
2. 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.
3. Slightly frozen meat is easier to cut and holds its shape better during frying and stewing.
4. You need to fry the beef over high heat so that it quickly sets only on top, and all the meat juices remain inside.

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Beef Stroganoff - how to cook according to step-by-step recipes with photos