HistoryBœuf Stroganoff

Despite the fact that beef stroganoff is one of the most popular dishes of Russian cuisine, it has no folk roots. This dish was invented at the end of the 19th century. According to one of the versions, its author is the French chef André Dupont, who decided to please his aging master, Count Stroganov, who had almost no teeth. The Frenchman came up with a recipe for beef stroganoff - "Stroganoff beef". Thanks to the idea of ​​a clever chef, the count was able to enjoy his favorite chops, only in chopped form, and under a delicious sauce, which made the meat especially tender and juicy. However, the dish did not immortalize the name of the French chef who came up with a delicious recipe for beef stroganoff, but the name of its owner, Count Stroganov, has been associated with the world-famous delicious Russian dish for more than a century.

What kind of meat to use?

In order for "Stroganov style" meat to be truly tasty and tender, it is necessary to use only fresh beef meat. However, some chefs manage to cook this dish from pork, although its name suggests the use of exclusively beef, because in French the word "bœuf" means "beef". Therefore, only beef stroganoff corresponds to the classic recipe. So, go to the butcher's and buy the freshest beef tenderloin. It should not be dark red, otherwise it will not be very fresh.

Classic Beef Stroganoff Recipe

• Beef pulp - 500 g.
• 1 small onion head.
• Tomato paste or lecho - 2 tbsp. spoons.
• Sour cream - 100 g.
• Flour - half a glass.
• Salt and black pepper to taste.
• Butter (butter) - 2-3 tablespoons (50-70 g).
• 2 tbsp. tablespoons of vegetable (sunflower, olive or corn) oil.
• For garnish - French fries or mashed potatoes.

How to make beef stroganoff?

How to serve a dish correctly?

Despite the fact that the recipe for beef stroganoff includes the preparation of only pieces of beef with sour cream-tomato sauce, its mandatory component is a potato side dish - mashed potatoes or fries. Usually a side dish is laid out on a plate, then meat with sauce is put on it, and finely chopped parsley is sprinkled on top.

Do you love liver and want to cook it deliciously? Try to cook Stroganoff liver with sour cream. Cook any liver according to this recipe and you will end up with a delicious and juicy dish. We will tell you the secret to making tender liver.

For this dish, you can take pork liver, it will eventually come out juicy. Beef and chicken liver will also be very good with sour cream. Homemade sour cream is not very suitable for this dish - it is fatty and dense in structure. Take better store not fatty - 15% is quite enough.

Light

Ingredients

• for 2-3 servings:
• Liver - 500 g (any to your taste);
• Onions - 1 large onion (more is possible);
• Flour - 2 tbsp. l .;
• Vegetable oil - 3 tbsp. l .;
• Sour cream - 300 g.

Preparation

The preparation of the liver begins with the fact that it is washed, then the films are cut out. The classic Stroganoff liver recipe with sour cream does not provide for soaking the liver in milk, according to this recipe it will be very tender without it.

We put the liver in a simple plastic bag. Yes, yes it is in the package. But we need the bag to be food grade and strong.

We put flour in a bag to our liver.

We close the bag, you can tie it, or firmly grip the edges of the bag with your hands. Shake the package. Shake well, again and again. Now it's good. The whole liver should be covered with flour. Such an unusual dance with a package will help save time. After all, it will be necessary to roll each piece in flour. Our breading will be flat and not very thick, just right.

Cut the onion into half rings or cubes.

Fry the onion in a frying pan until transparent (this is 3-5 minutes, no more). We need a weak fire. Instead of vegetable sunflower oil, you can take the same amount of butter (it will be even tastier).

Put the liver on the onion and increase the heat to medium. Stir often our food so that it does not burn, fry it until golden brown (about 20-25 minutes). Now you can season the liver to your liking. Salt and pepper - this set will be enough. But if you like, you can also other seasonings. Delicious with a set of spices for meat. Turmeric and surimi work well.

We send sour cream to the liver and mix well. Close the lid, reduce heat and simmer over low heat for 15 minutes. Remember, the liver does not need to be heat treated for a long time, it will be tough. If the sour cream is very thick, dilute it with broth, milk or water to the desired thickness. The broth and milk should be warm.

After 15 minutes, you can add herbs - dill, parsley. Stroganoff liver is served with mashed potatoes or boiled rice. But your favorite pasta will do just fine.

Cooking tip:

• If the liver suddenly turns out to be poorly cooked inside, put it out in the oven. Minutes 10 - 15.
• If you overcook it, add milk so that the pieces are covered with it and also put in the oven for a few minutes. Then carefully drain the milk. The liver will become softer.

Description

In this recipe, we will cook in the most traditional and classic way.

The main ingredient in this dish will be beef liver. Very often, beef stroganoff is also prepared from chicken liver: this way it turns out to be even more tender and juicy.

It is very simple to cook Stroganoff liver at home, for this we have developed a detailed step-by-step recipe for a dish with a photo and presented it below.

The main ingredients for the obligatory creamy sauce in beef stroganoff are always sour cream and flour. Often, mustard or tomato paste is added to this list, cooked mushrooms or various spices and herbs are also added there. but for a classic Stroganoff liver recipe, it is enough to use only sour cream and flour.

A dish prepared in this way will be much healthier than what you have to fry and tastier than what you just need to cook.

Let's start creating a delicious mouth-watering Stroganoff beef liver.

Ingredients

• 
  (500 g)
• 
  (1 PC.)
• 
  (250 g)
• 
  (1 tbsp. L.)
• 
  (50 g)
• 
  (2-3 tbsp. L.)
• 
  (taste)
• 
  (taste)

Cooking steps

Ideally, the Stroganoff liver is prepared from beef liver, since beef stroganoff itself is originally prepared exclusively from beef. In this recipe, we will use just such a liver, and you, in turn, can choose the main ingredient to your taste. Thoroughly rinse and dry a piece of liver, get rid of veins and film.



Cut the liver into oblong, not too thick cubes. Peel the onion and cut into half rings in advance. You can also chop the onion very finely as you like best. Preheat a frying pan with a small amount of vegetable oil, fry the liver cubes on it from all sides until the first matte crust appears for 2-3 minutes, as shown in the photo. Remove the lightly fried liver from heat.



In a separate frying pan, heat a little more vegetable oil and spread the chopped onion, fry it until soft and transparent over low heat. In a deep bowl, mix the specified amount of sour cream with flour, pour water there, mix the ingredients thoroughly. Return the pan with liver to the fire, add lightly fried onions and prepared sour cream sauce to it. Mix the ingredients thoroughly and simmer them over low heat for 10 minutes until the liver is completely cooked, salt and pepper to taste at the final stage.



Serve the finished dish and serve it with a side dish of pasta or mashed potatoes. Stroganoff beef liver, prepared according to the classic recipe, is ready.



Bon Appetit!

The Stroganoff liver appeared as a successful experiment on the topic. Stroganoff meat was thin strips of beef, pre-fried and stewed in sour cream sauce. The dish was prepared almost instantly, it turned out juicy, tender and tasty. The housewives began experimenting with the classic recipe, using pork, chicken, and offal - liver or heart instead of beef.

Stroganoff liver is cooked no more than 20 minutes, it turns out to be the most tender, because it is known that the longer the heat treatment, the harder the liver. For cooking, use beef and pork liver, chicken liver and turkey liver. In addition to liver, add onions and sour cream to the dish, season with black pepper, bay leaves and salt. The popularity of liver beef stroganoff is explained by the fact that from the minimum set of products you can make a delicious dish that can be cooked on weekdays and not be ashamed to be put on a festive table.

In turn, the Stroganoff liver allows experimentation. To create unusual flavor combinations, pickles, tomatoes, mushrooms and other vegetables and herbs are added to the dish. We will tell you how to cook Stroganoff liver and suggest the most successful, proven recipes.

Classic Stroganoff liver recipe

Photo # 1. Classic Stroganoff Beef Liver Recipe

For the preparation of Stroganoff liver according to the classic recipe, we recommend using beef, and preferably veal liver. It is the most juicy and tender with a sweetish taste. The liver, in the preparation of which they use high-quality homemade sour cream and cream, is not recommended to be salted. The dish acquires a unique natural taste, in which the natural sweetness of the liver, sour milk sourness and light bitterness of fresh ground pepper are successfully harmonized.

Ingredients for the recipe:

• veal liver 500 g.
• onions 2 pcs.
• cream 250 ml.
• sour cream 150 g.
• olive oil 3 tbsp spoons
• flour 2 tbsp. spoons
• salt, pepper to taste

The classic recipe for cooking liver in Stroganoff style:

1. Remove the film from the liver. It is convenient to do this with your hands. Cut the offal into small thin slices.
2. Peel and cut the onions into half rings.
3. Heat the olive oil in a skillet. Saute the onion until soft. While the onions are fried, coat the liver slices in flour. Move the onion to the side of the pan and fry the liver on both sides in the same oil for 1 minute.
4. Pour in the cream. Evaporate 3-5 minutes over low heat. Add sour cream, salt and black pepper. Simmer another 3-5 minutes... Place the lid on the skillet and let stand. about 10-15 minutes.

Submission method: The best side dish for the liver is airy mashed potatoes flavored with nutmeg. You can serve the liver with rice, pasta, or as a stand-alone dish with soft white bread, which is very tasty to dip in a creamy sauce.

Photo # 2. Stroganoff chicken liver recipe with mushrooms

Chicken liver is an affordable, inexpensive and very healthy product. The simplest dish that can be prepared from liver in half an hour is Stroganoff liver. If you add fresh mushrooms to the classic recipe, the dish will turn out to be more aromatic and juicy.

Ingredients for the recipe:

• chicken liver 500 g.
• champignons 300 g.
• onion 2 pcs.
• heavy cream 500 ml.
• vegetable oil 30 ml.
• salt, pepper to taste
• parsley 3-5 sprigs

Stroganoff chicken liver recipe:

1. Wash the chicken liver and divide into wedges. Peel the onions, cut them into half rings. Cut the mushrooms into plates.
2. Fry the liver in a heavy-bottomed skillet in vegetable oil. This is done over high heat. The liver should be crusty, which will make it soft when stewing further.
3. Once the liver is browned, add the onion and mushrooms. Fry under the lid, stirring occasionally, until the liquid evaporates.
4. Pour cream over the liver. Simmer over low heat 5-7 minutes... Season with salt and pepper. Sprinkle with finely chopped parsley before serving.

Photo # 3. Stroganoff pork liver recipe in a slow cooker

Many people do not like pork liver for its bitterness and specific taste. These disadvantages are easy to avoid if you know how to cook the liver correctly. Follow our advice step by step, and your family will never understand that pork liver is so sweet and tasty it will turn out.

Ingredients for the recipe:

• pork liver 700 g.
• onion 2 pcs.
• sour cream 250 ml.
• milk 250 ml.
• flour 1 tbsp. spoon
• tomato paste 2 tbsp spoons
• butter 100 g.
• salt, pepper to taste
• greens (dill, parsley) small bundle

How to cook deliciously Stroganoff liver in a slow cooker:

1. Remove the skin from the liver and cut into thin strips. Place the liver in a deep bowl and cover with milk. The milk should completely cover the liver. Leave to soak for 30 minutes(as long as possible).
2. Peel the onion, cut into half rings. Set the multicooker to the "Fry" mode for 15 minutes. Place the butter in the bowl. When the butter is melted, add the onion and the liver extracted from the milk. Fry, stirring occasionally, until the end of the set program.
3. Add sour cream, tomato paste, salt (≈1.5 teaspoon), pepper to taste, flour to the liver. Mix everything thoroughly. Set the "Extinguishing" mode, time - 30 minutes... The amount of sour cream and tomato paste can be changed depending on taste preferences. In this case, there should always be more sour cream than tomato paste.

Submission method: Liver in sour cream-tomato sauce goes well with rice or pasta.

Stroganoff Liver Tips

The liver is a capricious by-product. If you know how to cook Stroganoff liver according to the rules, the liver melts in your mouth and tastes delicious. However, if you break the technology, you will get hard pieces with a bitter specific aftertaste. Take advantage of the advice of experienced chefs and liver dishes will work out wonderfully well:

• Be sure to remove the film before cooking. It is easier to do this with your hands when a piece of liver is slightly frozen.
• The most delicious dishes come from veal liver. To make beef and pork liver no different from veal, keep the offal in milk from 30 minutes to 2 hours.
• Before frying the liver it is recommended to bread in flour. Flour promotes the formation of a crust during frying, so the liver is soft and juicy.
• The liver is cooked over high heat and very fast.
• Salting liver dishes is necessary at the end of cooking, as the salt draws out water, making the offal hard and dry.
• In addition to sour cream and cream, you can make a dish with mushrooms, tomatoes, add ketchup or pickles to the sauce.

The dish, named after Count Stroganov, is beef cut into small pieces in a tender sour cream sauce. If desired, any hostess can repeat this juicy culinary masterpiece. How to cook Stroganoff beef? We offer the most interesting variations of a famous dish.

The best recipe is the classic. It was she who received many positive comments from famous critics. Despite the fact that the dish represents a restaurant level, it can be prepared on your own without having any special cooking skills.

The composition of the products will be required:

• beef tenderloin - 700 g;
• a clove of garlic;
• onions - 50 g;
• sour cream - 300 g;
• flour - 1.5 tbsp. l .;
• odorless oil;
• Bay leaf;
• salt and pepper to taste.

Cooking in stages:

1. Lightly beat the beef meat, then cut into thin strips. Sprinkle with flour and stir.
2. Chop the onion into half rings.
3. Put the pan on the stove and heat. Pour a small amount of odorless oil, bring it to a boiling state.
4. Fry the pieces for 5 to 10 minutes, season with pepper and season with salt. It is important not to overcook the meat! After the formation of a golden brown crust, the pieces can be laid out in a plate prepared in advance. The meat will be tender and very juicy.
5. Fry the onion in the remaining oil. After a light golden hue has formed, add flour and bay leaf. Fry for another 30 seconds.
6. Add sour cream. Once the sauce looks like a single, lump-free consistency, you can return the grilled meat.
7. After 2-3 minutes of additional frying, turn off the heating, cover the dish with a lid.

While the meat is infused (it takes 10-15 minutes), you can cook boiled potatoes. Garnish with herbs before serving.

Mushroom recipe

Another equally tasty way of cooking meat is beef stroganoff with mushrooms. This recipe will be appreciated by fans of the incredible taste of tender meat with mushrooms.

The option can be divided into two types:

1. Beef with mushrooms.
2. Beef in mushroom sauce.

We propose to disassemble all of the above.

Ingredients:

• beef - 800 g;
• oyster mushrooms, champignons or shiitake 200-300 g;
• two cloves of garlic;
• onions - 70 g;
• sour cream - 300 g;
• flour - 1 tbsp. l .;
• salt, pepper, additional seasonings to taste;
• lean oil.

Cooking meat for this recipe is no different from the classic version, so there is no need to dwell on this. Let's prepare mushrooms for the future dish.

1. Wash the mushrooms thoroughly, cut into small pieces.
2. Prepare a small cooking pot. Pour half of the sour cream (150 g) into it.
3. Add mushrooms to the resulting mass. Season with salt and season if necessary. Fry the contents for 5-7 minutes over medium heat.

After this stage, decide which dish you want to cook. If you choose beef stroganoff with sour cream in a mushroom sauce, then the juice should be added to the meat, only the juice obtained after frying. In another case, add everything that is fried to the beef.

The dish requires 3-5 minutes of infusion. This is necessary so that the mushroom juice is absorbed into the meat, creating a more pleasant aroma and, directly, taste.

Delicate recipe for beef stroganoff from Stalik Khankishiev

Stalik Khankishiev is an experienced chef and author of many books on culinary topics. Its recipes are used by world chefs. We suggest taking a closer look at the method of cooking meat according to its method.

The composition of the products will be required:

• beef tenderloin - 800 g;
• potatoes - 1 kg;
• tomatoes (varieties of different colors can be used) - 0.3 kg;
• onion head;
• sour cream - 200 g;
• wheat flour - 1 tbsp. l .;
• a mixture of spices to taste;
• frying oil;
• thyme;
• rosemary;
• a couple of cloves of garlic;
• salt and pepper to taste.

Cooking in stages:

1. Bake the chopped potatoes with thyme, rosemary and garlic. Bring the preheated oven to 220 degrees. The side dish will take 30 minutes to cook.
2. Let's prepare the meat. Thoroughly pepper and salt the beef tenderloin, then start cutting into strips.
3. Sprinkle flour on the resulting pieces. Stir.
4. Add frying oil to a preheated pan, then diced onion. Fry it until golden brown.
5. We start laying out the meat in the pan. Stir the pieces constantly so that neither side is burnt. Fry the pulp for 5 minutes, then transfer to a deep plate.
6. To prepare the sauce, pour sour cream with the selected seasonings into a preheated pan (or saucepan). Add some water.
7. We shift the tomatoes there. Mix well. We fry for 3-4 minutes.
8. Add meat to the finished sauce and mix. Cover the pan with a lid, reduce the heat and leave the beef stroganoff for 20 minutes.

After the meat and side dish are ready, the dish can be served. The Stroganoff beef turned out to be tender and very juicy.

Cooking in a multicooker

The recipe for cooking beef is similar to the classic method, so the ingredients are the same as in the first version.

Method of cooking meat in a multicooker:

1. Cook the onion cut into half rings in the "Fry" mode for 2-3 minutes.
2. Add the meat cut into strips. We turn on the "Extinguishing" mode for 35 minutes.
3. Season the meat with salt and pepper, add sour cream and mix everything. Cook in the same mode for another 5 minutes.
4. Add one bay leaf to the finished dish.

The dish is ready to serve!

Stroganov style meat recipe from Ilya Lazerson

Ilya Lazerson is a chef with many incredible masterpieces under his belt. He has his own developed method of cooking "Beef a la Stroganov". Let's see how it works.

The composition of the products will be required:

• beef - 600 g;
• onion head;
• sour cream - 250 g;
• milk - 300 ml;
• flour - 100 g;
• tomato paste - 200 g;
• salt and pepper to taste.

Cooking in stages:

1. The meat must be cooked according to the classic recipe detailed above. The only difference is that the meat does not need to be removed from the pan.
2. Pour milk over the beef and cover for 10 minutes. The meat will turn out to be very juicy and tender. After the time has passed, add tomato paste to a classic dish.