Beef stroganoff with mushrooms. Step-by-step recipe with photos

23.01.2024 Seafood dishes

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.

How to cook beef stroganoff with mushrooms and sour cream?

35 minutes
6 servings
130 kcal

Ingredients:

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

1. 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.

2. Wash the champignons and chop finely.
3. Finely chop the onion and fry until it turns golden brown.

4. Add mushrooms to the onions, add salt, fry until the liquid has evaporated, but about 2-3 tablespoons of this liquid should be saved.
5. In a separate pan, fry the beef strips.

6. Mix the saved mushroom juice with sour cream, spices and mustard.
7. Add the meat to the frying pan with the champignons, mix thoroughly with the sauce, and simmer for 20 minutes over low heat.

The famous Beef Stroganoff is made from meat stewed in a thick gravy and served with potatoes, rice or pasta. The dish is very tasty, but in order for the meat to be juicy, it must be prepared using a special technology.

Beef tenderloin or pulp is suitable for cooking, preferably with a minimum number of veins. I add mushrooms, and instead of traditional sour cream I use 10% cream - they complement the beef very well, making it more tender. An obligatory ingredient will also be parsley, which plays the role not so much of a decoration, but rather a separate flavor accent that leaves a special aftertaste.

Ingredients

beef 300 g
champignons 300 g
onions 2 pcs.
wheat flour 4 tbsp. l.
sunflower oil 100 ml
beef broth or water 1 tbsp.
cream 3 tbsp. l.
mixture of ground peppers 5 g
salt 2 g
parsley 30 g

How to cook beef stroganoff with mushrooms

Peel the onion, cut into large cubes and sauté in well-heated oil - 2-3 tablespoons of any odorless vegetable oil is enough.
Wash the champignons thoroughly, clean them and cut them into large slices - you shouldn’t chop them too finely, the mushrooms should be clearly felt in the finished dish.
Add the champignons to the sautéed onions and fry until fully cooked, adding a little salt and pepper - no need to cover the pan with a lid, heat at maximum, fry for about 10 minutes. Set the finished mushrooms aside and proceed to deboning the meat.
We clean the beef from muscle and connective tissue, remove all the veins if possible - this will make it very tender and soft.
Cut the meat into pieces 5-7 cm wide and 2-3 cm thick.
We beat the beef with a hammer - the main thing is not to overdo it and not beat it to holes! The meat should just become a little softer, but in no case turn into mush.
We stack all the pieces of meat, beaten with a hammer, on top of each other, and then cut it with a sharp knife into bars - approximately 0.5 cm thick. As a result, the meat should be cut into equal oblong pieces.
Transfer the beef to a bowl and add flour.
We roll the meat in flour and immediately fry it in very hot vegetable oil - the fire must be maximum so that all the meat juices are “sealed” inside each piece in the flour breading. There is no need to cover the pan with a lid. We do not add salt!
Fry the beef for 3-4 minutes, and then turn it over to the other side and continue cooking in the same way for another 3-4 minutes - over high heat without a lid.
Without turning off the burner, add champignons and onions to the fried meat and stir.
Pour hot broth (or water) into the pan, add salt and pepper, stir again, cover with a lid and cook over medium heat for 15 minutes. During this time, the beef will have time to reach readiness and combine with the mushrooms.
Lastly, add the cream, stir and immediately remove the pan from the heat, cover with a lid and let stand for 5 minutes. In no case should you boil the cream, as it will curdle - you just need to add it and warm it up slightly.

Serve the beef stroganoff with mushrooms and cream hot, in portions, and be sure to sprinkle the dish with finely chopped parsley on top. Bon appetit!

Description

Beef Stroganoff with mushrooms and cream- a classic version of preparing this Russian dish. Even though it never became national, this in no way diminishes its popularity.

Traditionally, Stroganoff-style meat is prepared from beef. The sauce is often sour cream mixed with mustard and spices. This dish, prepared at home, will be an ideal addition to lunch or a full dinner. You can serve beef stroganoff with mushrooms and cream along with a side dish of a variety of cereals, fresh vegetables or differently prepared potatoes.

A step-by-step recipe for cooking beef Stroganoff with photos can be found below. From it you will learn how to prepare this dish in the simplest way. Instead of sour cream in this recipe, we will use heavy dairy cream. They will ideally complement fresh fried champignons with onions. If you wish, you can add a wide variety of spices to the sauce, which will highlight the taste of fried beef.

Beef stroganoff with cream and mushrooms will turn out incredibly tender and tasty, the meat will be soaked and will literally melt in your mouth, and fried onions and mushrooms will ideally complement the flavor profile of the entire dish.

Let's start cooking beef for dinner.

Ingredients

(1.2 kg)
(250 g)
(1-1.5 tbsp.)
(5-6 pcs.)
(1 larger piece)
(2 tbsp.)
(taste)
(taste)
(a little for frying)

Cooking steps

We peel a large onion, cut it into thin half rings, and then into quarters. Heat a frying pan with a small amount of vegetable oil and fry the onion slices in it until a firm golden brown crust forms.

We wash the champignons under running water or simply clean them of debris. We cut the mushrooms into neat, not too thin layers or in any other way convenient for you. Add the sliced mushrooms to the frying pan with the onions and fry until the liquid released from the mushrooms evaporates.

We wash the beef, dry it with a paper towel and cut it into fairly thin strips as shown in the photo.

Increase the heat under the frying pan with fried onions and mushrooms, add strips of beef to the ingredients and fry the meat on all sides until a matte crust forms. Constantly stir the contents of the pan during such a strong frying.

Pour the specified amount of wheat flour into the ingredients, add heavy cream and a few bay leaves.

Salt and pepper the meat to taste, then reduce the heat and simmer the ingredients under a closed lid until the beef is cooked and soft.

We serve the finished dish exclusively hot with a side dish of buckwheat or wheat porridge. Beef stroganoff with mushrooms and cream is ready.

Bon appetit!

Beef Stroganoff- a very popular dish of Russian cuisine, which has French roots and origin. Beef Stroganoff is a word of French origin, consisting of two parts. Bef - translated means veal tenderloin, Stroganov - the surname of a Russian count. To date, there is no exact data on the origin of this dish, but this does not prevent it from being popular to this day.

Classic beef stroganoff is made from beef tenderloin stewed in spices and sour cream sauce. You may be surprised, but there are a large number of beef stroganoff recipes that do not use beef. A striking example of this is pork, chicken, rabbit, chicken hearts, turkey.

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, it turns out even more delicious than without them. To prepare beef stroganoff, you can use either boiled wild mushrooms or dried ones.

Ingredients:

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 – recipe

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. Do not fry 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 simmering and releasing the 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.

Put it out and sour cream 5 more minutes.

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

The name beef stroganoff comes partly from the French word Boeuf, which translates to beef. In its full version it sounds like beef Stroganoff. Despite the origin of the name, this is a traditional Russian recipe for cooking soft beef in white sour cream sauce. There is nothing complicated in its preparation, and today we will prepare a real Beef Stroganoff with champignons.

Wash the beef pulp and cut into thin pieces a la Azu.

Heat 2 tablespoons of vegetable oil in a frying pan and fry the meat over high heat for 5 minutes. Stir no more than 2 times, it is desirable that the meat is slightly browned.