1. It is best to use beef fillet: tenderloin or thin edge.
2. Be sure to cut the meat across the fibers, otherwise it will turn out to be too tough.
3. Beef stroganoff can be combined with various side dishes: boiled rice, mashed potatoes, fried or deep-fried potatoes, egg noodles and other pasta.
4. Beef stroganoff should be served hot, as should be the side dish. Otherwise, it won't taste as good.

The recipe is considered the closest to the classic Culinary Dictionary William Pokhlebkin, Soviet and Russian Scandinavian historian, heraldist and culinary popularizer. And this is the easiest way to cook beef stroganoff.

Ingredients

• 500 g of beef;
• salt and pepper - to taste;
• 1 tbsp flour (for the sauce) plus a little more to coat the meat
• 1 onion;
• 1 glass of sour cream;
• 1-2 tablespoons of tomato paste or juice;
• vegetable oil - to taste (if you cook in a slow cooker).

Cooking on the stove

Lightly beat the meat. Cut it into rectangles 5-6 cm long and 1 cm thick. Then cut each across the fibers into strips 0.5-1 cm wide. Salt, pepper, roll in flour.

Chop the onion into rings and throw into the pan. Place beef on top. Without letting the meat touch the bottom of the dish, fry it over high heat for several minutes. When it sparkles, transfer to a saucepan.

Combine sour cream, flour, tomato paste or juice. Pour the sauce over the meat and simmer over moderate heat for 15-30 minutes.

Cooking in a multicooker

Prepare the meat, onion and sauce according to the classic recipe. Set the “Frying” mode, pour vegetable oil into the bottom of the bowl and put the onion. Season with salt and cook for 5 minutes, stirring.

Then add the meat, hold for 5 minutes, mix and leave for another 5 minutes.

Switch to the "Stew" mode, pour in the sauce, mix. Leave for 1-1.5 hours, stirring occasionally. If the beef stroganoff is too thick, add a little water or broth.

2. Jamie Oliver Beef Stroganoff with Mushrooms, Brandy and Gherkins

Ingredients

• 4 gherkins;
• 2 small red onions;
• a little cucumber pickle;
• salt - to taste;
• 1 bunch of fresh parsley;
• 300 g mushrooms;
• olive oil - to taste;
• 3 cloves of garlic;
• 400 g of beef;
• pepper - to taste;
• 1 teaspoon sweet paprika;
• some brandy;
• 4 tablespoons of natural fat-free;
• some milk.

Cooking

Cut the gherkins into thin circles, and the onion into rings. Transfer to a bowl, pour in a little brine, salt. Chop the parsley along with the stems, add to the cucumbers and onions, mix.

Tear the mushrooms into pieces with your hands or chop coarsely. Heat the olive oil in a frying pan and, stirring constantly, lightly fry the mushrooms in it. Add crushed garlic and ⅔ squeezed cucumber mixture. Stir.

Now cut the meat into strips 1 cm thick, season with salt, pepper and paprika.

Transfer the mushrooms to a separate bowl and, in the same pan, fry the meat in olive oil so that a golden crust appears on each side.

Add brandy. When the alcohol has evaporated, return the mushrooms and stir well. Enter yogurt, milk, mix again and continue to simmer while serving the table.

Garnish with the rest of the cucumber salad when serving.

Ingredients

• 500 g of beef;
• 2 tablespoons of any vegetable oil;
• salt and pepper - to taste;
• 500 g of champignons;
• 2 tablespoons of olive oil;
• ½ large onion;
• 2 cloves of garlic;
• 1 teaspoon fresh thyme leaves;
• 1 tablespoon of tomato paste;
• 1 cup beef or;
• 2 teaspoons Dijon mustard;
• 2 tablespoons of cornstarch;
• 2 tablespoons sour cream (plus more for serving)
• a little fresh parsley - for decoration.

Cooking

Cut the meat and throw it into the heated vegetable oil. Fry over moderate heat for 2 minutes on each side until golden brown. Salt, pepper and put in a separate bowl.

Finely chop the mushrooms. Reduce the heat, add a tablespoon of olive oil and mushrooms to the same pan and cook for 8-10 minutes until soft. Remove from heat and transfer to meat.

Again, pour a spoonful of olive oil into the pan and saute finely chopped onion for 6 minutes, until tender. Send chopped garlic, thyme and tomato paste to the onion. Cook for another 2 minutes until a bright aroma appears.

Add broth, mustard, Worcestershire sauce and bring to a boil. Pour a couple of tablespoons of the liquid into a separate bowl, stir in the cornstarch, whisk, and return to the skillet.

Put the meat and mushrooms into the sauce and continue to simmer over low heat for 10-12 minutes, until the mixture thickens. Remove beef stroganoff from heat, add sour cream, salt and pepper and stir to combine.

Serve garnished with sour cream and chopped parsley. Better with egg noodles.

Ingredients

• 500 g of beef;
• salt and pepper - to taste;
• 2 tablespoons of flour;
• 3 tablespoons of butter;
• 1 shallot;
• 230 g of white mushrooms;
• 2 cloves of garlic;
• ¼ teaspoon mustard powder;
• 1 pinch of allspice;
• ¼ cup dry white;
• 1 glass of beef broth;
• 1 tablespoon of sour cream;
• fresh parsley - for decoration.

Cooking

Cut the beef into strips, pat dry with paper towels, season with salt and pepper, and lightly coat in a tablespoon of flour.

Heat 2 tablespoons butter in a large skillet. Gradually add the meat and fry each piece on all sides until golden brown. Remove from heat and set aside.

Heat the rest of the oil in a frying pan, put the diced onion and, stirring constantly, saute it over medium heat for about 3 minutes until it becomes translucent.

Add sliced ​​mushrooms and wait for the liquid to evaporate. Throw chopped garlic into the pan and fry for another half a minute, until you smell the aroma.

Add ground mustard, allspice and a spoonful of flour and mix well. Pour in the wine and broth and simmer until thickened, about a minute. Now enter the meat and cook for another minute so that it warms up.

Remove beef stroganoff from heat. Add sour cream, salt and pepper, stir and garnish with chopped parsley.

Ingredients

• 1 tablespoon of olive oil;
• 1 tablespoon unsalted butter;
• 500 g of beef;
• salt and pepper - to taste;
• 230 g of champignons;
• 1 large onion;
• 2 cloves;
• 1 teaspoon Worcestershire sauce;
• 8 glasses of beef broth;
• 1 teaspoon smoked paprika;
• 110 g egg noodles;
• ½ cup sour cream;
• 1 tablespoon parsley.

Cooking

In a cauldron or heavy-walled saucepan, heat the olive oil and butter over moderate heat. Add thinly sliced ​​beef, salt and pepper. Cook for 5 minutes, then transfer to a plate with a slotted spoon.

Throw chopped mushrooms and onions, chopped garlic into the pan and cook until soft.

Pour in the Worcestershire sauce and broth, and stir in the paprika. Stir, bring to a boil and add beef. Add noodles and cook until tender (about 8 minutes or according to package directions).

Pour half a cup of soup into a bowl, add sour cream and whisk. Return the resulting sauce to the saucepan.

Salt and pepper the soup, garnish with chopped parsley and serve.

Bonus 1 Gordon Ramsay Stroganoff Chicken

Ingredients

• 500 g chicken breast;
• 2 teaspoons smoked paprika;
• salt and pepper - to taste;
• olive oil;
• 1 onion;
• 1 green bell pepper;
• 3 cloves of garlic;
• 1 cup cut into 4 pieces;
• ¼ cup white wine;
• 1 cup chicken broth;
• ¼ cup sour cream;
• 70 g of young pea pods;
• parsley - to taste.

Cooking

Cut the fillet into small strips and place in a deep plate. Add paprika, salt and pepper and mix well with your hands so that each piece is coated with spices.

Heat the olive oil in a large frying pan and, turning constantly, fry the meat until golden brown. Transfer to a plate.

Cut the onion into half rings, the pepper into strips, the garlic into thin slices. Pour olive oil into a frying pan, lightly fry the onion and garlic in it. Add peppers and mushrooms and, stirring constantly, bring to half-cooked.

Pour the wine. And when it has evaporated a little, reduce the heat and pour in the broth.

Put sour cream into the boiling mixture, mix. Add chicken and pea pods. Chop the parsley, season the dish with it, mix again and let it rest.

Bonus 2. Pork Stroganoff with three types of mustard

Ingredients

For pork Stroganoff:

• 350 g pork tenderloin;
• 110 g of small mushrooms;
• 1 teaspoon mustard powder;
• 1 teaspoon grainy mustard;
• 1 teaspoon Dijon;
• 200 ml cream fresh or sour cream;
• 1 dessert spoon of liquid peanut butter;
• 10 g butter;
• 1 small onion;
• salt and pepper - to taste;
• 75 ml dry white wine.

For cream fresh:

• 2 cups heavy cream;
• 2 tablespoons of low-fat kefir.

Cooking

If you decide to make fresh cream, mix cream and kefir in a bowl, cover slightly and leave at room temperature for 12 hours. When the mixture thickens, stir it, cover with a lid and refrigerate. Fresh cream can be stored there for up to two weeks.

Now take care of the pork. Cut the meat without fat into strips about 7.5 cm long and 0.5 cm thick. Chop the mushrooms into thin slices. In a small bowl, combine all types of mustard and crème fraîche or sour cream.

Heat the peanut butter and butter in a skillet over medium heat. Cut the onion into thin half rings and fry until soft, 2-3 minutes. Transfer the onions to a plate with a slotted spoon and increase the heat to high. When the pan is hot, toss in the pork pieces and, stirring or tossing very quickly, cook evenly.

Add the mushrooms and cook them until they release their juice. Put the onion in the pan, stir. Salt, pepper and pour in the wine. Let it boil a little, then add a mixture of mustard and crème fraîche or sour cream.

Stir and let the sauce reduce by half. Serve immediately.

Beef stroganoff or, as it is also called, “beef stroganoff” is a wonderful hearty dish of Russian cuisine. Although it is not nationally Russian. This dish is so popular that it is served in simple cafes and chic restaurants.

There are several stories of the origin of this wonderful dish, but all of them are associated with the name of Count Alexander Grigoryevich Stroganov. The first version says that the count had an "open table" in Odessa for rich people who could come to him and eat. The dish was invented precisely on the basis of the fact that it could be prepared quickly, conveniently divided into portions, and it was impeccable in taste. Another version says that a cook named Andre Dupont, who served with the count, invented a dish especially for him when he lost his teeth in old age, because beef stroganoff is a dish that is tender, soft meat, cut into small pieces.

For the first time, this recipe was mentioned by Elena Molokhovets in the book “A Gift to Young Mothers or a Means to Reduce Household Costs”. Although the well-known researcher of the history of cooking V. Pokhlebkin claims that beef stroganoff appeared in the second half of the 90s of the nineteenth century.

Whatever it is, this is a delicious dish. The classic recipe for beef stroganoff with sour cream is very simple - the main thing is to use high-quality young beef, and also follow the rules when cutting and cooking meat.

Prepare the necessary ingredients.

Clean the meat from the film and tendons.

Cut into thin slices, no more than 5 mm thick. Be sure to cut across the fibers. Some chefs at this stage beat each slice with a mallet. But the books don't say that. If you are sure that you have tender meat from a young animal, this is not necessary.

Cut the slices into thin strips (although the old book by Elena Molokhovets says that the meat must be cut into small squares). The thinner the pieces are cut, the faster they will fry and the juicier they will be.

Put butter in a frying pan (half an octopus, writes E. Molokhovets), wait until it melts, and put finely chopped onion. Fry until golden.

Add the meat and fry over high heat until lightly browned, the surface of the pieces should look like varnished.

Do not reduce the fire, because with strong frying, the juice remains inside, which makes the meat tender and juicy, and if you lower the fire, the meat will release all the juice and begin to stew in it, as a result it will turn out dry and tough.

Sprinkle salt and ground black pepper to taste. Spread sour cream.

Immediately after send tomato paste.

To stir thoroughly. Add chopped greens. Stir again, cover with a lid and leave to simmer over low heat until cooked. The time will depend on the type of meat, or rather, on the age of the animal. If the meat is a young animal, then it will take 5 minutes to stew beef stroganoff. If, after tasting the meat, you decide that it is harsh, continue to simmer under a closed lid until soft. If at the same time the sauce thickens a lot, pour in a little water or broth, you can also add more sour cream. E. Molokhovets writes in his book: “The meat must be covered tightly with a lid, put on the edge of the stove for 1/4 hour, boiled, served.”

According to the classic recipe for beef stroganoff with sour cream, it should be served hot, because the cooled dish loses both taste and texture. As a side dish, you can serve fried potatoes, mashed potatoes, boiled pasta, or any cereal.

Bon Appetit. Cook with love.

At the mere mention of a beef stroganoff dish, a picture of thin pieces of meat in a delicious gravy immediately appears before your eyes. Moreover, the picture is so real that the rush of gastric juice is guaranteed. So, I propose to cook a delicious, 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 share my experience on how to properly cook beef stroganoff.

Ingredients:

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

1. Meat is one of the key moments in the preparation of this dish, so for beef stroganoff we buy a tenderloin, a thin or thick edge. By the way, a good butcher always asks not “What do you want to put?”, But “What do you need meat for?”. And a good butcher will definitely advise these parts of the carcass, they have little connective tissue and, with proper heat treatment, beef always turns out to be soft. Also don't forget to ask for meat from a young animal.
2. The second key point is that we cut the meat necessarily across the fibers. Pieces are 5-6 centimeters long and no more than 1 cm thick.
3. So let's heat up the pan. You can cook beef stroganoff with both butter and vegetable oil. On the creamy taste of the dish is more delicate.
4. When the pan with oil warms up well, 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 aftertaste.
5. When the onion is fried, put the pieces of meat in the pan. Stirring, fry the beef with onions over high heat. We fry for 5 minutes, no more. With a longer heat treatment, the meat loses moisture and becomes dry.
6. An 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. We heat the pan well with oil (butter or vegetable). The meat is divided into two or more parts. Fry each part for 3-5 minutes over high heat. And only then we combine the fried meat with onions.
7. If you try to fry a large amount of meat in one go, then nothing good will come of it. The frying pan cools down quickly, a fried crust that prevents the loss of liquid does not occur. The meat rapidly loses moisture and begins to cook in its own juice, which is exactly what should be avoided. Therefore, beef and any other meat is always fried in small portions.
8. We put an incomplete tablespoon of flour in the pan, mix immediately to avoid lumps. Flour dissolves well in the existing fat.
9. Immediately pour in sour cream or cream. If the sour cream is thick, then it should be slightly diluted with water, taking into account the fact that part of the liquid will necessarily evaporate during further cooking, and the sauce should not be too dense. Salt and pepper to taste. You can add a little tomato sauce, but as for me, the tomato interrupts the amazing combination of the taste of meat and fried onions, but here, as they say, the taste and color ...
10. While stirring, cook beef stroganoff over low heat for 5-10 minutes. Usually this time is enough for the dish to be fully cooked. If the beef was not very good, then it may take a little more time.
11. That's all, the delicious beef stroganoff is ready, sprinkle the meat with chopped parsley and serve. As a side dish, a light salad, mashed potatoes, boiled rice or the most common pasta is suitable. With such meat, any side dish will go with a bang!

P.S. They say that the dish of beef stroganoff (meat from Stroganov) was created by a French chef for the open receptions of Count Stroganov. But there is another story, which says that the teeth of the aged earl fell out, and he loved meat, so the cook came up with a new dish)))

Ingredients

• Veal - 800 g
• Sour cream - 1 cup
• Onion - 2 pieces
• Salt - 1 teaspoon
• Wheat flour - 2 tablespoons
• Tomato sauce or paste - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Ground pepper - ½ teaspoon

Cooking time 20 minutes + 25 minutes for simmering.

Yield: 8 servings.

Classic beef stroganoff, a recipe with a step-by-step photo of which you will now see, has become a popular dish due to its ease of preparation and consistently excellent results. Stroganoff beef, as this dish is called in Russian, is cooked from veal or beef quickly, but despite this, the meat turns out juicy and melts in your mouth. There are many photo instructions on the net on how to cook beef stroganoff. The classic recipe involves the use of onions and tomato-sour cream sauce, in which the meat is stewed until soft.

How to cook beef stroganoff. Classic recipe with photo

Prepare all ingredients. Clean the meat from films, wash and dry. Peel the onion and wash under running water.

Cut the peeled onion into half rings or a little smaller. To prevent crying while slicing, dampen the knife and vegetables with water.

Fry in vegetable oil in a non-stick pan until golden brown. Remove the onion from the pan to a plate; leave the oil in the pan.

Cut the veal (or beef) across the fibers, first into flat pieces, and then into small oblong flagella about 1 cm by 4-5 cm in size. There are several options for cutting meat, but I prefer just this size of the bars, then they will be perfectly cooked in the specified time.

Salt and pepper the meat in a bowl, roll in flour. This is done so that when frying, the flour clogs the pores of the meat and the juice remains inside the bar.

Fry the meat in the same oil that you fried the onion over high heat on both sides until slightly brown.

Add the sour cream and tomato sauce mixture and the fried onion to the pan. Our beef stroganoff with sour cream, the recipe is classic, but at this stage, sour cream can be replaced with kefir, cream or mayonnaise. Simmer over low heat covered for 20-25 minutes until the meat is cooked. Add 1-2 tablespoons of water if necessary.

After the specified time, remove the lid and check the readiness of the dish.

Serve the beef stroganoff hot. Garnish with rice, mashed potatoes or steamed cauliflower, this dish will be delicious with pasta and buckwheat porridge. And if you forgot how to cook beef stroganoff with gravy, and you need to feed your family or guests quickly, satisfyingly and beautifully, remember this recipe.

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

Beef stroganoff is a rather 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 cook a classic version of beef stroganoff. A recipe with a photo will help you understand all the nuances in cooking.

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

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

Then again cut them into strips.

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

After the onion is almost ready, put the prepared meat into the pan. Salt and pepper everything to taste.

Fry all 6 minutes over high heat, not forgetting to stir. After that, put the required amount of flour into the meat and onions, mix everything well. Fry everything for about 3 minutes over high heat.

It remains to put sour cream in the pan. Mix everything well and wait until it boils and let it boil for 5 minutes. After that, you should check the meat for readiness. If you take good soft meat, beat it off and cut it across the fibers, then it will be ready at this stage. If this does not happen, then cook until it is soft.

That's it, the beef stroganoff is ready. Serve it with a side dish - mashed potatoes, spaghetti or just a vegetable salad. Top with chopped parsley of your choice. Bon Appetit!

Recipe 2: classic beef stroganoff

At the mere mention of a beef stroganoff dish, a picture of thin pieces of meat in a delicious gravy immediately appears before your eyes. Moreover, the picture is so real that the rush of gastric juice is guaranteed. So, I propose to cook a delicious, 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 share my experience on how to properly cook beef stroganoff.

• 500 gr. beef (thin edge, tenderloin)
• 2 pcs. onion
• 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 the preparation of this dish, so for beef stroganoff we buy a tenderloin, a thin or thick edge. By the way, a good butcher always asks not “What do you want to put?”, But “What do you need meat for?”. And a good butcher will definitely advise these parts of the carcass, they have little connective tissue and, with proper heat treatment, beef always turns out to be soft. Also don't forget to ask for meat from a young animal.

The second key point is that we cut the meat necessarily across the fibers. Pieces are 5-6 centimeters long and no more than 1 cm thick.

So let's heat up the pan. You can cook beef stroganoff with both butter and vegetable oil. On the creamy taste of the dish is more delicate.

When the pan with oil warms up well, 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 aftertaste.

When the onion is fried, put the pieces of meat in the pan. Stirring, fry the beef with onions over high heat. We fry for 5 minutes, no more. With a longer heat treatment, the 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. We heat the pan well with oil (butter or vegetable). The meat is divided into two or more parts. Fry each part for 3-5 minutes over high heat. And only then we 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 frying pan cools down quickly, a fried crust that prevents the loss of liquid does not occur. The meat rapidly loses moisture and begins to cook in its own juice, which is exactly what should be avoided. Therefore, beef and any other meat is always fried in small portions.

We put an incomplete tablespoon of flour in the pan, mix immediately to avoid lumps. Flour dissolves well in the existing fat.

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

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

Recipe 3: Beef Stroganoff with Mushrooms

In addition to sour cream, onions and meat, mushrooms are often included in beef stroganoff. 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 is even more delicious than without them. To prepare beef stroganoff, you can use both champignons and boiled forest 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 the preparation of meat. To cut beef into even sticks, it is recommended to use semi-thawed meat. So, take a piece of meat out of the freezer. Let it thaw a little. Rinse it under water. Wipe with paper towel or tissue. With a sharp knife, cut into sticks 3-4 cm long and 1 cm thick.

Here there is a small condition. To prepare a classic beef stroganoff, you should cut the meat not in any way, but across the fibers. During frying, such cutting will help to ensure that the meat is tender and softer.

Wash the mushrooms. Slice each mushroom lengthwise.

Pour flour into a bowl. Add spices and salt to it.

Stir.

Put the pieces of beef in a bowl with flour.

Roll them in it.

Pour 2-3 tablespoons of vegetable oil into the pan. After it warms up, put pieces of meat breaded in flour on it.

Stirring with a spatula, fry the beef over medium heat for 3-4 minutes. The meat should not be fried for more than the specified time, as thinly sliced ​​\u200b\u200bpieces 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 mushrooms to it.

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

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

Of course, with spices, the main thing is not to overdo it either, so that they do not interrupt the taste of the finished beef stroganoff. At this stage of cooking, a little more salt should be added, 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. After putting sour cream, you can add it as well. For this amount of ingredients, one tablespoon of tomato paste will be enough.

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

Serve the beef stroganoff topped with dill, parsley, or green onions. Good appetite.

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 "meat stroganoff".

This is a tasty and satisfying dish that is not ashamed to be served both for a festive and for a weekday lunch or dinner. The recipe was invented a long time ago by a French chef especially for Count Stroganov and has been very popular ever since.

For cooking beef stroganoff with mushrooms and sour cream, beef tenderloin is best suited. Neck, shoulder blade or brisket will not work with this dish. You don’t need to beat the tenderloin, but if you chose meat fillet, then this must be done. The beaten meat is cut into strips. The thicker the strips, the juicier the dish will turn out, but on the other hand, the thinner the strips, the better the meat will be fried. It is up to the chef to decide how best to proceed, this is a matter of taste for everyone.

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

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

Wash the mushrooms and finely chop.

Finely chop the onion and fry until it turns golden.

Add mushrooms to the onion, salt, fry until the liquid evaporates, but about 2-3 tablespoons of this liquid should be saved.

Fry the beef strips in a separate pan.

Mushroom juice, which has been preserved, is mixed with sour cream, spices and mustard.

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

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

Recipe 5: Beef Stroganoff with Mushrooms

The recipe itself is simple, but, like most Russian dishes, beef stroganoff cannot be cooked in a few minutes. The meat should languish for about 30-40 minutes on a quiet fire, then the result will be excellent. So, when planning this dish in your menu, lay enough time for cooking.

• beef (tenderloin) - 500-600 gr;
• champignons - 200 gr;
• onions - 2 pcs;
• ground black pepper - 1 tsp (less, to taste);
• salt - to taste;
• sour cream - 200 gr;
• wheat flour - 1 tbsp. l. with a low hill;
• 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 to transparency, and even less to holes.

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

In a frying pan with high sides, heat the vegetable oil. Put the pieces of beef in boiling oil, fry for 4-5 minutes only until the color changes (the meat will darken). If the pan is small, then fry the meat in two steps, otherwise it will not be fried, but will be stewed in its own juice. Transfer the beef to a plate.

We cut the onion into small cubes. Pour into the same pan where the meat was fried. Over medium heat, bring the onion to a transparency or golden hue, but do not fry.

As soon as the edges of the onion begin to turn golden, pour in the flour, stirring immediately and not allowing the flour to gather in lumps. Fry the flour with onions for 1-2 minutes until a golden hue appears.

Put the fried beef into the pan. Stir in onions and heat for 2-3 minutes. Season with black ground pepper.

Pour in the broth or water in a thin stream, stirring constantly. If you pour in all the liquid at once and do not mix the contents of the pan, the flour will gather in lumps 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 selected meat). If the liquid has boiled away and the sauce has thickened, and the meat is still harsh, pour in a little more water (broth). Salt to taste.

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

In the finished beef stroganoff, add the fried mushrooms. Stir in meat and sauce and bring to a boil.

Add sour cream, stir. Let's try for salt, if necessary - add salt. Increase the fire to medium.

Bring the sauce to a boil and immediately turn off the heat. If you warm up the sour cream sauce for a long time, the sour cream will curl up and exfoliate into grains and whey. Cover the beef stroganoff with a lid, leave to brew 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 cook beef stroganoff with pickles and mushrooms from the most tender juicy beef tenderloin. The use of just such meat refers to the classic way of preparing this Russian dish. At home, beef stroganoff is very juicy and tasty.

Some thirty years ago, beef stroganoff could be found in any canteen or diner. Today, Stroganoff beef is cooked in fine and expensive restaurants. However, nothing prevents us from preparing this amazing meat dish on our own.

A step-by-step recipe for cooking such meat with a photo will tell you how to quickly and easily 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 soak the meat, and cucumbers will give it the necessary sourness. The pieces of beef will turn out tart, deep in taste and very tender. The meat will literally melt in your mouth.

You can serve this dish with a wide variety of side dishes. Very often crushed potatoes play this role.

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

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

Let's prepare all the necessary ingredients for cooking classic Stroganoff beef 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 sticks. We heat the pan with the indicated amount of vegetable oil, pour the meat slices on it and fry the beef on all sides until a matte crust forms over medium heat.

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

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

We wash and, if desired, clean the pickles, cut them into not too long strips, and then send them to the pan to the rest of the ingredients. Fry the food in a pan until the meat is cooked, stir 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 fire, you can add a little fresh chopped greens to the beef stroganoff.

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

Recipe 7, step by step: Stroganoff beef

I offer you a classic recipe for beef stroganoff, which is easy and fairly quick to prepare from the simplest ingredients. The result is an unusually delicious second course, which is one of the most beloved in our family. If it often happens that beef dishes are chewed for a long time and are difficult, 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 to it 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 pile of tomato paste
• 1 st. l. flour
• 150 ml water
• salt pepper
• 4 tbsp. l. vegetable oil

In order to cook beef stroganoff, rinse the meat, dry it and cut it first into thin slices, and then into long strips, be sure to cross the fibers.

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

Peel the onion and cut into thin quarter-rings.

In a large skillet, heat 2 tbsp. l. vegetable oil and fry the chopped beef on all sides over high heat for 2 to 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 doses, otherwise a lot of liquid will come out of the meat and it will lose its juiciness. Rapid frying over high heat produces a crust that seals the meat and prevents further loss of moisture. In addition, beef should not be salted in advance, as salt promotes the release of liquid from the product.

In the pan in which the meat was fried, add another 2 tbsp. l. vegetable oil and fry the onion over medium heat for 5 to 7 minutes.

Sprinkle the fried onion 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.

Put the fried meat in the sauce and simmer over low heat under the lid for 20 minutes.

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

Beef stroganoff with thick gravy is 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 made from pieces of meat, but this dish will always be in demand from minced meat. If you bought too tough meat, 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 beef and cut into small pieces.

We twist the beef into minced meat in a blender or using a meat grinder. We send the minced meat to the pan with oil. We fry the mince.

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

Add water or broth. Let simmer covered.

5 minutes before the end, add sour cream. We mix.

Minced beef stroganoff is ready. Serve with spaghetti or other side dish of your choice.