Beef Stroganoff(from French Bœuf Stroganoff - Stroganoff beef), although the name is French, but beef stroganoff is a Russian dish that has become widespread throughout the world. It can also be found under the names " Meat Stroganoff style», « Beef Stroganoff», « Beth-Stroganov" or " Beth a la Stroganov».
As is often the case with popular dishes, there is no single version about the history of its origin. beef stroganoff does not exist. We only know for sure that it is connected with the name of Count Stroganov. Also, the exact recipe for this dish has not survived, so under the name "beef stroganoff" you can find many variations of the preparation, and each of them will be called “classic”, although, unfortunately, it is not known what the truly classic recipe was. The only thing on which, perhaps, all the recipes agree is beef stroganoff- these are thinly sliced pieces of beef in sour cream sauce.
Ingredients
- beef 500 g
- onion 1 PC. (150-200 g)
- sour cream 150 g
- flour 1 tbsp. spoon
- tomato paste 1 teaspoon
- water 150 ml
- salt
- black pepper
Now a little about the ingredients. In general, there is nothing incomprehensible here, the only thing I would like to draw your attention to is the meat. Ideally, this should be fresh beef tenderloin, but, for example, in our stores the word “fresh” rarely applies to the tenderloin that is sold, and it is also quite expensive. Therefore, in the absence of a good cut, take fresh beef pulp (without veins).
From the specified amount of ingredients you get 4-6 servings of beef stroganoff.
Preparation
We prepare all the ingredients. Wash and dry the meat. 
Without cutting the beef, lightly pound it. I do this through cling film so that the meat does not break and the hammer does not become clogged with pieces of meat, which are then very difficult to wash. 
Cut the meat across the grain into thin slices (about 5 mm thick). 
Cut the slices into thin strips. The thinner we cut the meat, the faster it will fry and the more juice will remain inside. 
Cut the onion into thin quarter rings. 
Pour a little vegetable oil into a frying pan and heat it very well. We will fry the meat in a very hot frying pan in small portions, so that the meat lies on the surface of the frying pan in one layer. We need the meat pieces to immediately grab a crust, and then all the juice will remain inside. If we put a lot of meat into the pan at once, it will give off juice and may be tough. There is no need to add salt at this stage, because... salt also provokes the release of juice from the meat, we will do this later. Fry the meat for 2-3 minutes, turning, until a crust forms. Because Our pieces are very thin, this time is enough, the meat will have time to fry. 
Place the fried beef on a plate and fry all the remaining meat in the same way. 
Pour a little vegetable oil into the same frying pan, heat it well again and fry the onion until golden brown. 
Sprinkle the fried onion with flour, mix well and fry for about 1 more minute. 
Add sour cream and tomato paste. 
Pour water and mix everything well. 
Place the meat in the pan, add salt and pepper, mix well and simmer for about 5 more minutes. 
After 5 minutes, open the lid and taste the meat, and now there are several options for the development of further events. If it is soft, then you are lucky with the beef, you cut and fried it correctly, and in general, in this case, your beef Stroganoff is ready. And this was the ideal option, however, due to the quality of beef in our stores, another option is increasingly happening: the meat turned out to be tough. If this happens, then we are not upset, but simply close it again with the lid and continue to simmer over low heat until soft. This may take from 10 to 40 minutes. If you have to simmer for a long time and the sauce thickens too much, just add a little more water to it. When the beef is finally tender, remove the pan from the heat. 
Choose a side dish for beef stroganoff to suit your taste, it goes well with potatoes (fried and mashed), rice, pasta. Bon appetit! 
Ingredients
- Veal - 800 g
- Sour cream - 1 glass
- Onions - 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 stewing.
Yield: 8 servings.
Classic beef stroganoff, a recipe with step-by-step photos of which you will now see, has become a popular dish due to its ease of preparation and consistently excellent results. Beef Stroganoff, as this dish is called in Russian, is prepared 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 Internet 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. Remove films from the meat, wash and dry. Peel the onion and wash under running water.
Cut the peeled onion into half rings or a little smaller. To avoid crying while chopping, wet the knife and vegetables with water.
Fry in a non-stick frying pan in vegetable oil until golden brown. Remove the onion from the pan to a plate, leaving the oil in the pan.
Cut the veal (or beef) across the grain, first into flat pieces, and then into small oblong flagella measuring about 1 cm by 4-5 cm. There are several options for cutting meat, but I prefer this size of sticks, then they will cook perfectly in the specified time.
Salt and pepper the meat in a bowl, roll in flour. This is done so that during frying the flour clogs the pores of the meat and the juice remains inside the block.
Fry the meat in the same oil that you used for frying the onions over high heat on both sides until slightly browned.
Add a mixture of sour cream and tomato sauce, as well as fried onions, 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. If necessary, add 1-2 tablespoons of water.
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 have forgotten how to cook beef stroganoff with gravy, and you need to feed your family or guests quickly, satisfyingly and beautifully, remember this recipe.
A dish made from beef or young veal has many cooking options. Pieces of meat are baked with mushrooms, in a creamy sauce, with pickles and gravy. Beef Stroganoff does not have an interesting origin story. The dish was invented by chefs on the instructions of Count Stroganov, known for his love of open dinners, which anyone who looked decent could attend.
Cooks didn’t think twice and invented a beef dish that is convenient to divide into portions and does not take much time to prepare. The name of the dish is a derivative of the count’s surname and the French word “boeuf,” which means beef.
Today, beef stroganoff is made not only from beef. Some chefs call pieces of pork, lamb and chicken prepared in a similar way this way. But in the original version of the beef stroganoff recipe, it is still beef stewed with cream or sour cream.
This is a simple classic recipe for cooking beef with sour cream. To prepare a tender dish, you need to choose young, fresh veal. The dish is served with any side dish for lunch or dinner. Beef Stroganoff with sour cream can be prepared for a holiday table.
Preparing the dish takes 45-50 minutes.
Ingredients:
- beef – 800 gr;
- sour cream – 300 gr;
- butter – 40 g;
- onions – 3 pcs;
- tomato paste – 2 tbsp. l.;
- greenery;
- salt to taste;
- ground black pepper.
Preparation:
- Remove film and veins from the meat. Cut into slices 0.5 mm thick.
- Cut the plates into strips.
- Chop the onion and fry in butter until golden brown.
- Add the beef to the onion and fry until golden brown.
- Salt and pepper the dish, add sour cream and stir.
- Place tomato paste in the pan.
- Mix the ingredients and add chopped herbs.
- Cover the dish with a lid and simmer over low heat until soft.
Beef Stroganoff in cream sauce
Cream began to be added to beef stroganoff recipes back in the 19th century. Meat in cream sauce acquires tenderness and a mild taste, especially if you cook it in a slow cooker. The dish can be served for any holiday, everyday lunch or dinner with the family.
It takes 40-45 minutes to prepare the dish.
Ingredients:
- beef – 300 gr;
- cream – 150 ml;
- ghee - 2 tbsp. l.;
- onion – 1 piece;
- tomato paste – 1 tbsp. l.;
- greenery;
- salt and pepper to taste;
- flour – 1 tbsp. l.
Preparation:
- Cut the meat across the grain into thin strips.
- Roll each piece in flour.
- Melt the butter in a hot frying pan and fry the meat until golden brown.
- In another frying pan, fry the chopped onion, pour in sour cream and tomato paste, cover with a lid and simmer for 2-3 minutes.
- Transfer the meat to the onion, bring to a boil, add salt and pepper, cover with a lid and leave the dish to simmer for 25-30 minutes.
- Chop the greens, add to the meat and stir.
Beef Stroganoff with pickles
A savory dish of beef and pickles is prepared quickly and does not require serious culinary skills. Beef stroganoff with pickles can be served with a side dish or as a separate dish for lunch or dinner.
Ingredients:
- pickles – 3 pcs;
- beef – 400 gr;
- sour cream – 2 tbsp. l.;
- onion – 1 piece;
- water – 1 glass;
- tomato paste – 2 tbsp. l.;
- garlic – 1 clove;
- greenery;
- salt and pepper to taste;
- bay leaf – 1 piece;
- vegetable oil – 3 tbsp. l.;
- mustard – 1 tsp.
Preparation:
- Cut the meat into long strips.
- Chop the onion into half rings.
- Heat the oil in a frying pan and add the meat and onions to fry.
- After 20-25 minutes, add the cucumbers cut into strips.
- Add tomato paste, mustard and sour cream to the pan.
- Mix everything thoroughly.
- Add water, add bay leaf and herbs, salt and pepper to taste.
- Reduce heat to low, cover the pan with a lid and simmer the meat for 1 hour. If the meat is tough, continue to simmer until tender.
Beef Stroganoff with gravy
This is a tasty, satisfying dish for the everyday menu. You can serve beef stroganoff with gravy with any side dish. The dish looks good on the holiday table, especially at children's parties.
It will take 1 hour and 15 minutes to prepare the dish.
Ingredients:
- beef – 450 gr;
- water;
- carrots – 80-90 g;
- onion –90-100 gr;
- flour – 20 g;
- sour cream – 60 gr;
- butter;
- vegetable oil;
- salt and spices to taste;
- greenery.
Preparation:
- Chop the onion into half rings.
- Heat a spoonful of vegetable oil and a spoonful of butter in a frying pan. Sauté the onion until golden brown.
- Add grated carrots to the onions. Simmer the vegetables for 10 minutes.
- Cut the meat into long pieces.
- Add the beef to the vegetables, stir, increase the heat and fry the meat until golden brown.
- In a bowl, combine 250 ml of water, sour cream, flour and spices.
- Pour the sauce over the meat.
- Add salt and pepper to taste.
- Cover with a lid and simmer the meat under the lid for 1 hour.
- Before serving, sprinkle the dish with chopped herbs.
Beef Stroganoff with mushrooms
One of the most favorite combinations in a dish for children and adults is tender beef and aromatic mushrooms. Beef Stroganoff with mushrooms can be eaten for lunch, served on a holiday table, treated to guests and cooked for children. A quick, filling and very tasty dish.
Preparing the dish takes 55-60 minutes.
Ingredients:
- beef – 500 gr;
- sour cream – 3-4 tbsp. l;
- champignons – 200 gr;
- onion – 1 piece;
- flour – 2 tbsp. l.;
- vegetable oil – 4-5 tbsp. l;
- greenery;
- salt and pepper to taste.
Preparation:
- Heat a frying pan over the fire. Pour in vegetable oil.
- Cut the meat into strips and fry over high heat until the crust sets.
- Sprinkle flour over meat, stir and fry for 1 minute. Remove the pan from the heat.
- Chop the champignons.
- Chop the onion into half rings.
- Fry the onion in vegetable oil until transparent.
- Add mushrooms to the pan and fry until the mushroom juice evaporates.
- Add meat to mushrooms. Stir.
- Place sour cream in a frying pan, pepper and salt to taste. Mix thoroughly and simmer the meat covered for 30 minutes.
- Before serving, sprinkle the beef stroganoff with herbs.
Beef and chicken stroganoff
Although beef stroganoff is considered strictly a beef dish, you can deviate a little from the rules and prepare chicken fillet according to the classic recipe. The chicken cooks faster, saving time in the kitchen.
Ingredients:
- 0.25 kg chicken fillet;
- 0.25 kg beef;
- 3 tablespoons sour cream;
- 2 tbsp tomato paste;
- 0.2 kg champignons;
- 1 onion;
- a pinch of paprika;
- a pinch of black pepper;
- parsley;
- a pinch of nutmeg;
- salt.
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.
Ingredients:
- 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.
- That's all, the delicious beef stroganoff is ready, sprinkle the meat with chopped parsley and serve. A light salad, mashed potatoes, boiled rice or the most ordinary pasta are suitable as a side dish. 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 rather aged count’s teeth fell out, but he loved meat, so the cook came up with a new dish)))
Recipes for beef stroganoff are quite simple: cut into thin slices, fry, and presentation is, in many ways, a manifestation of creative imagination. The choice of spices and gravy is of great importance. The food is prepared quite quickly, so if a salad or side dish has already been prepared, then the idea of a meat treat is just a godsend.
The five most commonly used ingredients in recipes are:
In just half an hour you will prepare a delicious beef fillet treat, which in a matter of seconds will bring the family together at the dinner table with its unique aroma, and perhaps will be an excellent addition to a large holiday table. You can prepare the dish in sour cream, cream sauce, with champignons and onions, in a frying pan or in a slow cooker - it all depends on individual preferences and wishes. If you take care of your figure and control your weight, then dietary beef stroganoff at home will be an excellent option. By the way, the dish can even be included in the diet of diabetics, of absolutely any type.
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