Beef stroganoff recipe. Beef Stroganoff, recipes: classic, with mushrooms, in a slow cooker and with cream. Beef Stroganoff in a slow cooker

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 rules in 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.

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.
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.
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”.
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

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!

Perhaps everyone has heard about beef stroganoff. This is a surprisingly juicy and tender beef dish, the cooking technology of which has not changed for decades. But it can be supplemented with a variety of ingredients to get new flavors of gravy and unexpected saturation of meat.

Men especially love beef stroganoff, as they are true connoisseurs of hearty beef dishes.

Classic recipe for beef stroganoff

Cooking time

calorie content per 100 grams

We never miss out on the classics, so we present you with such an ordinary and simple, but insanely delicious recipe. Be sure to try it as soon as possible.

How to cook:

Tip: you can use not only dill as greens, but any other favorite greens. It could be mint, rosemary, tarragon and more.

Of course, the main character in the dish is beef. Not only the taste of the dish, but even your health depends on its choice. For a good beef stroganoff, it is better to choose beef tenderloin, this is the part of the hind leg (inside and back). Fillet would also work. You can use not only beef, but also young veal.

Meat should be chosen very carefully. When buying it at the market or supermarket, be sure to ask to smell the meat. No foreign odors should be felt. Even if a pleasant aroma of spices is felt, this should alert you: manufacturers are trying to hide old meat with spices.

The piece should have a bright color in appearance. Beef Stroganoff is prepared without fat in the meat, so this is worth taking into account. You can simply look at other meat on the same counter, the fat of which should be white, and in no case yellow or gray. There should be neither a lot of blood at the bottom nor a completely dry pan. You should not buy meat that is packaged in film, otherwise you may end up with a spoiled piece.

If there is no loin or tenderloin, it is acceptable to use the kidney part or edge. And now many people use pork, chicken, and turkey, preparing them according to the same principle of finely cutting them into cubes. It also turns out delicious, although this is not a classic option.

As for sour cream, it can have any percentage of fat content, it doesn’t matter. Tomato paste can be used either store-bought or home-made, simply by pureeing fresh tomatoes.

Meat with mushrooms is practically a classic. Any restaurant serves beef/chicken/pork or other types of meat with mushrooms and it is always incredibly tasty!

What is the calorie content - 158 calories.

How to cook:

First of all, start peeling the onion, then wash and chop it;
Pour the onion into the frying pan, add oil and place on the stove;
Cook the root vegetable until golden brown;
Peel the caps and stems of the mushrooms, cut them into slices;
Add them to the onion and cook until the liquid from them evaporates;
During this time, wash the beef, dry it and cut it into short strips along the fibers;
When everything is ready in the pan, increase the heat and add the meat there;
Fry, stirring, until the shell becomes opaque;
The contents of the dishes must be constantly stirred so that nothing sticks to the bottom of the pan over high heat;
When the result is achieved, add flour and mix everything well;
Pour in the cream and add bay leaves;
Season to taste, stir and close the lid;
Do not touch the dish until the meat is cooked and tender;
After this, the beef stroganoff can be served as a side dish.

Tip: you can use any other types of mushrooms: porcini mushrooms, russula, chanterelles, aspen mushrooms, etc.

For lovers of spicy or Mexican cuisine, we offer this classic recipe with mustard, and it will definitely be spicy. Ready to try?

How much time - 55 minutes.

What is the calorie content - 175 calories.

How to cook:

Wash the pulp thoroughly, cut off all unnecessary films;
Dry the beef and cut it into strips along the grain;
Season the meat with spices and knead with your hands;
Peel the onion, rinse it and cut into any shape;
Place butter in a frying pan and let it become liquid;
Add flour and quickly break up any lumps using a whisk;
Stirring, fry the flour for 5-7 minutes;
Pour in the broth, bring the mixture until smooth and let it simmer a little;
After this, add mustard and black peas;
Boil again, but this time strain the future sauce;
Then add sour cream, tomato paste and bring the mass to a uniform color;
At this time, pour oil into another frying pan and add onion;
Fry it until soft and add meat;
Fry until golden brown for about a quarter of an hour, stirring;
Pour the beef into the sauce, stir and cook for fifteen minutes until done.

Tip: if you add grainy mustard, then you don’t have to strain the sauce, but leave the grains for a special taste. But in this case, the black peas will still have to be removed.

Simple homemade beef stroganoff made from beef

The simplest recipe you could come up with to taste real beef Stroganoff. This is a more homemade recipe that is suitable for any housewife.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 148 calories.

How to cook:

Rinse the beef, dry it and remove fat;
Using a sharp knife, cut into strips along the grain;
Place margarine in a frying pan and melt it;
During this time, roll the meat in flour, then transfer it to a frying pan;
Fry, stirring, for five minutes;
During this time, peel and wash the onion, chop and add to the beef;
Fry for about ten more minutes, stirring constantly;
After this, add the ingredients with sour cream, tomato paste, spices (including black peas and bay leaves), and also pour in a little water;
Stir and cover with a lid;
Cook for one hour, stirring the dish occasionally.

Tip: instead of tomato paste, you can use fresh tomatoes, crushed until smooth, but peeled.

The meat must be cut along the grain. If you cut crosswise, the meat will lose its juiciness, and this is a really big mistake not only when preparing beef stroganoff, but also other dishes.

When using champignons, there is no need to wash them. It's enough to just clean it off. These products already consist of most of the water, excess moisture will simply destroy them and they will fall apart. In addition to champignons, you can use chanterelles, honey mushrooms, porcini mushrooms, aspen mushrooms, etc.

In a recipe with mushrooms, you should use cream with a low fat content. In this case they replace broth. If you take a high percentage of fat content, during cooking the cream will thicken very much, and you won’t get gravy with meat, but just a thick meat mass. In addition, this does not affect the taste for the better.

You can safely experiment with beef stroganoff, supplementing it with various vegetables and spices. This will still remain a classic dish, because the main thing in it is fine cutting and gravy, and the vegetables will simply refresh and add color. For example, you can use tomatoes, peppers, leeks, beans, corn, peas, chickpeas, etc. Some even add potatoes to create a beef stroganoff. And it's very tasty!

As for spices, the traditional version includes little of them, only standard pepper. This can also be changed by using herbs and various types of peppers, including a mixture of them, chili powder, dried garlic, and ginger. From fresh herbs, you can add sprigs of thyme or rosemary, two of them will be enough. Of course, you can serve with various fresh herbs: onions, cilantro, dill, parsley, basil, etc.

In a recipe with mustard, you can use not only its spicy version. You can use American for a sweeter taste, granular to update the consistency of the gravy, Dijon, etc. Sometimes the use of any type of mustard excludes the addition of spices, since it already has enough pepper, spiciness, and even color from turmeric.

Cooking beef stroganoff is an opportunity to feel like a real chef. This dish, even at home, seems like a restaurant dish, unusual, expensive, so it can also be served during feasts. Correct cooking technique and the desire to please your family with a juicy dish is the whole secret to the success of a delicious dinner. It’s worth trying it once to fall in love forever!

Beef Stroganoff is classified as a dish of Russian national cuisine, although it is not popular. As legend has it, a dish of beef in sour cream sauce was invented by the cook of Count Alexander Grigorievich Stroganov in the 19th century in Odessa. At that time, there was a fashion among wealthy nobles to organize dinners for educated and decent-looking people, the so-called “open table”. Meat Stroganoff style was invented specifically for this event.

Very quickly the dish became popular not only in Russia, but also far beyond its borders. Perhaps this was facilitated by the successful combination of the French method of roasting meat and the Russian serving option, in which the sauce is added directly to the meat, and not separately. Today, beef stroganoff is served in restaurants all over the world. We suggest preparing the dish yourself. Moreover, with our recipes, this is not at all difficult to do.

Advice: For the dish to be a success, you need to choose the right meat. For beef stroganoff, tenderloin and thin edge of fillet, sirloin and thick edge are ideal. In the last two cases, you need to fry the meat very carefully, it should just set.

Beef Stroganoff - food preparation

Beef Stroganoff always consists of two constant and obligatory components: stew and gravy. To prepare this dish, in principle, you can use any type of meat. In this article we will talk in detail and talk about beef stroganoff. As you know, beef is a rather difficult meat to prepare. Many people don’t like it because ready-made dishes can turn out tough and dry. So beef is ideal for making beef stroganoff, because during the stewing process it becomes very tender and soft.

When choosing beef, give preference to its sirloin part. It is best if the meat is fresh or chilled. Frozen meat must be defrosted properly. Never use a microwave oven for this purpose. And even more so, you should not defrost meat in hot water. This way it will lose all its juiciness. You need to defrost the meat in advance by placing it out of the freezer on the bottom shelf of the refrigerator overnight.

The defrosted meat is then washed thoroughly under running water. If you are using non-cutting, then you will have to carefully remove all veins and films. Then the beef is cut into small pieces of about three centimeters. In general, when preparing meat for making beef stroganoff, there is no need to pound it. But if you come across old and tough beef, then, of course, you should beat it thoroughly with a kitchen hammer.

After all the preparatory measures, the chopped beef is rolled in wheat flour and fried in a hot frying pan in vegetable oil. Fry the meat over maximum heat until an appetizing golden brown crust forms. This technique will help keep the meat sleepy.

We have already said above that traditionally the sauce for beef stroganoff is prepared from sour cream. You can show your imagination and diversify the sauce with a variety of ingredients to suit your taste. A very tasty and delicate gravy is made from milk cream.

Beef Stroganoff - preparing dishes

To brown the meat initially, you will need a good frying pan. It is best to use a cast iron frying pan with thick walls and bottom. Pans with Teflon and ceramic coatings are also suitable. But even with them, do not try to cook meat without adding vegetable oil.

You can then transfer the browned meat to a roasting pan or stew pan. This is especially true when you want to serve beef stroganoff to a large number of people. If a huge banquet is not expected, but only a quiet family dinner is planned, then it is quite possible to stew the meat with gravy in the same frying pan, especially if it has high sides.

Beef Stroganoff

This recipe will allow you to prepare beef stroganoff, where sour cream plays the main role, giving the dish a unique creamy taste.

Ingredients:

1 kg beef or veal tenderloin;
200 ml sour cream;
2 onions;
1 large carrot;
1 tsp khmeli-suneli;
a little salt and pepper;
vegetable oil for frying.

Preparation:

Beef stroganoff with sour cream is a recipe that doesn’t require much effort. Rinse the tenderloin first, blot off excess moisture and cut crosswise into medium slices. Beat each piece of meat with a mallet and cut into strips.
Peel the carrots and onions. Coarsely grate the carrots and cut the onion into thin half rings. Pour a couple of tablespoons of vegetable oil into a baking dish, distribute the meat strips evenly and fill 2/3 with boiling water. Place a layer of vegetables on top, season everything with spices, mix well and pour sour cream on top. Cover the dish with a lid.
Place beef stroganoff with sour cream in an oven preheated to 220 degrees and bake for 1 hour. Remove the dish, let cool slightly (do not open the lid) and serve with any side dish or fresh vegetables.

Beef Stroganoff with sour cream

We bring to your attention a classic recipe for making beef stroganoff. This dish is prepared in the most delicate sour cream sauce with the addition of onions and fresh herbs. Beef Stroganoff can be served for a quiet dinner with family and friends, or for a holiday table.

To prepare beef stroganoff with sour cream, you will need the following ingredients:

Beef – 800 grams.
Meat broth – 350 ml.
Sour cream with a high percentage of fat content - 200 grams.
Butter – 3 tablespoons.
Wheat flour – 1 tablespoon.
Fresh dill or parsley – 50 grams.

Cooking instructions:

To prepare beef stroganoff, it is best to use fresh or chilled beef tenderloin. If the meat is frozen, then make sure to defrost it properly in advance - place the beef from the freezer on the bottom shelf of the refrigerator and leave it overnight. By morning the meat will be completely defrosted.
Now the beef must be thoroughly rinsed under running water, dried with paper towels, and all films, veins and tendons removed. If the beef is soft, then there is no need to pound it.
Cut the meat into medium-sized pieces about one centimeter thick. Heat a small amount of butter in a frying pan. Fry the chopped meat over maximum heat without a lid until an appetizing golden brown crust forms. To ensure that all the meat is thoroughly and evenly fried, it is best to send it to the pan in portions, and not all at once.
Peel the onions, rinse under running water and finely chop. In a separate frying pan, heat a little butter and fry the chopped onion until golden brown, stirring constantly. Then pour wheat flour into the pan, mix and fry for a few more minutes until the flour begins to darken.
Now we begin to pour in the pre-prepared meat broth in small portions. Mix everything thoroughly and add the fried meat to the pan. We wait until the sauce boils. When the sauce begins to boil, reduce the heat and cover the pan with a lid. Simmer the beef until it becomes soft.
At this time, rinse fresh dill or parsley under running water, dry it with paper towels and chop it finely. To make beef stroganoff, you can use any herbs depending on your taste, such as basil, cilantro or celery.
Place sour cream in a separate bowl and combine it with finely chopped herbs. Add salt, ground black pepper, your favorite spices and seasonings, mix everything thoroughly until smooth and place in a frying pan.
Simmer the meat in sour cream for about five more minutes. Then turn off the heat and let the dish brew for a while. Fifteen minutes will be enough.
Serve the finished beef stroganoff with sour cream hot with mashed potatoes, boiled white rice or green peas.
Bon appetit!

Beef Stroganoff with mushrooms

We already said a little higher that the sour cream sauce in which the meat is stewed during the preparation of beef stroganoff can be supplemented with a variety of ingredients. We bring to your attention a recipe for making beef stroganoff with mushrooms. Since meat with mushrooms is always a win-win option and an excellent combination of products, this dish will surely appeal to all your household members.

To prepare beef stroganoff with mushrooms you will need the following ingredients:

Beef tenderloin – 600 grams.
Fresh mushrooms – 800 grams.
Onions - 2 medium sized heads.
Mustard – 1 tablespoon.
Sour cream with a high percentage of fat content - 350 grams.
Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:

Pre-defrost the beef, rinse thoroughly under running water and dry with paper towels. If necessary, remove the films and remove the veins and tendons. Wrap the beef in cling film and beat it a little with a kitchen hammer.
Then cut the beaten meat into thin strips. Heat a small amount of vegetable oil in a frying pan and fry the chopped beef until golden brown. You need to fry the meat over maximum heat without covering the pan with a lid.
Peel the onions, rinse and finely chop. You can use any mushrooms to prepare this dish, but most often you use fresh champignons. If you use frozen mushrooms, you must first defrost them and drain off excess liquid. Fresh mushrooms need to be peeled, rinsed thoroughly under running water and cut into thin slices. Heat a little vegetable oil in a separate frying pan.
First, fry the chopped onions until golden brown, then add the mushrooms to the frying pan, stir and fry until the liquid has completely evaporated, stirring constantly.
Then reduce the heat to medium and add sour cream to the pan. If you find the sour cream too runny, then add a little wheat flour to the sauce. Next, add mustard, salt, ground black pepper and your favorite spices and seasonings. Stir and simmer everything together for about five minutes over low heat.
Transfer the fried beef to a baking dish. If you have a cast iron frying pan with a removable handle, you can leave the meat in it. Pour the resulting sour cream sauce with mushrooms over the meat and place the pan in an oven preheated to one hundred and eighty degrees for about twenty-five minutes. To prevent the top from drying out, you can cover the pan with baking foil.
After the specified time has passed, turn off the oven and let the dish brew for a while. Place the finished beef stroganoff with mushrooms on portioned plates and serve with your favorite side dish. Bon appetit!

Beef Stroganoff with pickles

Beef stroganoff turns out very tasty not only with mushrooms, but also with pickles. This recipe also differs from the classic one in that to prepare the sauce we will use milk cream rather than sour cream. This sauce turns out much more tender, and the meat will simply melt in your mouth.

To prepare beef stroganoff with pickles you will need the following ingredients:

Beef fillet – 500 grams.
Cream – 500 ml.
Fresh mushrooms – 200 grams.
Pickled cucumbers – 5 medium-sized pieces.
Onion – 1 head.
Mustard – 1 tablespoon.
Vegetable oil – 3 tablespoons.
Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:

Peel the onions, rinse and cut into cubes or half rings. We clean the mushrooms and rinse thoroughly under running water, cut them into thin slices. To prepare this dish, you must use pickled cucumbers, preferably barrel cucumbers.
Rinse the cucumbers and cut into strips, squeeze out excess liquid. Rinse the beef with cold water, dry it with paper towels and cut into small pieces.
Heat a small amount of vegetable oil in a frying pan and fry the chopped meat until an appetizing crust forms. In another frying pan or saucepan, also heat the vegetable oil and fry the chopped onions and mushrooms until golden brown. When all the liquid has completely evaporated, add the beef and pickles, stir and fry everything together for five minutes.
In a separate bowl, mix milk cream and mustard. Pour the contents of the frying pan, add salt, ground black pepper, your favorite spices and seasonings, reduce the heat, stir and simmer under the lid for another ten minutes.
Serve the finished dish with mashed potatoes and green peas. Bon appetit!

Classic beef stroganoff in the oven

Classic beef stroganoff is a delicious meat dish that cooks very quickly and will perfectly satisfy the hunger of even the hungriest man.

Ingredients:

300 gr. beef;
150 gr. sour cream;
2 onions;
8 tbsp. vegetable oil;
1 tbsp. tomato paste;
pepper, salt.

Preparation:

Take a washed and dried piece of tenderloin, cut it into slices 1-1.5 cm thick. Beat each medallion with a hammer and cut into narrow strips 5-7 cm long.
What is beef stroganoff without basting? To prepare it, cut the onion into half rings, place in a frying pan with hot oil and bring to transparency.
Now add salt to the contents of the frying pan and, reducing the heat, add sour cream. As soon as the sour cream shows the first signs of boiling, add tomato paste and stir, remove from heat.
In another frying pan, heat the vegetable oil, add the meat and fry over high heat for 5 minutes, stirring from time to time with a spatula. Finally, season the meat with spices.
Place the beef into the sauce, scooping out pieces with a special spoon with holes so that the fat in which the meat was fried does not get into the dish. This recipe for classic beef stroganoff is prepared in the oven, so you need to cover the top of the dish with foil and bake. Cooking will take about a quarter of an hour at 200 degrees.

Beef Stroganoff: classic recipe with sour cream and tomato

Another popular classic recipe for beef stroganoff, which features a very tasty sauce. It is better to use fatty sour cream.

Ingredients:

0.7 kg of meat;
3 onions;
100 g tomato paste;
200 g sour cream;
a little oil;
1 clove of garlic;
pepper, salt and dill;
100 grams of flour.

Preparation:

Pour the flour into a bowl. It might take a little less.
Cut the meat into small cubes, roll each one in flour, fry in oil until golden brown. If you can’t lay everything in one layer at once, you can do it one at a time or use two frying pans. Remove all the beef to a bowl.
Chop the onion, put it in a frying pan, fry until transparent and return to the oil.
Stir and fry for a minute to combine the flavors.
Combine sour cream and tomato sauce and pour into the dish. Squeeze a clove of garlic, pepper and salt, simmer covered over low heat until soft.
At the end, add a little dill to the beef stroganoff, throw in a bay leaf and turn it off.

Beef Stroganoff: classic recipe with cucumbers

A recipe for amazing beef stroganoff with pickles, which used to be often found in Soviet canteens. The dish is very tasty and unusual.

Ingredients:

500 g beef;
2 tablespoons flour;
1 onion;
1 clove of garlic;
20 ml tomato sauce;
300 g sour cream;
100 g cucumbers;
3 tablespoons of oil;
spices, herbs.

Preparation:

Fry the chopped onion in oil until golden brown.
Cut the pickled cucumbers into strips, add to the onion, fry everything together for a few minutes. Place in a bowl.
Add oil to the frying pan. Cut the beef, sprinkle with flour and fry until golden brown. Return the previously fried onions and cucumbers to the frying pan.
Combine sour cream with tomato sauce or a teaspoon of ketchup, squeeze out a clove of garlic, and add salt.
Pour the sauce into the frying pan with the meat, onions and cucumbers, cover.
Simmer the delicious beef stroganoff for about twenty minutes, depending on the softness of the meat.
Season the beef with herbs, laurel and turn off. Serve with various vegetable and cereal side dishes.

Beef Stroganoff: classic recipe with tomato and mayonnaise

The recipe will help if you don’t have sour cream at home, but have mayonnaise. To prepare this beef stroganoff according to the classic recipe, you will need tomato sauce and mayonnaise. If you use paste, you need to dilute it with a small amount of water.

Ingredients:

700 g beef pulp;
150 grams of onion;
50 grams of flour;
50 grams of tomato sauce;
150 grams of mayonnaise;
50 grams of butter;
salt and pepper.

Preparation:

Wash, dry and cut the beef into thin slices, set aside.
Chop the onion into large half rings, place in butter and fry for a couple of minutes.
Sprinkle flour over the beef, stir and place in an even layer on the onion.
After a couple of minutes, stir and fry the meat until golden brown. But make sure that the onions don’t burn.
Reduce the heat to low and begin to simmer the beef stroganoff under the lid in its juice. The beef should be almost done. If necessary, you can add a little boiling water, literally a couple of spoons.
Add tomato sauce mixed with mayonnaise, add salt and pepper, and you can add other spices.
Cover and simmer the beef stroganoff for about half an hour so that it is soaked in the sauce and until cooked.
We supplement the dish with fresh or dried herbs, throw in laurel, and you can turn it off.

Mushroom beef stroganoff

Mushroom beef stroganoff is particularly juicy and rich in taste. You can use all kinds of mushrooms for this recipe. In this article we will prepare beef stroganoff with mushrooms from the store, i.e. champignons.

Ingredients:

1 kg of fresh champignons;
1 onion;
0.6 kg beef;
300 gr. sour cream;
1 tbsp. table mustard;

Preparation:

First you need to prepare the sauce. Cut the peeled onion into half rings or large cubes. Rinse the mushrooms, peel and chop coarsely. It is better to remove the legs, because... they are harsh.
Heat a frying pan with oil, bring the onion until transparent, then add the mushrooms and fry for a few minutes, adding spices. When the contents are browned, reduce the heat, add sour cream and mustard. Boil the sauce for a couple more minutes and set it aside.
Rinse the meat, dry it, cut it into pieces, like chops. Beat each piece and cut into strips. Place the meat in a frying pan with heated vegetable oil, fry at full burner power, stirring, for 7 minutes. While frying, season the beef with salt and black pepper.
Place meat in sour cream sauce and fry until cooked for 25 minutes. Ready-made beef stroganoff, the recipe with photo of which we are considering, serve hot with potatoes or rice.

Beef Stroganoff in a slow cooker

Food from a slow cooker is very different in taste from food prepared in the usual way. The design of the device allows heat to be evenly distributed, and the dish itself is prepared without access to oxygen. Therefore, the recipe for beef stroganoff in a slow cooker turns out much juicier and more flavorful.

Ingredients:

1.2 kg beef;
4 tbsp. tomato paste;
2 onions;
6 tbsp. sour cream;
8 garlic cloves;
2-4 tsp. table mustard;
0.5 bunch of dill;
pepper, salt.

Preparation:

Rinse the piece of beef thoroughly, wipe it and cut it into transverse pieces up to two centimeters thick. Beat each slice, coat with mustard on all sides, cover and let marinate for half an hour.
Meanwhile, peel the onion and garlic. Cut the onion into small cubes and press the garlic through a garlic press. In a multicooker bowl, heat the vegetable oil in the “Frying” mode. If desired, the marinated meat can be cut into thin strips and loaded into the slow cooker. Fry, stirring, 20 minutes.
Add garlic and onion to the meat, stir. In a bowl, combine sour cream with tomato paste (can be replaced with adjika), pour the contents with this mixture after 5 minutes.
Pour water over the beef stroganoff until the liquid barely covers the contents. On the control panel, activate the “Extinguishing” program for 2 hours, close the lid and press “Start”.
5 minutes before the end of the program, add chopped herbs to the pan, stir and wait for the final signal. You can garnish the dish with mashed potatoes, boiled rice or vegetable salad.

Beef Stroganoff with cheese

Cheese probably won’t spoil any dish, which is why beef Stroganoff with cheese has taken root in our kitchens.

Ingredients:

3 onions;
1 kg of fresh meat (beef);
2 tbsp. cream;
150 gr. Dutch cheese;
2 bay leaves;
a little salt, pepper and vegetable oil.

Preparation:

Rinse a piece of meat in warm water, dry completely and cut across the muscle fibers. Beat the meat with a hammer, cut into strips, and place in a stack. Peel the onion and finely chop.
Place the beef in a frying pan with hot refined oil, brown over high heat for about 10 minutes. Then put the onion in the frying pan and cook for another quarter of an hour, changing the heat to medium.
Pour cream over the meat, season with spices and bay leaves. Cover the pan with a lid, reduce heat to low and simmer the dish for 10 minutes.
Transfer the contents of the frying pan to a baking dish, cover with coarsely grated Dutch cheese, and bake for 40 minutes in a hot oven. Serve beef stroganoff with gravy, pouring it over a side dish of potatoes, pasta or rice.

Beef Stroganoff in pots

The recipe for beef stroganoff in pots is particularly juicy.

Ingredients:

200 ml sour cream;
0.7 kg young beef;
200 ml broth;
1 tbsp. white flour;
2 onions;
a little salt, allspice and black pepper;
vegetable oil for frying;
1 bunch of fresh herbs.

Preparation:

Cut the beef into thick slices (2 cm), beat it, cover with cellophane or cling film. Cut the pieces into strips and fry in a frying pan with butter on all sides until lightly browned.
In another frying pan, fry the onion, cut into half rings. When it becomes transparent, sprinkle everything with flour, stir and fry for a few more minutes. Pour the contents of the frying pan with broth, when the liquid begins to boil, add sour cream and spices.
Place the meat in pots, fill them with sour cream sauce, cover and place in a still unheated oven. Bake the meat for about 1 hour. You can serve directly in the pots, allowing them to cool slightly. Bon appetit everyone!

Classic beef stroganoff with sour cream

Initially, the recipe did not contain onions, mushrooms, tomato paste or other additives. The meat was cooked with the addition of flour, sour cream, broth and mustard. The only spices used were salt and pepper. This beef stroganoff with sour cream was a little boring, so the recipe was diversified and today the dish, including onions and tomato paste, is considered a classic.

Recipe ingredients:

beef fillet 600 g.
onion 2 pcs.
sour cream 250 ml.
flour 30 g.
broth 150 ml.
Dijon mustard 1 tbsp. spoon
vegetable oil
butter 1 tbsp. spoon
salt, pepper, thyme 1/2 teaspoon each

Cooking method:

Cut the meat against the grain into pieces 2-2.5 centimeters thick. Beat them with a special hammer to a thickness of 0.5 centimeters. Cut into strips. Place in a plastic bag, add flour and a pinch of salt. Remember the bag so that the meat is evenly coated with flour. Place the beef pieces in a dry colander and shake several times. The excess flour should fall off, and you will get dry, neat slices of beef.
Heat vegetable oil in a frying pan. Place the meat not end to end. Fry for 1-2 minutes and start turning the pieces in the order you laid them out. At this stage of roasting, it is important to seal the fibers and prevent the beef from releasing its juices. Fry the second side for the same amount - 1-2 minutes. After frying, the pieces of meat should look as if they were coated with varnish.
Peel the onion and chop finely. Melt the butter in a saucepan or thick-bottomed saucepan and fry the onion until soft. Add fried meat to the onion, salt and season with spices. Warm up the meat, stirring. Mix sour cream and mustard, dilute the mixture with cold broth to the consistency of liquid kefir. Pour the sauce over the meat. Once the mixture boils, cook for 3-5 minutes, stirring. Remove the pan from the heat, cover with a lid and let the dish stand for 5-10 minutes.
Advice: You can diversify the taste of the dish by adding a spoonful of tomato paste, ketchup, soy sauce or satsibeli to the sour cream sauce.

Feeding method: French fries are considered the best side dish for meat Stroganoff style. It is in this combination that beef reveals itself best. For vegetables, you can offer thinly sliced tomatoes. Or serve the meat without any side dish at all.

Beef Stroganoff with wild mushrooms

Beef Stroganoff is a dish that can be served both at the everyday table and on the occasion of holidays. You can add nobility to beef with the help of mushrooms. Try making beef stroganoff with mushrooms. Porcini and chanterelle mushrooms are best suited for this purpose, but you can use champignons or any locally available mushrooms.

Recipe ingredients:

beef 500 g.
porcini mushrooms 4-6 pcs.
chanterelles 200 g.
onion 2 pcs.
vegetable oil 3 tbsp. spoons
beef broth 400 ml.
balsamic vinegar 3 tbsp. spoons
cream 100 ml.
starch 1 tbsp. spoon
salt, pepper, rosemary to taste

Cooking method:

Peel the onion and cut into half rings. Peel the mushrooms and cut into pieces. Small mushrooms can be left whole. Wash the beef, dry it with a napkin, lightly pound it into pieces, and cut into thin strips. Fry the meat in vegetable oil over high heat until crisp. Remove from pan. Season with salt, pepper and dried rosemary.
Add a little more oil to the pan where the meat was fried. Fry onions and mushrooms. Season with salt, pepper, broth, and balsamic vinegar. Bring the broth to a boil, simmer for 3-5 minutes. Add starch to the sauce. To do this, dilute the starch in a small amount of cold water, pour into the sauce, stirring, and bring it to a boil. Place the meat into the sauce. Simmer for 10 minutes. Add cream before finishing cooking. Try again, even out the taste, add salt or pepper.

Beef Stroganoff with pickled cucumbers

The taste of a familiar dish can be changed beyond recognition by one single ingredient. Try making beef stroganoff with cucumbers. Cucumbers add a piquant sourness to beef stroganoff and make the beef unusually soft. At first glance, the proximity of sour cream and pickled cucumber seems strange. Completely in vain. Try it and see for yourself the excellent results.

Recipe ingredients:

beef fillet 500 g.
onion 2 pcs.
pickled cucumbers 200 g.
champignons 200 g.
sour cream 400 ml.
ketchup 2 tbsp. spoons
flour 2 tbsp. spoons
broth 250 ml.
vegetable oil 3-5 tbsp. spoons
salt pepper

Cooking method:

Peel and cut the onion into half rings. Fry the onion in heated vegetable oil until soft. Wash the meat, dry it, cut into thin strips, add to the onion, fry together until the meat begins to turn golden brown.
Cut the pickled cucumbers into strips. Peel the champignons and cut into slices. Add cucumbers, mushrooms and ketchup to the meat. Cook for 5-7 minutes, stirring. Dissolve the flour in a glass of cold broth and pour into the meat. Add sour cream, salt and pepper to the beef stroganoff. Bring the dish to a boil, reduce the heat and simmer, stirring occasionally, for about an hour.

Feeding method: Serve beef stroganoff with country-style oven-baked potatoes. To do this, peel the potatoes, cut them into halves, sprinkle with pepper and salt, and mix with vegetable oil. Bake in the oven until the potatoes have a delicious crust. Turn the potatoes in the pan from time to time.

Simple beef liver stroganoff in a slow cooker

Initially, beef stroganoff was made from beef. Over more than a century of history, the dish has been repeatedly subjected to culinary experiments. Today you can find beef stroganoff made from pork, chicken, turkey and even liver. The liver dish undergoes minimal heat treatment, so beef liver stroganoff can be prepared in a slow cooker in 30 minutes.

Recipe ingredients:

beef liver 500 g.
onion 2 pcs.
cream 1 cup
sour cream 1/2 cup
flour 2 tbsp. spoons
vegetable oil 30 ml.
nutmeg 1/4 teaspoon
salt, pepper to taste

Cooking method:

Wash the liver, remove films and veins. Cut into cubes. To keep the cubes neat, cut up slightly frozen liver or one that has not yet had time to defrost. Turn on the multicooker in the “Bake” mode for 30 minutes. Once the bowl is hot, add the liver and fry it without adding oil for about 5 minutes. When frying without oil, the liver sets into a crust, the juice does not flow out, so it turns out juicy and soft.
Peel and cut the onion into half rings. When the liver is browned, pour vegetable oil into the bowl of the liver, add the onion and fry everything together for 5 minutes. Add flour and salt, stir, fry for another 5 minutes. The last step is to add sour cream and cream. Stir to avoid lumps, add salt, pepper, and nutmeg. You can add a tablespoon of tomato paste. Close the lid and simmer until the signal indicates that the dish is ready.
To reduce the calorie content of the dish, sour cream can be replaced with low-fat cream.

Feeding method: Liver beef stroganoff goes perfectly with pasta - noodles, horns, pasta.

Beef Stroganoff - useful tips from experienced chefs

To prepare beef stroganoff, it is best to give preference to beef fillet. But it’s better to leave the fatty brisket for cooking some other dish.
It is not necessary to pound fresh young beef before preparing beef stroganoff.
When initially searing meat, do not try to fit all the meat into the pan at once. It is necessary to fry in small portions, then each piece will be thoroughly fried.
Frying the beef only takes a few minutes. You should not keep the meat in the pan for too long, as it may become dry and tough.

There is an opinion that Stroganov-style meat was invented by a French chef while in the service of the Russian Count Stroganov. Thanks to him for such an interesting recipe! Everything in it is harmonious and accessible. The main thing, of course, is the meat and sauce; all other products only complement the dish, adding a spicy note to it. There are several recipes for beef stroganoff sauce that have survived to this day. Like many dishes, this has undergone some changes during its existence and now it is prepared in different variations: with mushrooms, with sour cream or cream, using not only the usual frying pans, but also modern devices such as a multicooker. Therefore, we will depart from the classics and prepare a dish familiar to everyone from childhood in several versions. You will see their detailed description step by step, with photos below.

Beef Stroganoff - classic recipe with sour cream

Beef Stroganoff sauce alone has collected an incredible number of recipes. Cooks go to great lengths to make the sauce memorable and enjoyable. One of the most popular, of course, which has already become a classic, is a simple gravy with sour cream.

Ingredients:

beef – 300g;
onions – 1-2 pcs;
sour cream - 1 tbsp;
tomato paste – 1 tsp;
salt, pepper - to taste;
vegetable oil – 3-4 tbsp;
boiling water – 0.5 tbsp.

How to cook beef stroganoff

Wash the meat and dry it with a paper towel. Cut it into thin layers with a sharp knife. We beat each of them until soft, without fanaticism, so as not to tear.
We cut the beaten layers crosswise into long and thin strips. A very important point! In order for the beef in the dish to be soft, it must be cut strictly across the grain.
Place the frying pan on the fire. Pour in the vegetable oil and let it warm up for about three minutes. Lay out the meat strips. We do not lay it tightly together, let there be a gap of one centimeter. This way it will definitely be fried, and will not release juice and will be stewed. If there is a lot of meat, then it is better to fry it in several stages. After two minutes the bottom will be browned, turn it over and let it continue to fry until golden brown. This way of frying the pieces are “sealed” and the juice remains inside. The meat should shine as if it were varnished.
Peel the onion from the outer jacket, cut it into two parts and cut into half rings. Add it to the meat. Continue frying until golden brown.
As soon as the onion changes color, add salt, pepper, and mix the mixture. Add sour cream and tomato. Gently stir the gravy again. Try not to overheat the sour cream, otherwise it will separate.
Wait a minute and pour in boiling water. Cover the pan with a lid and simmer over low heat for about fifteen minutes.
All is ready!

Beef Stroganoff with mushrooms: recipe with photos

If you already know how to cook beef stroganoff according to the classic recipe and want to modify it somehow, I recommend adding mushrooms. Any, at your discretion. Of course, the white mushroom will be considered king, but champignons and chanterelles are also great. There will be an amazing effect in combination with fried onions.

What we need:

beef – 250g;
fresh mushrooms (champignons) – 2-4 pcs;
onion – 1 head;
flour – 1 tsp;
sour cream - 1 tbsp;
tomato – 1 tsp;
salt - to taste;
vegetable oil;
boiling water – 0.5 cup.

How to make beef stroganoff in mushroom sauce

Beef Stroganoff: recipe with cream

For it we need a beautiful piece of beef, without veins or other layers. By adding cream to it, we will prepare wonderful meat that will go perfectly with any side dish: rice, spaghetti or potatoes. Beef stroganoff in cream sauce is a recipe that has long been famous for its taste and ease of preparation. The main thing is to cut the meat correctly - against the grain into elongated thin strips 0.5-0.7 mm thick.

Grocery list:

beef – 350 g;
onions – 1 pc.;
cream – 180 g;
wheat flour - 2 tables. l.;
vegetable oil for frying – 30 g;
bay leaf – 1 pc.;
salt and pepper - to taste.

Cooking beef stroganoff with beef in cream sauce

We serve the finished dish to the table. The beef turned out juicy and very tasty.

Beef Stroganoff in a slow cooker

This dish is considered Russian, but each country prepares it differently. According to the classic recipe, they use beef tenderloin, which, cut into thin pieces, is fried in a flour breading along with onions, and sour cream and tomato paste are always added to make a rich sauce. I want to offer you a recipe for delicious beef stroganoff in a slow cooker. It seems to me that beef cooked in this way turns out to be more tender and juicy, and at the same time it is cooked much easier and faster than in a frying pan. A great hearty dish for a family dinner!

Grocery list:

raw beef meat – 400g;
onion – 1 pc.;
garlic – 1 clove;
sour cream – 2 tbsp;
tomato paste – 1 tbsp;
flour – 1 tbsp;
water – 150ml;
salt – 1 tsp;
ground black pepper - to taste;
vegetable oil - for frying.

Cooking method in a slow cooker

This dish can be served hot with any side dish, for example, mashed potatoes, pasta or some cereal!

About meat - it is the main thing and is responsible for the quality of the dish; it determines how much you remember the taste of the gravy. Of all the parts of the carcass, the best cut is, of course, the tenderloin; if you don’t find one or the price seems too high to you, buy the sirloin, but in no case a ready-made semi-finished product! It is impossible to find out what cut it was made from, and the dish is easy to spoil.
Do not boil sour cream or cream under any circumstances. They will separate into their components. Imagine what the gravy will look like then.
Don’t forget to add various spices and herbs to the sauce - paprika, mustard, dill, bell pepper, with them the gravy will acquire an even richer taste.

Beef Stroganoff translated from French means beef Stroganoff style. This dish of Russian origin with a French name has gained great popularity among many nations. Like most famous dishes, no one knows the exact history of beef stroganoff. It is only known that the appearance is connected with Count Strogonov. The real, original recipe has not been preserved, so under this name you can find different cooking options. The similarity of all beef stroganoff recipes is beef cut into thin pieces in sour cream sauce.

During the Soviet Union, this dish was prepared in all restaurants, canteens and at home. Each chef added new ingredients to create a new, unsurpassed taste of meat. But the most delicious is the classic recipe for beef stroganoff, cooked with sour cream.

To make the meat juicy and tasty, choose fresh beef tenderloin without veins.

Ingredients:

Beef tenderloin – 900 gr.;
Onions – 3 pcs.;
Flour – 45 gr.;
Sunflower oil – 60 ml;
Sour cream – 350 gr.;
Parsley – 30 gr.;
Dill – 30 gr.;
Salt – 1 teaspoon;
Ground black pepper – 1 teaspoon.

Preparation:

Turn on cold water. Rinse the beef. Dry, you can use a paper towel;
Cut the meat into strips, which should not be very thin. In the process, removing possible veins and tendons;
Using a special hammer, beat on both sides until the meat becomes no more than one centimeter thick;
Remove the skins from the onion. Cut into thin rings. To prevent the onion from stinging your eyes, constantly wet the knife in water;
Pour oil into the frying pan. Rearrange the onions. Fry until the vegetable becomes translucent;
Add beef to onions. Fry on the most powerful setting for seven minutes. During the cooking process, it is necessary to constantly stir;
Add salt. Sprinkle with pepper. Mix;
After a golden brown crust appears on the meat, add flour. Mix well so that there are no lumps. Cook for three minutes;
Add sour cream to the meat mixture. Stir and bring to a boil. After this, cook for three minutes. The mass should thicken;
Transfer the finished dish to plates. Top with parsley and dill. Delicious served with a side dish of vegetable salad or potatoes.

Recipe with sour cream and tomatoes

This recipe makes a juicy dish with onions and sour cream and tomato sauce. Beef Stroganoff is easy to prepare and portions very well.

Ingredients:

Beef – 50 gr.;
Butter – 50 gr.;
Sour cream – 400 gr.;
Onion – 3 pcs.;
Water;
Tomato paste – 2 tbsp. spoons;
Salt;
Tomatoes – 2 pcs.;
Black pepper;
Sunflower oil – 4 tbsp. spoons;
Flour – 4 tbsp. spoons.

Preparation:

It is best to use beef tenderloin. Then the meat will turn out soft and juicy. Cut the meat into plates, the thickness of which does not exceed one centimeter. Beat on each side;
Cut the resulting plates into strips;
Remove the skins from the bulbs. Cut into rings;
Heat the frying pan. Pour sunflower oil and add butter. Add onion;
Fry for two minutes, stirring constantly. Cook over medium heat;
Distribute the onion evenly over the pan. Place beef on top. No need to stir. Turn the burner to low. Simmer for 10 minutes;
Sprinkle flour over meat. Mix;
Add pepper. Mix;
Wash the tomatoes. Remove the skin. To make it easier to remove, scald the tomatoes with boiling water;
Cut into small pieces;
Add to meat mixture;
Season with tomato paste. Mix;
Pour in sour cream. Depending on your pan, you may need more or less. The sour cream should completely cover the meat;
To prevent the sauce from being too thick, add a little water;
Switch the heat to low. Stirring constantly, cook for 10 minutes;
Serve with a side dish of fried or boiled potatoes.

Tender beef stroganoff with cucumber

This recipe is reminiscent of the Tatar dish Azu. With these ingredients, beef stroganoff is popular in Lithuanian cuisine. The meat is tender, aromatic and juicy.

Ingredients:

Onion – 100 gr.;
Beef tenderloin – 600 gr.;
Salt;
Pickled cucumber – 150 gr.;
Mustard – 3 teaspoons;
Sour cream – 400 ml;
Dill – 20 gr.;
Tomato paste – 2 teaspoons;
Black pepper;
Flour – 2 tbsp. spoons.

Preparation:

We clean the bulbs, removing the husks. Cut into half rings;
Heat the frying pan. Add vegetable oil and heat. Transfer the prepared onions;
Fry for five minutes;
Cut the pickled cucumbers into thin strips along the length of the vegetable. To make the dish tasty, do not replace pickled cucumbers with pickled ones;
Transfer the prepared cucumbers to the onions and fry for seven minutes, stirring regularly;
An important point in preparing the dish is to properly prepare the beef. The meat is cut across the grain into very thin pieces. If you are using a thick slice of beef, you must first beat it with a special hammer and only then cut it;
Sprinkle flour over meat and roll pieces in flour;
Pour sunflower oil into another frying pan and fry the beef over high heat for five minutes. The meat should turn grey, but it should not be burnt; to do this, stir constantly;
Add fried onions and cucumbers to the beef;
Pour in tomato paste and add mustard;
Salt and pepper. Mix;
Fill with sour cream. It can be replaced with cream of any fat content;
Mix thoroughly;
Turn on the burner to minimum mode;
Simmer the meat until the dish is ready and the sauce is thick. This process will take about half an hour;
Serve with herbs, tomatoes and potatoes.

Cooking in a slow cooker

Beef stroganoff is prepared quickly and easily in a slow cooker. It will take 15 minutes to prepare the products and about an hour to cook. The wrong meat will ruin the dish, so choose only tenderloin. To ensure that the beef is tender and easy to pound, remove all veins. Even those who don't like beef will love this beef recipe. The beef stroganoff comes out tender and melts in your mouth.

Ingredients:

Bay leaf – 2 pcs.;
Ground black pepper;
Onion – 2 pcs.;
Sour cream – 150 gr.;
Salt;
Tomatoes – 2 pcs.;
Butter – 40 gr.;
Beef – 400 gr.;
Olive oil – 2 tbsp. spoons.

Preparation:

Rinse the meat. Dry with a paper towel;
Trim the film and veins;
Cut into slices about one centimeter and beat with a kitchen hammer;
Cut each piece into thin slices;
Peel the onion. Cut into rings. They don't have to be very thin;
Pour olive oil into a bowl. Turn on the “baking” mode;
When the oil is hot add butter. It helps the meat become flavorful and soft;
Arrange the onion rings. It is necessary to distribute the onion in one layer throughout the bowl. Close the lid and simmer until golden brown. This will take about two minutes;
Pour flour into a plate and coat each piece of beef. You can speed up the process. To do this, pour the amount of flour into the bag and add the meat. Shake the package several times. The meat will be completely covered in flour;
Transfer the beef to the slow cooker in a single layer. Do not close the lid. Cook for approximately 20 minutes. If you turn it over, do it very carefully. When most of the liquid in the bowl has evaporated, add salt and pepper;
Remove the skin from the tomato. If you scald vegetables with boiling water, the peel will come off easily;
Grate on the smallest size grater, you can beat with a blender;
Place on meat. Sprinkle with salt;
Add sour cream in parts, mix;
Turn on the “quenching” mode for 10 minutes;
Add bay leaf. Mix;
Simmer for five minutes. Be sure to remove it before serving.

Beef Stroganoff with mayonnaise

Housewives are constantly experimenting with products. By replacing sour cream with mayonnaise, you get an equally tasty, aromatic and juicy dish that you will want to cook more than once.

Ingredients:

Salt;
Beef tenderloin – 1000 gr.;
Seasoning for meat dishes;
Black pepper;
Mayonnaise – 400 ml;
Onion – 120 gr.;
Flour – 2 tbsp. spoons;
Sunflower oil.

Preparation:

Rinse the meat under water;
Use a sharp knife to remove the veins and films;
Cut the beef into strips or cubes;
Place the beef in a saucepan and add water so that the meat is completely hidden in the liquid;
Turn the burner on to medium and cook until it boils;
Close the container with a lid. Cook for about two hours. To prevent the taste of the dish from being spoiled, during the cooking process it is necessary to constantly remove the resulting foam;
Check the readiness of the meat with a knife. If the flesh is easily pierced, it is ready. If not, then it’s worth cooking for some more time;
When the beef is ready, pour into a colander and rinse the meat with water. Without removing, place on a plate and allow time for all the liquid to drain from the meat;
Remove the skins from the onion. Rinse under water. Cut into cubes or half rings. Transfer to a plate and leave for a while;
Pour oil into a frying pan and heat. Add onion. Fry until the vegetable turns golden brown;
Add flour. Mix. Stirring and frying for five minutes. The fire should be turned on to a minimum;
Transfer the cooked meat to the onion. Switch the burner to minimum mode. Fry the meat until golden brown. Sprinkle with seasoning, salt and pepper;
Pour mayonnaise. Mix. Close the lid. Simmer the dish for about 15 minutes.

Classic recipe with mushrooms

The recipe for beef stroganoff with sour cream and mushrooms turns out very tender, aromatic and tasty. The meat is soaked and melts in your mouth. Mushrooms and fried onions complement the flavor of the entire dish.

Ingredients:

Beef tenderloin – 1.1 kg;
Champignons – 200 gr.;
Sour cream – 400 ml;
Bay leaf – 7 pcs.;
Onion – 1 pc.;
Flour – 2 tbsp. spoons;
Ground black pepper;
Salt;
Olive oil.

Preparation:

If the onion is large, then we use one, if it is small, then two. Remove the husks. Cut into rings of thin thickness. To cut in half;
Heat the frying pan. Pour olive oil. Rearrange the onions. Fry until the onion is golden brown;
Wash the mushrooms. Cut into pieces;
Transfer to onion. Fry until the moisture released from the mushrooms evaporates;
Rinse the meat. Take a paper towel and blot until the beef is dry;
Remove veins and film from meat;
Cut into thin strips;
Turn the heat to maximum. Add pieces of beef to the onions and mushrooms. Fry constantly stirring until a golden brown crust appears on the surface of the meat;
When the meat is fried, add flour. Mix;
Add sour cream and bay leaf. Mix;
Sprinkle salt and pepper. Turn the burner to low. Simmer with the lid on until the beef is tender. This will take approximately 25 minutes.

Cooking in the oven

Beef Stroganoff is a favorite dish of many men, hearty and tasty. This recipe is a bit like julienne.

Ingredients:

Salt;
Olive oil;
Onions – 4 pcs.;
Bay leaf – 2 pcs.;
Cheese – 200 gr.;
Beef, preferably tenderloin – 1.2 kg;
Cream – 500 ml;
Ground pepper.

Preparation:

Clean the beef from film and veins. Rinse. Dry. Cut into strips against the grain;
Beat with a kitchen mallet until the beef becomes translucent;
Cut into small pieces;
Heat the pan. Add oil;
Add beef and cook for seven minutes;
Peel the onion. Cut into small rings;
Fry for 15 minutes;
Pour cream. Salt and pepper. Add laurel. Cover the pan with a lid;
Simmer for 10 minutes;
Grate the cheese;
Transfer beef stroganoff to pots or ovenproof dish;
Sprinkle with cheese;
Place in the oven for about an hour.