Beef stroganoff is tough meat. The perfect beef stroganoff: a step by step recipe with a photo

Delicious, tender meat, which is obtained when cooking beef stroganoff, is the result of accuracy and care on the part of the hostess. The peculiarity of the dish is that it is not just a piece of beef, lightly beaten with a hammer and seasoned with spices. Real beef stroganoff is a carefully prepared meat and a thick aromatic gravy that includes a set of certain ingredients. Beef stroganoff sauce can be called a key component of the whole dish, because it is thanks to it that it is possible to achieve the taste effect that it has.

If a juicy meat dinner is planned for the near future, a nutritious and very tasty, competent recipe will allow you to prepare an original dish without high costs and the use of unnecessary ingredients that are often included in a variety of recipes and tips.

You will need:

• Milk - 150 ml
• Wheat flour - 2 tablespoons
• Onion - 1 small onion
• Sour cream - 2 tablespoons
• Butter - 40 g
• Tomato paste - 1 tablespoon
• Chicken broth - 200 ml
• Mustard - 1 teaspoon
• Black pepper, ground - to taste
• Salt - to taste

Servings - 4

Cooking time - 40 minutes

Meat classic

Today, on the Internet and the pages of cookbooks, you can find a lot of different recipes. To give the dish even more flavor, many chefs recommend adding mushrooms, a variety of greens, and more to the sauce. They will not harm the quality of the dish in any way, however, if you are trying to cook traditional beef Stroganoff, you should not abuse additional ingredients. The presented recipe can be called a classic, excluding the presence of onions, since they are not used in the original version of the dish. Nevertheless, more and more cooks agree that onions in such a dressing are necessary.

So that the base with sour cream does not fall apart when heated, a slightly different cooking recipe is used. To do this, it is pre-mixed with chicken broth and mustard, bringing it to the consistency of kefir. In this form, the mixture is poured into the pan after adding the meat, one to two minutes before the dish is ready.

Seasonings and spices are not added to the sauce for a simple reason: they are used during the pre-roasting of meat. To do this, use dried thyme, rosemary, various types of peppers.

Innings

Beef stroganoff in sauce is served with a variety of side dishes: boiled rice, spaghetti, fried potatoes. You can combine a meat masterpiece with light vegetable side dishes from fresh vegetables - you get a more summer version. In some cases, it is also possible to serve the dish on its own: for example, if pickled cucumbers and mushrooms were included in the recipe. In this case, it is enough to attach a few pieces of light crispy toast and fresh leaf lettuce to the plate.

Learning how to properly cook beef stroganoff is the dream of many novice housewives. Who doesn't want to cook beef so that it melts in your mouth? But it is not so difficult as it seems at first glance. The recipe, which will be discussed today, has been around for more than a dozen years, and since then, culinary specialists around the world have turned to it as often as they need to cook rather capricious beef quickly and tasty. Today I propose to cook beef stroganoff for lunch or dinner, the recipe with a photo of which you will find below. How do you not like beef? Do you think that the meat is too tough, and there is a lot of fuss with it? Maybe you just do not know anything about the dish that I am going to offer you today? Because you won’t spend more than 40 minutes preparing beef stroganoff, even if you have to make a very large portion. Take my word for it, the meat will turn out just great - juicy, tasty, tender, and very fragrant. Ready?

Cooking Ingredients:

• Beef - 400 grams;
• Sour cream or cream - 2-3 tablespoons;
• Tomato - 1 piece (can be replaced with two tablespoons of tomato paste);
• Butter - 1-2 tablespoons;
• Onions - 1-2 heads of medium size;
• Flour - 1 tablespoon.

How to cook classic beef stroganoff

The most correct thing is to prepare the meat well. It will have to be cut in a certain way, so that it does not lose its juiciness, but at the same time it is quite tender. First, a beautiful piece of beef without veins will need to be cut into small steaks 1 cm wide. We cut only across the fibers, this is important!

After that, each piece of beef will need to be covered with cling film, and then beat off with a hammer well on each side so that the meat almost doubles in volume on the board.

Now we cut the meat into thin strips, literally 5-7 mm wide.

In order for the meat to remain juicy, it is necessary to fry it rather quickly in a well-heated frying pan. To begin with, it will be necessary to melt the butter on it, wait until it heats up enough, and then spread the meat on it in small portions. Why can't you put everything in at once? Because no matter how strong the heat of the pan is, the meat will languish and actively release juice, and not fry. The juice should remain inside the pieces, this is important, it will turn out much tastier.

After that, we shift all the meat to a separate plate, and in the same pan we fry a rather finely chopped onion.

If the meat has absorbed all the oil, which may well be, then it is better to melt another spoonful of butter. Of course, you can use any good vegetable oil intended for frying for this recipe, but I insist - try frying meat and onions in butter for your own pleasure. The aroma and taste of the cooked dish will be beyond praise.

Once the onion has become translucent enough, spread a tablespoon of flour over it, and stir everything fairly quickly with a spatula so that the flour does not start to burn.

It's time to start preparing the sauce - add finely chopped tomato or tomato paste to the onion in the indicated amount.

Almost immediately, after literally 2-3 minutes, you can add heavy cream or good sour cream. Mix everything, simmer the sauce for a few more minutes.

Now we return the meat to the pan, salt everything, pepper, reduce the fire to a minimum, and simmer until tender, that is, another 15 minutes. You can simmer under the lid, especially if the tomato has let out enough juice and the sour cream is liquid. That's all - I especially like this dish when served with buckwheat crumbly porridge - just the perfect combination of flavors. If you want, you can sprinkle the beef stroganoff with any finely chopped herbs before serving. Well, did you like it? I really like it, so bon appetit!

beef stroganoff(from the French Bœuf Stroganoff - Stroganoff beef), although the name is French, but beef stroganoff- This is a Russian dish that has become widespread in the world. It can also be found under the names " Meat Stroganoff», « Beef Stroganoff», « Beth Stroganov" or " Bef a la Stroganov».

As is often the case with popular dishes, a single version of the history of origin beef stroganoff does not exist. It is only known for sure that it is connected with the name of Count Stroganov. Also, the exact recipe for this dish has not been preserved, therefore, under the name "beef stroganoff" you can find many variations of cooking, and each of them will be called "classic", although what was really a classic recipe, unfortunately, is not known. The only thing that, perhaps, converge all recipes, beef stroganoff- These are thinly sliced ​​\u200b\u200bbeef pieces in sour cream sauce.

Ingredients

• beef 500 g
• onion 1 PC. (150-200 g)
• sour cream 150 g
• flour 1 st. spoon
• tomato paste 1 teaspoon
• water 150 ml
• salt
• black pepper

Now a little about the ingredients. Here, in general, there is nothing incomprehensible, the only thing I would like to draw your attention to is meat. Ideally, it should be fresh beef tenderloin, but, for example, in our stores the word “fresh” rarely fits the tenderloin that is sold, and it is also quite expensive. Therefore, in the absence of a good tenderloin, take fresh beef pulp (without veins).

From the indicated amount of ingredients, 4-6 servings of beef stroganoff are obtained.

Cooking

We prepare all the ingredients. Wash and dry the meat.

Without cutting the beef, lightly beat it. I do this through cling film so that the meat does not break, and the hammer does not get 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 some vegetable oil into a frying pan and heat very well. We will fry the meat in a very hot pan in small portions, so that the meat lies on the surface of the pan in one layer. We need the meat pieces to immediately grab the crust, and then all the juice will remain inside. If we put a lot of meat in the pan at once, it will release juice and may be tough. Salt at this stage is not necessary, because. salt also provokes the release of juice from the meat, we will do this later. Fry the meat for 2-3 minutes, turning over, until a crust forms. Because Our pieces are very thin, this time is enough, the meat will have time to fry.

We spread the fried beef on a plate, and fry all the remaining meat in the same way.

Pour a little vegetable oil into the same 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 minute.

Add sour cream and tomato paste.

Pour in water and mix everything well.

We spread the meat in the pan, salt, pepper, mix well and simmer for about 5 more minutes.

After 5 minutes, open the lid and try 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 indeed, 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 happened, then we are not upset, but simply close it again with a lid and continue to simmer further on low heat until soft. This may take 10 to 40 minutes. If you have to simmer for a long time and the sauce thickens a lot, just add a little more water to it. When the beef finally becomes soft, remove the pan from the heat.

Pick a side dish beef stroganoff to your taste, it goes well with potatoes (fried and mashed), rice, pasta. Bon appetit!

beef stroganoff belong to the dishes of Russian national cuisine, although it is not popular. As the legend says, the cook of Count Alexander Grigoryevich Stroganov came up with a dish of beef in sour cream sauce in the 19th century in Odessa. At that time, there was a fashion among wealthy nobles to arrange dinners for educated and decent-looking people, the so-called "open table". Stroganoff meat was invented especially for this event.

Very quickly, the dish fell in love not only in Russia, but also far beyond its borders. Perhaps this was facilitated by the successful combination of the French way of roasting meat and the Russian version of serving, in which the sauce is added directly to the meat, and not separately. Today, beef stroganoff is served in restaurants around the world. We also offer to cook the dish yourself. Moreover, with our recipes, it is not at all difficult to do this.

Advice: In order for the dish to succeed, you need to choose the right meat. For beef stroganoff, tenderloin and a thin edge of a fillet, butt and a thick edge are ideal. In the last two cases, you need to fry the meat very carefully, it should only grab.

Beef stroganoff - food preparation

Beef stroganoff always consists of two invariable and obligatory components: stew and gravy. In principle, any type of meat can be used to prepare this dish. In this article, we will talk in detail and talk about beef stroganoff. As you know, beef is a rather difficult meat to cook. Many do not like her because ready-made dishes can turn out to be tough and dryish. So beef is ideal for making beef stroganoff, because in the process of stewing it becomes very tender and soft.

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

The thawed meat is then washed well under running water. If you are using a non-cut, 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 beat it. But if you come across old and tough beef, then, of course, it should be beaten off well 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. It is necessary to fry the meat at maximum heat until an appetizing golden crust is formed. This technique will help keep the meat sleepy.

We have already said above that traditionally gravy for beef stroganoff is made from sour cream. You can show your imagination and diversify the sauce with a variety of ingredients to your liking. Very tasty and tender gravy is obtained from milk cream.

Beef stroganoff - preparing dishes

For the initial frying of meat, you will need a good frying pan. It is best to use a cast-iron skillet with thick walls and a bottom. Teflon and ceramic coated pans are also suitable. But even on them, do not try to cook meat without adding vegetable oil.

You can then transfer the fried meat to a roaster or stewing pot. This is especially true when you want to feed 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 meat with gravy in the same pan, especially if it has high sides.

beef stroganoff

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

Ingredients:

• 1 kg tenderloin of beef or veal;
• 200 ml sour cream;
• 2 onions;
• 1 large carrot;
• 1 tsp hops-suneli;
• some salt and pepper;
• vegetable oil for frying.

Cooking:

1. Beef stroganoff with sour cream recipe that does not require much effort. Rinse the tenderloin, blot excess moisture and cut across into medium slices. Beat each piece of meat with a culinary mallet and cut into strips.
2. Peel 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, evenly distribute the meat strips and pour 2/3 with boiling water. Lay a layer of vegetables on top, season everything with spices, mix well and pour sour cream. Close the bowl with a lid.
3. Place beef stroganoff with sour cream in an oven preheated to 220 degrees and bake for 1 hour. Remove the dish, let it 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 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 both for a quiet dinner with relatives and friends, and for a festive 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 - 200 grams.
• Butter - 3 tablespoons.
• Wheat flour - 1 tablespoon.
• Fresh dill or parsley - 50 grams.

Cooking instructions:

1. For the preparation of beef stroganoff, it is best to use fresh or chilled beef tenderloin. If the meat is frozen, then take care in advance to defrost it properly - put the beef from the freezer on the bottom shelf of the refrigerator and leave it overnight. By morning, the meat will be completely defrosted.
2. Now the beef must be thoroughly washed under running water, dried with paper towels, remove all films, veins and tendons. If the beef is soft, then it is not necessary to beat it.
3. Cut the meat into medium-sized pieces about one centimeter thick. Heat up a small amount of butter in a frying pan. Fry the chopped meat at maximum heat without a lid until an appetizing golden crust is formed. In order for all the meat to be thoroughly and evenly fried, it is best to send it to the pan in portions, and not all at once.
4. We clean the onions from the husk, 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.
5. Now, in small portions, we begin to pour in the previously prepared meat broth. Mix everything thoroughly and add the fried meat to the pan. We are waiting for the sauce to boil. When the sauce begins to boil, reduce the heat and cover the pan with a lid. Simmer the beef until it becomes soft.
6. At this time, rinse fresh dill or parsley under running water, dry it with paper towels and finely chop. For beef stroganoff, you can use any herb you like, such as basil, cilantro, or celery.
7. Put sour cream in a separate bowl and combine it with finely chopped greens. Add salt, ground black pepper, your favorite spices and seasonings, mix everything well until smooth and put in a pan.
8. Stew the meat in sour cream for about five more minutes. Then turn off the fire and let the dish brew a little. Fifteen minutes will be enough.
9. Ready beef stroganoff with sour cream is served hot with mashed potatoes, boiled white rice or green peas.
   Bon appetit!

Beef stroganoff with mushrooms

A little higher, we already said that sour cream sauce, in which 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 cooking beef stroganoff with mushrooms. Since meat with mushrooms is always a win-win option and a great 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 heads of medium size.
• Mustard - 1 tablespoon.
• Sour cream with a high percentage of fat - 350 grams.
• Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:

1. Defrost the beef beforehand, rinse thoroughly under running water and dry with paper towels. If this is necessary, remove the films and remove the veins and tendons. We wrap the beef in cling film and beat it off a little with a kitchen hammer.
2. Then cut the beaten meat into thin strips. In a frying pan, heat a small amount of vegetable oil, fry the chopped beef until golden brown. You need to fry the meat at maximum heat, without covering the pan with a lid.
3. Onions are peeled, rinsed and finely chopped. Mushrooms for cooking this dish, you can use any, but most often take fresh champignons. If you use frozen mushrooms, then they must first be thawed and drained of excess liquid. Fresh mushrooms need to be cleaned, rinsed well under running water and cut into thin slices. In a separate frying pan, heat up some vegetable oil.
4. First, fry the chopped onion until golden brown, then send the mushrooms to the pan, mix and fry until the liquid has completely evaporated, stirring constantly.
5. Then reduce the heat to medium, put sour cream in the pan. If the sour cream you come across is very liquid, 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 five minutes over low heat.
6. Transfer the fried beef to a baking dish. If you have a cast iron skillet with a removable handle, you can leave the meat in it as well. Pour the meat with the resulting sour cream sauce with mushrooms and send the form to the oven preheated to one hundred and eighty degrees for about twenty-five minutes. To prevent the top from drying out, you can cover the form with foil for baking.
7. After the specified time has elapsed, turn off the oven and let the dish brew for a while. Arrange the finished beef stroganoff with mushrooms on portioned plates and serve with your favorite side dish. Bon appetit!

Beef stroganoff with pickles

It turns out very tasty beef stroganoff not only with mushrooms, but also with pickles. Also, this recipe differs from the classic one in that for the preparation of the sauce we will use not sour cream, but milk cream. This sauce is 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 pieces of medium size.
• Onion - 1 head.
• Mustard - 1 tablespoon.
• Vegetable oil - 3 tablespoons.
• Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:

1. Onions are peeled, rinsed and cut into cubes or half rings. We clean the mushrooms and thoroughly wash them under running water, cut them into thin slices. Cucumbers for the preparation of this dish must be used precisely salted, best of all - barrel.
2. Rinse the cucumbers and cut into strips, squeeze out excess liquid. Rinse beef with cold water, dry with paper towels and cut into small pieces.
3. In a frying pan, heat a small amount of vegetable oil, fry the chopped meat until an appetizing crust forms. In another frying pan or saucepan, we also heat the vegetable oil and fry the chopped onions and mushrooms until golden brown. When all the liquid has completely evaporated, add beef and pickles, mix and fry everything together for five minutes.
4. In a separate bowl, mix milk cream and mustard. Pour the contents of the pan, add salt, ground black pepper, your favorite spices and seasonings, reduce the heat, mix and simmer under the lid for another ten minutes.
5. We serve the finished dish to the table with mashed potatoes and green peas. Bon appetit!

Classic beef stroganoff in the oven

The classic beef stroganoff is a delicious meat dish that cooks very quickly and perfectly satisfies 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.

Cooking:

1. Take a washed and dried piece of tenderloin, cut it into slices of 1-1.5 cm in thickness. Beat each medallion with a hammer, cut into narrow strips 5-7 cm long.
2. What is beef stroganoff without watering? To prepare it, cut the onion into half rings, put in a frying pan with hot oil and bring to transparency.
3. Now salt the contents of the pan and, reducing the heat, add sour cream. As soon as the sour cream gives the first signs of boiling, add tomato paste and, after stirring, remove from heat.
4. In another frying pan, heat vegetable oil, put the meat and fry over high heat for 5 minutes, stirring from time to time with a spatula. At the end, season the meat with spices.
5. Transfer the beef to the sauce, choosing the pieces with a special spoon with holes so that the fat on which the meat was fried does not get into the dish. This recipe for classic beef stroganoff is cooked in the oven, so you need to tighten the top of the dish with foil and send it to bake. It will take about a quarter of an hour to cook at 200 degrees.

Beef stroganoff: a classic recipe with sour cream and tomato

Another popular classic beef stroganoff recipe that features a very tasty sauce. Sour cream is better to use fat.

Ingredients:

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

Cooking:

1. Pour the flour into a bowl. It might take a little less.
2. We cut the meat into small cubes, roll each in flour, fry in oil until golden brown. If you can’t lay everything at once in one layer, then you can do it alternately or use two pans. Take out all the beef in a bowl.
3. Cut the onion, put it in a pan, fry until transparent and return to the oil.
4. Stir, fry for a minute together to combine flavors.
5. We combine sour cream and tomato sauce, pour the dish. Squeeze a clove of garlic, pepper and salt, simmer under a lid over low heat until soft.
6. At the end, add a little dill to the beef stroganoff, throw in a bay leaf and turn it off.

Beef stroganoff: a classic recipe with cucumbers

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

Ingredients:

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

Cooking:

1. Fry chopped onion in oil until golden brown.
2. Cut the pickled cucumbers into strips, add to the onion, fry everything together for several minutes. Put in a bowl.
3. Pour oil into the skillet. Cut the beef, sprinkle with flour and fry until golden brown. Return the previously fried onions and cucumbers to the pan.
4. Combine sour cream with tomato sauce or a teaspoon of ketchup, squeeze a clove of garlic, salt.
5. Pour the sauce into the pan to the meat with onions and cucumbers, cover.
6. Stew appetizing beef stroganoff for about twenty more minutes, focusing on the softness of the meat.
7. We fill the beef with herbs, laurel and turn it off. Serve with various vegetable and cereal side dishes.

Beef stroganoff: a classic recipe with tomato and mayonnaise

The recipe will help out if there is no sour cream at home, but there is mayonnaise. To prepare such beef stroganoff according to the classic recipe, you will need tomato sauce and mayonnaise. If a paste is to be used, dilute it with a little water.

Ingredients:

• 700 g of 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.

Cooking:

1. Rinse, dry and cut the beef into thin sticks, set aside.
2. Chop the onion into large half rings, put in butter and fry for a couple of minutes.
3. Sprinkle the beef with flour, mix and spread in an even layer over the onion.
4. After a couple of minutes, mix, fry until golden brown on the meat. But be careful not to burn the onion.
5. We remove the fire to a minimum, we begin to simmer the beef stroganoff under the lid in our juice. The beef should be almost done. If necessary, you can add a little boiling water, just a couple of spoons.
6. Add tomato sauce mixed with mayonnaise, put salt and pepper, you can add other spices.
7. We cover and simmer the beef stroganoff for about half an hour so that it is saturated with the sauce and comes to readiness.
8. We supplement the dish with fresh or dried herbs, throw laurel, you can turn it off.

Mushroom Beef Stroganoff

Mushroom beef stroganoff is distinguished by its special juiciness and rich taste. You can use all kinds of mushrooms for this recipe. In this article, we will cook beef stroganoff with mushrooms from the store, i.e. champignons.

Ingredients:

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

Cooking:

1. First you need to prepare the sauce. Cut the peeled onion into half rings or a large cube. Rinse the mushrooms, peel and chop coarsely. It is better to remove the legs, because. they are tough.
2. Heat a frying pan with oil, bring the onion to transparency, then add the mushrooms and fry for a few minutes, adding spices. When the contents are browned, reduce the fire, pour in sour cream and mustard. Boil the sauce for a couple more minutes, set it aside.
3. Rinse the meat, wipe, cut into pieces, like chops. Break off each piece, cut into strips. Put the meat in a frying pan with heated vegetable oil, fry at full power burners, stirring, 7 minutes. Season beef with salt and black pepper while frying.
4. Put the meat in sour cream sauce and fry until tender for 25 minutes. Ready-made beef stroganoff, the recipe with the photo of which we are considering, serve hot with potatoes or rice.

Beef stroganoff in a slow cooker

Food from a slow cooker is strikingly different in taste from food prepared in the usual way. The design of the device allows you to evenly distribute heat, and the dish itself is cooked without oxygen. Therefore, the recipe for beef stroganoff in a slow cooker is much juicier and more aromatic.

Ingredients:

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

Cooking:

1. Rinse the piece of beef thoroughly, wipe it off and cut 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.
2. Meanwhile, peel the onion and garlic. Cut the onion into small cubes, and push the garlic through a garlic press. In the bowl of the multicooker, heat the vegetable oil in the "Frying" mode. Pickled meat, if desired, can be cut into thin strips and loaded into a slow cooker. Fry, stirring, 20 minutes.
3. 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.
4. Pour beef stroganoff with water so that the liquid slightly covers the contents. On the control panel, activate the "Extinguishing" program for 2 hours, close the lid and press "Start".
5. 5 minutes before the end of the program, add chopped greens to the pan, mix and wait for the final signal. Garnish the dish with mashed potatoes, boiled rice or vegetable salad.

Beef stroganoff with cheese

Cheese, probably, will not spoil any dish, so beef stroganoff with cheese has firmly taken root in our kitchens.

Ingredients:

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

Cooking:

1. 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, folding into a pile. Remove skin from onion and chop finely.
2. Put the beef in a pan with hot refined oil, brown over high heat for about 10 minutes. Then put the onion in the pan and cook for another quarter of an hour, changing the heat to medium.
3. Pour cream over the meat, season with spices and parsley. Cover the pan with a lid, reduce the heat to a minimum and simmer the dish for 10 minutes.
4. Transfer the contents of the pan to a baking dish, cover with coarsely grated Dutch cheese, bake for 40 minutes in a hot oven. Serve beef stroganoff with gravy over potatoes, pasta, or rice.

Beef stroganoff in pots

The recipe for beef stroganoff in pots is especially juicy.

Ingredients:

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

Cooking:

1. Cut the beef into thick slices (2 cm), beat off, covering with cellophane or cling film. Cut the pieces into strips, fry in a pan with butter on all sides until a light blush.
2. In another pan, fry the onion, cut into half rings. When it becomes transparent, sprinkle everything with flour, mix and fry for a few more minutes. Pour the contents of the pan with broth, when the liquid boils, add sour cream and spices.
3. Arrange the meat in pots, fill them with sour cream sauce, cover and put in the 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 and 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 bit boring, so the recipe was diversified and today the dish, which includes onions and tomato paste, is considered a classic.

Ingredients for the recipe:

• 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:

1. Cut the meat across the fibers into pieces 2-2.5 centimeters thick. Beat them with a special hammer to a thickness of 0.5 cm. Cut into strips. Fold in a plastic bag, add flour and a pinch of salt there. Remember the package so that the meat is evenly covered with flour. Put the pieces of beef in a dry colander and shake a few times. Excess flour should crumble, and you will get dry, neat slices of beef.
2. Heat vegetable oil in a frying pan. Spread the meat not right next to each other. 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 letting the juices through. Fry the second side for the same amount - 1-2 minutes. After frying, the pieces of meat should look like varnished.
3. Peel the onion, chop finely. Melt the butter in a saucepan or heavy bottomed saucepan and sauté the onion until soft. Add the fried meat to the onion, salt and season with spices. Warm up the meat while stirring. Mix sour cream and mustard, dilute the mixture with cold broth to the consistency of liquid kefir. Pour sauce over meat. After the mixture boils, cook for 3-5 minutes, stirring occasionally. Remove the pan from the heat, cover with a lid and let the dish stand for 5-10 minutes.
4. Advice: You can diversify the taste of the dish by adding a spoonful of tomato paste, ketchup, soy sauce or satsibeli to sour cream sauce.

Feed method: French fries are considered the best side dish for Stroganoff meat. It is in this combination that beef is revealed best. From vegetables, you can offer thinly sliced ​​​​tomatoes. Or serve the meat without a side dish at all.

Beef stroganoff with forest mushrooms

Beef stroganoff is a dish that can be served both at the everyday table and on the occasion of the holidays. You can give beef nobility with the help of mushrooms. Try the Beef Stroganoff with Mushrooms. Ceps and chanterelles are best suited for this purpose, but champignons or any available local mushrooms can be used.

Ingredients for the recipe:

• beef 500 g
• white 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:

1. Peel the onion, cut into half rings. Peel the mushrooms, cut into pieces. Small mushrooms can be left whole. Wash the beef, dry it with a napkin, lightly beat off in a piece, cut into thin strips. Fry the meat in vegetable oil over high heat until crispy. Remove from pan. Season with salt, pepper and dried rosemary.
2. In the pan where the meat was fried, add a little more oil. Fry the onions and mushrooms. Salt, pepper, fill with broth, pour in balsamic vinegar. Bring the broth to a boil, boil 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, bring it to a boil. Place the meat in the sauce. Simmer for 10 minutes. Before the end of cooking, add cream. Try again, even out the taste, salt or pepper.

Beef stroganoff with pickled cucumbers

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

Ingredients for the recipe:

• 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:

1. Peel and cut the onion into half rings. Fry the onion in hot vegetable oil until soft. Wash the meat, dry it, cut into thin strips, add to the onion, fry together until the meat begins to be covered with a golden crust.
2. Cut pickled cucumbers into strips. Peel the mushrooms, cut into plates. Add cucumbers, mushrooms and ketchup to meat. Cook 5-7 minutes, stirring. Dilute the flour in a glass of cold broth, pour into the meat. Send sour cream there, salt and pepper the beef stroganoff. Bring the dish to a boil, reduce heat and simmer, stirring occasionally, for about an hour.

Feed method: Serve beef stroganoff with rustic oven baked potatoes. To do this, peel the potatoes, cut them into halves, sprinkle with pepper and salt, mix with vegetable oil. Bake in the oven until the potatoes are covered with a delicious crust. Flip the potatoes from time to time.

Simple beef stroganoff in a slow cooker

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

Ingredients for the recipe:

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

Cooking method:

1. Wash the liver, clean from films and veins. Cut into sticks. To make the cubes neat, cut a slightly frozen liver or one that has not yet been thawed. Turn on the multicooker in the "Baking" mode for 30 minutes. Once the bowl is hot, add the liver and fry without oil for about 5 minutes. When frying without oil, the liver seizes with a crust, the juice does not flow out, so it turns out juicy and soft.
2. Peel and cut the onion into half rings. When the liver is browned, pour vegetable oil into the bowl to the liver, put the onion and fry everything together for 5 minutes. Add flour and salt, mix, fry for another 5 minutes. The last step is to add sour cream and cream. Stir so that there are no lumps, salt, pepper, season with nutmeg. You can add a tablespoon of tomato paste. Close the lid and simmer until the beep indicates that the dish is ready.
3. To reduce the calorie content of the dish, sour cream can be replaced with low-fat cream.

Feed method: Beef stroganoff from the liver is ideally combined with pasta - vermicelli, horns, pasta.

Beef stroganoff - useful tips from experienced chefs

1. For the preparation of beef stroganoff, it is best to give preference to beef fillet. But the fatty brisket is better left for cooking some other dish.
2. Beating fresh young beef before cooking beef stroganoff is not at all necessary.
3. When initially frying meat, do not try to fit all the meat in the pan at once. It is necessary to fry in small portions, then each piece will be thoroughly fried.
4. It only takes a few minutes to fry the beef. Do not leave the meat in the pan for a longer amount of time, it can become dry and tough.

Today we are preparing beef stroganoff. The classic recipe for this dish is simple and unpretentious, and the taste is incomparable. Chopped meat, stewed in onion-sour cream sauce, goes well with just bread or your favorite side dish. The main thing here is the idea.

Beef stroganoff recipe with photo.

The history of the dish.

A dish arose and was invented in Russia, and the name was given in the French manner. Beef stroganoff - from fr. beef cooked in the stroganoff way. Stroganov is a Russian aristocrat whose chef came up with the idea of ​​stewing meat sticks in sour cream with onions. Apparently, he, this culinary specialist, was French, since the food was called in French.

1. It is difficult to choose one classic beef stroganoff recipe today. Over the centuries of the life of this dish, many variations and additions have been invented. The main thing, perhaps, is to purchase fresh meat. If you manage to get a good beef tenderloin, you will undoubtedly get a classic taste. Please note: it is a clipping. Other parts of the beef carcass are not suitable. The only thing you can put up with is a thick edge (the dorsal part of the longest muscle). It is also called ribeye.

On the question of how to cut meat for a beef stroganoff recipe, there are two versions:

• large to keep juiciness;
• small straws to quickly fry.

An interesting version of the recipe - Beef Stroganoff with Cucumber

Cucumbers are added in the process of stewing meat with sour cream and mustard. They are cut into strips and combined during frying. Chopped dill and garlic are in perfect harmony with them.

3. In a hot pan in vegetable oil, fry meat strips in small portions. Until ready, it is stewed in sauce. The choice of sauce is made by the hostess. The recipe for beef stroganoff with pickles is widely known. The recipe suggests adding cucumbers for greater juiciness and piquancy of the dish.

The sauce can be on sour cream, as in our case.

And maybe with these additions:

• cream or mayonnaise;
• soy sauce or teriyaki;
• fortified wine, beef jelly;
• garlic, thyme;
• mushrooms fresh or pickled.

The most gentle will turn out in the case of a recipe for beef stroganoff with cream. This option is no different from sour cream, but the result comes out just airy. The food melts in the mouth and opens up new horizons for tasters. Trying it, you remember another version of the appearance of the dish. According to some sources, the elderly Count Stroganov had problems with his teeth, and there were few teeth left. So the cook was forced to adapt the meat dish to the count's health.

Today you can simplify the preparation of food. According to the recipe for beef stroganoff in a slow cooker. Miracle technology will prepare hearty meals by itself. It is enough to select the "Extinguishing" mode after frying the onion. Put the meat in flour breading on these onion slices, sweat and pour the selected sauce. Cook everything for 60-90 minutes. In the process, you can mix and add water to make it evenly and juicy.

If you experiment with the ingredients, you can get a new dish every time. The recipe with beef stroganoff mushrooms, for example, is generally fantastic. Tender beef meat and mushrooms perfectly harmonize with sour cream white sauce. Everything is fried separately and stewed together in sour cream or cream.

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