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What is beef stroganoff. Beef stroganoff, recipes: classic, with mushrooms, in a slow cooker and with cream

A beef or young veal dish has many cooking options. Pieces of meat are baked with mushrooms, in a creamy sauce, pickles and gravy. Beef stroganoff has no interesting origin story. The dish was invented by chefs at the direction of Count Stroganov, known for his love of open dinners, to which anyone who looked decent could get.

The culinary experts did not think long and invented a beef dish that is convenient to divide into portions and does not take much time to cook. The name of the dish is derived from the surname of the count and the French word "beef", which means beef.

Today, beef stroganoff is made not only from beef. Some chefs call pieces of pork, lamb and chicken prepared in a similar way. But in the original version of the beef stroganoff recipe, it is still beef stewed with cream or sour cream.

This is a simple classic recipe for making beef with sour cream. To prepare a tender dish, you need to choose young, fresh veal. The dish is served with any side dish for lunch or dinner. Beef stroganoff with sour cream can be prepared for a festive table.

Cooking takes 45-50 minutes.

Ingredients:

  • beef - 800 gr;
  • sour cream - 300 gr;
  • butter - 40 gr;
  • onions - 3 pcs;
  • tomato paste - 2 tbsp l .;
  • greens;
  • salt tastes;
  • ground black pepper.

Preparation:

  1. Peel the meat from the film and veins. Cut into plates 0.5 mm thick.
  2. Cut the plates into strips.
  3. Chop the onion and sauté in butter until blush.
  4. Add the beef to the onion and fry until golden brown.
  5. Season with salt and pepper, add sour cream and stir.
  6. Add tomato paste to the skillet.
  7. Toss the ingredients and add the chopped greens.
  8. Cover the dish with a lid and simmer over low heat until soft.

Beef stroganoff in creamy sauce

Cream was added to the beef stroganoff recipe back in the 19th century. Meat in a cream sauce acquires tenderness and a mild taste, especially if you cook it in a slow cooker. The dish can be served for any occasion, everyday lunch or dinner with the family.

It takes 40-45 minutes to cook the dish.

Ingredients:

  • beef - 300 gr;
  • cream - 150 ml;
  • ghee - 2 tbsp l .;
  • onion - 1 pc;
  • tomato paste - 1 tbsp l .;
  • greens;
  • salt and pepper taste;
  • flour - 1 tbsp. l.

Preparation:

  1. Cut the meat across the grain into thin strips.
  2. Dip each piece in flour.
  3. Melt the butter in a hot skillet and fry the meat until golden brown.
  4. In another frying pan, fry the chopped onions, cover with sour cream and tomato paste, cover and simmer for 2-3 minutes.
  5. Transfer the meat to the onion, bring to a boil, salt and pepper, cover and leave the dish to simmer for 25-30 minutes.
  6. Chop the herbs, add to the meat and stir.

Beef stroganoff with pickles

A savory dish of beef and pickles cooks quickly and doesn't require any serious culinary skill. Beef stroganoff with pickles can be served with a side dish or as a separate dish for lunch or dinner.

Ingredients:

  • pickled cucumbers - 3 pcs;
  • beef - 400 gr;
  • sour cream - 2 tbsp. l .;
  • onion - 1 pc;
  • water - 1 glass;
  • tomato paste - 2 tbsp l .;
  • garlic - 1 slice;
  • greens;
  • salt and pepper taste;
  • bay leaf - 1 pc;
  • vegetable oil - 3 tbsp. l .;
  • mustard - 1 tsp

Preparation:

  1. Cut the meat into long strips.
  2. Chop the onion in half rings.
  3. Heat the oil in a frying pan and put the meat and onions to fry.
  4. After 20-25 minutes, add the cucumbers, cut into strips.
  5. Add tomato paste, mustard and sour cream to the skillet.
  6. Mix everything thoroughly.
  7. Add water, bay leaves and herbs, salt and pepper to taste.
  8. Reduce heat to low, cover skillet with lid and simmer meat for 1 hour. If the meat is tough, continue to simmer until tender.

Beef stroganoff with gravy

This is a tasty, satisfying dish for the everyday menu. You can serve beef stroganoff with gravy with any side dish. The dish looks good on the festive table, especially on children's parties.

It will take 1 hour and 15 minutes to prepare the dish.

Ingredients:

  • beef - 450 gr;
  • water;
  • carrots - 80-90 gr;
  • onions -90-100 gr;
  • flour - 20 gr;
  • sour cream - 60 gr;
  • butter;
  • vegetable oil;
  • salt and spices to taste;
  • greens.

Preparation:

  1. Chop the onion into half rings.
  2. Heat a spoonful of vegetable oil and a spoonful of butter in a frying pan. Saute the onion until golden brown.
  3. Add grated carrots to the onion. Simmer vegetables for 10 minutes.
  4. Cut the meat into long pieces.
  5. Add the beef to the vegetables, stir, increase the heat and brown the meat until golden brown.
  6. In a bowl, combine 250 ml of water, sour cream, flour and spices.
  7. Pour the sauce over the meat.
  8. Season with salt and pepper.
  9. Cover and simmer the meat, covered, for 1 hour.
  10. Sprinkle with chopped herbs before serving.

Beef stroganoff with mushrooms

One of the most favorite dish combinations for children and adults is tender beef and aromatic mushrooms. Beef stroganoff with mushrooms can be eaten for lunch, served on a festive table, treated to guests and cooked for children. A quick, satisfying and delicious dish.

Cooking takes 55-60 minutes.

Ingredients:

  • beef - 500 gr;
  • sour cream - 3-4 tbsp. l;
  • champignons - 200 gr;
  • onion - 1 pc;
  • flour - 2 tbsp. l .;
  • vegetable oil - 4-5 tbsp. l;
  • greens;
  • salt and pepper taste.

Preparation:

  1. Heat a skillet over a fire. Pour in vegetable oil.
  2. Cut the meat into strips and sauté over high heat to set the crust.
  3. Sprinkle the flour on the meat, stir and cook for 1 minute. Remove the skillet from the heat.
  4. Chop the mushrooms.
  5. Chop the onion into half rings.
  6. Fry the onion in vegetable oil until transparent.
  7. Add mushrooms to the pan and fry until the mushroom juice evaporates.
  8. Transfer the meat to the mushrooms. Stir.
  9. Put sour cream in a frying pan, pepper and salt to taste. Stir well and simmer the meat, covered, for 30 minutes.
  10. Sprinkle with herbs before serving.

Beef and Chicken Stroganoff

Although beef stroganoff is strictly a beef dish, you can deviate from the rules a little and cook chicken fillet according to the classic recipe. Chicken cooks faster, which saves time in the kitchen.

Ingredients:

  • 0.25 kg chicken fillet;
  • 0.25 kg of beef;
  • 3 tablespoons of sour cream;
  • 2 tablespoons of tomato paste;
  • 0.2 kg of champignons;
  • 1 onion;
  • a pinch of paprika;
  • a pinch of black pepper;
  • parsley;
  • a pinch of nutmeg;
  • salt.

Kopylova Svetlana 05.11.13
It turns out delicious and, most importantly, the meat remains juicy, and not dry and fibrous, as I did before. So now I cook only according to this recipe.

Marina 11/08/13
Thank you for your clarifications. After all, I used to fry all the meat whole and could not understand why a full-fledged dish did not turn out. Now I will definitely fry in portions and I hope that everything will work out.

Xenia V. 11/12/13
Before, when I cooked beef stroganoff, I got meat, as they say - you can't chew, although I chose fillet. It turns out that the mistake was that she fried beef at once for the whole family, and even in a small frying pan. And I don't add tomato paste either, we like the delicate, creamy taste of the sauce.

Antonina 11/13/13
I often cook this dish because my husband adores it, but I like to add garlic and red pepper for piquancy.

Natalia 11/26/13
I read an interesting article about the history of the appearance of this dish, and also different options!). But it doesn't really matter now when there is beef Stroganoff and we can cook it! For this dish, the really important point is the choice of meat, tough and middle-aged beef is categorically excluded ...).

Lydia 12/05/13
An amazing dish with its own history and legends). I want to cook a classic version of such a dish for the New Year's table, since the household is especially fond of beef in an appetizing gravy, and I'll think about what to serve with the side dish, there are many options. Beef stroganoff seems to me to be delicious with any side dish).

Alina 12/07/13
I also tried to diversify the traditional recipe by adding tomato sauce and was also disappointed. Indeed, the dish begins to smell like tomato, and the taste of fried meat evaporates somewhere. Usually I cook beef stroganoff with sour cream, now I'll try it with cream :)

Elena 04/13/14
I have cooked this dish many times. But your advice to fry the meat in small portions has greatly improved its taste. Only I, before adding flour, dilute it in a small portion of cold water. Just a little bit. This is to avoid clumps.

Alyona
Elena, and thank you! I'm glad that my advice came in handy, and I will use yours)))

Antonina 10/01/14
I tried to cook a new dish. I didn't even expect it to be so tasty. My kids, who usually can't be forced to eat meat, licked their plates and even asked for more. Thank you!

Zhanna 11/05/14
It is immediately clear that the dish is from the Count, the taste is very delicate, refined, refined. They knew how to live, bourgeois))

Irina 01/13/15
Alena, with your recipes I will soon become an excellent cook, soon it will be possible to go to the "Master Chef" at least)). I have already learned to cook stuffed pork and turkey with prunes, now I have mastered the art of making beef stroganoff. The husband is happy.))

Nastasya 01/18/15
Mmmmmm, awesome delicious!

Julia 01/27/15
The meat is very tender and tasty. Now I cook only according to your recipe!

Tatiana 02/11/15
And I roll the meat in flour immediately before frying and then put it on the onion!) So the meat is more evenly coated with flour and thus better seals the pores of the meat and prevents the juice from flowing out)

Ksenia 02/13/15
I was making beef stroganoff for the first time, before that I had somehow cooked more goulash or simply fried meat in a pan. In principle, I liked this option because the meat turns out to be soft, tender, and the gravy with onions is also quite tasty. Now I will not be afraid to cook beef stroganoff, nothing complicated, fast and tasty.

Olya 03/01/15
The whole family loves meat dishes, especially beef stroganoff. I like to serve them along with a side dish of vegetables or various cereals. Beef stroganoff made from fresh beef, served with herbs, is especially tasty.

Marishka 03/02/15
A very accessible and understandable recipe, especially for me, a novice hostess. My husband ate beef stroganoff with pleasure, except maybe he licked the plate! For cooking, I used sour cream diluted with milk. Thank you!

Attica 03/02/15
This is the only way to cook juicy, soft meat! Checked :)

Irina 03/28/15
Delicacy, real delicacy! I heard a lot about this dish, but I was going to cook just now. The result exceeded all imaginable and unimaginable expectations! My husband and son and I licked all the plates and even the frying pan.

Serge 04/01/15
Simple pasta or, if you want something more chic, spaghetti, are best served with beefstogs. Just make a lot of sour cream sauce.

Sergey 03/22/16
Many recipes contain only step-by-step instructions on how to cook a particular dish, and it is very rare to find not just "we do, put, etc.", but "we do this because, or we do so in order." Nice to read and just thank you.

Oksana 11/01/16
I always wanted to try beef stroganoff, but somehow my hands did not reach. I saw a recipe on your site. Everything turned out to be very simple, affordable and not so expensive. Yesterday I cooked it. The taste is divine, the husband is delighted! Now I will cook constantly.

Evgeniya 11/23/16
Thank you very much for the recipe! I did everything as written - it turned out very tasty! My husband asked for supplements!

Alexander 11.12.16
Delicious. On a 10-point scale, a dish on a solid 8k. It is quite easy to prepare, with a delicate taste.

Natalia 02/28/17
No flour is put into beef stroganoff and no sour cream is used! Only onions, meat, cream. Everything else is delicious, but not beef stroganoff. You can call beef in a white sauce (just not bechamel if you use sour cream).

Alyona
Natalia, it is naive to believe that there is only one recipe for beef stroganoff)))) And one little piece of advice: before criticizing and writing in capital letters, you at least glance at Wikipedia, or something)))))

Evgeniya 04/22/17
Each dish has its own companion, as for the herring we certainly choose mashed potatoes, and for the beef stroganoff it is better to choose not pasta, but long flat noodles, which Italians call fettuccine, with butter.

Alyona
Eugene, with fettuccine, yes, very tasty)))))))))), but with macaroshkas, too, very much nothing)))))))

Beef Stroganoff is a good old classic. In the classic version, beef is taken for it. Although, to be honest, fans of this exquisite and tasty dish allow themselves to use other types of meat. But the main thing is that this hearty and tasty food is suitable for any occasion.

Beef stroganoff: cooking secrets

Let's first remember what beef stroganoff is. Let's not stir up history. We all know that we owe this most popular dish among Russians to the French chef Count Stroganov. Although, by the way, it is more often associated with our national cuisine in the world.

What is Beef Stroganoff?

Stroganoff meat is small slices of beef stewed in sour cream sauce (to which we have learned to add whatever our heart desires, including porcini mushrooms, a variety of vegetables).

The classic recipe - what is it?

There are no secrets. Because the classic beef stroganoff recipe has so much changed and modernized over all this time (and not only in the cuisines of the world, but in our Russian) that it is difficult to judge its original form. They say that the original version is most reminiscent of William Pokhlebkin.

A connoisseur of Russian cuisine ordered the beef to be rolled in flour, fried with onions and stewed in a mixture of tomato paste and sour cream. Actually, what we do most often.

Meat for beef stroganoff


So, if you are going to cook beef stroganoff according to the classic recipe, take the trouble to find a beef tenderloin. In the worst case, you can take a chance and get a thick edge, sirloin or kidney part. But it is advisable to remember the parts of the carcass that are not recommended for cooking.

This is:

  • Scapula.
  • Brisket.
  • Thigh, rump.

BTW: In the canteen times of the USSR, they did not always find a scarce beef tenderloin, therefore they used beef liver, which was stewed in sour cream sauce.

And at different times, they adapted to cook beef stroganoff not only from beef or young veal. Cookbooks offered recipes for pork, chicken, turkey beef stroganoff.


 Pork beef stroganoff

Should you beat off beef?

No, the tenderloin doesn't need this step at all. But other parts of the beef are first beaten lightly, and only then cut. But there are other options - when nothing is beaten off, but simply cut into large.

How to cut meat into beef stroganoff?

There are several opinions. Some of the culinary aces claims that meat should be cut exclusively across the fibers into thin (2-3 centimeters wide) stripes and even noodles. Say, this way the meat is fried better.


BTW: In the classic version, it was in this way that it was mainly cut in the Land of the Soviets.

Others, like Elena Molokhovets, for example, argue that it is necessary to make large squares. As an argument, a connoisseur of Russian culinary literature suggests the juiciness achieved with prolonged languor. She also believes that meat cut in this format will not fall apart during the stewing process, and it will look more attractive on a plate.


 Meat in sauce

Stroganov meat sauce

As for the gravy in which the meat languishes, there are many different options for its preparation. The most elementary was the one that included broth, sour cream, butter, flour and mustard.


Years passed, and both the dish itself and the sauce for it were overgrown with a variety of ingredients. So, the simplest recipe for making a sauce for beef stroganoff was complicated at different times with porcini mushrooms, champignons and chanterelles, beef jelly, tomato paste or mashed potatoes, soy sauce, satsebel, as well as various seasonal vegetables.

Cooks melt butter in a saucepan, fry flour in it. Dilute sour cream, Dijon mustard with broth until yogurt is thick. After adding the mixture to the flour, heat everything up and stir. in a saucepan with flour and slightly warm, stirring occasionally. Pieces of meat are put here, stewing them.


 The meat is languishing in a frying pan

There is another option for making the sauce. Milk mixed in half with broth is added to flour fried in a pan, then mustard and sour cream are put here. Fried meat is poured with this mixture and stewed for a short time.

REMEMBER: A bad sauce will ruin the whole dish, and a good one will save it, making it juicier and more tender. Therefore, it is customary to add cream, mayonnaise, garlic, mushrooms, wine, soy sauce or teriyaki, etc. to sauces.


BTW: Experts advise not to heat up beef stroganoff. Why? Because, they say, the sour cream in the sauce simply disintegrates into fractions, which means that the dish will not have any taste.

Therefore, first prepare the sauce separately. Pieces of beef are fried in parallel. And only then, combining all this, they stew in small portions right before serving.

When and how to season meat with spices and salt?


 Spiced meat

There are several opinions on this matter. Someone thinks that it is necessary to do this at the stage of breading. Others recommend salt while frying.

BTW: One way or another, you have the right to your experiments and trials. Cook in different ways and decide which one suits you best. After all, it's one thing when tiny stripes are fried and then languish, and another thing is when we cook from large pieces. This must also be taken into account!

Breading before frying

This is an important process - deboning meat pieces. Maybe a very simple option - roll in flour on a cutting table, period. Or you can mix pepper, salt and flour in a bowl, and then pour out the pieces in this mixture.


And you can complicate this procedure if you decide to cook beef stroganoff for the festive table. For this, breading is poured into the bag (you can do the larger one), salt. And after everything is mixed, the towel dried meat is also placed in this bag. Shake everything lightly and then, shaking off the excess a little, fry.

What is beef stroganoff served with?

Of course, in the classic version, Stroganoff meat in Soviet canteens was served with boiled rice. And V. Pokhlebkin believed that the most ideal side dish for classic beef stroganoff could be potatoes, fresh tomatoes, vegetable salads.

As practice shows, mashed potatoes become an excellent side dish, cereals, pasta, etc. never become boring.


 Buckwheat

How to properly fry meat with beef stroganoff?

The answer to the question asked in the title is also up to you.

I will tell you about some of the nuances of frying meat in Stroganoff style:

  • First, the oil (whichever you like) and the pan itself should be well preheated.
  • Second, the pieces of meat should not have even the slightest moisture on the surface. They must be thoroughly soaked, defanded, and only then put into heated oil.

 Fry meat
  • Third, the pieces are supposed to be fried so that they are firmly browned. But do not burn it, therefore constantly turn the meat over.
  • Fourth, the meat can be fried with onions in the same skillet, in a kettle or saucepan.
  • Fifth, there should be enough space for meat and onions so that they do not come into contact with each other.
  • Sixth, the meat should not let juice. Otherwise it will be tough. If the juice remains inside the meat, then the beef stroganoff will turn out to be juicy, tender and tasty.
  • Seventh, a tomato is immediately added to the fried meat and then everything is sent to the sauce (if you prepare the sauce without tomato).

Recipe for making tender beef stroganoff - a classic version with a photo

Let's try to repeat at least something like this. In any case, this is how the leading chefs cook.


Ingredients:

  • Fillet - 0.5 kg
  • Onions - 100 g
  • Salt to taste
  • Pepper to taste
  • Flour (breading) - 2 tablespoons
  • Sour cream - 3 tbsp. l.
  • Vegetable oil
  • Greens

Cooking juicy beef stroganoff - a step by step recipe with a photo

First of all, let's prepare the meat. To do this, we cut off everything that prevents it from becoming juicy, and very slightly beat it off on both sides. If you don't want to do this, no problem.


 Step 1. Beat off the meat

Then you need to cut as you prefer, but across the fibers and so that the pieces are 4-5 centimeters long or more, and as thick as you wish.


 Step 2. Cut into strips

Then all this must be seasoned with spices and continue. Chop the onion finely.


 Step 3. Chop the onion

Heat the oil in a bowl in which the beef stroganoff will be cooked, or separately in a frying pan and fry the onion and meat over high heat.


 Step 4. Fry meat and onions

Sprinkle all of this with flour, put sour cream here and simmer until tender.


 Step 5. Add flour and sour cream

Without a doubt, you can experiment and prepare beef stroganoff from different meats, even from the liver, serving with different side dishes. Remember only the basic nuances of cooking, and your loved ones will be grateful to you!

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

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

For the first time this recipe was mentioned by Elena Molokhovets in the book "A Gift for Young Mothers or a Means to Reduce Household Costs." Although the famous researcher of the history of cooking V. Pokhlebkin claims that beef stroganoff appeared in the second half of the 90s of the 19th century.

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

Prepare the required ingredients.

Peel the meat from the film and tendons.

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

Cut the slices into thin strips (although in the old book of Elena Molokhovets it is said that the meat must be cut into small squares). The thinner the slices are cut, the faster they will brown and the juicier they will be.

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

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

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

Add salt and black pepper to taste. Put out the sour cream.

Send the tomato paste immediately after.

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

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

Bon Appetit. Cook with love.


For the first time, a recipe with the name “Stroganoff Beef with Mustard” appeared in the “Gift to Young Housewives” by Elena Molokhovets, published in 1871. By this time, according to Larousse Gastronomique, the recipe had been in Russian use for about a hundred years. The Stroganov dynasty has been known since the 15th century, it is an old noble family. All the Stroganovs were theoretically familiar with the technical side of the culinary business. The dish was invented by one of the cooks who served at the Stroganovs. And naming dishes in honor of famous people began in France in the 17th century, and then this manner, together with French chefs, migrated to Russia. Which of the Stroganovs was the dish dedicated to? All three candidates - Alexander, his son Grigroriy and Pavel - were worthy people. Alexander served as governor in Novorossiya, Pavel was friends with Alexander III and was a diplomat, and about Gregory it is known that this noble man, by his old age, lost absolutely all his teeth and could not enjoy steaks. It is quite possible that it was Gregory who asked the cook to soften the meat somehow, so the cook beat off the beef with a hammer, and then chopped it finely across the fibers.

For beef stroganoff, take the tenderloin (top and inside of the hind leg) of young beef or veal. You can also take the sirloin. The main thing is that the meat is fresh, then the beef stroganoff will turn out to be fragrant and tender.

The tenderloin is the long muscle from the inner back. She walks along the spine and is positioned so that she practically does not need to do anything. That is, this muscle is completely untrained, which ensures its softness and tenderness when cooked.

How to choose meat

When choosing a tenderloin, be especially careful: unscrupulous sellers often try to sell harder shoulder meat to inexperienced buyers for the same price.


In order to be 100 percent sure that you have a high-quality tenderloin, take a closer look to see if there is a film on the meat (it is not and cannot be on a fake tenderloin) and what consistency the beef has. Beef tenderloin is loose meat with large fibers.

You can safely buy either a completely “stripped” piece of tenderloin, without any films, tendons, or a tenderloin in its original form. In the first case, your advantage will be tremendous time savings, and your disadvantage is the risk of overdrying the beef.

But when buying a tenderloin with film and tendons, you are more likely to get a juicy dish, but you will have to process the meat yourself before cooking it, carefully removing all excess.

How to make beef stroganoff - 5 delicious recipes

Beef stroganoff with champignons

Ingredients:

  • 600 g beef tenderloin
  • 200 g porcini mushrooms,
  • 2 onions
  • 3 tablespoons butter
  • 1 tablespoon wheat flour
  • 1 glass of sour cream
  • 1 tablespoon hot sauce
  • 1 tablespoon tomato puree
  • to taste - pepper, salt

Cooking method

Wash the meat, clean it from tendons, films, cut across the fibers into wide slices, beat off and cut into strips about 0.4 cm, 5 cm long. Sprinkle the chopped meat with pepper, salt, flour, put in a preheated pan. Fry over high heat for 5 minutes until golden brown. Then transfer the meat to a saucepan.

Fry finely chopped fresh porcini mushrooms and chopped onions in oil, add to the meat, add sour cream, season with sauce, tomato puree, bring to a boil.

Beef stroganoff with shanezhki

Beef Stroganoff combines the ingredients of two culinary traditions: French (breaded pieces of beef) and Russian (sour cream-tomato sauce, which is not served separately). The key to success in cooking this dish lies in quickly frying (sealing) the meat until golden brown and then stewing it in a sauce. The beef turns out to be tender, aromatic, melting in the mouth. Shanezhki - savory pies with filling are perfect for beef stroganoff.

Servings Per Container: 3-4

Ingredients:

Dough:

  • 300 g flour + for dusting
  • 100 ml warm milk (35-40 ° C)
  • 1 egg
  • 30-40 ml ghee
  • 30 g sugar
  • 5-8 g dry yeast
  • salt to taste

Filling:

  • 2 boiled potato tubers
  • 50-80 g lard
  • 1/2 onion
  • 2 cloves of garlic
  • a small bunch of parsley (dill)
  • salt to taste

Beef stroganoff:

  • 300-400 g beef (tenderloin or longus)
  • 1 large onion
  • vegetable oil for frying

Sauce:

  • 200 ml sour cream
  • 1 tsp tomato paste (optional)

Chef's Tip - You can spread the filling on the shanks using a pastry bag.

Preparation:

  1. Dissolve yeast in milk, add flour. Add sugar, salt, egg and stir.
  2. Pour in the butter. Knead the dough until smooth, until it begins to lag behind the walls of the container. Leave for 1.5-3 hours, doing kneading 2-3 times during this time. Divide the finished dough into small balls, place on a floured surface and let stand for 30 minutes.
  3. Fry peeled and chopped onions and garlic in a well-heated frying pan in finely chopped bacon until tender. Mash the potatoes. Chop the greens.
  4. Transfer the mixture from the frying pan to the mashed potatoes, add the herbs, salt and mix thoroughly. Make grooves in dough balls.
  5. Fill the pots with potato filling and bake on a floured baking sheet in a preheated oven for 8-10 minutes at 200 ° C.
  6. Cut the beef into strips 1.5–2 cm wide. Chop the peeled onion. Sprinkle with pepper and salt and mix the meat and onions with effort to make the juice stand out.
  7. Fry meat and onions in hot vegetable oil for 2–3 minutes.
  8. Add sour cream and tomato paste (optional) and heat for 2-3 minutes. Serve the meat with baked shanks.

Quick Beef Stroganoff with Green Beans

Ingredients:

  • 600 g of not the best part of beef without bones and fat
  • 1/2 cup sour cream 20% fat
  • 2 medium onions
  • green beans
  • 1 tablespoon flour
  • 1 teaspoon soy sauce
  • 1 tablespoon good ketchup or tomato paste
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • salt, freshly ground black pepper
  • parsley for serving

Preparation

Cut the meat into layers 1–1.5 cm thick, cover with foil and beat very carefully with a hammer or rolling pin to a thickness of 5–8 mm. Then cut the meat across the grain to make neat strips. Cut the onion into half rings. Cook the beans in boiling water for 2-3 minutes. Then place the beans in a colander and rinse with cold water to stop the cooking process.

Heat the butter and oil in a heavy-bottomed saucepan (or in a cast-iron skillet with high sides), fry the onion, 2 minutes. Add meat and cook for 5-6 minutes. The pan should be hot and the meat should sizzle loudly. It happens that the meat itself is very watery, and an excess of meat juice is found in the stewpan - then fry an additional 2-3 minutes for the juice to evaporate, or simply drain it.

Dust the meat with flour, stir with a wooden spatula and cook for a couple of minutes. Pour in sour cream, soy sauce and ketchup (tomato paste), salt, pepper, and as soon as the first bubbles appear, remove from heat. Serve with green beans, and it is better to arrange on plates, as in my photo - the sauce will elegantly spread over the beans.

Stroganoff beef with mustard in a slow cooker

Ingredients:

  • 500 g beef (ham)
  • 1 onion
  • 75 g butter
  • salt, freshly ground black pepper - to taste

Sauce:

  • 50 g flour
  • 75 g butter
  • 500 ml broth
  • 250 g sour cream
  • 100 g hot mustard

Preparation

Cut the beef into 0.5 cm thick slices. Cut the slices into 0.5 × 0.5 cm cubes. Cut the onion into half rings. Put together with the meat in a separate container. Salt and pepper. Refrigerate for 30 minutes.

Turn on the "Fry" mode, any product. Melt half the butter, fry the meat and onions in small portions until lightly golden brown. Put in a separate container, cover with foil, put in a warm place.

Prepare the sauce. To do this, set the "Fry" mode, any product. Melt the butter.

Add flour, fry for 2-3 minutes, until golden brown with constant stirring so that there are no lumps. Pour in broth. Add sour cream and mustard, heat for 3-4 minutes, stirring constantly, so that the sauce acquires a uniform consistency.

Put the fried meat and onions in the sauce. Cook in the "Stew" mode for 20-30 minutes.

Beef stroganoff - a classic recipe


Ingredients:

  • 800 g beef
  • 2 onions
  • 3 tbsp. tablespoons of flour
  • 250 g sour cream
  • 3 tbsp. tablespoons of vegetable oil
  • 5-6 peas of black pepper
  • ground black pepper

Preparation

Wash the meat, dry it, cut across the fibers, beat off and cut into cubes. Season with salt and pepper. Fry chopped onions in oil for 10 minutes. Add meat. Fry, stirring occasionally, for 8-10 minutes. Sprinkle with flour, fry for another 5-6 minutes, stirring occasionally. Add sour cream and peppercorns, bring to a boil and cook, stirring occasionally, for 2 minutes.