What meat is best for beef stroganoff? Beef Stroganoff: classic recipe with cucumbers. How to cook beef stroganoff in a slow cooker

Beef Stroganoff, or “beef Stroganoff,” is a famous dish of Russian cuisine. classic recipe which is prepared from thinly sliced ​​beef cubes with sour cream. It has not been established exactly, but it is believed that this method of cooking beef invented by the French chef Count Stroganov, where the name came from. The first mention of it was found in cookbooks back in 1871, and after World War II, beef stroganoff was officially included on restaurant menus. I suggest you learn how to cook this hearty and tasty dish, because the recipe for its preparation is surprisingly simple.

Beef Stroganoff recipe

If you want to learn how to cook beef stroganoff with gravy so that the meat is soft and juicy, then carefully study all the stages of cooking and prepare in advance necessary products and utensils.

Kitchen appliances and utensils: a meat knife, a vegetable knife, a wooden board, a hammer or tenderizer, cling film, a frying pan with high walls and a lid.

Ingredients

I would like to draw your attention to some products so that later do not spoil the taste of the dish:

• The most important thing for preparing beef stroganoff is to choose good meat. Ideally I need beef tenderloin, but flesh without veins is quite suitable.
• Bulbs One is enough if it is large, weighing 150-200 g, but you can take two small ones.
• Regarding sour cream, then I recommend taking 15% so that, if necessary, you dilute the sauce less with water.

• If you don't find it in your store melted butter, That I don’t recommend replacing it with cream. When frying butter produces large amounts of cholesterol, which you definitely don’t need. It is better to fry only in vegetable oil, increasing its amount a little.
• Beef Stroganoff can be prepared not only with sour cream, but also with cream. I recommend using 30% cream.
• Tomato paste is enough can be replaced tomato sauce , the main thing is that it is without additives.

Step-by-step preparation

1. Take 700 g of beef, wash and dry. Cut it into thin (3-4 mm) slices.
   
   
2. Stack three plates and beat them with a tenderizer. If there is none, then cover the meat with film and beat it with a kitchen hammer. For convenience and to reduce noise, perform the beating on a wooden board, under which I recommend placing a towel folded several times.
   
   
3. Cut the prepared meat, also by folding three plates, into strips up to 1 cm thick. Please note that you need to cut across the grain.
   
   
4. Cut the onions into half rings.
   
   
5. Heat the pan and add 2 tablespoons. spoons vegetable oil and 2 tables. spoons of melted
   
   
6. Once the ghee has melted, add the beef. It takes 5-6 minutes to fry it over high heat, but if not all the liquid has evaporated during this time, then increase the frying period by another couple of minutes. During this time, the meat will need to be stirred no more than twice.
   
   
7. Now you can salt and pepper the beef, mixing it well.
   
   
8. Place the onion and 1 tablespoon of flour into the pan. Mix everything and fry for 4-5 minutes until the onion becomes transparent and the meat is browned.
   
   
9. Adjust salt and pepper again. Don't be afraid to try it, it's already delicious!
   
   
10. And at the last stage, put it in the pan bay leaf, 1 glass of sour cream and 2 table. spoons tomato paste. Mix well and add water if necessary. The meat should have enough sauce, which should be neither too liquid nor thick.
    
    
11. Now turn the stove to the lowest temperature setting, cover the pan with a lid and simmer the beef stroganoff for 10 minutes.
    
    
12. At the end, sprinkle the dish with finely chopped herbs, stir and remove it from the stove.
    
    

Recipe video

And to make it even easier for you, we suggest watching the video of this recipe, where you will clearly see all the stages of preparing beef stroganoff and what the ingredients should be for this recipe.

Recipe for beef stroganoff with mushrooms in a slow cooker

I propose to diversify the beef stroganoff a little and cook it with mushrooms (champignons), but not in the classic way, but in a slow cooker. I would like to immediately emphasize that I don't use tomato paste in this recipe., because it covers the taste and aroma of mushrooms.

Cooking time: total time Cooking time is approximately 1 hour 30 minutes.
Number of servings: This recipe makes 4-5 servings, but you can adjust the proportions yourself.
Calories: 100 g – 217.63 kcal.
Kitchen appliances and utensils: you only need a multicooker, and as for the utensils, you don’t need a lot of them either: a knife, a cutting board and a hammer for beating.

Ingredients

How to choose the right ingredients

Step-by-step preparation

We prepare products

Let's fry

Let's stew

Recipe video

To visualize the entire process of preparing beef stroganoff according to this recipe, I suggest watching a short video.

How to decorate a dish

The main decoration for serving beef stroganoff is considered to be greens.. You can finely chop and sprinkle on top, or you can simply decorate with a small twig. Finely chopped green onions also look good and taste compatible with beef stroganoff.

Beef Stroganoff is usually served with a side dish, which is placed in the middle of the plate, and beef in gravy around the edges of the plate. Cherry tomatoes and small rye croutons They will not only decorate your dish, but also add additional flavor notes.

Basic truths

Tastes like cooked food Even the smallest nuances can affect, so I want to focus your attention on some stages of preparing this dish:

• Meat and onions cook on high and sauce on low.
• Salt and pepper add only after frying the meat, not before.
• If the sauce is too thick, then it can be diluted with water.
• What if the meat ended up being tough, then simmer the beef stroganoff for another 10-15 minutes.

How to serve a dish and with what

Whatever side dish you prepare for beef stroganoff, remember that it must be hot:

• The ideal is his pairing with deep-fried potatoes and fresh tomatoes.
• Goes perfectly with any type of pasta.
• Favorite by many mashed potatoes will make it even more tender and at the same time satisfying.
• Well, more simple side dish option in the form of porridge will be a good variety of your diet.

Other possible preparation and filling options

Unfortunately, beef is not a cheap meat, especially when it comes to tenderloin, but you shouldn’t immediately dismiss this recipe, because you can replace it and at the same time get new taste sensations and no less delicious dish. will be just as good and tasty, and choose meat according to the same principle - tenderloin or pulp (without veins). can be prepared from sirloin parts, and this dish will become more dietary. And if you want a brighter and richer taste, then prepare it according to the same recipe. Now you see that with just one recipe you can prepare four delicious dishes.

The classic and accurate recipe for beef stroganoff was lost long ago, so it was restored and supplemented, and sometimes modified. Probably every cook has his own unique version of this recipe. I have offered you, in my opinion, the simplest and most quick recipe, which even a novice housewife can handle. It would be interesting to know what techniques you use when preparing this dish.

For the first time, a recipe called “Beef Stroganoff with Mustard” appeared in Elena Molokhovets’ “Gift for Young Housewives,” published in 1871. At this point, 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 cooking. The dish was invented by one of the chefs who served the Stroganovs. Naming dishes after famous people began in France in the 17th century, and then this manner, together with French chefs, migrated to Russia. Which Stroganov was the dish dedicated to? All three candidates: Alexander, his son Gregory and Pavel were worthy people. Alexander served as governor in Novorossiya, Pavel was a friend of Alexander III and was a diplomat, and it is known about Gregory that this noble man in his old age lost absolutely all his teeth and could not enjoy steaks. It is quite possible that it was Grigory who asked the cook to somehow soften the meat, so the cook beat the beef with a hammer, and then finely chopped it across the grain.

What part of beef is beef stroganoff made from?

For beef stroganoff, take the tenderloin (upper and inner parts of the hind leg) of young beef or veal. You can also take sirloin. The main thing is that the meat is fresh, then the beef stroganoff will turn out aromatic and tender.

The tenderloin is a long muscle from the inside of the back. It runs along the spine and is positioned so that it 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 tenderloin, be especially careful: unscrupulous sellers often try to sell tougher 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 at whether there is a film on the meat (there is not and cannot be one 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 “cleaned” piece of tenderloin, without any films or tendons, or the tenderloin in its original form. In the first case, your advantage will be enormous time savings, but your disadvantage will be the risk of drying out the beef.

But when you buy 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 cook 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 of tomato puree,
• to taste - pepper, salt

Cooking method

Wash the meat, remove tendons and films, cut across the grain into wide slices, beat and cut into strips about 0.4 cm long, 5 cm long. Sprinkle the chopped meat with pepper, salt, flour, and place in a heated frying 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, pour in sour cream, season with sauce, tomato puree, and bring to a boil.

Beef stroganoff with shanezhki

Beef Stroganoff combines the components of two culinary traditions: French (breaded fried pieces of beef) and Russian (sour cream and tomato sauce, which is not served separately). The key to success when preparing this dish is to quickly fry (seal) the meat until golden brown and then stew it in the sauce. The beef turns out tender, aromatic, melts in your mouth. Shanezhki, savory pies with filling, go perfectly with beef stroganoff.

Number of servings: 3−4

Ingredients:

Dough:

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

Filling:

• 2 tubers boiled potatoes
• 50−80 g lard
• ½ onion
• 2 cloves garlic
• small bunch of parsley (dill)
• salt - to taste

Beef Stroganoff:

• 300−400 g beef (tenderloin or long muscle)
• 1 large onion
• vegetable oil for frying

Sauce:

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

Chef's tip: You can put the filling on the shanezhki using a pastry bag.

Preparation:

1. Dissolve yeast in milk, add flour. Add sugar, salt, egg and mix.
2. Pour in butter. Knead the dough until smooth and begins to pull away from the sides of the container. Leave for 1.5-3 hours, kneading 2-3 times during this time. Divide ready dough into small balls, place on a floured surface and let stand for 30 minutes.
3. Fry peeled and chopped onions and garlic in finely chopped lard in a well-heated frying pan until tender. Mash the potatoes. Chop the greens.
4. Transfer the mixture from the frying pan to the mashed potatoes, add herbs, salt and mix thoroughly. Make indentations in the dough balls.
5. Fill the shanezhki 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 stir the meat and onion vigorously to release the juices.
7. Fry the 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 buns.

Quick beef stroganoff with green beans

Ingredients:

• 600 g of not the best part of beef without bones and fat
• ½ cup sour cream 20% fat
• 2 medium onions
• green 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 film 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 form neat strips. Cut the onion into half rings. Cook the beans in boiling water for 2-3 minutes. Then drain the beans in a colander and run cold water over them to stop the cooking process.

Heat butter and vegetable oil in a thick-bottomed saucepan (or in a high-sided cast-iron frying pan), fry the onion for 2 minutes. Add meat and fry for 5-6 minutes. The pan should be hot and the meat should be sizzling loudly. It happens that the meat itself is very watery, and there is excess meat juice in the saucepan - then fry for an additional 2-3 minutes so that the juice evaporates, or simply drain it.

Sprinkle flour over the meat, stir with a wooden spatula and fry for a couple more minutes. Pour in sour cream soy sauce and ketchup (tomato paste), salt, pepper, and when the first bubbles appear, remove from heat. Serve with green beans, and it’s better to arrange them on plates, like in my photo - the sauce will spread elegantly over the beans.

Beef Stroganoff 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 slices 0.5 cm thick. Cut the slices into cubes measuring 0.5×0.5 cm. Cut the onion into half rings. Place together with the meat in a separate container. Salt and pepper. Place in the refrigerator for 30 minutes.

Turn on the “Frying” mode, any product. Melt half the butter, fry the meat and onions in small portions until lightly golden brown. Place in a separate container, cover with foil, and place in a warm place.

Prepare the sauce. To do this, set the “Frying” mode, any product. Melt the butter.

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

Place fried meat and onions into the sauce. Cook in the “Stew” mode for 20-30 minutes.

Beef Stroganoff - classic recipe

Ingredients:

• 800 g beef
• 2 heads onions
• 3 tbsp. spoons of flour
• 250 g sour cream
• 3 tbsp. spoons of vegetable oil
• 5−6 black peppercorns
• ground black pepper

Preparation

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

The popularity of the Russian dish is so wide that it is loved not only in our country, but is also preferred in almost every restaurant in the world. Beef Stroganoff will decorate both a simple family dinner and a cheerful holiday feast. The basis is the correct preparation and serving of this dish.

A little about the origin of Boeuf Stroganoff

Officially, there are 2 options for the appearance of the dish. The first one tells that a French cook invented beef stroganoff for an old count who could not chew food due to lack of teeth. According to the second version, beef Stroganoff was first prepared by a cook from Russia, who combined the cooking technology of two cuisines: Russian (where sauce was used instead of gravy) and French (frying meat and pouring sauce over it). However, the culinary world owes the appearance of the dish to an outstanding person - Count Stroganov.

It’s not hard to guess where the ideological roots of the name came from. Boeuf translates as “beef”, and Stroganoff is, accordingly, a surname. But in Russia they began to call it in their own way. As a result, it turned out to be famous and everyone favorite dish"Beef Stroganoff"

Initially, the basis of its preparation was, but centuries later the word “beef Stroganoff” turned into a common noun, which now only indicates the method of preparation. The dish is known as Stroganoff meat because it can be prepared not only from beef, but also from pork, liver and chicken.

Culinary secrets

For proper preparation, according to the original recipe, certain subtleties must be observed:

• Use only the tenderloin or edge of beef.
• A piece of meat is cut only across the grain.
• Frying time for meat is no more than three minutes. This way it will retain its juiciness.
• The duration of stewing depends on the quality of the beef. Ideally this will take approximately 15 minutes.
• Among the spicy seasonings, black pepper is mainly added.
• The predominant ingredient in the sauce should be sour cream.
• The dish is served exclusively hot.

Beef Stroganoff: and the basic requirements for the quality of the dish

Indicators:

1. Appearance of the dish: cut into equal-sized cubes, covered in sauce. The side dish is located on the edge.
2. Consistency of beef stroganoff, color: soft, light gray.
3. Consistency of gravy (sauce): homogeneous.

Technological map for 100 g. dishes (net):

Beef Stroganoff: classic recipe

For preparation you will need:

• Beef - 0.5 kg.
• Flour - 4 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Onion - 1-2 pcs.
• Butter - 70 gr.
• Sour cream - 100-150 gr.
• Pepper, salt
• Tomato paste - 2 tbsp. l.

Step-by-step instructions on how to cook beef stroganoff:

1. Cut a piece of meat into slices, the thickness of which should be approximately a centimeter. Season with salt and pepper, then beat off. Then cut each piece into strips 5 mm thick.
2. Chop the peeled onion into half rings (you can chop it if possible).
3. Sift the flour and roll the pieces of meat well in it.
4. First melt the butter in a frying pan and then pour in the vegetable oil.
5. Fry the meat until brown, gradually stirring with a spatula (wooden).
6. After the beef, fry the onion.
7. Mix onion and meat in a frying pan and set aside.

Prepare the sauce.

In a separate bowl, stir sour cream with tomato paste. Dilute the resulting mixture with several tablespoons (tablespoons) of boiled water. If desired (to enhance the taste), you can add 2-3 tablespoons of mayonnaise. Pour the prepared mixture into the contents of the frying pan and simmer for 30 minutes, closing the lid tightly. For a special aroma, you can add a little dry wine to the sauce.

Correct delivery

The previously presented recipe included the preparation of meat and sour cream and tomato sauce. But beef Stroganoff has an equally important component - a side dish. Usually this is mashed potatoes (or fries), on top of which meat is laid, poured with sauce and decorated with chopped herbs.

Beef Stroganoff with mushrooms

Ingredients:

• Beef pulp - 600 gr.
• Oil - 50 ml.
• Champignons - 250 gr.
• 33% sour cream - 50 gr.
• Onion - 1 pc.
• Salt, coriander and pepper
• Greens (parsley, dill).

Preparation:

1. cut into cubes of the same size.
2. Roll each piece of meat in flour breading, then fry in preheated vegetable oil.
3. After a couple of minutes, add salt, pepper and coriander. Fill the contents of the frying pan with water (so that the liquid covers the meat). Reduce the heat and leave to simmer.
4. At this time, chop the onion and champignons.
5. First, fry the onions, then add the mushrooms and continue frying for another 7 minutes. At the end, add salt and season with sour cream.
6. Combine fried onions and mushrooms with meat. Simmer for 15 minutes.
7. Chop the greens and decorate the dish with them.

Recipe for cooking beef Stroganoff in a slow cooker

Cooking beef Stroganoff style in a multicooker will take no more than 2 hours, but the result will be a dish no less tasty and aromatic than cooked in the usual way - on the stove. So, we will need:

• Beef - 0.5 kg.
• Oil - 70 ml.
• Bulbs - 2 pcs.
• Flour - 50 gr.
• Water or broth - 1 tbsp.
• Tomato paste (can be replaced with ketchup) - 2 tbsp. l.
• Sour cream - 100 gr.
• Pepper, salt

How to cook beef stroganoff in a multicooker:

1. Cut the meat into cubes 4 cm long. Transfer to a separate bowl, add salt and pepper.
2. Grease the bowl of the kitchen appliance with oil, set the “Baking” mode, and the timer for 40 minutes. For the first quarter of an hour, fry the onion cut into half rings.
3. Add the meat coated in the flour mixture to the sautéed onions and continue frying until the end of the previously set mode.
4. Mix tomato paste (ketchup), salt, sour cream, water in a separate bowl. Pour the resulting sauce into the bowl of the kitchen appliance, set the “Stew” mode and the timer to 60 minutes.
5. After an hour, the beef Stroganoff will be ready to serve.

Recipe with mustard

List of required products:

• Beef - 800 gr.
• Tomato paste - 1 tbsp. l.
• Onion - 1 pc.
• Sour cream - 2 tbsp.
• Broth or water - 2 tbsp.
• Black peppercorns - 10 pcs.
• Flour - 1 tbsp. l.
• Ground pepper - a little less than 0.5 tsp.
• Salt - a pinch.
• Butter - 100 gr.
• Vegetable oil - 70 ml.
• Table mustard - 1 tbsp. l.

Cooking technology:

1. Cut the meat into small pieces, add salt and pepper.
2. Finely chop the onion.
3. Melt the butter in a frying pan and fry the flour in it. No more than 3-5 minutes.
4. Dilute the flour mixture in the broth, boil, add black peppercorns and mustard.
5. Strain the prepared sauce, mix with tomato and sour cream.
6. Heat the oil in a separate saucepan or frying pan and fry the onion and meat.
7. Pour sauce over the pan ingredients and simmer for about a quarter of an hour.
8. Beef Stroganoff is ready! Bon appetit.

Today we will talk about the world famous beef stroganoff. Today there are 2 versions of the origin of the name “beef stroganoff”. According to the first version, the classic beef stroganoff was invented by a Russian chef who combined the technologies of French and Russian cuisines and invented a dish consisting of fried pieces of meat generously doused with sauce. According to the second version, when the Minister of Internal Affairs of the Russian Empire, Count Stroganov, lost his teeth from old age, his personal French chef invented this wonderful dish so that the politician could at least eat something. Since then, meat cooked in sauce has been named after Count Stroganov. Now the classic beef stroganoff is served in all restaurants around the world labeled “a dish of Russian cuisine.”

Now let's talk about how to cook beef stroganoff. According to the classic method, traditional beef stroganoff is prepared with sour cream. To prepare classic beef stroganoff, you should take sirloin parts of a beef carcass. Cut the meat into small pieces of 2-3 cm, 0.5 cm thick, so that it has time to completely fry, stew and become soft.

If the meat is tough, then before cooking it should be beaten a little and then cut into pieces. In addition, the meat must be breaded in flour and fried in a very hot frying pan with butter and onions so that it is “sealed” and retains its juiciness. After the meat is fried until golden brown, it should be poured sour cream and tomato sauce and simmer until done under the lid.

Another tip is that the meat should not come into contact with the bottom of the pan. To do this, place the onion cut into circles in a frying pan, and you can place the meat on top of the onion.

There is also a small point related to the sauce. Since it contains sour cream, the sauce should not be overheated under any circumstances. The ingredients for the sauce are mixed cold and heated together with the meat in a frying pan over medium heat. The total cooking time for meat ranges from 20 to 60 minutes.

According to the original recipe, it is served as a side dish for beef stroganoff. fried potatoes and slices of fresh tomato. Now let's talk about different recipes beef stroganoff.

Beef Stroganoff

First of all, we will tell you how to cook beef stroganoff, as provided for in the classic recipe. To prepare beef stroganoff, take:

Cut the meat into small pieces, removing films and veins. Salt and pepper it, leave to stand for 2 hours until the meat becomes soft.

Dissolve the butter in a frying pan and fry the meat, previously rolled in flour, until golden brown.

After this, add chopped onion to the meat and fry everything together until golden brown.

Prepare the sauce by mixing tomato paste, sour cream, broth, mustard, spices and a little flour in a bowl. Now pour the sauce over the meat and onions and simmer for about 30 minutes.

Beef Stroganoff with mushrooms

Another beef stroganoff, the recipe for which is considered a classic, is beef stroganoff with mushrooms. To prepare you will need:

First you need to cut the meat and fry it in butter over medium heat. Next, add the beef and fry the chopped onion and boiled mushrooms in the same pan for 10 minutes. Now you need to add meat to the onions and mushrooms, pour in cognac, broth and simmer for 15 minutes. At the end of cooking, add sour cream, mustard, spices, stir, bring to a boil and turn off. Just before serving, sprinkle with chopped herbs. Fragrant and tender meat is ready.

Pork beef stroganoff

From the name it is clear that the author of the recipe intended for the dish to be prepared from beef. However, today they also cook beef stroganoff from pork. Pork cooks faster and does not require marinating, which significantly reduces the overall cooking time. So, the recipe for pork stroganoff. Required ingredients:

Wash the pork and cut into pieces 1.5 cm thick, then beat with a hammer and cut into thin strips. Lightly salt and pepper, add dry adjika and stir.

Heat in a frying pan olive oil and fry the meat for 10 minutes until golden brown. Now add the chopped onion into the pan and fry for another 5 minutes.

Then add sour cream, flour, salt and a glass of water to the pork room temperature, stir and cover with a lid, leave to simmer for 10-15 minutes. Pork Stroganoff is ready.

Liver beef stroganoff

As an alternative to classic recipes, you can prepare beef stroganoff from the liver. In this case, you can take any liver of your choice - beef, pork, veal, chicken or turkey. The taste of the dish will not suffer from this, only the cooking time will change: beef liver It takes about 40 minutes to cook, while chicken liver, for example, only takes 20 minutes. Cooking beef stroganoff from liver requires:

• liver - 800 g
• sour cream - 200 g
• butter - 50 g
• onion - 1 head
• flour - 1 tbsp. spoon
• sugar - 0.5 tbsp. spoons
• salt, pepper - to taste

First, you should thoroughly rinse the liver and clean it of films and veins.

Cut the liver into small pieces, salt and pepper it, and then roll it in flour.

While the liver is saturated with spices, chop the onion.

Place the liver dredged in flour in a dry frying pan and fry it for 5 minutes. After this, add butter, onion and fry for another 5 minutes, stirring constantly.

After 10 minutes of total cooking time, pour flour into the pan and fry for another 2 minutes, then pour in sour cream and simmer with the lid closed until the liver becomes soft.

Chicken beef stroganoff

And finally, we will tell you how to prepare chicken beef stroganoff. Chicken - the meat is tender and soft in itself, cooks very quickly, and due to the fact that it contains practically no fat, it is also suitable for those who are watching their figure, but at the same time love to eat. To prepare, take:

Cut the chicken fillet into flat portions and then into strips.

Place the meat in a frying pan, salt and pepper it and fry for 5-7 minutes until golden brown.

At this time, peel and chop the onion, add it to the meat and brown it.

Add flour and mix well.

Pour everything with cream, tomato paste, mustard and mix again.

Simmer the beef stroganoff for 15 minutes with the lid closed. You can serve.

Beef Stroganoff - gourmet dish, which you can easily learn to cook. It is hearty, always tasty and therefore suitable for both an everyday dinner and a special occasion.

Perhaps everyone has heard about beef stroganoff. It's amazingly juicy and delicate dish made from beef, the preparation 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, like true connoisseurs. hearty dishes from beef.

Classic recipe for beef stroganoff

Cooking time

calorie content per 100 grams

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 have white, 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 production, just interrupting fresh tomatoes in puree.

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:

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

1. Wash the pulp thoroughly, cut off all unnecessary films;
2. Dry the beef and cut it into strips along the grain;
3. Season the meat with spices and knead with your hands;
4. Peel the onion, rinse it and cut into any shape;
5. Place butter in a frying pan and let it become liquid;
6. Add flour and quickly break up any lumps using a whisk;
7. Stirring, fry the flour for 5-7 minutes;
8. Pour in the broth, bring the mixture until smooth and let it simmer a little;
9. After this, add mustard and black peas;
10. Boil again, but this time strain the future sauce;
11. Then add sour cream, tomato paste and bring the mass to a uniform color;
12. At this time, pour oil into another frying pan and add onion;
13. Fry it until soft and add meat;
14. Fry until golden brown for about a quarter of an hour, stirring;
15. 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. It's more home recipe, which is suitable for any housewife.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 148 calories.

How to cook:

1. Rinse the beef, dry it and remove fat;
2. Using a sharp knife, cut into strips along the grain;
3. Place margarine in a frying pan and melt it;
4. During this time, roll the meat in flour, then transfer it to a frying pan;
5. Fry, stirring, for five minutes;
6. During this time, peel and wash the onion, chop and add to the beef;
7. Fry for about ten more minutes, stirring constantly;
8. After this, add the ingredients with sour cream, tomato paste, spices (including black peas and bay leaves), and also pour in a little water;
9. Stir and cover with a lid;
10. 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, white 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. It will still remain the same 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, traditional version There are not many of them, only standard pepper. This can also be changed using and 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. Proper cooking technique and the desire to please your family juicy dish- that’s the whole secret of success have a delicious dinner. It’s worth trying it once to fall in love forever!