Beef Stroganoff with mushrooms

Beef Stroganoff according to an old French recipe

The recipe for this dish was first described in Jules Verne’s book “Michel Stroganoff” in 1850. The recipe is very unusual, radically different from the classic beef stroganoff recipe, but definitely deserves attention because the meat turns out incredibly tasty and aromatic. Plunge into the exciting spirit of the French era of Jules Verne!

Ingredients:

Beef tenderloin – 800 gr.
Vodka – 100 ml
Dry white wine – 500 ml
Champignons – 160 gr.
Butter – 60 gr.
Vegetable oil – 200 ml
Small carrots – 2 pcs.
Onions – 2 heads
Dijon mustard – 1 tbsp. l.
Shallots – 15 gr.
1 bay leaf
Sweet paprika – 1 tsp.
Thyme – 1 pc.
Tomato paste – 15 gr.

Cooking process:

Peel the carrots, rinse under running water and cut into thin strips. Remove the skins from the onion, rinse it with water to remove dirt, cut it in half, and then cut each part into thin half rings.
Place chopped onions and carrots in a deep bowl, add thyme, 1 teaspoon of salt, bay leaf and 0.5 liters of wine. Stir. This is the future marinade.
Rinse the meat, dry it a little and cut into thin, not very long strips. Add the meat to the marinade, mix thoroughly and leave to marinate for about 2.5 hours. During this time, stir the marinade several times.
Remove the meat from the marinade and drain in a colander to drain excess liquid. Strain the marinade itself and place it on different plates and set it aside. You will still need it during the cooking process.
Clean the champignons, rinse with water and cut into slices. Fry them over high heat using half the amount of vegetable oil indicated in the ingredients. You need to fry until the mushrooms are covered with a golden brown crust. At the end of cooking the mushrooms, add butter (20 g), pepper and salt. Mix well and place the mushrooms in a colander to remove excess oil.
In the same frying pan where the mushrooms were fried, pour the remaining vegetable oil, add 40 grams of butter and fry the beef over high heat until fully cooked and golden brown (it is better to divide the entire volume of meat into two equal parts and fry in turns, this way the meat will fry more evenly and faster).
The highlight of this recipe is the vodka. It needs to be heated properly, and then poured onto the meat and set on fire until the vodka completely evaporates. Carefully! It will burn very hot.
After this, place the meat on a separate plate, and add tomato paste and shallots to the pan. Simmer over low heat for 2-3 minutes. (if you don't have shallots, you can do without them). Add the onions and carrots from the marinade and simmer until all excess liquid has evaporated.
Sprinkle the paprika over the fat and carrots, then pour in the remaining white wine from the marinade. Then add mushrooms, sour cream, mustard, salt and pepper to the wine. Wait until the sauce thickens.
Then add beef to the sauce and simmer for about 5 minutes.
That's all, a delicious and unusual dish is ready! Serve beef stroganoff hot; cereals, vegetables or pasta are great as a side dish. Bon appetit!

Pork beef stroganoff cooked in a slow cooker

You can add fresh chopped carrots or finely chopped bell peppers to a simple recipe for a flavorful dish to make the stew in sour cream sauce more elegant and festive.

INGREDIENTS	QUANTITY
pork tenderloin	450 g
tomato paste	75 g
some water or broth	300 ml
low-fat sour cream	80 ml
heavy cream	100 g
bulb onions	1-2 pcs.
Wheat flour	1-2 tbsp. spoons
oil	75 ml
salt and pepper	a pinch

Time to prepare the dish is 55 minutes.

Calories per serving: 180 calories.

How to prepare the dish:

Prepare the meat as described above (rinse and cut).;
Chop the peeled onion, grease the multicooker bowl, add a little oil to the bottom, and fry the onion until golden brown. Once the onions are ready, add the chopped pork;
As for the modes, the “Frying” or “Baking” program is ideal for frying. Fry the meat, stirring constantly with a special plastic or wooden spatula until it browns;
Sprinkle the meat with wheat flour, stir, heat a little so that the meat juice and oil are absorbed into the flour. Add sour cream, salt, freshly ground pepper to the bowl and mix everything thoroughly;
Simmer everything a little, add tomato juice and broth and change the multicooker program to “Stew,” close the lid and simmer for 40 minutes. Just before it's ready, check the balance of salt and spices and add fresh herbs.

Beef Stroganoff

A dish prepared according to our recipe is perfect for a hearty family dinner. Soft meat, delicate creamy sauce, aromatic wild mushrooms - such an exquisite variety of flavors will not leave anyone indifferent. This may not be the most budget-friendly beef stroganoff recipe, but it’s worth it, believe me. Treat yourself and your loved ones!

Ingredients:

Beef – 800 gr.
White mushrooms – 120 gr.
Butter – 120 gr.
Vegetable oil – 1 tbsp. l.
Onions – 4 pcs.
Flour – 20 gr.
1 lemon
Cream – 250 ml
Mustard – 1 tbsp. l.
Granulated sugar – 1 tsp.
Pepper, salt - to taste

Cooking process:

Prepare the meat: rinse under running water, dry, cut into slices about 1 cm thick. Then cut each slice into strips, each piece about 0.5 cm thick.
Sort the porcini mushrooms, remove dirt, and rinse. Place in a saucepan, add water and bring to a boil. Cook the mushrooms over moderate heat for 20-25 minutes. After this, place them in a colander to drain excess liquid.
After the mushrooms have rested in a colander for a while, cut them into thin slices, and then the slices into thin strips.
Take onions, peel them, rinse with water and cut into thin half rings.
Melt 100 grams of butter in a deep saucepan, add onion half rings and fry them over high heat until golden brown.
Add mushrooms to the onions and squeeze the juice from one lemon. Cover the pan with a lid, reduce the heat and leave to simmer (the onion-mushroom mixture should gurgle a little).
Take a frying pan, melt 20 grams of butter in it, gradually add flour and fry the flour for several minutes, stirring constantly.
Add granulated sugar and cream and continue to fry for about 8-10 minutes. Don't forget to stir constantly!
Turn off the stove, add salt and pepper to the cream sauce. Add mustard and mix well.
Pour vegetable oil into a clean frying pan, then add the beef and fry over high heat until cooked through.
Transfer the finished meat to the onion-mushroom mixture and pour over the creamy sauce. Mix everything thoroughly and simmer for another 5-10 minutes, then turn off the stove.
A tasty and aromatic dish is ready! Beef stroganoff with mushrooms will go perfectly with boiled or fried potatoes, rice, buckwheat, and pasta. Enjoy your meal!

Beef Stroganoff with mushrooms and liver

130 ml simetane;

Oil for frying;

A spoon of tomato paste.

1. Clean the liver of all veins, rinse and dry.

2. Cut the offal into long strips.

3. Chop the peeled onion into half rings and fry.

4. Take another frying pan and fry the liver in it. Cook for approximately 9 minutes.

5. Transfer the fried onion to the liver.

6. Cut the washed mushrooms into cubes. Fry them until cooked in a frying pan that was left over from the onions.

7. Transfer the mushrooms to the liver with onions.

8. In a bowl, mix sour cream with salt, flour and tomato paste. Transfer the resulting mixture to the pan near the liver.

9. Fill everything with water, add pepper and simmer for 20 minutes.

10. Serve with mashed potatoes and chopped dill.

Ingredients:

Beef tenderloin – 600 gr.
Fresh champignons – 100 gr.
Onions – 2 pcs.
Sour cream – 200 gr.
Soy sauce – ½ tbsp. l.
Mushroom powder from 1-2 dry pieces of porcini mushroom
Fresh parsley and dill - ½ bunch each
Ground black pepper - to taste
Granulated sugar – 1 tsp.
Dry white wine diluted 1:1 with water

Cooking process:

The beef must be washed thoroughly. Then cut the meat into slices like chops. Place cling film on top of the slices and beat them a little with a meat mallet (the film will prevent the meat from spreading and splashes from flying in all directions).
Cut each slice into fairly thin strips, about 1.5-2 centimeters thick.
If you don't have ground black pepper, but have peppercorns, you can turn it into powder using a special spice mortar. Grind pepper and salt in it.
Pour a little vegetable oil into a frying pan and fry the meat over high heat (not all the meat at once, but in parts) until cooked. It is better not to salt it first, because in this case it will not be possible to achieve a golden crust due to the fact that the meat will release a lot of juice.
Place the fried meat on a piece of foil, salt and pepper to taste. Roll the foil into a roll and leave the meat in this state to “finish”.
Wash the champignons and chop finely.
Peel the onion, cut in half, and then into thin half rings.
Place the mushrooms in a frying pan and fry over high heat until tender. Towards the end of frying, add soy sauce and mushroom powder.
Transfer the mushrooms to a separate plate and place the onion half rings in the pan. Add a little vegetable oil and fry the onion until golden brown.
While the onions are frying, take a bowl and mix 200 grams of sour cream with 1 teaspoon of sugar, a pinch of ground pepper and a pinch of salt. Mix well.
The onion is fried and now you need to add champignons to it. Stir and fry for another 1-2 minutes.
Pour sour cream sauce over the onion-mushroom mixture. Stir and simmer for 3-5 minutes. If you think the sauce is thick, dilute it with a few tablespoons of water.
Wash the greens thoroughly and chop finely with a sharp knife.
Unwrap the foil with the meat. If it seems to you that the beef is still a little tough, then transfer it to a frying pan and pour in wine diluted with water (you can use just water, but wine will soften the meat better and faster). Simmer covered until the liquid has completely evaporated. (this item may not be needed, it all depends on the meat you take).
Add the meat to the sauce and mix well. Close the lid and simmer for about 5-7 minutes.
Turn off the heat and sprinkle the beef stroganoff with finely chopped herbs. Cover again and let sit for 5-10 minutes.
Beef Stroganoff with mushrooms in a delicate sauce is ready! A very tender, tasty, satisfying and aromatic dish. Be sure to serve it hot with pasta, potatoes, rice, and any other cereals and vegetables. Eat for your health!

Beef Stroganoff with champignons

Beef Stroganoff is often prepared simply from meat, but if you add mushrooms, the dish only wins! Juicy and incredibly aromatic beef stroganoff is served as a second course for lunch or dinner. Here is a classic recipe for making beef stroganoff with champignons. The meat is fried with onions and mushrooms, then stewed in tomato sauce and sour cream. When serving, sprinkle the beef stroganoff with herbs. Garnish with mashed potatoes or buckwheat. Good luck!

Ingredients:

Beef – 500 grams
Onion – 1 piece
Garlic – 2 cloves
Champignons – 10 pieces
Sour cream – 150 grams
Tomato paste - 2 tbsp. spoons
Salt - To taste
Pepper - To taste

Number of servings: 3-4

How to cook Beef Stroganoff with champignons

Cut the beef into thin slices and fry in vegetable oil for 5-6 minutes. Then add the onion cut into half rings and chopped garlic. Fry until golden brown. Add champignons, cut into thin slices. Cook for another 3-4 minutes. It's time to add sour cream and tomato paste. Salt and pepper to taste. Mix everything thoroughly and simmer under the lid over low heat. The process takes 15-20 minutes. When serving, sprinkle the dish with herbs. Bon appetit!

Beef Stroganoff in onion and sour cream sauce

Ingredients:

Beef tenderloin – 0.5 kg
Sour cream – 250 gr.
Onions – 2 heads
Bay leaf – 3 pcs.
Wheat flour – 2 tbsp. l.
Vegetable oil – 2-3 tbsp. l.
Allspice peas – 2-3 pcs.
Mixture of ground peppers - to taste
Salt - to taste

Cooking process:

Rinse the beef, remove excess fat and films. Dry the flesh slightly with a paper towel and cut the meat into slices (along the grain). Do not make the plates too thick; a thickness of 1.5-2 cm is sufficient.
Cover the meat with cling film or a regular plastic bag and pound lightly with a meat mallet.
Cut each plate into small thin strips 1-2 cm thick and about 5 cm long.
Heat vegetable oil in a large frying pan. When the oil is hot enough, add the meat to the pan and fry it over high heat for 5 minutes.
Peel the onions, rinse under cold water and cut into thin half rings.
Add the onion to the meat and fry the onion with the meat until half cooked.
Pour sour cream into the pan with the meat and onions. Mix well.
Gradually add flour and other spices, add bay leaf. Mix everything well again.
Pour enough cold water into the pan to cover all the meat. Simmer the beef stroganoff over low heat with the lid closed for about 20-25 minutes.

Ingredients

Veal – 800 g
Sour cream - 1 glass
Onions - 2 pieces
Salt - 1 teaspoon
Wheat flour - 2 tablespoons
Tomato sauce or paste - 2 tablespoons
Vegetable oil - 2 tablespoons
Ground pepper - ½ teaspoon

Cooking time 20 minutes + 25 minutes for stewing.

Yield: 8 servings.

Classic beef stroganoff, a recipe with step-by-step photos of which you will now see, has become a popular dish due to its ease of preparation and consistently excellent results. Beef Stroganoff, as this dish is called in Russian, is prepared from veal or beef quickly, but despite this, the meat turns out juicy and melts in your mouth. There are many photo instructions on the Internet on how to cook beef stroganoff. The classic recipe involves the use of onions and tomato-sour cream sauce, in which the meat is stewed until soft.

Pork Stroganoff with mushrooms

Beef Stroganoff is one of the most popular dishes in Russian cuisine, which is usually prepared from beef. I suggest trying pork stroganoff with mushrooms. I also added pickles (you don’t have to add them) for spiciness and a richer taste. It turned out very tasty and unusual!

Ingredients:

pork pulp - 500 g;
fresh champignons - 200 g;
pickled cucumbers (optional) - 2 pcs.;
onions - 2 pcs.; cream - 400 ml;
salt, spices for pork - to taste;
garlic - 2 cloves;
vegetable oil - 2-3 tbsp. l.;
green onions - to taste.

Cooking steps:

Wash the pork meat, dry it and cut into strips.

Cut onions and mushrooms into small pieces.

Pour vegetable oil into a frying pan and fry the onion and mushrooms until soft.

Cut the cucumbers into strips.

Add meat and cucumbers to the onions and mushrooms, mix and fry everything together for 10-15 minutes.

Then pour in the cream, salt everything to taste and simmer over low heat under a closed lid for 30-40 minutes.

At the end of stewing, add chopped garlic and spices to the pan. Sprinkle with chopped green onions. Stir and turn off the gas.

Serve this unusual and very tasty pork stroganoff with mushrooms with a side dish of potatoes, rice or any other to your taste.

Enjoy your meal!

How to cook beef stroganoff. Classic recipe with photo

Prepare all ingredients. Remove films from the meat, wash and dry. Peel the onion and wash under running water.

Cut the peeled onion into half rings or a little smaller. To avoid crying while chopping, wet the knife and vegetables with water.

Fry in a non-stick frying pan in vegetable oil until golden brown. Remove the onion from the pan to a plate, leaving the oil in the pan.

Cut the veal (or beef) across the grain, first into flat pieces, and then into small oblong flagella measuring about 1 cm by 4-5 cm. There are several options for cutting meat, but I prefer this size of sticks, then they will cook perfectly in the specified time.

Salt and pepper the meat in a bowl, roll in flour. This is done so that during frying the flour clogs the pores of the meat and the juice remains inside the block.

Fry the meat in the same oil that you used for frying the onions over high heat on both sides until slightly browned.

Add a mixture of sour cream and tomato sauce, as well as fried onions, to the pan. Our beef stroganoff with sour cream, the recipe is classic, but at this stage sour cream can be replaced with kefir, cream or mayonnaise. Simmer over low heat, covered, for 20-25 minutes until the meat is cooked. If necessary, add 1-2 tablespoons of water.

After the specified time, remove the lid and check the readiness of the dish.

Serve the beef stroganoff hot. Garnish with rice, mashed potatoes or steamed cauliflower; this dish will be delicious with pasta and buckwheat porridge. And if you have forgotten how to cook beef stroganoff with gravy, and you need to feed your family or guests quickly, satisfyingly and beautifully, remember this recipe.

Beef Stroganoff is a popular dish, in various versions belonging to Russian or French cuisine, which is served in restaurants and canteens all over the world. It combines two cooking technologies: frying meat and stewing in sauce.

The classic beef stroganoff recipe involves using beef. It is beef meat (tenderloin, kidney part or edge) that is ideal for preparing this dish. Finely chopped pieces of meat are fried in a well-heated frying pan, the sauce is prepared separately, and then everything is stewed together until fully cooked. It turns out the most tender meat in hot tomato and sour cream sauce.

Beef stroganoff with mushrooms in cream sauce

Beef Stroganoff with mushrooms in cream sauce - recipe with photo

Beef Stroganoff is stewed beef, cut into small slices in sour cream sauce.

This Russian dish goes well with mashed potatoes, pasta and rice.

In this step-by-step recipe you will learn how to cook beef stroganoff with mushrooms in sour cream sauce.

Cooking time: 1 hour Number of servings: 6-8 Ingredients:

Champignons - 500 g,
onion - half a medium onion,
sour cream 20% - 150 ml,
cream 30% - 100 ml,
beef - 1 kg,
beef broth - 500 ml,
vegetable oil - 100 ml,
Dijon (spicy) mustard - 1 tbsp. spoon,
salt - to taste,
ground black pepper - to taste

ARTICLES ON THE TOPIC:
Beef stroganoff from veal, step-by-step recipes with photos
Pork with mushrooms in cream - culinary recipe
Pork with cream in a frying pan - step-by-step recipes with photos

Preparation

Peel the beef tenderloin from the films, cut into thin slices of 3-5 mm and add salt.

Heat a frying pan with a small amount of vegetable oil and fry the slices of meat in it.

Fry, stirring regularly, until a brown crust appears, then remove to a warm place.

The meat does not need to be fried all at once, as it should not be stewed - fry in small portions, place in a single layer in the pan!

Pour beef broth into a saucepan. Reduce by about half over medium heat.

In a frying pan with a small amount of vegetable oil, fry the chopped onion until golden brown.

Add champignons cut into thin pieces. Cook until golden brown, stirring constantly, and remove from heat when ready.

Add cream and sour cream to the saucepan with the broth and simmer over medium heat, not allowing the sauce to overflow. When the sauce thickens, season it with salt and pepper to taste.

Place the fried meat in a frying pan with mushrooms, pour in the sauce and bring to a low boil.

Simmer the meat for about 3-5 minutes.

Season the beef stroganoff with mustard and stir.

Serve with mashed potatoes or pasta.

Now you know how to cook beef stroganoff with mushrooms in a creamy sauce with sour cream, bon appetit!

Ingredients

beef 500 g
butter 20 g
vegetable oil 2 tbsp. l.
wheat flour 2 tbsp. l.
salt 0.5 tsp.
a mixture of ground peppers 3 wood chips.

Sauce ingredients

onions 2 pcs.
wheat flour 1 tbsp. l.
vegetable oil 2 tbsp. l.
butter 30 g
tomato paste 1 tbsp. l.
20% sour cream 3 tbsp. l.
mustard 1 tsp.
water or broth 1.5 tbsp.
salt 0.5 tsp.
mixture of ground peppers 2 wood chips.
parsley 10 g

Beef Stroganoff in mushroom sauce

The technology for preparing this famous dish is somewhat different from the traditional one, but it only benefits from this. The result is tender meat in a wonderful, aromatic sauce that goes well with various side dishes. And most importantly, it cooks quickly enough - usually no more than an hour. Well, if you don’t add black pepper and mushrooms (without mushrooms the sauce will just be sour cream), then the dish is quite suitable for a child’s diet.

Ingredients for Beef Stroganoff in Mushroom Sauce:

Beef (sirloin, rump, tenderloin, you can take pork or veal) - 600 g
Salt - to taste
Black pepper (freshly ground) - to taste
Champignons (Fresh) – 100 g
Mushroom powder (and 3 porcini mushrooms; pinch or crumble 1-2 dry mushroom pieces)
Soy sauce - 0.5 tbsp. l.
Onions (medium bulbs) - 2 pcs.
Vegetable oil (for frying)
Sour cream – 200 g
Greens (dill and parsley to taste) - 1 bunch.
Sugar - 1 tsp.
Dry white wine (diluted with water 1:1 or just water; may not be useful)

Cooking time: 60 minutes

How to cook classic beef stroganoff

We clean the beef from the films and cut it across the grain into pieces 5 mm thick.
We process the pieces of beef using a meat hammer. Beat lightly, not too intensely, otherwise the pieces of beef will turn into mush and the dish will be spoiled. Then cut the beef into thin long pieces - about 3-5 cm in length.
The secret to the juiciness of beef stroganoff lies in the fact that the beef seals and retains all the meat juices. To do this, you need to bread it in flour and immediately fry it in hot oil. Heat the frying pan thoroughly, melt butter (20 g) and refined vegetable oil (2 tbsp.) in it. Roll the meat in small portions in flour (2 tbsp) and place in a heated frying pan.
Fry for 3-4 minutes on maximum heat, add salt and pepper to taste.
Separately prepare the sauce for beef stroganoff. To do this, peel the onions and cut them into cubes or thin quarter rings. Heat all the remaining butter (30 g) and vegetable oil (2 tbsp) in a frying pan. Add the onion, fry it over low heat, stirring, until soft.
Add 1 tbsp to the sautéed onion. l. flour and mix so that there are no lumps.
Continuing to fry, add tomato paste and sour cream and mix again.
Pour in 1.5-2 cups of water or broth - enough so that the sauce is not too thick or thin. Add salt, pepper and a little mustard to taste. Bring to a boil and simmer the sauce over low heat for about 5-7 minutes until the desired thickness is achieved.
Transfer the fried meat to the sauce, stir and simmer for another 10 minutes over low heat.
As a result, the pieces of beef will be cooked and completely soaked in the sauce.
Beef Stroganoff is always served hot. Therefore, sprinkle the dish with chopped parsley and immediately serve the meat along with the gravy to the table.

Deep-fried potatoes, mashed potatoes or rice, fresh tomatoes and parsley are perfect as a side dish.

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

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

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

Ingredients:

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

Preparation:

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

Beef Stroganoff with sour cream - general cooking principles

• It is more convenient to cook beef stroganoff in a deep bowl. This can be a thick-walled saucepan or a frying pan of the same type. For convenience, it is advisable to have two such vessels, perhaps even of different sizes. One will be needed for frying the beef and the other for preparing the gravy.

• For meat, it is better to choose tenderloin, cross section or thick edge. Try to select pieces with the least amount of fat, films and vein residues. As with any meat dish, the beef must be fresh. Whether it is chilled or previously frozen meat does not really matter, as in principle the age of the animal does not matter. Special preparation, cutting method, and cooking technology will make any piece of beef juicy and soft.

• Before use, the pulp is washed exclusively in one piece and only in cold water, after which it is wiped well with a disposable towel. The beef must be pounded, then it will be soft and tender. If this is done after the flesh is cut, the pieces will lose their shape, so initially the meat is cut into large and wide, 1.5 cm thick, slices, doing this strictly perpendicular to the fibers. Then they are beaten to 1 cm and only then cut into strips no more than 5 cm long.

• There are many options for preparing the dish, but beef stroganoff with sour cream is considered classic. It gives the gravy a creamy taste and makes its texture more delicate, so you should be very careful when choosing a fermented milk product. It is recommended to use fresh and high-quality, preferably homemade, sour cream. A product that is not good and not the first freshness may curdle when heated, which will affect the appearance and affect the taste of the dish.

• Beef Stroganoff is served with a side dish. The most suitable and traditional is mashed potatoes. This type of beef stroganoff will not spoil rice, pasta, buckwheat and other water-based cereals.

Recipe with sour cream and tomatoes

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

Ingredients:

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

Preparation:

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

Subtleties and nuances of cooking pork stroganoff

If you beat the meat after cutting, it will cook faster, become tender and soft, and will melt when tasting;
The sauce will be thicker if you use heavy cream or sour cream for the sauce, in which case less starch or wheat flour will be needed;
You can add any spices for meat to the sauce or when marinating meat; a note of basil or thyme will “sound” very well in the sauce;
The larger the portion of the dish, the greater the likelihood that the meat will not be fried in one go. It is recommended to bring it over high heat until golden brown in small portions.

Tender beef stroganoff with cucumber

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

Ingredients:

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

Preparation:

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

Beef Stroganoff: recipe with cream

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

Grocery list:

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

Cooking beef stroganoff with beef in cream sauce

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

Cooking in a slow cooker

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

Ingredients:

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

Preparation:

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

Beef Stroganoff in a slow cooker

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

Grocery list:

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

Cooking method in a slow cooker

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

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

The foreign, impressive name and the simple cooking process predetermined the popularity of this dish - a regular at home-made “quickly prepared” dinners and standard dishes of the catering system. We are, of course, talking about beef Stroganoff, aka Beef Stroganoff, aka Beth a la Stroganoff, and, if it’s completely “overseas”, Bœuf Stroganoff.

A lot has been written on the Internet about the history of the origin of the dish, named after Count Alexander Grigorievich Stroganov, as well as about the variations of its recipes. We will not dwell on this. Let us only note that an important and general point of any recipe is that the beef is cut into strips and stewed in sour cream sauce. We invite you to prepare this dish with us and guarantee that the result will please even the most fastidious tasters.

Beef Stroganoff with mayonnaise

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

Ingredients:

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

Preparation:

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

Beef Stroganoff with mushrooms and pork

800 g pork meat;

400 g of any fresh mushrooms;

100 g sour cream 20%;

10 g Khmeli-suneli seasoning;

15 ml oil for frying;

1. Cut the meat into thick slices, then beat each of them with a hammer.

2. Cut the beaten meat into thin short strips.

3. Chop the peeled onion with a knife.

4. Pour oil into a frying pan, add onion and fry it.

5. Place the meat in a frying pan and fry over high heat until a characteristic color appears.

6. Wash the mushrooms, cut them into slices, add to the food in the frying pan. Continue frying.

7. When the mushrooms are ready and the separated liquid has evaporated, add sour cream, spices, flour and salt. Quickly stir the ingredients and cover the pan with a lid.

8. Simmer for another 5-7 minutes. Serve the finished dish with buckwheat, beautifully decorated with vegetables and herbs.

Classic recipe with mushrooms

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

Ingredients:

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

Preparation:

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

Meat Stroganoff with mushrooms

Meat Stroganoff style is suitable for both everyday and festive tables. It’s easy to make and so delicious! The classic version of beef stroganoff is, of course, beef. But you can prepare such a dish from any meat.

Products (for 4 servings)

Meat tenderloin (veal, beef, pork) - 500 g
Mushrooms (champignons, porcini) – 200 g
Onion - 1 pc.
Vegetable oil - 3-4 tbsp. spoons
Sour cream – 100 g
Flour - 2 tbsp. spoons
Salt - to taste
Ground black pepper - to taste
Water - 0.5 cups

Step-by-step photo recipeMeat Stroganoff with mushrooms

Products for meat Stroganoff style with mushrooms are in front of you.

How to cook meat Stroganoff style with mushrooms: Wash the meat, dry it, cut it into chops. Beat it off.

Then cut the meat across the grain into cubes.

Peel, wash, and cut the mushrooms into slices.

Peel the onion, wash it, cut it into half rings. Heat a frying pan, pour in vegetable oil. Place onion in hot oil. Brown the onion over medium heat, stirring, for 3-4 minutes.

Then add mushrooms. Simmer everything together, stirring, for about 5 minutes.

Heat another frying pan, pour in vegetable oil. Place meat in hot oil. Fry the meat over high heat until browned (5-7 minutes), add flour, stir.

Add sour cream to the mushrooms, pepper, mix.

Add meat to mushrooms, add salt.

Then pour in 0.5 cups of water. Mix. Boil. Reduce heat to low. Cover with a lid and simmer the meat Stroganoff style with mushrooms for 30 minutes.

Meat Stroganoff with mushrooms is ready. Serve with your favorite side dish. Bon appetit!

Cooking in the oven

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

Ingredients:

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

Preparation:

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

Recipes for beef stroganoff are quite simple: cut into thin slices, fry, and presentation is, in many ways, a manifestation of creative imagination. The choice of spices and gravy is of great importance. The food is prepared quite quickly, so if a salad or side dish has already been prepared, then the idea of a meat treat is just a godsend.

The five most commonly used ingredients in recipes are:

In just half an hour you will prepare a delicious beef fillet treat, which in a matter of seconds will bring the family together at the dinner table with its unique aroma, and perhaps will be an excellent addition to a large holiday table. You can prepare the dish in sour cream, cream sauce, with champignons and onions, in a frying pan or in a slow cooker - it all depends on individual preferences and wishes. If you take care of your figure and control your weight, then dietary beef stroganoff at home will be an excellent option. By the way, the dish can even be included in the diet of diabetics, of absolutely any type.

Recipe for pork stroganoff with cream and tomato gravy

This recipe will turn out to be sour, due to the tomato paste that we add to the meat Stroganov style. Below is a detailed description of the recipe.

This recipe will require the following ingredients :

pork tenderloin: 500 gr.;
tomato paste: 60 gr.;
sunflower oil;
heavy cream (at least 20%);
butter;
Wheat flour;
greenery;
spices: pepper or special seasoning for beef stroganoff

Preparation

Step 1. As usual, the meat needs to be washed. If the piece has veins or excess fat or skin, trim them off. The pork must be cut into strips, but not into very thick pieces, so that it is well-fried and soft. Strips two centimeters thick will be ideal.

Step 2. Next, you need to put a frying pan on the fire so that it is well heated; if you put the meat in a cold frying pan, it will be crustless and dry. Next, leave a small piece of butter (about the same as in the picture) to heat in the frying pan and wait until it melts.

Step 3. While heating is in progress, roll the meat strips in flour to get a golden crust. When the butter melts in the frying pan, pour sunflower oil into it, stir and add the meat. There is no need to cover with a lid. Add salt and spices later. Fry over high heat. While the meat is stewing, cut the onion into half rings, when the water from the meat has evaporated, add the onion, stir well and regularly with a spatula so that nothing burns. Simmer the meat and onions until the onions have a golden color. The vegetable should not crunch, make sure it is soft. Now you can add salt and seasoning. When the onions are cooked, add the tomato paste and cream; the heat should be minimal at this stage of cooking.

Step 4. Cover the frying pan with a lid and leave for 15 minutes, this is enough for the meat to be completely cooked. The preparation time for this dish will take 35-40 minutes.

Nutritional value of beef stroganoff in tomato per 100 g. is:

Calorie content: 142 Kcal
Proteins: 13.3g.
Fats: 26.6g.
Carbohydrates: 5.2g.

Beef Stroganoff has many cooking options, and, perhaps, all of them are very tasty. The recipe for the dish was created by a French chef, but in Russian cuisine this dish is no less popular. The dish is served, as is typical for Russian cuisine, not separately from the sauce, but together with it, with gravy. Stroganoff-style meat is very popular in Russia, but it is not a traditional dish of Russian cuisine.

One of the most famous meat dishes is rightfully pork stroganoff. Although at first glance there may be a misleading assumption because... translated “boeuf” is beef and all the old classic recipes are written based on preparing this dish with beef. But still, the pork stroganoff recipe will be much tastier and more satisfying. Because pork is softer meat than beef, and if you follow the step-by-step recipe for preparing pork beef stroganoff, you will certainly get an excellent, juicy and appetizing dish. Although many gourmets prepare it from chicken, turkey or even fish. And there are countless options for sauce or gravy for beef stroganoff.

A particular passion for preparing beef stroganoff from pork was due to the very easy and simple method of preparation. Which will not take much time, even for a novice cook. Which is a very important point in our fast life. And a huge plus will be the fact that the list of ingredients will not greatly impact your budget. And as a result, you will get a tasty and satisfying dish that you can easily prepare with an active lifestyle because... it has a large list of useful components.

Cooking classic beef stroganoff

The classic recipe is the most popular cooking option in many cuisines around the world.

Meat from the neck is often used for cooking. Cooking will not cause you any difficulties and will bring you amazing results. Let's go through this recipe step by step.

First, let's select the ingredients:

300-400 grams of beef;
2-3 onions;
200 grams of sour cream;
1 tablespoon of tomato paste;
2-3 spoons of flour;
salt, pepper all to taste.

1 step. We collect all the products. We wash the vegetables and meat thoroughly. Cut the beef into long plates, carefully beat each one on both sides with a hammer. It is better to wrap each piece in film so as not to damage the structure (important!). Once beaten, cut each piece into smaller strips.

Step 2. Let's move on to the bow. We will clean it and cut it into thin half rings. Can be cut into quarters or cubes. Everything is optional.

Step 3. Heat the frying pan high, add a piece of oil, wait until the oil gets hot. Add the beef, fry over medium heat for the first few minutes, then turn it to low. Cook for another 15 minutes. At the same time, do not forget to stir occasionally so that the meat is evenly fried.

Step 4 Add a couple of tablespoons of flour to the meat in the pan, mix thoroughly so that the flour is evenly distributed. We do the same with sour cream. Warm it up for a few minutes.

Step 5 It's time to add the tomato paste. Let's add salt and pepper. Let's mix our mass. Close the lid and leave the pan on medium heat for half an hour.

Step 6 Continue to simmer the beef until tender. Our sauce must be thick. You can check it like this. If it doesn't slide off the spoon quickly, then everything is fine! Now you know how to properly prepare a delicious dish. Enjoy!