The tasty, tender meat that is obtained when preparing beef stroganoff is the result of accuracy and attentiveness on the part of the housewife. The peculiarity of the dish is that it is not just a piece of beef, lightly pounded with a hammer and seasoned with spices. Real beef stroganoff is carefully prepared meat and a thick, aromatic gravy, including a set of certain ingredients. Beef stroganoff sauce can be called a key component of the entire dish, since it is thanks to it that it is possible to achieve the taste effect that it has.
If you are planning a juicy meat dinner that is nutritious and very tasty in the near future, a competent recipe will allow you to prepare an original dish without high costs and the use of unnecessary ingredients, which are often included in various recipes and tips.
You will need:
- Milk – 150 ml
- Wheat flour – 2 tablespoons
- Onions – 1 small onion
- Sour cream – 2 tablespoons
- Butter – 40 g
- Tomato paste – 1 tablespoon
- Chicken broth – 200 ml
- Mustard – 1 teaspoon
- Ground black pepper - to taste
- Salt - to taste
Number of servings – 4
Cooking time – 40 minutes
INGREDIENTS
- Beef tenderloin 0.7 Kilograms
- Mushrooms 225 Grams
- Onion 2 pieces
- Garlic 1 clove
- Butter 30 grams
- Beef broth 300 Milliliters
- Salt To taste
- Worcestershire sauce 1 teaspoon
- Flour 35 grams
- Sour cream 200 grams
- Noodles To taste
Wash the beef and cut across the grain into small strips. Peel, wash and cut the mushrooms into slices. Peel the onion and cut into thin half rings, chop the garlic.
Place the butter in a frying pan, melt and add the onions, mushrooms and garlic, cook until the onions are soft, and then transfer to a plate.
Return the pan to the heat and add the beef, fry until a crust forms, then pour in 200 milliliters of broth, Worcestershire sauce and salt. After boiling, reduce the heat and simmer with the lid closed for 15 minutes.
Mix the remaining broth with flour and pour into the frying pan, add the onion and mushroom frying. Bring the mixture to a boil and cook for 1 minute, then pour in the sour cream and mix well with a spoon.
Remove the pan from the heat and serve the dish hot with noodles.
Ingredients and preparation
Kitchen appliances: To prepare this dish, you do not need any special equipment - just an ordinary stove and a frying pan with a lid.
Ingredients:
| Beef pulp | 400 g |
| Onion | 2 pcs. |
| Sour cream | 200 g |
| Tomato paste | 1 tbsp. l. |
| Flour | 1 tbsp. l. |
| Butter | 50 g |
| Sunflower oil | 50 g |
| Water | 150 g |
| Salt | Taste |
| Pepper | Taste |
How to choose the right ingredients?
- For cooking meat Stroganoff style, beef tenderloin is best suited , because this meat is the softest and most tender (and, unfortunately, the most expensive). If you can’t get a tenderloin, it doesn’t matter, you can make it from another part: for beef stroganoff, you can safely use the kidney part or the sirloin, but you just have to beat the meat a little before cooking. Beef stroganoff made from marbled beef turns out very well; the cooking technology will be the same. And remember - the meat must be cut across the grain! If you cut it lengthwise, it will turn into hard, inedible pieces and the dish will be irrevocably spoiled.
- Make sure that the sour cream and tomato paste are fresh , because the sauce plays a decisive role for beef stroganoff, which can ruin everything if its ingredients are not of sufficient quality.
Beef Stroganoff classic
- salt, pepper - to taste
– allspice – 7 peas
– butter – 30 g
- sour cream 20% - 1 tbsp. (you can go fatter, but before making a decision, go to the mirror and look in it; my clear choice is 20%)
— Russian mustard – 1 tsp.
- tomato in its own juice, puree - 2 tbsp. (you can replace tomato puree and even tomato paste; tomato paste is very concentrated, it is better to dilute it with water 1:2)
— brandy – 50 ml (cognac is fine; whiskey is fine, and even vodka is fine)
- beef broth - 1 cup (or chicken or mushroom)
- onion - 1 pc.
- cream 10% - 4 tbsp. (traditionally, discuss the fat content of cream with your waist through the mirror)
I had pulp from the sacrum area. It's not particularly soft anymore, to be honest. So I decided to cut it thinly and cook it quickly. I chopped it, mixed it with salt and pepper to taste and left it at room temperature.
I washed it, dried it with a napkin and cut it against the grain into thin pieces - the classic Soviet form.
I carefully prepared all the spices.
I thought about it and realized that I had stepped in and prepared ALL the spices. Olesya, please add this feature to my image. As Cromwell said, paint me warts and all.
I take butter.
I drown it with spices. As Gordon Ramsay and Olesya's mother say, spices like to warm up.
When the butter has melted, I throw the flour into it and fry the flour in butter with spices. Classic bechamel.
“Roasting” looks like this.
I deglaze with broth (which means I add broth and stir to dissolve all the aromatic ingredients in it). I add mustard to the liquid.
It turns cloudy yellowish and boils. The sauce base is ready. Salt, pepper, taste.
Now meat and onions. First I'll fry the onions. I heat the meat, finely chop the onion, fry the onion in oil over medium heat for 15 minutes, remove.
I fry meat in onion juices. I need to “seal” it. Heat a frying pan with onion oil until smoking.
I throw meat into it. It is better to fry the meat in batches, otherwise the temperature will drop and it will begin to stew. I fry a portion and add it to the sauce. Frying takes about 5 minutes maximum.
I salt every serving of meat.
And I flambe. If you stay with my suggested recipe, you will have 2 of these servings.
When the meat is fried (2 minutes is realistic, because it is thin), I pour cognac into it - ½ dose - and set it on fire with a lighter.
Let's go. Eeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee! The cognac quickly burns out, leaving only the aromatic juice in the sauce and an aromatic smoky flavor.
When the meat is fried, I add onion and tomato juice to the sauce.
I pour in the cream.
I gradually transfer the meat, portion by portion, into the sauce.
I add sour cream to the sauce. Sour cream cannot be boiled, otherwise it will curdle. So we add it at the last moment, and just warm it up.
I boil the potatoes in the microwave and mash them.
I spread the puree figuratively on a plate.
I pile the meat, sauce and herbs on top. I like cilantro the best. Or thyme. I cut the tomato, sprinkle it with sugar, salt, and butter. And I bring it to grandma Stasya in the heat of the moment.
alimero.ru
How to cook beef stroganoff
Beef Stroganoff is considered one of the most inexpensive and easiest to prepare meat dishes.
It was invented in the nineteenth century by the cook of Count Stroganov; it is customary to prepare it from beef. The cook urgently needed to feed a small amount of meat to a large number of people. The cook could not fry a steak for everyone, and so he cut the finished beef steaks very thinly and beat it, then spread each slice into thin strips. The strips of meat were fried with a huge amount of onion and covered with sour cream. The result was a very satisfying dish, using only a small amount of ingredients per serving. From the name of the dish it becomes clear that this dish is prepared from beef and veal. How to cook classic beef stroganoff? This is a very simple dish, even a culinary amateur can handle its preparation. The most basic rule of delicious beef stroganoff is to choose the right beef. It must be the freshest tenderloin, without fat and veins. If there are still small veins in the meat, they should be cut out using a thin, sharply sharpened knife. Then the fillet is cut into thin slices, their thickness should not exceed one and a half centimeters. Some people advise freezing the meat first so that it can be easily cut later, but frozen beef loses almost all of its beneficial substances, so it is recommended to sharpen the knife properly.
Slices of chopped meat are beaten lightly with a hammer, but not very hard, because the meat cooks very quickly, and if you beat it too hard, it will lose all its juiciness. Chopped pieces of meat are cut across the grain into medium, but not too short, strips, they are salted and peppered. Take one kilogram of onion per two kilograms of meat, peel and cut into thin feathers. It is fried in vegetable oil until transparent, and the meat is added. Cook beef stroganoff for no more than ten minutes over high heat so that the meat does not burn, stir it vigorously. Add a little flour. To prevent the flour from becoming lumps, add it very slowly and immediately grind it with the meat sauce. Classic beef stroganoff is made from beef with sour cream, but you can also prepare it with tomato paste or cream. It is recommended to add sour cream in small portions and mix immediately to obtain a homogeneous consistency. After sour cream has been added to the meat and cooked for another five minutes, the finished dish is served to the table, generously decorated with herbs, potatoes or salad.
You can prepare beef stroganoff according to the same recipe very tasty if you add chanterelles to the dish. The mushrooms are washed, cleaned and cut into long slices. They are fried in vegetable oil. Mushrooms usually produce a lot of liquid during frying; it must be evaporated, and wait until the chanterelles begin to take on a ruddy color. The meat is prepared in the same way as described above. In a second frying pan, fry the onions and meat, mix everything, and cook over high heat for seven minutes, then add the mushrooms, mix everything thoroughly and leave to simmer under the lid for four minutes. Then add sour cream and flour, pepper and salt. The finished dish with chanterelles is sprinkled with green parsley.
Cooking
Beef stroganoff according to the classic recipe with cream is made like this.
Peel the onion. Divide into semicircular pieces. Place a large spoon of oil into the frying pan. Place the vessel on the fire. Place onion fragments on it. Fry for three minutes. Pickled cucumbers are divided into thin slices. Combine with onion. Cook for five minutes, stirring occasionally. Beef pulp is cut into small strips. You can pre-beat the meat with a hammer. The pieces are covered with a layer of flour. Fry in sunflower oil for five minutes. Combine with onions, cucumbers, mustard, and tomato paste. Add salt and crushed pepper to the dish. Pour cream over the dish. Simmer until the beef is completely cooked and the sauce is thick. This usually takes a quarter of an hour. Beef stroganoff with pickles and cream is served with a side dish of potatoes and fresh vegetables.
Beef Stroganoff - as a cooking option
In the modern world, many variations of this dish have been invented. Instead of beef, you can use chicken and pork. Of course, then the meaning of the name beef stroganoff is greatly distorted, but this dish, prepared from pork with mushrooms or chicken meat, is absolutely in no way inferior in taste to classic beef stroganoff. The cooking recipes will be almost identical, except for a couple of subtleties. It is not recommended to beat chicken meat; it should simply be cut into very thin strips. Chicken beef stroganoff should be cooked for no more than ten minutes before adding sour cream, and it is even better to cook it with cream. Champignons are best used in a pork and mushroom dish and should be cooked for no more than ten minutes.
Beef Stroganoff with beef mustard
Mustard gives the finished dish a piquant and unusual taste; its use in this dish began long before the twenty-first century.
- Beef fillet two kilograms;
- Butter two hundred grams;
- Onions two large onions;
- Meat broth three hundred ml;
- Sour cream fifty grams;
- Tomato paste twenty grams;
- Wheat flour thirty grams;
- Hot mustard forty grams;
- Bay leaf;
- Ground black pepper;
- Salt.
Cooking process
The beef is cleaned of film and veins, cut into small pieces, salted and peppered. The meat is left in this form for a couple of hours, during which time it should become softer. Afterwards, the meat is fried in butter, this process should not last very long, just a few minutes will be enough until the meat becomes golden brown. Ten minutes after the beef is in the frying pan, add chopped onions and fry the ingredients together, then pour in the sauce and simmer for about forty minutes.
Preparation of the sauce: melt a piece of butter in a saucepan, add flour, stir thoroughly and pour in the broth, bring to a boil. Then tomato paste, mustard, and your favorite seasonings are sent there, and sour cream is added last.
Beef Stroganoff with porcini mushrooms
Beef Stroganoff with porcini mushrooms is considered a traditional Russian dish, which was prepared by our ancestors for many centuries.
- Beef tenderloin one kilogram;
- Champignon mushrooms six hundred grams;
- Meat broth three hundred ml;
- One onion;
- Three hundred grams of sour cream;
- Cognac fifty ml;
- Mustard forty grams;
- Greenery.
Cooking process
Pre-cut pieces of meat are placed in a frying pan in melted butter, fried until an appetizing, crispy crust appears, over medium heat. After cooking the beef, transfer it to another container and add the onions to the frying pan. After the onions are golden, add pre-boiled mushrooms for fifteen minutes, and fry everything together for fifteen minutes. Then add cognac, meat, broth and cook for fifteen minutes. Mustard and sour cream are added when the dish is almost ready, mix everything well, bring to a boil and turn off the heat. Greens are added just before serving.
vremya-sovetov.ru
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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.
