Recipe for duck fillet beef stroganoff with sour cream. Chicken beef stroganoff. Chicken stroganoff with sour cream: step-by-step recipe

Beef Stroganoff is thin strips of juicy, fried meat with gravy. A remarkable dish for its simplicity and taste, it harmonizes perfectly with any type of side dish on a holiday or everyday menu.

The dish is rightfully considered a classic of culinary art. According to the generally accepted version, it was first served to Count Stroganov by his cook in the already distant 19th century. Subsequently, beef stroganoff was served with any side dish not only in expensive restaurants, but also in ordinary canteens. For a home cooking menu, this dish is just a godsend. Simple preparation, minimum costs, financial and time, and the result is predictably wonderful. According to the classic recipe, beef stroganoff is made from beef. In our selection of recipes, we suggest using a more affordable, in terms of cost, type of meat - chicken. With this exception, the recipes are as close as possible to the classic version.

General principles for preparing chicken stroganoff

• If chicken stroganoff is on your menu today, take the meatier part of the bird - breast fillet. Perhaps only this part of the chicken carcass can be cut into thin strips. It is this cutting method that significantly distinguishes beef stroganoff from other similar dishes. • There are several tricks for frying tender chicken fillet for beef stroganoff. First of all, for this you should use only a thick-walled frying pan, or, in extreme cases, one with a special non-stick coating. • You can cook chicken beef stroganoff in a slow cooker, like the dishes recommended above, it will fry the chicken evenly. • The frying pan or cooking bowl with oil must be well heated. Then the pieces of chicken laid out in fat will quickly become crusty, and the juice from them will not evaporate so intensely, and this is important. If tender fillet is stewed only in its own juice, its pieces in the dish will be dry and even the sauce will not mitigate this shortcoming. • Onions are a very important component of the dish. It cannot be completely eliminated; you can only change the type of cutting. Typically, onions are chopped into half rings or quarter rings. Although, if you cut the onion into thin, medium-sized slices, its pieces will not be noticeable and the chicken beef stroganoff will not lose its taste. The onion is fried together with the meat or separately and added only after the chicken is well browned. • The sauce in beef stroganoff is extremely important. It can ruin the taste of chicken or, on the contrary, save the dish if it turns out to be slightly dry. The simplest, classic version of this gravy is sour cream. There are more complex recipes, along with simple ones. According to them, paprika, tomato puree, fresh tomatoes are added to the sauce, and flour is used to thicken it. • For gravy with a richer taste, sour cream is often replaced with cream or diluted with chicken broth. Different versions of chicken beef stroganoff are offered with different sauces, which does not change the essence of the main recipe.

Ingredients

To prepare beef stroganoff according to this original recipe, you will need to prepare fairly simple and familiar products. So, if you have never prepared such a dish, do not be afraid: you will not need delicacies for it. Everything is simple and accessible:

• chicken fillet – 600 g;
• flour – ½ tbsp.;
• sour cream – 2 tbsp. l.;
• onions – 2 heads;
• tomato paste – 1 tbsp. l.;
• broth – 1.5 tbsp;
• vegetable oil – 2 tbsp. l.;
• salt and ground pepper - to taste.

Note! Unfortunately, modern housewives do not always have time to separately cook broth for preparing other dishes. That is why in this recipe it is possible to use a bouillon cube previously diluted in water. But keep in mind that it contains a lot of salt. Keep this in mind when you salt your chicken stroganoff with sour cream.

Chicken stroganoff with creamy tomato sauce

Ingredients: • Dijon mustard – tablespoon; • half a kilo of chicken fillet (breast); • a tablespoon of tomato puree; • a head of bitter onion; • a spoonful of flour of any kind; • 40 ml sunflower oil (refined); • garlic; • a glass of cream - heavy, preferably 33 percent. Method of preparation: 1. Rinse the chicken breast and dry it slightly, cut into small pieces. Optimally - not too thin straws. 2. Cut the onion into large half rings or quarters. Select the cutting option depending on the size of the head. 3. Place a deep frying pan or saucepan over intense heat and pour in oil. As soon as it warms up well, almost to a boil, lower the fillet pieces and, stirring vigorously, fry on each side until golden brown. Add the onion to the chicken, lower the heat a little and continue the process without covering with a lid. 4. At this time, prepare tomato dressing. In any convenient container we dilute the tomato with 50 milliliters of cold water. Add mustard and stir well. 5. As soon as the onion strips lose color and become transparent, stirring thoroughly, sprinkle the contents of the pan with flour. Then add the tomato-mustard dressing and stir well again. 6. Fill with cream, cover with a lid. Stirring occasionally, simmer the chicken beef stroganoff in the tomato cream sauce for five minutes. At the end, add garlic - two chopped cloves. You can add garlic during the stewing process, but then the dish will not be as flavorful.

Cooking in a slow cooker

Chicken stroganoff with sour cream turns out very soft and juicy if you simmer it in a slow cooker. To prepare, prepare the ingredients the same as in the classic recipe.

Next we proceed like this:

1. Fry the chicken pieces on the “Fry” mode.
2. Add onion and spices.
3. Fill everything with broth based on tomato and flour.
4. Simmer on the “Chicken” (or “Meat”) mode until cooked.
5. Add sour cream and let the dish simmer for a few more minutes.
6. Serve with warm pita bread, herbs, and any side dish.

This beef stroganoff is delicious even when cold: many people prefer it as a cold appetizer. Very tasty additions are such as herring mincemeat, pickled mushrooms, cucumbers, which perfectly complement the pieces of meat.

There are many options for preparing the dish. And even an ordinary classic recipe will always be different if you season the dish with different spices. Provencal herbs, suneli hops, even an ordinary clove of garlic transform it every time, changing the taste beyond recognition. Cream and sour cream go well with other ingredients and never get boring. By the way, the dish is easy to prepare for 2-3 days at once if you increase the proportions. And then serve, changing the side dishes: mashed potatoes, porridge, pasta or potatoes.

The traditional meat for beef stroganoff is beef or veal, but you can also use meat from other animals that you want or have on hand (for example, pork or big game).

It is advisable to take enough onion to place it on the bottom of the multicooker bowl so that the meat added later does not come into contact with the bottom. In addition to sour cream, low-fat cream or yogurt can be used.

Tomato paste or tomato sauce is used as a tomato ingredient. An option is possible without tomatoes at all, then it would be very appropriate to prepare a side dish with tomatoes. For example, at the end of cooking fried or stewed potatoes, add tomato slices or tomato sauce.

Spices for beef stroganoff are hot and allspice, with preference given to black pepper. Garlic is added to taste and as desired. Also, if desired, and instead of tomato sauce, a dry mixture of adjika, which contains peppers and aromatic herbs, can be used.

It is recommended to first cut the meat for beef stroganoff into layers about 1 cm thick, lightly beat them, and then cut them into cubes across the grain. Depending on the toughness of the meat, i.e. if it is soft enough and will definitely cook well during the long stewing process in the slow cooker, then you can immediately cut it into cubes without beating it.

Pieces of meat are breaded in wheat flour or starch (preferably corn). A convenient way to do this is to place the pieces of beef in a simple plastic bag with flour or starch and shake until they are evenly coated with breading. Your hands don’t get dirty and no excess breading sticks to the meat.

Turn on the “Frying” mode for 10-15 minutes or immediately set the “Stewing” mode for 1.5-2 hours. Here the mode for extinguishing is immediately set. Pour vegetable oil into the bottom of the multicooker bowl. Add chopped onion, lightly salt and simmer for about five minutes, stirring occasionally.

Then place the pieces of meat on the onion, stir after about five minutes and simmer all together for another five minutes. The heat of the multicooker is lower, so all steps take longer compared to cooking in a frying pan on the stove. If desired, add garlic cloves crushed with a knife to the meat.

Prepare the sauce for stewing beef stroganoff from water and sour cream, to which add 1 tbsp to taste and if desired. spoon of tomato paste, 2-3 tbsp. spoons of tomato sauce or, as in this version, 1 teaspoon of dry adjika. The average amount of sauce indicated here, i.e. It is almost optimal that all the pieces of meat are in it. If you want to get meat with even more sauce, i.e. almost delicious rich aromatic sour cream sauce for a side dish, then increase the amount of ingredients by one and a half, and if desired, doubled!

If you cooked in the “frying” mode, then switch the “Multi-cooker” to “Stew” for 1-1.5 hours. Pour in the sour cream sauce, stir and leave the beef stroganoff to simmer until cooked. When stirring, a coating of flour or starch will get into the sour cream sauce, and this moment contributes to the thickening it needs. During the stewing process, stir the meat with the sauce several times and decide whether you need to add more water or broth, for example.

If your multicooker model has a bowl for steaming, then in parallel with stewing the beef stroganoff, you can also steam some types of side dishes, for example, some cereals or potatoes.

The following side dishes go harmoniously with beef stroganoff: all kinds of pasta, buckwheat, almost any cooked rice, barley, bulgur, couscous, stewed beans, canned beans or bean puree (white bean puree is more appetizing in appearance), stewed, fried or steamed potatoes, as well as mashed potatoes or mashed assorted vegetables.

Beef Stroganoff cooked in a slow cooker is practically no different from traditional beef Stroganoff. Add salt to the finished beef stroganoff to taste. Beef Stroganoff is served only hot, and it is not recommended to reheat it, so multicookers have an advantage over other methods in that after finishing the cooking programs, it is possible to leave the dish in the volumetric or 3D “Keep Warm” mode.

In the classic version of beef stroganoff

prepared from beef.
In addition to beef stroganoff, there are similar dishes made from lamb, poultry, fish and offal. can be cooked on the stove, in the oven or in. We prepared beef stroganoff from the liver in a slow cooker
. It turned out soft and juicy.

Chicken beef stroganoff with sour cream sauce and paprika – “Spicy”

Ingredients: • chicken broth or water – 150 ml; • chicken breast (boneless fillet) – 500 gr.; • garlic; • 15% sour cream – 200 gr.; • two teaspoons (heaped) of flour; • 30 gr. butter "Peasant" butter; • refined oil – 2 full spoons; • a quarter spoon of paprika ground into powder; • two onions, small in size. Method of preparation: 1. Rinse the chicken and rinse thoroughly. Use a disposable towel to remove any remaining moisture and cut the fillets into long strips, up to a centimeter thick. 2. Heat the vegetable oil in a frying pan over low heat, drop the butter into it and wait until it melts completely. Raising the heat slightly, add chicken and two small cloves of garlic into the fat mixture. Cook with frequent stirring to separate any sticky pieces. 3. As soon as the meat changes color - it becomes completely white, remove the garlic and place onion half rings in the pan. Fry until evenly golden brown. The main thing is not to dry out the chicken. 4. Pour 150 ml of cool water into a cup and stir in the flour. While stirring, we try to break up all the lumps, otherwise the gravy will not be homogeneous. For an even richer taste, water can be replaced with chicken broth. 5. In a separate bowl, mix sour cream with the remaining 100 ml of liquid used (water, broth). Add some salt to the sour cream dressing, add paprika and a little black pepper. 6. Pour the flour mixture into the pan, over the browned meat, and stir quickly. After simmering on low heat for a minute, add sour cream dressing. Still stirring, continue cooking without changing the heat until slightly thickened.

Ingredients:

1. Chicken breast without bones and skin – 400 gr.
2. Onions – 1 pc. (large)
3. Wheat flour – 1 tbsp. l.
4. Milk – 150 ml. (or 2 tbsp sour cream + 0.5 cups of water
5. Vegetable oil – for frying (it is better to choose olive oil).

Preparation:

• Peel the onion, wash and dry. Cut the onion into small cubes (you can use half rings, depending on your preference).
• Heat the oil in a frying pan and sauté the onion in it (do not forget to stir the onion from time to time so that it does not burn).
• We wash and cut the chicken breast - if the bones and cartilage are not cut out, then cut them out. Cut the meat into thin strips, you can beat it a little with a wooden mallet.
• Add the chicken pieces to the frying pan with the onions and fry everything together until the meat is half cooked. Remember that chicken fries quickly, and it is not tasty if it is overdried. At the end, add some salt and pepper.
• Add flour to the pan with the ingredients and mix.
• Pour in the milk, cover the pan with a lid and simmer over low heat until the sauce thickens. If necessary, add salt to the dish to taste. How to cook beef stroganoff with chicken and sour cream? Just dilute sour cream in water and add milk instead. Would you like it with tomato gravy? Then add 1 tbsp to half a glass of water. sour cream and 1 tbsp. tomato You can change the proportions to suit your taste.
• Decorate the finished beef stroganoff with herbs and serve.

Bon appetit!

This classic dish appeared approximately at the end of the 19th century. Count Stroganov's cook managed to combine the features and traditions of Russian and French cuisines, resulting in the birth of a recipe for juicy fried meat with gravy, called beef stroganoff.

Chicken beef stroganoff with sour cream – “Classic”

Ingredients: • chicken breast, boneless, chilled – 400 g; • large onion; • one glass of 15% sour cream; • high-quality sunflower oil; • spoon of wheat flour (30 grams). Method of preparation: 1. Chop the onion. For chicken beef stroganoff, you can cut it into thin half rings and just finely chop it; the cutting method is not critical and depends rather on your preferences. 2. Prepare the fillet. Rinse with water and wipe with a disposable towel. Then we halve it lengthwise and cut it, strictly across the fibers, into strips up to 4 cm long. The optimal thickness of the pieces is just over a centimeter. 3. In oil in a thick-walled frying pan, sauté the onion until golden brown. Add the chicken and stirring regularly, fry for about five minutes. At the end, when all the moisture has gone, sprinkle with pepper and add a little salt. 4. Dilute flour with water. To do this, just pour half a glass of cool liquid into a wide cup and, adding flour, stir vigorously. To prevent lumps from forming, you can use a whisk and stir lightly. 5. Add sour cream to the homogeneous flour mixture and immediately pour it into the chicken fried with onions. Immediately stir, take a sample and adjust the salinity if necessary, bring to a boil and immediately remove from the heat.

Chicken stroganoff with mushrooms in cream sauce

Ingredients: • a third of a kilogram of fresh champignons or oyster mushrooms; • fresh chicken fillet – 500 g; • a head of bitter onion; • Wheat flour; • butter, preferably 72%, butter – 50 g; • a tablespoon of mild mustard; • half a spoon of paprika; • 100 gr. liquidish, preferably 15%, sour cream; • a spoon of refined oil; • a quarter glass of 22% cream; • 0.5 liters of water or natural chicken broth; Method of preparation: 1. Wash the mushrooms thoroughly in running water, dry and chop. Depending on the size, cut into halves or more pieces. Shape: plates or small slices. In the latter case, we first separate the stems from the caps and chop both. 2. Add finely chopped onion to the oil heated in a frying pan. Fry over low heat until translucent, add fresh mushrooms. After waiting for the resulting moisture to evaporate, add a little salt. Mix well and place in a bowl. 3. Pour two tablespoons of flour, paprika and a little fine salt into a wide bowl and mix. Place the chopped chicken in a bowl and mix thoroughly. Experienced chefs recommend doing this by placing the listed ingredients in a bag, in which case the flour mixture will spread more evenly on the meat. 4. Pour a pinch of coarse dry salt into a dry frying pan, pour in oil and set to maximum heat. Having warmed up well, but without heating the fat, put the fillet pieces into the frying pan and quickly fry on all sides until golden brown. Set the finished meat aside. 5. Place butter in a dry frying pan, and when it melts, add one and a half tablespoons of flour. Stirring vigorously, fry over low heat until the characteristic floury smell disappears and a light nutty aroma appears. The color of the flour should change and become creamy. 6. Stir mustard into the prepared flour mixture and immediately add previously fried mushrooms and meat to it. Add sour cream mixed with cream and heat well, without letting it boil.

A simple recipe for chicken stroganoff with cream and mushrooms for a slow cooker

Ingredients: • chilled chicken breast fillet – 400 gr.; • a glass of cream with a fat content of at least 22%; • fresh, preferably young, champignons; • 30 gr. "Peasant" butter; • garlic; • two onions; • 30 gr. flour; • refined oil; • a tablespoon of soy white sauce. Method of preparation: 1. Carefully prepare the fillet. We rinse and remove films and pieces of fat hanging from the sides. Be sure to dry well and cut into thin strips. 2. Chop the garlic. Do not grate the teeth or press them with a press. It is best to cut into small pieces using a sharp knife. 3. Chop the washed mushrooms into thin slices, cut the onion into half rings. They should also turn out thin. 4. When all the products are prepared, start the multicooker in frying mode and pour a little oil into the bowl. After warming up slightly, lower the butter into it and wait until it melts completely. 5. Place the garlic into the fat mixture, followed immediately by the onion. Stirring, fry for a couple of minutes - bring the onion to transparency. After this, put the chicken pieces into the bowl and continue cooking until the meat forms a golden crust. The main thing is not to overdry it. 6. Add mushrooms, mix well, pour in soy sauce. After about two minutes, sprinkle with flour and, still stirring vigorously, cook for another three minutes. 7. In a thin stream, without ceasing to stir the contents of the bowl, pour in the cream. 8. Close the lid, switch the mode to “Extinguishing” and set the timer to 10 minutes. 9. At the end of the program, chicken beef stroganoff can already be served. But the dish will be more tasty if it is allowed to stand for a while with the lid closed.

How to cook beef stroganoff from chicken fillet in a slow cooker

It's as easy as shelling pears

. Just one caveat: at the beginning of cooking, place onions in one layer on the bottom of the multicooker, and a layer of meat on top. Then the meat will simmer on the onion bed and the onions will fry evenly. Follow the step-by-step instructions and you will have wonderful, tender meat with sauce. This is a great addition to any side dish.

It will take time:

40 minutes.
Servings:
3.

Kitchenware:

• cutting board;
• cling film;

• kitchen hammer;
• Bowl;
• multicooker.

Required Products:

• 400-500 grams of chicken fillet;
• 1 large onion (or 2 small ones);
• 50 grams of butter;
• 1 tablespoon vegetable oil;

• 40 grams of flour;
• 1 tablespoon of tomato paste;
• 200 grams of sour cream;
• salt and pepper to taste.

Step by step recipe

1. Wash the chicken fillet, cut it into oblong narrow pieces, cover with cling film and lightly beat with a kitchen hammer.
2. Peel the onion and cut it into half rings.
3. Place the multicooker in the “Frying” mode for 20 minutes. While it's heating, dredge the chicken pieces in flour.
4. When the multicooker is hot enough, place butter on the bottom of the bowl and add vegetable oil. Place onions in a single layer on the bottom of the bowl. Place a layer of prepared meat on top of the onion bed. This way, your meat will cook on a bed of onions with the lid open. After five minutes, turn the chicken over and fry with onions for about 10 minutes. Stir.
5. Turn off the “Fry” mode, salt and pepper your dish. Add sour cream and a tablespoon of tomato paste. Mix well and set the multicooker to “Stew” mode for 20 minutes. Serve the dish hot with a tasty side dish and enjoy.

Chicken beef stroganoff with a delicate sour cream and tomato sauce (in a slow cooker)

Ingredients : • fleshy fresh tomatoes – 2 medium-sized; • half a kilo of fresh, unfrozen chicken fillet; • two bitter onions; • 200 gr. rare sour cream; • two tablespoons of sweet cream or homemade butter and the same amount of vegetable oil (unflavored). Method of preparation: 1. Cut the fillet prepared for the dish into thin strips. We monitor the thickness - excessively thin pieces may dry out during the frying process. The optimal width of the strips is close to a centimeter. 2. Chop the onion depending on the size of the onion. Small heads are in half rings, and larger heads are in quarter rings. 3. Turn on the multicooker, selecting any mode similar to frying, and pour in vegetable oil. After warming up a little, add the butter fat to it. 4. First place the onion in a well-heated fat mixture and distribute it evenly over the entire bottom. It is very important to spread it out in the thinnest layer possible. Close the lid and let the onion brown slightly. 5. While the onion reaches the desired state, transfer the fillet pieces into a bag and add flour. Close tightly and shake several times, then add the meat to the onions. Fry the chicken with the lid open for a quarter of an hour. We turn over rarely and as carefully as possible. When all the moisture has gone from the meat, sprinkle with pepper and add a little salt. 6. While the fillet is cooking, you need to prepare the tomatoes. Fill them with hot water for two minutes, remove the peel and puree them in a blender. You can also use a grater, but with the smallest cells. 7. Once the fillet pieces have browned well, fill them with freshly prepared tomato and immediately add sour cream. It is important to introduce it in small portions, constantly stirring the contents of the bowl. 8. Simmer the chicken beef stroganoff in the sauce without changing the initially set mode for a quarter of an hour.

Tricks for making chicken stroganoff - useful tips

• Never pound a chicken breast for beef stroganoff - your time will be wasted. White meat itself is quite tender and fries well in a matter of minutes. • If you used thick or homemade sour cream for the sauce, do not use it in its original form, it will not spread well. Dilute to the required consistency with water, preferably chicken broth. • After adding sour cream sauce, do not boil the beef stroganoff. Reduce heat as soon as the first signs of boiling appear. Otherwise, the fermented milk product will curdle and the sauce will lose its homogeneity. • The amount of sauce in a dish can be adjusted by adding broth or water, and the thickness by changing the amount of flour in it.