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Delicious beef stroganoff. How to cook amazing beef stroganoff - a classic recipe. Beef Stroganoff: classic recipe with sour cream and tomato

Beef Stroganoff, or “beef Stroganoff,” is a famous dish of Russian cuisine, the classic recipe of which is made of thinly sliced beef 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 preparation and prepare the necessary products and utensils in advance.

Kitchen appliances and utensils: a meat knife, a knife for slicing vegetables, 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.
Concerning sour cream, then I recommend taking 15% so that, if necessary, dilute the sauce less with water.

If you do not find ghee in your store, then I don’t recommend replacing it with cream. When frying, butter produces large amounts of cholesterol, which you definitely don't want. 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 with tomato sauce, the main thing is that it is without additives.

Step-by-step preparation

Take 700 g of beef, wash and dry. Cut it into thin (3-4 mm) slices.
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.
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.
Cut the onions into half rings.
Heat the pan and add 2 tablespoons. spoons of vegetable oil and 2 tbsp. spoons of melted
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.
Now you can salt and pepper the beef, mixing it well.
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.
Adjust salt and pepper again. Don't be afraid to try it, it's already delicious!
And at the last stage, put a bay leaf, 1 glass of sour cream and 2 tablespoons into the pan. spoons of tomato paste. Mix well and add water if necessary. The meat should have enough sauce, which should be neither too liquid nor thick.
Now turn the stove to the lowest temperature setting, cover the pan with a lid and simmer the beef stroganoff for 10 minutes.
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 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.
And 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 an equally tasty 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 exact 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 fastest recipe that even a novice housewife can handle. It would be interesting to know what techniques you use when preparing this dish.

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. The result was the famous and beloved 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:

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

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.
Chop the peeled onion into half rings (you can chop it if possible).
Sift the flour and roll the pieces of meat well in it.
First melt the butter in a frying pan and then pour in the vegetable oil.
Fry the meat until brown, gradually stirring with a spatula (wooden).
After the beef, fry the onion.
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:

cut into cubes of the same size.
Roll each piece of meat in flour breading, then fry in preheated vegetable oil.
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.
At this time, chop the onion and champignons.
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.
Combine fried onions and mushrooms with meat. Simmer for 15 minutes.
Chop the greens and decorate the dish with them.

Recipe for cooking beef Stroganoff in a slow cooker

Cooking beef Stroganoff style in a multi-cooker 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:

Cut the meat into cubes 4 cm long. Transfer to a separate bowl, add salt and pepper.
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.
Add the meat coated in the flour mixture to the sautéed onions and continue frying until the end of the previously set mode.
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.
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:

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

Beef Stroganoff is a dish popular not only in Russia, but throughout the world. There are an incredible variety of it. The simplest of them is the classic one, without onions, mushrooms, etc., the sauce contains only butter, flour, milk, broth, sour cream and mustard. Clearly, this was not the most delicious version of Stroganoff-style meat, and the chefs of popular restaurants at that time understood this. This is how options were born with onions and porcini mushrooms, chanterelles or even champignons, with the addition of tomato puree, pickles, etc.

Beef stroganoff is prepared from beef, pork, chicken, turkey, and there are also versions made from the heart. Lamb, of course, is not suitable for this dish, as it contains quickly solidifying fat that does not go well with sour cream sauce.

To prepare the simplest - classic - version of Stroganoff meat, we will need the products according to the list. Let's take beef, popularly known as fillet, that is, the most tender and soft part of the carcass, then preparing classic beef stroganoff will be very quick and easy.

Dry the meat well with a paper towel and cut into 0.5-1 cm pieces.

Mix 1 tbsp. flour with a pinch of fine salt. Transfer the meat and flour to a plastic bag. Close or tie the bag.

Shake well so that all pieces of meat are evenly coated with flour.

Place the meat in a sieve or colander and toss it several times to remove excess flour.

Heat vegetable oil in a frying pan, quickly fry the pieces of meat on all sides until golden brown, sealing the juices inside. The ideal frying time is 2-3 minutes. Transfer the meat to a plate and clean the pan.

Add butter, fry 1 tsp in it. flour, pour in milk. Mix well so that there are no lumps. Add meat. Bring to a boil. If, to prepare classic beef stroganoff, you take another part of the carcass, thinly slice it into strips up to 0.5 cm, and simmer in milk-flour sauce until cooked - 25-30 minutes, adding broth from time to time.

Mix sour cream with mild mustard, add cold broth, stir until kefir forms, add to meat. Now heat the sauce well, but make sure that it does not boil (when boiling, the sour cream breaks down into enzymes, and the appearance of the sauce will not be appetizing). Season with salt and pepper to taste and serve.

The best way to serve classic beef stroganoff is with mashed potatoes, boiled rice or pasta.

Sooner or later, many people want to know what beef stroganoff is. Chefs, ordinary housewives, and just people who like to cook and experiment in cooking are interested in this. Beef Stroganoff is quite famous and it wouldn’t hurt to know how to cook it. You will definitely please your loved ones with this meat, and any holiday will become special.

What is beef stroganoff?

Also called meat Stroganoff. It is very famous, it is prepared in almost all famous restaurants. According to tradition, beef stroganoff is classified as a dish of Russian cuisine, although in fact it has no folk roots and is not classified as a national cuisine. Some chefs claim that this meat is prepared using the traditions of Russian and French cuisines. Beef Stroganoff, the classic recipe for which is actually unknown, has many cooking methods, which we will look at next.

The history of meat Stroganoff style

There are two versions of the origin of such a dish as beef stroganoff. The first of them says that the famous French chef Andre Dupont invented it specifically for Count Alexander Stroganovsky. Alexander was very old, and it was difficult for him to eat solid food, which is why the cook came up with soft beef in a frying pan in a special sauce.

According to another version, which is more widespread, Count Alexander Stroganovsky was very rich and had “open tables.” Their essence was that any person who was more or less decently dressed and not completely stupid could come to dinner with the count. It was for these open tables that the Count's cooks came up with beef fried in small pieces in a frying pan with the addition of sauce. This was very convenient because it was easily divided into portions. The people who came to Stroganovsky for lunch really liked this dish, and they named it after the count.

Benefits of beef

Stroganoff-style meat, especially if it is made from beef, is very healthy. It has high nutritional value, eliminates all unnecessary acids and trace elements from the body, and normalizes the balance in the stomach. If beef is eaten correctly and in the right quantity, it also increases hemoglobin and strengthens the heart vessels. It also has a beneficial effect on the nervous system and improves human memory. Beef is very useful for people who want to lose weight, as well as for those suffering from diabetes.

Beef Stroganoff: classic recipe

To implement the classic recipe, you need to take beef tenderloin or loin fillet. The meat needs to be lightly beaten and then cut into small pieces, approximately 6 cm in length and 1 cm in width. To make the beef easier to chew, you need to cut it across the grain. You need to fry the meat so that the top is crispy and the inside remains soft. Almost no spices are added to the dish, except black pepper. All other additives depend only on the preferences of the cook. The classic sauce for this dish is made from sour cream and tomato paste. Beef stroganoff should be served with potatoes or rice. The main thing is that the side dish is hot, otherwise the meat will lose its exquisite taste. The dish “Beef Stroganoff from veal” is very often practiced.

Small secrets of cooking meat Stroganoff style

To make the meat tasty and juicy, you must adhere to the following tips:

By observing all these conditions, you can prepare real, tasty, juicy Stroganoff-style meat, which you and your loved ones will definitely enjoy.

Beef Stroganoff with mushrooms

Having learned what beef stroganoff is and how to cook it in the classic version, let's look at several other ways to prepare this type of beef. Mushrooms are always an excellent addition to any meat dish. They will add juiciness and a pleasant aroma to the meat. Let's look at how to cook beef stroganoff (recipe with photo) with mushrooms.

Required Ingredients

Half a kilo of beef.
200 grams of mushrooms (champignons or any other).
One onion.
Vegetable oil and sour cream.
A little flour (2 tablespoons).
Salt and pepper.

First, lightly pound the beef and cut it into small pieces. The onion needs to be cut into half rings, and the mushrooms into slices. Lightly fry the onion, add chopped mushrooms and simmer until the liquid evaporates. At this time, you need to fry the meat in another frying pan, add flour to it and mix. Add sour cream to the frying pan with mushrooms, add a little water, sprinkle with pepper, add fried meat and simmer for 30 minutes.

If you want to make this dish with pork, then it is prepared in the same way as beef stroganoff, just replace the beef with pork.

Liver Stroganoff meat recipe

When cooking, you can use absolutely any liver. Only depending on its type, you need to properly prepare it for frying. In general, the liver is very useful; it contains many microelements necessary for the body. Let's look at the liver beef stroganoff recipe with photos.

Required Ingredients

800 grams of any liver.
200 grams of sour cream.
50 grams of butter.
One onion.
A little flour (1 spoon).
Half a tablespoon of sugar.
Salt pepper.

First you need to properly prepare the liver. It must be cleared of any films and cut into cubes. Chicken liver can be cut into arbitrary pieces. After preparation, you need to sprinkle it with sugar, salt and pepper. Cut the onion into half rings. Fry the liver in a dry frying pan for four minutes. In this case, you need to constantly stir it. After this, add the onion and butter and fry for another four minutes. Then you need to pour the flour in there, mix and fry for a couple more minutes. Then add sour cream and simmer until fully cooked. If the sour cream is very thick, you can dilute it with water.

Chicken beef stroganoff

Chicken beef stroganoff is also a fairly common dish. Chicken meat is the most affordable of all and therefore very popular. You can prepare a huge number of different dishes from it.

To prepare chicken Stroganoff you will need:

Half a kilo of chicken breast.
One onion.
Two tablespoons of flour.
Two tablespoons of sour cream or cream.
A tablespoon of tomato paste.
Vegetable oil, salt, pepper, herbs (for decoration);

First you need to wash the chicken fillet well, remove veins and films. Dry the meat on a paper towel. Then lightly beat it with a hammer and cut into pieces one and a half centimeters wide. Then cut the onion into half rings and fry in a frying pan for one minute, remembering to stir it. Dredge the breast pieces in flour, add it to the pan with the onion and fry for another three to four minutes. At this time you need to mix sour cream and tomato paste. The resulting sauce should be added to the frying pan and fry over low heat for ten minutes. Then you need to sprinkle it all with pepper and salt and simmer for another five minutes. The result is juicy, tasty meat that goes well with any side dish.

Beef Stroganoff with tomato

Another option for preparing a dish such as beef stroganoff with chicken is the method of cooking with tomato. For this dish you will need:

Half a kilo of chicken fillet.
One large onion.
Butter - 4 tbsp. l.
Salt and ground pepper.

To prepare the sauce for this dish you need:

Flour - 1 tbsp. l.
Half a glass of milk.
Tomato juice - one glass.
Any broth - one glass.
Butter - one tbsp. l.
Salt and ground pepper.

First you need to rinse the chicken breast well, clean it of all excess (bones, veins, fat). Then you need to cut it along the grain (no more than one centimeter thick) and beat the resulting pieces with a hammer. Afterwards you need to cut the meat into strips (across the grain). Place the chopped pieces in a plate, add salt and pepper. In this form, you need to cover and leave the meat for two hours so that it marinates properly.

After the fillet has been marinated, you can start cooking it. First you need to chop the onion quite finely and fry it in butter until golden brown. Then add the meat to the frying pan with the onions and fry it until the breast is lightly browned.

After this you need to prepare the sauce. In a dry frying pan, first fry the flour until golden brown, then add one tablespoon of oil and stir. Then you need to pour milk into the frying pan and wait for it to boil. When the milk boils, add tomato juice to the frying pan and wait until it boils. When this also boils, you need to pour in the broth, salt it all, add pepper, cover and cook in a frying pan for about five minutes.

After this, you need to pour the fried meat and onions into the frying pan with the sauce, also add salt and simmer for about ten minutes. The dish is ready! Prepare a side dish for it and serve.

Conclusion

From this article it became clear what beef stroganoff is, how to prepare it, and what options for preparing it there are. As you can see, this dish is very easy and simple to make, and it tastes very juicy, tender and delicious. You can use different types of meat, and the variety of sauces is just off the charts. It all depends on the personal tastes and preferences of the cook. Cook, experiment and delight your loved ones with culinary masterpieces!

One of the most successful ways to cook beef is to make beef stroganoff. A minimum number of ingredients, simple steps - this dish is almost impossible to spoil. And how delicious it turns out!.. Juicy, tender, aromatic and, most importantly, satisfying.

It is believed that the dish is named after Count Stroganov. According to one version, when he lived in Odessa, he ordered food to be prepared for all travelers passing by, the main thing being that they were clean and tidy. And then the chefs, in order to save on meat, came up with this dish. According to another version, the count hired chefs directly from France, and one of them combined the 2 main trends of French and Russian cuisines: meat with sauce from France and meat in already prepared gravy from Russia. And finally, there is a third version. It states that as Count Stroganov grew older, it became increasingly difficult to chew meat, and then the enterprising cook cut young veal into thin layers and served it in a sauce with seasonings.

One way or another, today this dish is very popular. And, despite the simple ingredients, there are several secrets that must be followed in order for the beef stroganoff to really turn out.

The classic recipe uses beef. You, of course, can take the same pork, but this is no longer real beef Stroganoff.
Beef tenderloin is ideal for this dish. If you don’t have it, you can take the kidney part, the thick edge or the sirloin, but they will need to be beaten with a kitchen hammer before cooking. In the case of cutting, you can skip this step.
The beef is cut strictly across the grain. Otherwise, you risk getting tough meat.
You need to fry the meat over high heat so that it becomes crusty and does not allow liquid to escape - in this case, the beef will turn out juicy. If the meat is cooked in its own juices, the pieces will come out dry.
Before frying, be sure to wipe the beef dry - it should not be damp, much less wet.
Do not use too many spices so as not to overwhelm the taste of the meat.
If you want to prepare a non-classic dish, diversify the sauce with vegetables.

Beef Stroganoff is a juicy hot dish that can be served on its own or with any side dish. The ideal option is mashed or fried potatoes. Rice, buckwheat, noodles and fresh vegetable salad are also great.

What could be tastier than a big juicy piece of red meat? Only juicy meat stewed in real sour cream sauce. The classic beef stroganoff recipe is very simple. It uses a minimal amount of the most common products, which make an incredibly tasty and satisfying dish.

In the spice recipe, only crushed black pepper is used so as not to overwhelm, but to emphasize the taste of the meat. Additionally, onions and garlic are added, but you can add or remove something to your taste. The main condition is that the seasoning and all additives must be suitable for the meat, but at the same time not have a pronounced taste and aroma. You can use sour cream of any fat content. If it turns out to be too thick, you can simply add a little boiled water when preparing the dish.

You will need:

beef – 1 kg;
onions – 2 pcs.;
garlic – 3 cloves;
wheat flour – 3 tbsp. l.;
sour cream – 200 ml;
salt to taste;
vegetable oil for frying;
greens for decoration.

Cooking stages.

1. First of all, you need to prepare the meat. Rinse the beef thoroughly in ice water and dry it so that the meat is not wet.

2. Cut the meat into small slices and beat thoroughly with a kitchen hammer. Then salt and pepper and cut the pieces into small cubes. This sequence will help make the meat softer and juicier.

3. Peel the onion and cut it into quarter rings.

4. Pour a little oil into a frying pan heated over the fire and fry the onion until a characteristic aroma and a yellowish tint appear.

5. When the onion is brought to the desired consistency, add chopped meat to it. Fry until golden brown.

6. When the meat is almost cooked, add flour, stir and cook, without stopping stirring, for about 5 more minutes.

7. At the final stage, squeeze the pre-peeled garlic into the future beef stroganoff and add sour cream, stir everything thoroughly again. If the sour cream is too thick, you can add a little boiled water.

8. Reduce heat, cover with a lid and simmer for about 10 minutes.

Serve hot beef stroganoff with any side dish, garnished with herbs.

If you need a brief description of this dish, you can simply take the previous recipe and add mushrooms to it. In fact, there are some cooking nuances here: the meat is not beaten, and the sour cream is 20% fat. Another feature is the technology of frying beef: it is laid out on a hot frying pan and cooked over maximum heat for about a minute. This allows it to become clogged on the outside, and the juice remains inside.

Again, only black pepper is used as a spice - this allows you to improve the taste of the dish and, at the same time, preserve the natural aroma of beef. And elastic mushrooms will harmonize perfectly with the other ingredients, making the taste of beef stroganoff even more interesting and rich.

You will need:

beef tenderloin – 800 gr.;
champignons – 300 gr.;
meat broth – 250 gr.;
sour cream 20% fat – 250 gr.;
onion – 150 gr.;
ghee – 30 gr.;
wheat flour – 2 tbsp. l.;
vegetable oil – 2 tbsp. l.;
salt – 1 tsp;
ground black pepper – 0.5 tsp.

Cooking stages.

1. Rinse the beef thoroughly in ice water, then dry it with napkins or paper towels. Remove the film if there is any. Cut the meat into small pieces in a manner convenient for you.

2. Peel the onion and cut it into half rings. If you don't like large onions, you can chop them.

3. Rinse the mushrooms too in ice water and place in a colander to drain all excess liquid. To speed up the process, you can also wipe them until dry. Cut the champignons into slices.

4. Heat the frying pan by adding oil. When the dish is hot enough, place the meat there and fry over maximum heat for 1-2 minutes, constantly turning it over. The beef should change color and the broth should appear.

5. After the specified time has passed, remove the meat, and add chopped onions to the resulting broth in a frying pan. Fry for about a minute, stirring constantly.

6. Add mushrooms and melted butter. Stir. Now you can add salt and pepper and stir everything again. Reduce heat to low, cover and cook for 5-6 minutes.

7. Pour flour into the pan and mix everything thoroughly. Then pour in the meat broth. Bring to a boil and cook for 5 minutes over low heat.

8. Add sour cream and stir. Then place the meat in the pan and mix everything again. Cook over low heat for 1-2 minutes.

Serve beef stroganoff hot with your favorite side dish: mashed potatoes, rice or pasta. You can make a light salad from fresh vegetables.

This is a very interesting and unusual way of preparing beef stroganoff that will appeal to everyone. A real man's dish - meat and pickles, and in combination with mushrooms, the most delicate sour cream sauce and spices, it turns out very tender. Cucumbers add some piquancy and extra juiciness to the dish. Please note that they lightly add salt to all other ingredients - keep this in mind when salting the dish.

Oyster mushrooms are used as mushrooms. They have a delicate taste and an amazing mushroom aroma, which will be very useful when preparing this hot dish. Before cooking, the meat must be thoroughly rolled in spices and then fried over maximum heat so that it retains its juice and aroma.

You will need:

beef pulp – 600 gr.;
oyster mushrooms – 300 gr.;
pickled cucumbers – 4 pcs.;
onion – 1 pc.;
sour cream 20% fat – 2 tbsp. l.;
vegetable oil - for frying
salt - to taste;
sweet paprika - to taste.

Cooking stages.

1. Rinse the meat in ice water and dry it with napkins or a paper towel. Cut into medium-sized bars in a manner convenient for you. Then add salt (don't forget the pickles), pepper and paprika and rub everything thoroughly into the beef.

2. Heat a frying pan with vegetable oil and fry the meat in it over high heat for about 2 minutes on each side.

3. Wash and dry the mushrooms, cut them into arbitrary pieces.

4. Remove the skin from the onion and cut it into half rings. Cut the cucumbers into slices along with the onion.

5. Fry the mushrooms until golden brown, then add onions and cucumbers to them, mix everything well and fry until the onions are ready.

6. Place the meat in the pan with the vegetables, mix everything again, add sour cream and pour in a little meat broth, or if you don’t have it, then boiling water. Stir everything, cover with a lid, reduce heat and simmer for about 20 minutes.

Serve beef stroganoff for lunch or dinner with your favorite side dish of your choice. Bon appetit!

This recipe is more varied in ingredients than the previous ones. Bell peppers and mushrooms added to beef stroganoff make the dish more interesting in taste, and cream as the base of the sauce makes it more delicate.

The meat is fried without oil until a characteristic crust is obtained on all sides. This is done so that the beef does not release juice and remains very rich and soft. Vegetable oil is added only after the meat is fried before adding vegetables and mushrooms. There are also few spices here: classic pepper with nutmeg. Thanks to the latter, the taste of beef becomes more pronounced and vibrant, and the aroma of the finished dish will drive you crazy.

You will need:

beef – 200 gr.;
champignons – 2 pcs.;
onion – 0.5 pcs.;
bell pepper – 0.5 pcs.;
cream – 5 tbsp. l.;
vegetable oil - for frying;
salt - to taste;
ground black pepper - to taste;
ground nutmeg - to taste.

Cooking stages.

1. Prepare the beef for cooking. To do this, wash it in ice water and wipe it with paper napkins or a paper towel. Cut into small bars.

2. Peel the onion, wash the pepper and remove the seed box. Cut the vegetables into strips.

3. Wash the mushrooms in ice water, let them dry, cut them into halves, then chop them into slices.

4. In a perfectly heated frying pan without oil, fry the meat over the highest possible heat until crusty on all sides.

5. Pour in vegetable oil, add onion and fry until transparent, stirring constantly.

6. Add peppers and mushrooms to the meat and onions, stir everything and fry for about 4 minutes, stirring occasionally.

7. Add nutmeg, as well as salt and pepper, pour in the cream, mix everything, reduce the heat and simmer, uncovered, for about 5 minutes.

This is how you can quickly and deliciously prepare a wonderful lunch for the whole family or a romantic dinner. Bon appetit!

Bechamel sauce is one of the most delicious sauce options that goes great with beef stroganoff. It differs from classic sour cream or cream sauce in its creamy taste and consistency, while making the meat unusually tender and juicy. And the added tomato paste adds richness to the taste and makes it pronounced.

Preparing bechamel is quite simple, the main thing is to follow certain rules. The butter should be melted in advance and cooled slightly, and the milk should be at room temperature. When frying flour, be sure to watch its color: it should brown, but not burn, otherwise all the charm and flavor of the sauce will be lost.

You will need:

beef – 400 gr.;
butter – 50 gr.;
onion – 1 pc.;
milk – 200 ml;
sour cream – 100 ml;
flour – 2.5 tbsp. l.;
tomato paste – 3 tsp;
salt – 1 tsp;
ground black pepper to taste;
vegetable oil - for frying.

Cooking stages.

1. Start cooking by processing the onions. Remove the husks and cut into small cubes and fry in a frying pan with some oil until lightly golden brown.

2. Melt the butter in a saucepan over low heat. Then cool slightly and add flour to it. Mix everything well with a spoon. Then pour milk at room temperature into the resulting slurry and quickly stir with a whisk until smooth.

3. Add sour cream to the saucepan and stir. Then add salt and add tomato paste. Cook, stirring, until thickened.

4. Then add the fried onions to the sauce and stir again. Remove bechamel from heat.

5. Rinse the beef and pat dry. Cut into small long pieces.

6. Melt 25 grams of butter in a frying pan, add a little vegetable oil and fry the meat over maximum heat until a crust forms on each side. Then add salt, pepper and stir.

7. Pour in the bechamel sauce, stir again and cook over low heat for 2-3 minutes.

Ready-made beef stroganoff can be served with a hearty side dish or with a salad of fresh vegetables.

This is an unconventional way to prepare beef stroganoff. The meat is not initially cut into bars, but fried in whole pieces. The marbled beef Chuck Roll is best for you - it contains a sufficient amount of fat so that the finished meat comes out juicy, but at the same time lean. If you follow the recipe and fry the piece for 3 minutes on each side, the beef will be medium rare. If you are not satisfied with this option, you can slightly increase the cooking time, but be careful not to burn the meat.

Don’t ignore recipe tips such as “let the meat sit” or “let the dish sit” - thanks to this, all the products are saturated with each other’s flavors, and the beef stroganoff turns out really delicious.

You will need:

marbled beef Chuck Roll steaks – 2 pcs.;
champignons 500 gr.;
butter – 50 gr. for sauce plus oil for frying;
onion – 1 pc.;
milk – 200 ml;
cream 10% fat – 100 ml;
flour – 2.5 tbsp. l.;
garlic – 3 cloves;
salt to taste;
ground black pepper to taste;
vegetable oil.

Cooking stages.

1. Mushrooms need to be rinsed with water and wiped with a paper towel (if you don’t have one, you can use a clean, simple towel).

2. Remove the skins from the onion and cut into thin half rings.

3. Rinse the meat in water, wipe dry until dry and brush with vegetable oil.

4. Heat the frying pan thoroughly and fry the beef in it over maximum heat on each side for 3 minutes. You need to add salt and pepper at the very end, when the meat is already cooked through.

5. A minute before it’s ready, add a little butter and previously peeled and halved garlic cloves to the frying pan to make the meat more flavorful. When the butter is completely melted, pour it over the meat to make it even juicier. Wrap the finished beef in foil and let it rest.

7. While the onions are cooking, cut the champignons into slices and fry with the onions. Cook, stirring occasionally. You can add a little vegetable oil if desired. Cover with a lid and simmer for about 5-7 minutes, stirring occasionally.

8. Then let the mushrooms fry a little. To do this, you need to remove the lid and cook for some more time.

9. Now you can move on to preparing the bechamel sauce. Melt the butter in a saucepan and then pour in the flour. Mix everything thoroughly. When you get a homogeneous mass, pour in the milk and mix with a whisk again.

10. Continue cooking the sauce, stirring constantly, until thickened. Then add cream and mix everything until smooth.

11. When the bechamel is ready, pour it over the mushrooms and stir. Turn off the heat on the stove. Let the mushrooms steep in the sauce.

12. Cut the finished meat into small cubes and add it to the sauce. Stir. Keep covered for about 10 minutes.

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