How to cook beef stroganoff. Beef stroganoff recipes

For the first time, the recipe with the name "Stroganov's Beef with Mustard" appeared in "A Gift to Young Housewives" by Elena Molokhovets, published in 1871. By this time, according to Larousse Gastronomique, the recipe had been in Russian use for about a hundred years. The Stroganov dynasty has been known since the 15th century, it is an old noble family. All the Stroganovs were theoretically familiar with the technical side of the culinary business. The dish was invented by one of the cooks who served with the Stroganovs. And they began to name dishes in honor of famous people in France in the 17th century, and then this manner, together with French chefs, migrated to Russia. Which of the Stroganovs was the dish dedicated to? All three candidates: Alexander, his son Gregory and Pavel - were worthy people. Alexander served as governor in Novorossia, Pavel was friends with Alexander III and was a diplomat, and it is known about Gregory that this noble husband lost absolutely all his teeth in his old age and could not enjoy steaks. It is quite possible that it was Gregory who asked the cook to somehow soften the meat, so the cook beat off the beef with a hammer, and then finely chopped it across the fibers.

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

The loin is a long muscle from the inside of the back. It runs along the spine and is positioned so that it doesn't have to do much. That is, this muscle is completely untrained, which ensures its softness and tenderness when cooked.

How to choose meat

When choosing a tenderloin, be especially careful: unscrupulous sellers often try to sell tougher shoulder blade meat to inexperienced buyers for the same price.

In order to be 100 percent sure that you have a quality tenderloin in front of you, take a closer look at whether there is a film on the meat (it does not and cannot be on a fake tenderloin) and what consistency the beef has. Beef tenderloin - loose meat with large fibers.

You can safely buy both a completely “cleaned” piece of tenderloin, without any films, tendons, or tenderloin in its original form. In the first case, your advantage will be a huge time savings, and the disadvantage is the risk of overdrying the beef.

But buying a tenderloin with film and tendons, you are more likely to get a juicy dish, but you will have to process the meat yourself before cooking it, carefully removing all unnecessary.

How to cook beef stroganoff - 5 delicious recipes

Beef stroganoff with champignons

Ingredients:

600 g beef tenderloin,
200 g white mushrooms,
2 bulbs
3 tablespoons of butter,
1 tablespoon wheat flour
1 cup sour cream
1 tablespoon hot sauce
1 tablespoon tomato puree
to taste - pepper, salt

Cooking method

Wash the meat, remove tendons, films, cut across the fibers into wide slices, beat off and cut into strips of about 0.4 cm, 5 cm long. Pour the chopped meat with pepper, salt, flour, put in a heated frying pan. Fry over high heat for 5 minutes until golden brown. Then transfer the meat to a saucepan.

Fry finely chopped fresh porcini mushrooms and chopped onions in oil, add to the meat, pour over sour cream, season with sauce, tomato puree, bring to a boil.

Beef stroganoff with shank

Beef stroganoff combines components of two culinary traditions: French (breaded pieces of beef) and Russian (sour cream and tomato sauce, which is not served separately). The key to success in preparing this dish lies in the rapid frying (sealing) of the meat until golden brown and then stewing it in the sauce. The beef is tender, flavorful and melts in your mouth. Shanezhki are perfect for beef stroganoff - unsweetened pies with filling.

Servings: 3-4

Ingredients:

Dough:

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

Filling:

2 boiled potatoes
50–80 g lard
1/2 onion
2 garlic cloves
small bunch of parsley (dill)
salt - to taste

Beef stroganoff:

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

Sauce:

200 ml sour cream
1 tsp tomato paste (optional)

Chef's Tip - You can use a pastry bag to spread the filling on the shanezhki.

Cooking:

Dissolve yeast in milk, add flour. Add sugar, salt, egg and mix.
Pour in the butter. Knead the dough until smooth, until it begins to lag behind the walls of the container. Leave for 1.5–3 hours, doing stretching 2–3 times during this time. Divide the finished dough into small balls, put on a floured surface and let them stand for 30 minutes.
Fry peeled and chopped onions and garlic in finely chopped bacon in a well-heated pan until tender. Mash potatoes. Chop greens.
Transfer the mixture from the pan to the mashed potatoes, add herbs, salt and mix thoroughly. Make indentations in the dough balls.
Fill the shanezhki with potato filling and bake on a floured baking sheet in a preheated oven for 8-10 minutes at 200 ° C.
Cut the beef into strips 1.5–2 cm wide. Chop the peeled onion. Sprinkle with pepper and salt and mix the meat with the onion with an effort so that the juice stands out.
Fry the meat with onions in hot vegetable oil for 2-3 minutes.
Add sour cream and tomato paste (optional) and heat for 2-3 minutes. Serve meat with baked shanezhki.

Quick beef stroganoff with green beans

Ingredients:

600 g of not the best part of beef without bones and fat
1/2 cup sour cream 20% fat
2 medium onions
green string beans
1 tablespoon flour
1 teaspoon soy sauce
1 tablespoon good ketchup or tomato paste
2 tablespoons butter
1 tablespoon vegetable oil
salt, freshly ground black pepper
parsley for serving

Cooking

Cut the meat into layers 1–1.5 cm thick, cover with a film and beat very carefully with a hammer or rolling pin to a thickness of 5–8 mm. Then cut the meat across the fibers to make neat straws. Onion cut into half rings. Cook the beans in boiling water for 2-3 minutes. Then drain the beans in a colander and rinse with cold water to stop the cooking process.

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

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

Stroganoff beef with mustard in a slow cooker

Ingredients:

500 g beef (ham)
1 bulb
75 g butter
salt, freshly ground black pepper - to taste

Sauce:

50 g flour
75 g butter
500 ml stock
250 g sour cream
100 g spicy mustard

Cooking

Cut the beef into 0.5 cm thick slices. Cut the slices into 0.5 × 0.5 cm cubes. Cut the onion into half rings. Put together with meat in a separate container. Salt, pepper. Place in refrigerator for 30 minutes.

Turn on the "Frying" mode, the product is any. Melt half the butter, fry the meat with onions in small portions until gently golden brown. Put in a separate container, cover with foil, put in a warm place.

Prepare the sauce. To do this, set the "Frying" mode, the product is any. Melt butter.

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

Put the fried meat with onions in the sauce. Cook in the "Extinguishing" mode for 20-30 minutes.

Beef stroganoff - a classic recipe

Ingredients:

800 g beef
2 heads of onion
3 art. spoons of flour
250 g sour cream
3 art. tablespoons of vegetable oil
5-6 black peppercorns
ground black pepper

Cooking

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

It is best to use beef fillet: tenderloin or thin edge.
Be sure to cut the meat across the fibers, otherwise it will turn out to be too tough.
Beef stroganoff can be combined with various side dishes: boiled rice, mashed potatoes, fried or deep-fried potatoes, egg noodles and other pasta.
Beef stroganoff should be served hot, as should be the side dish. Otherwise, it won't taste as good.

The recipe is considered the closest to the classic Culinary Dictionary William Pokhlebkin, Soviet and Russian Scandinavian historian, heraldist and culinary popularizer. And this is the easiest way to cook beef stroganoff.

Ingredients

500 g of beef;
salt and pepper - to taste;
1 tbsp flour (for the sauce) plus a little more to coat the meat
1 onion;
1 glass of sour cream;
1-2 tablespoons of tomato paste or juice;
vegetable oil - to taste (if you cook in a slow cooker).

Cooking on the stove

Lightly beat the meat. Cut it into rectangles 5-6 cm long and 1 cm thick. Then cut each across the fibers into strips 0.5-1 cm wide. Salt, pepper, roll in flour.

Chop the onion into rings and throw into the pan. Place beef on top. Without letting the meat touch the bottom of the dish, fry it over high heat for several minutes. When it sparkles, transfer to a saucepan.

Combine sour cream, flour, tomato paste or juice. Pour the sauce over the meat and simmer over moderate heat for 15-30 minutes.

Cooking in a multicooker

Prepare the meat, onion and sauce according to the classic recipe. Set the “Frying” mode, pour vegetable oil into the bottom of the bowl and put the onion. Season with salt and cook for 5 minutes, stirring.

Then add the meat, hold for 5 minutes, mix and leave for another 5 minutes.

Switch to the "Stew" mode, pour in the sauce, mix. Leave for 1-1.5 hours, stirring occasionally. If the beef stroganoff is too thick, add a little water or broth.

2. Jamie Oliver Beef Stroganoff with Mushrooms, Brandy and Gherkins

Ingredients

4 gherkins;
2 small red onions;
a little cucumber pickle;
salt - to taste;
1 bunch of fresh parsley;
300 g mushrooms;
olive oil - to taste;
3 cloves of garlic;
400 g of beef;
pepper - to taste;
1 teaspoon sweet paprika;
some brandy;
4 tablespoons of natural fat-free;
some milk.

Cooking

Cut the gherkins into thin circles, and the onion into rings. Transfer to a bowl, pour in a little brine, salt. Chop the parsley along with the stems, add to the cucumbers and onions, mix.

Tear the mushrooms into pieces with your hands or chop coarsely. Heat the olive oil in a frying pan and, stirring constantly, lightly fry the mushrooms in it. Add crushed garlic and ⅔ squeezed cucumber mixture. Stir.

Now cut the meat into strips 1 cm thick, season with salt, pepper and paprika.

Transfer the mushrooms to a separate bowl and, in the same pan, fry the meat in olive oil so that a golden crust appears on each side.

Add brandy. When the alcohol has evaporated, return the mushrooms and stir well. Enter yogurt, milk, mix again and continue to simmer while serving the table.

Garnish with the rest of the cucumber salad when serving.

delish.com

Ingredients

500 g of beef;
2 tablespoons of any vegetable oil;
salt and pepper - to taste;
500 g of champignons;
2 tablespoons of olive oil;
½ large onion;
2 cloves of garlic;
1 teaspoon fresh thyme leaves;
1 tablespoon of tomato paste;
1 cup beef or;
2 teaspoons Dijon mustard;
2 tablespoons of cornstarch;
2 tablespoons sour cream (plus more for serving)
a little fresh parsley - for decoration.

Cooking

Cut the meat and throw it into the heated vegetable oil. Fry over moderate heat for 2 minutes on each side until golden brown. Salt, pepper and put in a separate bowl.

Finely chop the mushrooms. Reduce the heat, add a tablespoon of olive oil and mushrooms to the same pan and cook for 8-10 minutes until soft. Remove from heat and transfer to meat.

Again, pour a spoonful of olive oil into the pan and saute finely chopped onion for 6 minutes, until tender. Send chopped garlic, thyme and tomato paste to the onion. Cook for another 2 minutes until a bright aroma appears.

Add broth, mustard, Worcestershire sauce and bring to a boil. Pour a couple of tablespoons of the liquid into a separate bowl, stir in the cornstarch, whisk, and return to the skillet.

Put the meat and mushrooms into the sauce and continue to simmer over low heat for 10-12 minutes, until the mixture thickens. Remove beef stroganoff from heat, add sour cream, salt and pepper and stir to combine.

Serve garnished with sour cream and chopped parsley. Better with egg noodles.

yummly.com

Ingredients

500 g of beef;
salt and pepper - to taste;
2 tablespoons of flour;
3 tablespoons of butter;
1 shallot;
230 g of white mushrooms;
2 cloves of garlic;
¼ teaspoon mustard powder;
1 pinch of allspice;
¼ cup dry white;
1 glass of beef broth;
1 tablespoon of sour cream;
fresh parsley - for decoration.

Cooking

Cut the beef into strips, pat dry with paper towels, season with salt and pepper, and lightly coat in a tablespoon of flour.

Heat 2 tablespoons butter in a large skillet. Gradually add the meat and fry each piece on all sides until golden brown. Remove from heat and set aside.

Heat the rest of the oil in a frying pan, put the diced onion and, stirring constantly, sauté it over medium heat for about 3 minutes until it becomes translucent.

Add sliced mushrooms and wait for the liquid to evaporate. Throw chopped garlic into the pan and fry for another half a minute, until you smell the aroma.

Add ground mustard, allspice and a spoonful of flour and mix well. Pour in the wine and broth and simmer until thickened, about a minute. Now enter the meat and cook for another minute so that it warms up.

Remove beef stroganoff from heat. Add sour cream, salt and pepper, stir and garnish with chopped parsley.

jocooks.com

Ingredients

1 tablespoon of olive oil;
1 tablespoon unsalted butter;
500 g of beef;
salt and pepper - to taste;
230 g of champignons;
1 large onion;
2 cloves;
1 teaspoon Worcestershire sauce;
8 glasses of beef broth;
1 teaspoon smoked paprika;
110 g egg noodles;
½ cup sour cream;
1 tablespoon parsley.

Cooking

In a cauldron or heavy-walled saucepan, heat the olive oil and butter over moderate heat. Add thinly sliced beef, salt and pepper. Cook for 5 minutes, then transfer to a plate with a slotted spoon.

Throw chopped mushrooms and onions, chopped garlic into the pan and cook until soft.

Pour in the Worcestershire sauce and broth, and stir in the paprika. Stir, bring to a boil and add beef. Add noodles and cook until tender (about 8 minutes or according to package directions).

Pour half a cup of soup into a bowl, add sour cream and whisk. Return the resulting sauce to the saucepan.

Salt and pepper the soup, garnish with chopped parsley and serve.

Bonus 1 Gordon Ramsay Stroganoff Chicken

Ingredients

500 g chicken breast;
2 teaspoons smoked paprika;
salt and pepper - to taste;
olive oil;
1 onion;
1 green bell pepper;
3 cloves of garlic;
1 cup cut into 4 pieces;
¼ cup white wine;
1 cup chicken broth;
¼ cup sour cream;
70 g of young pea pods;
parsley - to taste.

Cooking

Cut the fillet into small strips and place in a deep plate. Add paprika, salt and pepper and mix well with your hands so that each piece is coated with spices.

Heat the olive oil in a large frying pan and, turning constantly, fry the meat until golden brown. Transfer to a plate.

Cut the onion into half rings, the pepper into strips, the garlic into thin slices. Pour olive oil into a frying pan, lightly fry the onion and garlic in it. Add peppers and mushrooms and, stirring constantly, bring to half-cooked.

Pour the wine. And when it has evaporated a little, reduce the heat and pour in the broth.

Put sour cream into the boiling mixture, mix. Add chicken and pea pods. Chop the parsley, season the dish with it, mix again and let it rest.

Bonus 2. Pork Stroganoff with three types of mustard

deliaonline.com

Ingredients

For pork Stroganoff:

350 g pork tenderloin;
110 g of small mushrooms;
1 teaspoon mustard powder;
1 teaspoon grainy mustard;
1 teaspoon Dijon;
200 ml cream fresh or sour cream;
1 dessert spoon of liquid peanut butter;
10 g butter;
1 small onion;
salt and pepper - to taste;
75 ml dry white wine.

For cream fresh:

2 cups heavy cream;
2 tablespoons of low-fat kefir.

Cooking

If you decide to make fresh cream, mix cream and kefir in a bowl, cover slightly and leave at room temperature for 12 hours. When the mixture thickens, stir it, cover with a lid and refrigerate. Fresh cream can be stored there for up to two weeks.

Now take care of the pork. Cut the meat without fat into strips about 7.5 cm long and 0.5 cm thick. Chop the mushrooms into thin slices. In a small bowl, combine all types of mustard and crème fraîche or sour cream.

Heat the peanut butter and butter in a skillet over medium heat. Cut the onion into thin half rings and fry until soft, 2-3 minutes. Transfer the onions to a plate with a slotted spoon and increase the heat to high. When the pan is hot, toss in the pork pieces and, stirring or tossing very quickly, cook evenly.

Add the mushrooms and cook them until they release their juice. Put the onion in the pan, stir. Salt, pepper and pour in the wine. Let it boil a little, then add a mixture of mustard and crème fraîche or sour cream.

Stir and let the sauce reduce by half. Serve immediately.

Beef stroganoff is a popular Russian dish that has gained a lot of popularity around the world and is now served in top-tier restaurants. Beef stroganoff was invented at the end of the 19th century in Odessa at the court of Count Stroganov, who was very fond of receiving guests and was happy to treat any educated visitor. It was for such hospitable dinners that this dish was invented, which was quite simple and quick to prepare, but at the same time was satisfying and convenient to eat. In addition, towards the end of his life, the count began to lose his teeth, and beef stroganoff, consisting of soft pieces of meat in a delicate gravy, allowed him to eat deliciously and fully.

Since the name of this dish is translated as Stroganoff beef, it becomes obvious that the classic beef stroganoff is made only from beef meat. To prepare the dish, the best and freshest tenderloin is taken, which is cut into very thin strips. This allows you to quickly fry and bring to readiness rather tough and “problematic” beef meat. After a quick frying, which helps to preserve the juiciness of the slices, beef stroganoff is stewed in a thick sour cream sauce and it turns out very soft, chewy meat with aromatic gravy.

I offer you a classic recipe for beef stroganoff, which is easy and fairly quick to prepare from the simplest ingredients. The result is an unusually delicious second course, which is one of the most beloved in our family. If it often happens that beef dishes are chewed for a long time and are difficult, then properly prepared beef stroganoff literally melts in your mouth and allows you to fully enjoy this tasty and healthy type of meat. And the thick and rich gravy that remains after stewing the dish gives the meat and any side dish to it a special taste and delicate texture. Beef Stroganoff is a great idea for a hearty and healthy second course that the whole family will love!

Useful information

How to cook beef stroganoff - a classic recipe for beef stroganoff in sour cream sauce with step by step photos

INGREDIENTS:

500 - 600 g beef tenderloin
1 large onion
150 g sour cream 15 - 20%
1 tsp with a pile of tomato paste
1 st. l. flour
150 ml water
salt pepper
4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to cook beef stroganoff, rinse the meat, dry it and cut it first into thin slices, and then into long strips, be sure to cross the fibers.

For this dish, you should use good quality chilled beef - without fat, films and connective tissue. If you cut it into very thin slices across the fibers, the meat will cook very quickly and turn out to be tender and juicy.

2. Peel and cut the onion into thin quarter-rings.

3. In a large frying pan, heat 2 tbsp. l. vegetable oil and fry the chopped beef on all sides over high heat for 2 to 3 minutes until golden brown. Remove the meat from the pan to a plate and keep warm.

Important! It is advisable to fry the beef not all at once, but in 2-3 doses, otherwise a lot of liquid will come out of the meat and it will lose its juiciness. Rapid frying over high heat produces a crust that seals the meat and prevents further loss of moisture. In addition, beef should not be salted in advance, as salt promotes the release of liquid from the product.

4. In the pan in which the meat was fried, add another 2 tbsp. l. vegetable oil and fry the onion over medium heat for 5 to 7 minutes.

5. Sprinkle the fried onion with flour and mix thoroughly.

6. Pour cold water into the pan, add sour cream, tomato paste, salt and ground black pepper. Mix all ingredients for the sauce well.
7. Put the fried meat in the sauce and simmer over low heat under the lid for 20 minutes.

When using high quality steam beef, 5 minutes will be enough to bring the meat in the sauce to readiness. However, it is better to stew a standard store-bought beef tenderloin for 15-20 minutes to be sure, so that the beef stroganoff turns out to be especially soft and tender.

Beef stroganoff with thick gravy is very tasty, tender and satisfying. It goes well with pasta, buckwheat, rice or mashed potatoes and literally melts in your mouth. Enjoy your meal!

Beef stroganoff recipes are quite simple: cut into thin sticks, fry, and the presentation is, in many ways, a manifestation of creative imagination. Of great importance is the choice of spices and gravy. The food is prepared quickly enough, so if a salad or side dish is already prepared, then the idea of \u200b\u200bmeat treats is just a godsend.

The five most commonly used ingredients in recipes are:

In just half an hour, you will prepare a delicious treat of beef fillet, which in a matter of seconds will gather the family at the dinner table with a unique aroma, or maybe become a great addition to a large festive table. You can cook a dish in sour cream, in a 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 be included even in the diet of diabetics, and of absolutely any type.

Try to cook this wonderful dish, which was very popular during the Soviet era. There are a huge number of cooking options for this dish, but the classic recipe involves beef cooked in onion and sour cream sauce. The process of preparing beef stroganoff will not take you much time, but the result will pleasantly surprise you: tender, juicy, soft meat seems to melt in your mouth.

Tip: If you wet the knife with water before cutting the onion, the juice from the onion will scatter less and sting your eyes.

Tip: according to the classic recipe, you need to use sour cream, but if it was not at hand, then you can replace this ingredient with cream or kefir.

Ingredients

Servings: - + 5

Beef (preferably veal) 800 gr.
Onion 2 heads
Flour 2 tbsp
tomato paste 2 tbsp
Sour cream 1 glass
Vegetable oil 2 tbsp
Salt 1 tsp
Ground pepper ½ tsp

1 hour. 25 min. Seal

Delicious, aromatic and nutritious dish is ready. Beef stroganoff should be served hot, it goes well with pasta, potatoes or side dishes and cereals. Enjoy your meal!

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 worthy of attention, because the meat turns out to be amazingly tasty and fragrant. Immerse yourself in the exciting spirit of the French era of Jules Verne!

Ingredients:

Beef tenderloin - 800 gr.
Vodka - 100 ml
White dry wine - 500 ml
Mushrooms - 160 gr.
Butter - 60 gr.
Vegetable oil - 200 ml
Small carrots - 2 pcs.
Onion - 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 skin from the onion, rinse it with water to wash off the dirt, cut it in half, and then cut each part into thin half rings.
Put chopped onion and carrot in a deep bowl, add thyme, 1 teaspoon of salt, bay leaf and 0.5 l of wine to them. Stir. This is the future marinade.
Rinse the meat, dry 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. Stir the marinade several times during this time.
Remove meat from marinade and drain in a colander to drain excess liquid. Strain the marinade itself and, spreading it on different plates, set aside. You will still need it in the cooking process.
Peel the mushrooms, 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 crust. At the end of cooking mushrooms, add butter (20 gr.), Pepper and salt to them. Mix well and put the mushrooms in a colander to remove excess oil.
In the same 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 turn, so the meat will be fried more evenly and faster).
The highlight of this recipe is the vodka. It must be properly heated, and then poured onto the meat and set on fire until the vodka has completely evaporated. Carefully! It will burn very hot.
After that, put 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 fat and carrots with paprika, and then pour the remaining white wine from the marinade. Then put mushrooms, sour cream, mustard, salt and pepper into the wine. Wait for the sauce to thicken.
Then add the beef to the sauce and simmer for about 5 minutes.
That's all, a delicious and unusual dish is ready! Serve hot beef stroganoff with cereals, vegetables or pasta. Enjoy your meal!

beef stroganoff

A dish prepared according to our recipe is perfect for a hearty family dinner. Soft meat, the most delicate creamy sauce, fragrant forest mushrooms - such an exquisite variety of tastes will not leave anyone indifferent. This may not be the most budget-friendly beef stroganoff recipe, but it's worth it, believe me. Pamper 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.
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 is about 0.5 cm thick.
Sort porcini mushrooms, remove dirt, rinse. Transfer to a saucepan, cover with water and bring to a boil. Cook the mushrooms over moderate heat for 20-25 minutes. After that, throw them in a colander to drain excess liquid.
After the mushrooms lie a little in a colander, cut them into thin plates, and then the plates 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, put onion half rings and fry them over a fairly high heat until golden brown.
Add mushrooms to the onion and squeeze the juice from one lemon. Close 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 on it, gradually add the flour and, with constant stirring, fry the flour for several minutes.
Add granulated sugar and cream and continue to fry for about 8-10 minutes. Don't forget to stir constantly!
Turn off the stove, salt and pepper 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 tender.
Transfer the cooked 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.
Delicious and fragrant dish is ready! Beef stroganoff with mushrooms will go well with boiled or fried potatoes, rice, buckwheat, pasta. Enjoy your meal!

Beef stroganoff with mushrooms

Ingredients:

Beef tenderloin - 600 gr.
Fresh champignons - 100 gr.
Onion - 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
Black ground pepper - to taste
Sugar - 1 tsp.
Dry white wine diluted 1:1 with water

Cooking process:

Beef must be thoroughly washed. Then cut the meat into slices like chops. Put cling film on top of the slices and beat a little with a meat mallet (the film will prevent the meat from spreading and the splashes from scattering in all directions).
Cut each slice into fairly thin strips, about 1.5-2 centimeters thick.
If you do not have ground black pepper, but do have peppercorns, you can turn it into a powder using a special spice mortar. Grind pepper and salt in it.
Pour a little vegetable oil into the pan and fry the meat over high heat (not all the meat at once, but in parts) until tender. It is better not to salt it beforehand, 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.
Put the fried meat on a piece of foil, salt and pepper to taste. Twist the foil into a roll and leave the meat in this state of "reach".
Rinse the mushrooms and finely chop.
Peel the onion, cut in half, and then into thin half rings.
Put the mushrooms in a pan and fry until cooked over a fairly high heat. Toward the end of the roast, add soy sauce and mushroom powder.
Transfer the mushrooms to a separate plate, and put the onion half rings in the pan. Add some vegetable oil and fry the onion until golden brown.
While the onion is fried, take a bowl and mix in it 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 the mushrooms to it. Stir and fry for 1-2 more minutes.
Pour the onion-mushroom mixture with sour cream sauce. Stir and simmer for 3-5 minutes. If you think the sauce is getting thick, then dilute it with a few tablespoons of water.
Rinse the herbs thoroughly and finely chop with a sharp knife.
Unfold the foil with the meat. If it seems to you that the beef is still harsh, then transfer it to a pan and pour 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 have taken).
Pour the meat into 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 stand 5-10 minutes.
Beef stroganoff with mushrooms in a delicate sauce is ready! Very tender, tasty, hearty and fragrant dish. Be sure to serve it hot with pasta, potatoes, rice, as well as any other cereals and vegetables. Eat for health!

Beef stroganoff in onion and sour cream sauce

Ingredients:

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

Cooking process:

Rinse the beef, remove excess fat and membranes. Dry the flesh a little with a paper towel and cut the meat into plates (along the fibers). Do not make the plates too thick, a thickness of 1.5-2 cm is enough.
Cover the meat with cling film or a regular plastic bag and beat a little 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, put the meat in the pan and fry it over high heat for 5 minutes.
Peel the onion from the husk, 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 meat and onions. Mix well.
Gradually add flour and other spices, put bay leaf. Mix well again.
Pour enough cold water into the pot to cover all the meat. Simmer the beef stroganoff over low heat with the lid closed for about 20-25 minutes.