It's called beef stroganoff. The classic method of preparing this dish is quite simple and quick. We invite you to familiarize yourself with it.

Beef Stroganoff recipe

The resulting mixture should boil, after which you need to add a small amount of water. Thin the sauce to the thickness you require. Add pepper and salt.

At the same time as preparing the sauce, you can start frying the meat. Melt a spoonful of butter in a frying pan, pour in another 2-3 tablespoons of vegetable oil. Throw in the beef pieces. Fry them for 5 minutes. Add salt and pepper.

Place the fried meat in the sauce. Set the heat to minimum and simmer the meat for 5-10 minutes. Rate the dish for salt and pepper. If necessary, add the required component. The recipe for beef stroganoff, as you can see, is simple. Serve the meat with boiled potatoes, pasta or rice, sprinkled with herbs.

Recipe for beef stroganoff with prunes and mushrooms

Let's prepare another dish. You can diversify it by adding prunes and mushrooms. Compound:

• a piece of carbonate or weighing 500 grams;
• prunes - about 300 grams;
• fresh, frozen or canned mushrooms- about 300 grams;
• tomato paste - 50 grams;
• flour - 1 heaped spoon;
• a small spoon of sugar;
• vegetable oil;
• onion, clove of garlic;
• salt and spices.

Cooking technology

How to cook beef stroganoff? The meat is beaten in the same way as described in the previous recipe. If the prunes have pits, remove them. Prepare the sauce. To do this, fry the onion, add finely chopped mushrooms to it. Salt and pepper. After this, mix the ingredients with flour. Fill with water. Add tomato paste, a little sugar, and prunes to the sauce. Wait for it to boil. Once the sauce is ready, start with the meat. It needs to be fried without oil, in a dry frying pan, with salt and pepper. As soon as the meat juices have evaporated, transfer thin strips of meat to the sauce. Simmer for a few minutes and serve. Beef stroganoff can be served as a side dish with pasta or mashed potatoes.

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

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

Ingredients

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

Sauce ingredients

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

How to cook classic beef stroganoff

1. We clean the beef from the films and cut it across the grain into pieces 5 mm thick.
2. 
   We process the pieces of beef using a meat hammer. Beat lightly, not too intensely, otherwise the pieces of beef will turn into mush and the dish will be spoiled. Then cut the beef into thin long cubes - approximately 3-5 cm in length.
3. 
   The secret to the juiciness of beef stroganoff lies in the fact that the beef seals and retains all the meat juices. To do this, you need to bread it in flour and immediately fry it in hot oil. Heat the frying pan thoroughly, melt butter (20 g) and refined vegetable oil (2 tbsp.) in it. Roll the meat in small portions in flour (2 tbsp) and place in a heated frying pan.
4. 
   Fry for 3-4 minutes on maximum heat, add salt and pepper to taste.
5. 
   Separately prepare the sauce for beef stroganoff. To do this, peel the onions and cut them into cubes or thin quarter rings. Heat all the remaining butter (30 g) and vegetable oil (2 tbsp) in a frying pan. Add the onion, fry it over low heat, stirring, until soft.
6. 
   Add 1 tbsp to the sautéed onion. l. flour and mix so that there are no lumps.
7. 
   Continuing to fry, add tomato paste and sour cream and mix again.
8. 
   Pour in 1.5-2 glasses of water or broth - enough so that the sauce is not too thick or thin. Add salt, pepper and a little mustard to taste. Bring to a boil and simmer the sauce over low heat for about 5-7 minutes until the desired thickness is achieved.
9. 
   Transfer the fried meat to the sauce, stir and simmer for another 10 minutes over low heat.
10. 
    As a result, the pieces of beef will be cooked and completely soaked in the sauce.
11. Beef Stroganoff is always served hot. Therefore, sprinkle the dish with chopped parsley and immediately serve the meat along with the gravy to the table.

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

Beef stroganoff recipe

Beef Stroganoff with gravy, which was prepared for Count Stroganov by his French chef: look at a simple one step by step recipe with photos and detailed video.

40 min

190 kcal

5/5 (2)

Eh, the Russian nobles loved to eat delicious food, and they were pretty proud of their cooks! The dish that his French chef prepared for Count Stroganov is now known throughout the world and enjoys extraordinary popularity. So, gentlemen, get your notebooks ready: today you will learn how to make beef stroganoff with gravy.

Ingredients and preparation

Kitchen appliances: To prepare this dish, you don’t need any special equipment - just an ordinary stove and a frying pan with a lid.

Ingredients:

How to choose the right ingredients?

• Beef tenderloin is best suited for cooking meat Stroganoff style., because this meat is the softest and most tender (and, unfortunately, the most expensive). If you can’t get a tenderloin, it doesn’t matter: for beef stroganoff you can safely use the kidney part or the sirloin, but the meat will have to be beaten a little before cooking.
• Make sure the sour cream and tomato paste are fresh, because for beef stroganoff decisive role plays a sauce that can ruin everything if its ingredients are not of sufficient quality.

1. Cut the beef tenderloin into small strips.
   
   
2. Chop the onion.
   
   
3. Place a frying pan on the fire, pour in sunflower oil and leave to heat up.
   
   
4. In a well-heated frying pan, fry the beef until golden brown. When the meat is ready, transfer it to a bowl, because we will now need the frying pan to prepare the sauce.
   
   
5. Place butter in the vacated frying pan, add chopped onion and fry it until appetizingly golden.
   
   
6. Add a tablespoon of flour to the onion and mix well. Add sour cream, tomato paste and 150 g of water there.
   
7. Stir again and let simmer for a few minutes, enjoying the aroma at the same time.
   
   
8. When the sauce thickens a little, return the meat to the pan, add salt, sugar and pepper, stir and let simmer for another 3-4 minutes. Voila, beef stroganoff is ready!
   
   

This delicious meat dish goes well with almost any side dish.. Pasta goes well with beef stroganoff, fluffy rice, buckwheat porridge, stewed beans, boiled or fried potatoes, mashed potatoes and vegetable mix. The main thing is that the side dish is in harmony with the sauce, the amount of which we can regulate ourselves, because some people like it with gravy, and others without it.

How to cook beef stroganoff in a slow cooker?

If technological progress has struck your kitchen, you can use it to prepare beef stroganoff.

I want to warn you right away: cooking beef stroganoff in a slow cooker will take you twice as long as the traditional method - such is its nature technical features, heating here occurs much slower than heating a frying pan on the stove.

You will need the same ingredients, but the order in which they are “introduced” into the dish will be slightly different.

Cooking sequence

Did you know? One of the advantages of cooking beef stroganoff in a slow cooker is that due to the length of the cooking process, the end result can be not only tenderloin, but also other types of meat.

The secrets of beef stroganoff

• The larger the meat is cut, the juicier it will be., and the smaller it is, the better it will be fried. This is an eternal dilemma, around which many chefs have broken their spears. But there is still no single rule, therefore, choose what is your priority and feel free to cook the way you like.
• Always cut meat against the grain: and it will be easier for you, and the pieces will keep their shape better.
• Try not to let the meat simmer while frying. own juice - this way it will lose all moisture and become tough and tasteless.

Video recipe for beef stroganoff

As you have seen for yourself, preparing this dish is not at all difficult, and yet one can be not only an everyday dish, but also a decoration for the holiday table. Watch the video recipe for beef stroganoff, and you will not only be convinced that even a novice cook can cook meat the Stroganoff style, but you will also learn how to serve beef stroganoff beautifully and at the same time very simply.

Beef Stroganoff is a unique and versatile dish made from small pieces of meat covered in sour cream. As a side dish, you can cook anything - mashed potatoes, spaghetti, cereal porridge and much more. According to one version, the dish has the following history: Count Stroganov had problems with his teeth in his old age. His faithful servants began to prepare meat for him, finely chopping it so that the owner could enjoy his favorite delicacy, despite his problem. The dish is prepared quickly enough, which saves the hostess’ precious time. Let's consider several options for preparing this dish, as well as some secrets and tricks of its preparation.

Beef is a great option for creating this dish! Thanks to this method, the meat is soft, tender and melts in your mouth. Try it!

We will need:

1. 300g beef tenderloin
2. 1 onion
3. 2 tbsp flour
4. 4 tbsp tomato paste
5. glass of broth
6. teaspoon mustard
7. 5 tbsp sour cream
8. salt pepper

Cut the beef into layers of medium thickness. Give each of them a good beating.

Advice! To prevent scraps of beef from scattering around the kitchen when beating, it is better to wrap them in cling film!

Then cut the fillet into thin strips. Season with salt and pepper and leave to marinate, covered, while you prepare the other ingredients.

Finely chop the onion. To do this, first divide it in half. We cut each half lengthwise into thin strips and then crosswise into small pieces. It should look something like this:

Now add flour to the meat and mix thoroughly so that each slice is coated with it. Flour helps retain the juices in the meat, making it juicy and not dry or overcooked.

Pour a little vegetable oil into a hot frying pan. Bring it to a boil and add the onions. Fry it until an appetizing golden hue.

Now add the tenderloin pieces to the onion.

Fry until the beef releases its juices and absorbs them back. You are unlikely to miss this moment. The picture should look something like this:

Now transfer the contents into a separate bowl and prepare the sauce in the same frying pan.

Dilute tomato paste in half a glass of water. Pour the resulting liquid into a heated frying pan. Simmer until the mixture thickens and acquires a richer color.

Now add a glass of broth or just water. Send mustard here.

Now it’s the turn of sour cream. Add salt, mix thoroughly and let the mixture simmer for 1 minute.

Combine roasted tenderloin and sauce in a saucepan and place on heat. Without allowing the contents to boil, simmer on the stove for about 15-25 minutes until thickened and uniform in color under the lid.

The treat is ready. Serve immediately, with a side dish, hot. Bon appetit!

Step by step recipe b

We will also consider the second recipe step by step.

For this we need:

1. 600g beef tenderloin
2. 1 onion
3. 50g butter
4. 2 tbsp tomato paste
5. 1 tbsp flour
6. a glass of sour cream 2.5% fat
7. sunflower oil for frying
8. salt, pepper to taste

Cut the meat into strips, no more than 1 centimeter thick.

Chop the onion into half rings. To do this, divide the onion in half and cut it crosswise into thin slices with a knife.

Pour a little vegetable oil and butter into a hot frying pan. Bring until completely melted and boiling.

Now place the onion half rings in the frying pan and fry until golden brown. It is also important that the juice released by the onion is completely evaporated.

Place the tenderloin pieces in a bowl, pepper and add flour. Mix everything thoroughly until the flour is completely distributed. The remaining flour must be shaken off.

We will add salt at the end of frying, this will have a beneficial effect on the taste of the dish.

Place the meat in the roasting pan, following the onions. In this case, an important criterion is its location: it should lie on top, on the onion cushion, in one layer.

In this form, fry the contents for 5-8 minutes, naturally, without stirring.

Now turn the onion upside down and fry for another 5 minutes. It's time to salt the meat.

Add tomato paste and mix well.

Pasta can be replaced with half a glass of tomato juice. After thoroughly stirring, remove the pan from the heat and transfer its contents to a saucepan for further manipulation. Place the saucepan on the stove, turn on the heat and add sour cream. Bring the mixture to a boil.

Simmer for about 10 minutes until completely thickened. After which, the beef stroganoff is ready for tasting.

Bon appetit!

Recipe for beef stroganoff with cream

Sour cream sauce can easily be replaced with cream sauce. This is no less a winning option.

Ingredients:

1. 500g beef tenderloin
2. 1 onion
3. a tablespoon of butter and sunflower oil
4. 23% cream with the addition of porcini mushrooms
5. 1 tsp mustard
6. a little flour for dredging
7. salt, pepper, spices at your discretion and taste.

Cut the beef into small slices across the grain.

In order not to roll each piece separately, you need to pour the flour into a deep bowl and place all the slices there. Mix the whole mass with your hands and remove the pieces, first shaking off excess flour.

Cut the onion into thin half rings.

Fry the onion in vegetable oil until golden brown. Also fry the meat on both sides for 10 minutes, in a frying pan separate from the onion. Then combine these two components in a saucepan and pour cream over them. Put the mixture on fire.

Add mustard, salt, seasonings, a little butter and simmer the mixture for about 15 minutes over low heat. As soon as right time expires, the dish will be ready to eat.

You can serve it with either a hot side dish or fresh vegetables!

How to cook beef stroganoff

This recipe will help you out even when you have very little time to cook, and your family demands a tasty and satisfying dinner. With this treat you will not only feed your loved ones, but will also pleasantly please them.

Required Products:

1. 700 g beef
2. 1 medium sized onion
3. glass of sour cream
4. 2 tbsp tomato paste or half a glass of tomato juice
5. 2 tbsp each vegetable and melted butter
6. salt and ground black pepper to taste.

Cut a piece of beef into slices no more than 5mm wide. Then beat each of them using a special hammer or tenterizer. If you use the latter, then you can beat off several layers at once. If you only have a hammer on hand, do not forget to first wrap the fillet in cling film.

Cut the beef into thin strips, as in the photo. Chop the onion into half rings.

Let's move on to frying. Beef comes first. Place it in a frying pan heated with vegetable oil and butter. On at this stage no need to add salt or pepper. Cook the meat at maximum power until the liquid has completely evaporated. It is important not to stir the contents of the fryer often - a maximum of 2-3 times. In total, this process will take no more than 10 minutes.

It's time to salt and season the meat. Add flour and onion half rings. Mix well and fry for another 5 minutes.

Already now a delicious smell and incomparable aroma is beginning to spread throughout the house! Put a couple of leaves bay leaf, sour cream and tomato paste. Mix all ingredients until smooth and simmer for about 5 minutes under the lid.

Sprinkle with chopped herbs and serve! The dish is ready!

Recipe for beef stroganoff with sour cream

Prepare ingredients:

1. 800g beef tenderloin
2. 1 onion
3. 200g sour cream
4. 2 tbsp tomato paste
5. salt pepper
6. a little butter and vegetable oil

Cut the meat into small pieces. To do this, first cut the piece into slices, and then lengthwise and crosswise into slices.

Finely chop the onion.

Fry the beef in vegetable oil until the water has evaporated and the crust is crispy.

Then transfer the meat and add butter to the same pan. Now you need to fry the onion on it until golden brown.

As soon as the product is browned, sprinkle it with flour.

After mixing, add sour cream and tomato paste (which can be replaced tomato juice or pureed tomato).

Add 200 ml of water, stir and simmer for 5 minutes. Then transfer the meat, salt, and pepper to the roasting pan and keep on the fire for another 10-15 minutes.

Let's move on to the submission. One of the best options is a side dish of mashed potatoes. Place it in a round pan and smooth it out.

Remove the mold, decorate the circle with dill feathers, and place our beef stroganoff in the middle.

Serve immediately, hot.

Meat - not only delicious product, but also extremely necessary for a person in his daily diet. There are many options for its preparation - frying, stewing, boiling, marinade and much more. To prevent your meals from becoming boring, prepare different delicacies for your loved ones every day. The recipes that we discussed in this article will come to your aid in any situation. Whether it's a family dinner or a luxurious celebration!

Beef Stroganoff - old good classic. In the classic version, beef is used for it. Although, to be honest, fans of this exquisite and tasty dish allow themselves to use other types of meat. But the main thing is that this hearty and tasty food is suitable for any occasion.

Beef Stroganoff: cooking secrets

Let's first remember what beef stroganoff is. Let's not stir up history. You and I know that we owe this most popular dish among Russians to the French chef Count Stroganov. Although, by the way, more often in the world it is associated with our national cuisine.

What is beef stroganoff?

Stroganoff-style meat consists of small slices of beef stewed in sour cream sauce (to which we have learned to add whatever your heart desires, including porcini mushrooms and a variety of vegetables).

Classic recipe - what is it?

There are no secrets. Because the classic recipe for beef stroganoff has changed so much and been modernized over all this time (and not only in the cuisines of the world, but in our Russian one) that it is difficult to judge its original form. They say that the original version is most reminiscent of William Pokhlebkin.

A connoisseur of Russian cuisine ordered the beef to be rolled in flour, fried with onions and stewed in a mixture of tomato paste and sour cream. Actually, that’s what you and I do most often.

Meat for beef stroganoff

So, if you are planning to cook beef stroganoff according to classic recipe, take the trouble to find beef tenderloin. If worst comes to worst, you can take a chance and get a thick edge, a rump, or a kidney part. But it is advisable to remember the parts of the carcass that are not recommended for cooking.

This:

• Spatula.
• Brisket.
• Subthigh, rump.

BY THE WAY: In the canteens of the USSR times they did not always find beef tenderloin in short supply, so they used it beef liver, which was stewed in sour cream sauce.

And also in different times They adapted to prepare beef stroganoff not only from beef or young veal. Cookbooks offered recipes for beef stroganoff made from pork, chicken, and turkey.

Pork beef stroganoff

Should I pound the beef?

No, the tenderloin does not need this step at all. But other parts of the beef are first lightly beaten, and only then cut. But there are other options - when nothing is beaten, but simply chopped into large pieces.

How to cut meat for beef stroganoff?

There are several opinions. Some culinary aces claim that meat should be cut exclusively across the grain into thin (2-3 centimeters wide) strips and even noodles. They say the meat cooks better this way.

BY THE WAY: In the classic version, this is exactly how it was mainly cut in the Land of the Soviets.

And others, like Elena Molokhovets, for example, argue that large squares should be made. As an argument, a connoisseur of Russian culinary literature offers juiciness achieved through prolonged simmering. She also believes that meat cut in this format will not fall apart during the stewing process, and will look more attractive on the plate.

Meat in sauce

Sauce for Stroganov meat

As for the gravy in which meat is simmered, there are many different options her preparations. The most basic was considered to be the one that contained broth, sour cream, butter, flour and mustard.

Years passed, and both the dish itself and the sauce for it acquired a variety of ingredients. So, simplest recipe When preparing the sauce for beef stroganoff, I complicated it at different times with porcini mushrooms, champignons and chanterelles, beef jelly, tomato paste or puree, soy sauce, satsebeli, as well as various seasonal vegetables.

Cooks melt butter in a saucepan and fry flour in it. Dilute sour cream and Dijon mustard with broth until kefir thickens. After adding the mixture to the flour, heat everything up and stir. Place in a saucepan with flour and heat slightly, stirring. Pieces of meat are placed here and stewed.

Meat simmers in a frying pan

There is another option for preparing the sauce. Milk mixed in half with broth is added to flour fried in a frying pan, then mustard and sour cream are added. The fried meat is poured with this mixture and stewed for a short time.

REMEMBER: A bad sauce will ruin the entire dish, but a good one will save it, making it juicier and more tender. Therefore, it is customary to add cream, mayonnaise, garlic, mushrooms, wine, soy or teriyaki sauce, etc. to sauces.

BY THE WAY: Experts advise not to reheat beef Stroganoff. Why? Because, they say, the sour cream in the sauce simply breaks up into fractions, which means the dish will have no taste.

Therefore, first prepare the sauce separately. At the same time, pieces of beef are fried. And only then, having combined it all, simmer it in small portions right before serving.

When and how to season meat with spices and salt?

Meat in spices

There are several opinions on this matter. Some people think that this should be done at the breading stage. Others recommend adding salt during the frying process.

BY THE WAY: One way or another, you have the right to your own experiments and tests. Prepare different ways, and decide which one suits you best. After all, it’s one thing when thin strips are fried and then simmered, and another thing when we cook from large pieces. This must also be taken into account!

Breading before frying

This is an important process - deboning pieces of meat. There may be a very simple option - roll it in flour on a cutting table, period. Or you can mix pepper, salt and flour in a bowl, and then dump the pieces into this mixture.

But you can complicate this procedure if you decide to cook beef stroganoff on festive table. To do this, add breading (you can use the coarser one) and salt into the bag. And after everything is mixed, the towel-dried meat is also placed in this bag. Shake everything lightly and then, shaking off the excess a little, fry.

What is beef stroganoff served with?

Of course, in the classic version, Stroganoff-style meat was served with boiled rice in Soviet canteens. And V. Pokhlebkin believed that the most ideal side dish for classic beef Stroganoff could be potatoes, fresh tomatoes, and vegetable salads.

As practice shows, mashed potatoes become an excellent side dish; you never get tired of porridge, pasta, etc.

Buckwheat

How to properly fry meat for beef stroganoff?

The answer to the question asked in the title is also up to you.

I will tell you about some of the nuances of frying meat Stroganoff style:

• First, the oil (any oil you like) and the frying pan itself must be thoroughly heated.
• Second, the pieces of meat should not have even the slightest moisture on the surface. They need to be thoroughly blotted, breaded and only then placed in hot oil.

Frying meat

• Third, fry the pieces so that they are deeply browned. But don’t overcook it, so constantly turn the meat over.
• Fourth, meat can be fried with onions in one frying pan, in a pot or saucepan.
• Fifth, there should be enough space for the meat and onions so that they do not touch each other.
• Sixth, the meat should not leak juice. Otherwise it will turn out tough. If the juice remains inside the meat, then the beef stroganoff will turn out juicy, tender and tasty.
• Seventh, tomato is immediately added to the fried meat and then everything is added to the sauce (if you are preparing the sauce without tomato).

Recipe for tender beef stroganoff - a classic version with photos

Let's try to repeat it in at least approximately this version. In any case, this is how leading chefs cook.

Ingredients:

• Fillet – 0.5 kg
• Onion – 100 g
• Salt - to taste
• Pepper - to taste
• Flour (breading) – 2 tbsp.
• Sour cream – 3 tbsp. l.
• Vegetable oil
• Greenery

Cooking juicy beef stroganoff - step-by-step recipe with photos

First of all, let's prepare the meat. To do this, we will cut off everything that will prevent it from becoming juicy, and beat it very lightly on both sides. If you don't want to do this, no problem.

Step 1. Beat the meat

Then you need to cut it the way you prefer, but across the grain and so that the pieces are 4-5 centimeters long or more, and as thick as you wish.

Step 2. Cut into strips

Then all this must be seasoned with spices and continued. The onion should be finely chopped.

Step 3. Chop the onion

Heat the oil in the bowl in which the beef stroganoff will be cooked, or separately in a frying pan and fry the onion and meat over high heat.