Cooking beef stroganoff. Beef stroganoff recipe with photos step by step in a frying pan. Chicken beef stroganoff

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 it a large number 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. You put minimum level heat 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. Put in sauce tomato paste, a little sugar, prunes. 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.

Today we are preparing beef stroganoff. The classic recipe for this dish is simple and unpretentious, and the taste is incomparable. Meat cut into strips, stewed in onion and sour cream sauce, goes well simply with bread or your favorite side dish. The main thing here is the idea.

Beef stroganoff recipe with photos.

History of the dish.

The dish originated and was invented in Russia, and received its name in the French manner. Beef Stroganoff - from French. beef cooked using the Stroganov method. Stroganov is a Russian aristocrat whose cook came up with the idea of stewing meat strips in sour cream and onions. Apparently, this cook was French, since the food was named in French.

1. It’s difficult to choose just one classic beef stroganoff recipe today. Over the centuries of life of this dish, many variations and additions have been invented. The main thing, perhaps, is to purchase fresh meat. If you can get a good cut of beef, the result will undoubtedly taste classic. Please note: it is a tenderloin. Other parts of the beef carcass are not suitable. The only thing you can put up with is a thick edge (the back longissimus muscle). It is also called ribeye.

On the question of how to cut meat for a beef stroganoff recipe, there are two versions:

large to preserve juiciness;
into small strips for quick frying.

An interesting version of the recipe - beef stroganoff with cucumber

Cucumbers are added during stewing of meat with sour cream and mustard. They are cut into strips and combined during frying. Chopped dill and garlic go well with them.

3. In a hot frying pan in vegetable oil, fry the meat strips in small portions. It is stewed in sauce until ready. The choice of sauce is made by the hostess. The recipe for beef stroganoff with pickles is widely known. The recipe suggests adding cucumbers for more juiciness and piquancy of the dish.

The sauce can be based on sour cream, as in our case.

Or maybe with the following additives:

cream or mayonnaise;
soy sauce or teriyaki;
fortified wine, beef jelly;
garlic, thyme;
fresh or pickled mushrooms.

The most tender result is the recipe for beef stroganoff with cream. This option is no different from sour cream, but the result is simply airy. The dish melts in the mouth and opens up new horizons of familiar tastes to tasters. Trying it, you remember another version of the origin of the dish. According to some sources, the elderly Count Stroganov had problems with his teeth, and there were few teeth left. So the cook was forced to adapt meat dish under county health.

Today you can simplify the preparation of food. Recipe for beef stroganoff in a slow cooker. The miracle technology will prepare a hearty meal on its own. You just need to select the “Stew” mode after frying the onions. Place flour-breaded meat on these onion pieces, simmer and pour over the chosen sauce. Cook everything for 60-90 minutes. During the process, you can stir and add water to make it even and juicy.

If you experiment with ingredients, you can get a new dish every time. The recipe for beef stroganoff with mushrooms, for example, is absolutely fantastic. Tender beef meat and mushrooms harmonize perfectly with sour cream white sauce. Everything is fried separately and stewed together in sour cream or cream.

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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 don't find it in your store melted butter, That I don’t recommend replacing it with cream. When frying butter produces large amounts of cholesterol, which you definitely don’t need. 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 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 it in the pan Bay leaf, 1 glass of sour cream and 2 table. spoons of tomato paste. Mix well and add water if necessary. The meat should have enough sauce, which should be neither too thin 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, and 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 temperature conditions, and the sauce at 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 no less 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 most quick recipe, which even a novice housewife can handle. It would be interesting to know what techniques you use when preparing this dish.

Perhaps everyone has heard about beef stroganoff. This is a surprisingly juicy and tender beef dish, the cooking technology of which has not changed for decades. But it can be supplemented with a variety of ingredients to get new flavors of gravy and unexpected saturation of meat.

Men especially love beef stroganoff, as they are true connoisseurs of hearty beef dishes.

Classic recipe for beef stroganoff

Cooking time

calorie content per 100 grams

We never miss out on the classics, so we present you this ordinary and simple, but crazy delicious recipe. Be sure to try it as soon as possible.

How to cook:

Tip: you can use not only dill as greens, but any other favorite greens. It could be mint, rosemary, tarragon and more.

Certainly, main character the dish contains beef. Not only the taste of the dish, but even your health depends on its choice. For a good beef stroganoff, it is better to choose beef tenderloin, this is the part of the hind leg (inside and back). Fillet would also work. You can use not only beef, but also young veal.

Meat should be chosen very carefully. When buying it at the market or supermarket, be sure to ask to smell the meat. No foreign odors should be felt. Even if a pleasant aroma of spices is felt, this should alert you: manufacturers are trying to hide old meat with spices.

The piece should have a bright color in appearance. Beef Stroganoff is prepared without fat in the meat, so this is worth taking into account. You can simply look at other meat on the same counter, the fat of which should have White color, in no case yellow or gray. There should be neither a lot of blood at the bottom nor a completely dry pan. You should not buy meat that is packaged in film, otherwise you may end up with a spoiled piece.

If there is no loin or tenderloin, it is acceptable to use the kidney part or edge. And now many people use pork, chicken, and turkey, preparing them according to the same principle of finely cutting them into cubes. It also turns out delicious, although this is not a classic option.

As for sour cream, it can have any percentage of fat content, it doesn’t matter. Tomato paste can be used either store-bought or home-made, simply by pureeing fresh tomatoes.

Meat with mushrooms is practically a classic. Any restaurant serves beef/chicken/pork or other types of meat with mushrooms and it is always incredibly tasty!

What is the calorie content - 158 calories.

How to cook:

First of all, start peeling the onion, then wash and chop it;
Pour the onion into the frying pan, add oil and place on the stove;
Cook the root vegetable until golden brown;
Peel the caps and stems of the mushrooms, cut them into slices;
Add them to the onion and cook until the liquid from them evaporates;
During this time, wash the beef, dry it and cut it into short strips along the fibers;
When everything is ready in the pan, increase the heat and add the meat there;
Fry, stirring, until the shell becomes opaque;
The contents of the dishes must be constantly stirred so that nothing sticks to the bottom of the pan over high heat;
When the result is achieved, add flour and mix everything well;
Pour in the cream and add bay leaves;
Season to taste, stir and close the lid;
Do not touch the dish until the meat is cooked and tender;
After this, the beef stroganoff can be served as a side dish.

Tip: you can use any other types of mushrooms: porcini mushrooms, russula, chanterelles, aspen mushrooms, etc.

For lovers of spicy or Mexican cuisine, we offer this classic recipe with mustard, and it will definitely be spicy. Ready to try?

How much time - 55 minutes.

What is the calorie content - 175 calories.

How to cook:

Wash the pulp thoroughly, cut off all unnecessary films;
Dry the beef and cut it into strips along the grain;
Season the meat with spices and knead with your hands;
Peel the onion, rinse it and cut into any shape;
Place butter in a frying pan and let it become liquid;
Add flour and quickly break up any lumps using a whisk;
Stirring, fry the flour for 5-7 minutes;
Pour in the broth, bring the mixture until smooth and let it simmer a little;
After this, add mustard and black peas;
Boil again, but this time strain the future sauce;
Then add sour cream, tomato paste and bring the mass to a uniform color;
At this time, pour oil into another frying pan and add onion;
Fry it until soft and add meat;
Fry until golden brown for about a quarter of an hour, stirring;
Pour the beef into the sauce, stir and cook for fifteen minutes until done.

Tip: if you add grainy mustard, then you don’t have to strain the sauce, but leave the grains for a special taste. But in this case, the black peas will still have to be removed.

Simple homemade beef stroganoff made from beef

The simplest recipe you could come up with to taste real beef Stroganoff. It's more homemade recipe, which is suitable for any housewife.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 148 calories.

How to cook:

Rinse the beef, dry it and remove fat;
Using a sharp knife, cut into strips along the grain;
Place margarine in a frying pan and melt it;
During this time, roll the meat in flour, then transfer it to a frying pan;
Fry, stirring, for five minutes;
During this time, peel and wash the onion, chop and add to the beef;
Fry for about ten more minutes, stirring constantly;
After this, add the ingredients with sour cream, tomato paste, spices (including black peas and bay leaves), and also pour in a little water;
Stir and cover with a lid;
Cook for one hour, stirring the dish occasionally.

Tip: instead of tomato paste, you can use fresh tomatoes, crushed until smooth, but peeled.

The meat must be cut along the grain. If you cut crosswise, the meat will lose its juiciness, and this is a really big mistake not only when preparing beef stroganoff, but also other dishes.

When using champignons, there is no need to wash them. It's enough to just clean it off. These products already consist of most of the water, excess moisture will simply destroy them and they will fall apart. In addition to champignons, you can use chanterelles, honey mushrooms, porcini mushrooms, aspen mushrooms, etc.

In a recipe with mushrooms, you should use cream with a low fat content. In this case they replace broth. If you take a high percentage of fat content, during cooking the cream will thicken very much, and you won’t get gravy with meat, but just a thick meat mass. In addition, this does not affect the taste for the better.

You can safely experiment with beef stroganoff, supplementing it with various vegetables and spices. It will still remain the same classic dish, because the main thing in it is fine cutting and gravy, and the vegetables will simply refresh and add color. For example, you can use tomatoes, peppers, leeks, beans, corn, peas, chickpeas, etc. Some even add potatoes to create a beef stroganoff. And it's very tasty!

As for spices, the traditional version includes little of them, only standard pepper. This can also be changed by using herbs and different kinds peppers, including a mixture of them, chili powder, dried garlic, and ginger. From fresh herbs, you can add sprigs of thyme or rosemary, two of them will be enough. Of course, you can serve with various fresh herbs: onions, cilantro, dill, parsley, basil, etc.

In a recipe with mustard, you can use not only its spicy version. You can use American for a sweeter taste, granular to update the consistency of the gravy, Dijon, etc. Sometimes the use of any type of mustard excludes the addition of spices, since it already has enough pepper, spiciness, and even color from turmeric.

Cooking beef stroganoff is an opportunity to feel like a real chef. This dish is even home environment It seems restaurant-quality, unusual, expensive, so it can also be served during feasts. Correct cooking technique and the desire to please your family with a juicy dish is the whole secret to the success of a delicious dinner. It’s worth trying it once to fall in love forever!

There is an opinion that Stroganov-style meat was invented by a French chef while in the service of the Russian Count Stroganov. Thanks to him for such an interesting recipe! Everything in it is harmonious and accessible. The main thing, of course, is the meat and sauce; all other products only complement the dish, adding a spicy note to it. There are several recipes for beef stroganoff sauce that have survived to this day. Like many dishes, this has undergone some changes during its existence and now it is prepared in different variations: with mushrooms, with sour cream or cream, using not only the usual frying pans, but also modern devices such as a multicooker. Therefore, we will depart from the classics and prepare a dish familiar to everyone from childhood in several versions. Their detailed description step by step, with photos you will see below.

Beef Stroganoff - classic recipe with sour cream

Beef Stroganoff sauce alone has collected an incredible number of recipes. Cooks go to great lengths to make the sauce memorable and enjoyable. One of the most popular, of course, which has already become a classic, is a simple gravy with sour cream.

Ingredients:

beef – 300g;
onions – 1-2 pcs;
sour cream – 1 tbsp;
tomato paste – 1 tsp;
salt, pepper - to taste;
vegetable oil – 3-4 tbsp;
boiling water – 0.5 tbsp.

How to cook beef stroganoff

Wash the meat and dry it with a paper towel. Cut it into thin layers with a sharp knife. We beat each of them until soft, without fanaticism, so as not to tear.
We cut the beaten layers crosswise into long and thin strips. A very important point! In order for the beef in the dish to be soft, it must be cut strictly across the grain.
Place the frying pan on the fire. Pour in the vegetable oil and let it warm up for about three minutes. Lay out the meat strips. We do not lay it tightly together, let there be a gap of one centimeter. This way it will definitely be fried, and will not release juice and will be stewed. If there is a lot of meat, then it is better to fry it in several stages. After two minutes the bottom will be browned, turn it over and let it continue to fry until golden brown. This way of frying the pieces are “sealed” and the juice remains inside. The meat should shine as if it were varnished.
Peel the onion from the outer jacket, cut it into two parts and cut into half rings. Add it to the meat. Continue frying until golden brown.
As soon as the onion changes color, add salt, pepper, and mix the mixture. Add sour cream and tomato. Gently stir the gravy again. Try not to overheat the sour cream, otherwise it will separate.
Wait a minute and pour in boiling water. Cover the pan with a lid and simmer over low heat for about fifteen minutes.
All is ready!

Beef Stroganoff with mushrooms: recipe with photos

If you already know how to cook beef stroganoff classic recipe and if you want to somehow modify it, I recommend adding mushrooms. Any, at your discretion. Of course, the king will be considered White mushroom, but champignons and chanterelles are also great. There will be an amazing effect in combination with fried onions.

What we need:

beef – 250g;
fresh mushrooms (champignons) – 2-4 pcs;
onion – 1 head;
flour – 1 tsp;
sour cream – 1 tbsp;
tomato – 1 tsp;
salt - to taste;
vegetable oil;
boiling water – 0.5 cup.

How to make beef stroganoff in mushroom sauce

Beef Stroganoff: recipe with cream

For it we need a beautiful piece of beef, without veins or other layers. By adding cream to it, we will prepare wonderful meat that will go perfectly with any side dish: rice, spaghetti or potatoes. Beef Stroganoff in cream sauce- a recipe that has long been famous for its taste and ease of preparation. The main thing is to cut the meat correctly - against the grain into elongated thin strips 0.5-0.7 mm thick.

Grocery list:

beef – 350 g;
onions – 1 pc.;
cream – 180 g;
wheat flour - 2 tables. l.;
vegetable oil for frying – 30 g;
bay leaf – 1 pc.;
salt and pepper - to taste.

Cooking beef stroganoff with beef in cream sauce

We serve the finished dish to the table. The beef turned out juicy and very tasty.

Beef Stroganoff in a slow cooker

This dish is considered Russian, but each country prepares it differently. According to the classic recipe, they use beef tenderloin, which, cut into thin pieces, is fried in a flour breading along with onions, and sour cream and tomato paste are always added to make a rich sauce. I want to offer you a recipe for delicious beef stroganoff in a slow cooker. It seems to me that beef cooked in this way turns out to be more tender and juicy, and at the same time it is cooked much easier and faster than in a frying pan. Excellent hearty dish for a family dinner!

Grocery list:

raw beef meat – 400g;
onion – 1 pc.;
garlic – 1 clove;
sour cream – 2 tbsp;
tomato paste – 1 tbsp;
flour - 1 tbsp;
water – 150ml;
salt – 1 tsp;
ground black pepper - to taste;
vegetable oil - for frying.

Cooking method in a slow cooker

This dish can be served hot with any side dish, for example, mashed potatoes, pasta or some cereal!

About meat - it is the main thing and is responsible for the quality of the dish; it determines how much you remember the taste of the gravy. Of all the parts of the carcass, the best cut is, of course, the tenderloin; if you don’t find one or the price seems too high, buy a rump, but in no case a ready-made semi-finished product! It is impossible to find out what cut it was made from, and the dish is easy to spoil.
Do not boil sour cream or cream under any circumstances. They will separate into their components. Imagine what the gravy will look like then.
Don’t forget to add various spices and herbs to the sauce - paprika, mustard, dill, bell pepper, with them the gravy will acquire an even richer taste.