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Beef Stroganoff requires, if not knowledge, then at least an intuitive understanding of some culinary techniques, their relationships and interactions; however, all this is not as difficult as it might seem. You can start by saying that beef stroganoff consists of two parts: meat and sauce, and each of them should be approached responsibly.

Meat

There are cuts of varying quality in a beef carcass, and those that are suitable for grilling are not suitable for braising in wine or baking in the oven. If you buy beef tenderloin and start making broth from it, stop, you are doing something stupid, there are marrow bones for broth. If you bought an excellent piece of shoulder and decided to bake it in the oven, your decision is deeply mistaken, since such meat will inevitably turn into sole. And so on.

To prepare first-class beef stroganoff, a cut of beef carcass, known internationally as fillet, is ideal. In the Russian value system, it is divided into two parts - tenderloin and thin edge. If you are really interested in this, the tenderloin is located in the beef carcass along the back, approximately in the middle, between the shoulder and the rump, and has the shape of an approximate cylinder, pointed at one end and rounded at the other. The thin edge is located close to it, slightly deep into the carcass.

Somewhat suitable for beef stroganoff thick edge and sirloin. But in this case you need to be careful, especially in the case of the rump, and act very quickly, letting the meat just set.

Definitely not suitable for beef stroganoff neck, shoulder, brisket, rump and thigh. I also do not recommend buying pre-cut semi-finished products supposedly for this purpose; who knows what exactly they put there.

Many people are interested in whether it is necessary to beat meat. In the case of tenderloins, I believe this is not necessary; Why beat off the softest muscle in a cow's body? It won't get any softer. Softer - this is already jelly.

Technique

You take the tenderloin, place it on a cutting board, then cut the meat into circles 2-3 centimeters thick. In general, you can stop here. The cooks of all decent Western restaurants stop here - the larger the piece, the easier it is to retain the juice in a piece of meat.

So, if you want to make a dress version beef stroganoff, thoroughly dry the resulting circles of meat and place them in a clean bag. Add a couple of tablespoons of wheat flour and a pinch of fine salt to the same bag and mix the meat with flour and salt using rubbing and massaging movements. Then place the meat in a dry colander and lightly toss the pieces several times - this way you will get rid of excess flour. Look, the circles of meat are completely dry, all muscle fibers are securely blocked.

Place a large, heavy-bottomed frying pan over high heat. When it is very hot, grease its surface with vegetable or butter. After three minutes, start frying the meat. Do not place the mugs very tightly, leaving gaps of about a centimeter - and it does not matter if all the meat does not fit in one go. When you place the last circle, pause for a minute, and then start turning the circles over to the other side, in the same order as you laid them.

A minute after all the mugs have been turned over, start transferring them one by one to the plate. They look like they are varnished. Therefore, I believe that the described method is the best.

Everyone knows Elena Molokhovets meat for beef stroganoff cut into large cubes (and I can somehow explain this - the cube fries evenly, looks nice and behaves quite predictably in the plate). In modern Russian everyday life, for some reason, it is customary to cut meat into strips no more than a centimeter thick. I don’t understand why it’s so shallow. To be honest, I generally prefer the medallions described above - they don’t require as much virtuosity as with meat noodles.

However, the meat can be cut however you like. The main thing is that during frying it does not release juice, but is sealed. You can find hundreds of photographs on the Internet depicting roasting meat for... beef stroganoff. As a rule, in these photos the meat is floating in a brown boiling liquid - this should not happen under any circumstances. Fry the meat in small portions, after rolling it in flour, in a very hot frying pan - and everything will work out.

Sauce

The worst thing you can do with sour cream is heat it properly. Because it will instantly fall apart into factions. However, in dozens of recipes beef stroganoff this is precisely what is proposed to be done. And it's terrible.

There are several versions of the sauce for beef stroganoff. The simplest and oldest of them does not include any onions or mushrooms, but only flour, butter, milk, broth, sour cream and mustard.

First you need to fry a spoonful of flour with a couple of tablespoons of butter, add a glass of milk to it and cook, stirring, until the consistency of sour cream. Separately, mix a glass of sour cream with a spoonful of Dijon mustard and dilute with cold broth to the consistency of kefir. Pour the flour mixture into a saucepan over medium heat, then immediately add the browned meat and season with salt and black pepper. Once the mixture begins to boil, add the sour cream mixture and continue to cook, stirring, for one to two minutes. Then remove the saucepan from the heat, cover with a lid and leave for another two minutes.

As you can imagine, this is not the most delicious beef stroganoff in the world. The cooks also understood this, and therefore many other, much more intricate recipes were born. The recipe for sauce with onions claims to be a classic. Here he is.

Take two medium onions, peel and thinly slice. Heat a piece of butter in a saucepan over medium heat, add the onion and fry it until soft. Then add the pre-fried meat, season with salt, pepper and dried thyme. Warm for a minute or two while stirring, and then pour in the mixture of sour cream, mustard and broth, prepared exactly the same as in the first recipe. After a minute of continuous stirring, remove the saucepan from the heat, cover with a lid and leave alone for a couple of minutes.

Important detail: beef stroganoff cannot be reheated. It is better to prepare the sauce and meat separately, mix them before serving and heat until cooked. It's about five minutes.

Options

You can add a little beef jelly to the sauce, or a spoonful of tomato puree, or a spoonful of satsibeli sauce, or a little soy sauce. Just one gives an amazing effect White mushroom, fried with onions. Chanterelles, and even ordinary champignons, behave somewhat more simply, but just as sincerely; their number is limited only by your imagination.
Is it possible to cook beef stroganoff not with beef, but with pork, chicken and turkey? Of course, you can, but it won’t work out better than with good beef. What about lamb? Definitely not - lamb contains fat that hardens quickly, and it will turn out tasteless.

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 national cuisines. 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 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. In any meat dish mushrooms are always a great addition. 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 trace elements, 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. Roll 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 well chicken breast, 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 on butter until golden brown appears. 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 color, then add one tablespoon of oil there and stir. Then you need to pour milk into the frying pan and wait for it to boil. When the milk boils, add it to the pan tomato juice and also 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. Can be used different types meat, and the variety of sauces is simply 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!

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

The recipe is considered the closest to the classic one 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 beef;
salt and pepper - to taste;
1 tablespoon of flour (for the sauce) and a little more for dredging the meat;
1 onion;
1 glass of sour cream;
1–2 tablespoons of tomato paste or juice;
vegetable oil- to taste (if cooking in a slow cooker).

Cooking on the stove

Lightly pound the meat. Cut it into rectangles 5–6 cm long and 1 cm thick. Then cut each across the grain into strips 0.5–1 cm wide. Season with salt, pepper, and 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 pan, fry it over high heat for several minutes. When it shines, transfer it 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 slow cooker

Prepare the meat, onions and sauce according to classic recipe. Set the “Fry” mode, pour vegetable oil into the bottom of the bowl and add onions. Add salt and cook for 5 minutes, stirring.

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

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

2. Jamie Oliver's 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 beef;
pepper - to taste;
1 teaspoon sweet paprika;
a little brandy;
4 tablespoons natural low fat;
some milk.

Preparation

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

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

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

Place the mushrooms in a separate bowl and fry the meat in olive oil in the same frying pan until golden brown on each side.

Add brandy. Once the alcohol has evaporated, return the mushrooms and stir well. Add yogurt, milk, stir again and continue simmering while serving.

When serving, garnish with remaining cucumber salad.

delish.com

Ingredients

500 g beef;
2 tablespoons of any vegetable oil;
salt and pepper - to taste;
500 g champignons;
2 tablespoons 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 cornstarch;
2 tablespoons of sour cream (and a little more for serving);
a little fresh parsley - for decoration.

Preparation

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

Finely chop the champignons. Reduce 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.

Pour a spoonful of olive oil into the pan again and sauté the finely chopped onion for about 6 minutes, until tender. Add chopped garlic, thyme and tomato paste to the onion. Cook for another 2 minutes until fragrant.

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

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

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

yummly.com

Ingredients

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

Preparation

Cut the beef into strips, pat dry with paper towels, season with salt and pepper, and dredge lightly in flour.

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

Heat the remaining oil in a frying pan, add the diced onion and, stirring constantly, saute it over medium heat for about 3 minutes until it becomes translucent.

Add sliced mushrooms and wait for the liquid to evaporate. Add chopped garlic to the pan and fry for another half a minute until you feel 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 add the meat and cook for another minute to warm through.

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

jocooks.com

Ingredients

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

Preparation

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

Add chopped mushrooms and onions and chopped garlic to the pan and cook until soft.

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

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

Season the soup with salt and pepper, garnish with chopped parsley and serve.

Bonus 1. Chicken Stroganoff from Gordon Ramsay

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 glass of white wine;
1 glass chicken broth;
¼ cup sour cream;
70 g young pea pods;
parsley - to taste.

Preparation

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

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

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

Bonus 2. Pork Stroganoff with three types of mustard

deliaonline.com

Ingredients

For pork Stroganoff:

350 g pork tenderloin;
110 g small mushrooms;
1 teaspoon mustard powder;
1 teaspoon grainy mustard;
1 teaspoon Dijon;
200 ml creme fraiche 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 the creme fraiche:

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

Preparation

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

Now get to the pork. Cut the meat without fat into strips approximately 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 creme fraiche or sour cream.

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

Add the mushrooms and cook until they release their juices. Place the onion in the pan and stir. Salt, pepper and pour in the wine. Let it simmer a little, then add a mixture of mustard and creme fraiche or sour cream.

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

Learning how to properly cook beef stroganoff is the dream of many novice housewives. Who doesn't want to cook beef so that it melts in your mouth? But this is not as difficult as it seems at first glance. The recipe that will be discussed today has been around for decades, and since then, cooks all over the world have turned to it as often as they need to cook rather capricious beef quickly and tasty. Today I propose to prepare beef stroganoff for lunch or dinner, a recipe with a photo of which you will find below. What, you don't like beef? Do you think that the meat turns out too tough, and there’s a lot of fuss with it? Maybe you just don’t know anything about the dish that I’m going to offer you today? Because you won’t spend more than 40 minutes preparing beef stroganoff, even if you have to make a very large portion. Take my word for it, the meat will turn out simply magnificent - juicy, tasty, tender, and very aromatic. Ready?

Ingredients for cooking:

Beef - 400 grams;
Sour cream or cream - 2-3 tablespoons;
Tomato - 1 piece (can be replaced with two tablespoons of tomato paste);
Butter – 1-2 tablespoons;
Onion – 1-2 medium sized heads;
Flour - 1 tablespoon.

How to cook classic beef stroganoff

The best thing to do is prepare the meat well. It will have to be cut in a certain way so that it does not lose its juiciness, but at the same time is quite tender. First, a beautiful piece of beef without veins will need to be cut into small steaks 1 cm wide. We only cut across the grain, this is important!

After that, each piece of beef will need to be covered with cling film, and then beaten thoroughly with a hammer on each side so that the meat almost doubles in volume in terms of the area occupied on the board.

Now cut the meat into thin strips, literally 5-7 mm wide.

In order for the meat to remain juicy, you need to fry it fairly quickly in a well-heated frying pan. First, you will need to melt the butter on it, wait until it is hot enough, and then place the meat on it in small portions. Why can't you put everything in at once? Because no matter how strong the heat of the frying pan, the meat will simmer and actively release juice, rather than fry. The juice should remain inside the pieces, this is important, it will turn out much tastier.

After that, we transfer all the meat to a separate plate, and in the same frying pan we fry fairly finely chopped onions.

If the meat has absorbed all the butter, which may well be the case, then it is better to melt another spoonful of butter. Of course, you can use any good vegetable oil intended for frying to prepare this recipe, but I insist - for your own pleasure, try frying meat and onions in butter. The aroma and taste of the prepared dish will be beyond praise.

As soon as the onion has become transparent enough, spread a tablespoon of flour over it, and stir everything quite quickly with a spatula so that the flour does not start to burn.

It's time to start preparing the sauce - add finely chopped tomato or tomato paste to the onion in the specified amount.

Almost immediately, after literally 2-3 minutes, you can add heavy cream or good sour cream. Mix everything and simmer the sauce for a few more minutes.

Now we return the meat to the frying pan, salt and pepper everything, reduce the heat to low, and simmer until done, that is, another 15 minutes. You can simmer under the lid, especially if the tomato has released enough juice and the sour cream is runny. That's it - I especially like this dish when served with crumbly buckwheat porridge - just the perfect combination of flavours. If you want, you can sprinkle the beef stroganoff with any finely chopped herbs before serving. Well, did you like it? I really like it, so bon appetit!