Classic beef stroganoff: 10 step-by-step recipes

Beef Stroganoff: cooking secrets

The beef stroganoff recipe was created by a French chef who cooked for Count Stroganov. Translated into Russian, the name of the new dish sounded like “beef Stroganoff.” The delicate culinary masterpiece was quickly appreciated and served to the count’s table more than once. Nowadays, this dish is still popular for its relative ease of preparation and consistently delicious results. Let's talk about how to cook the right beef stroganoff, so that the juicy meat melts in your mouth, as it was originally intended.

In a slow cooker

• Time: 56 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 189.1 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Beef Stroganoff cooked in a slow cooker turns out to be very juicy and aromatic. A smart kitchen saucepan not only greatly facilitates daily culinary chores, but also always prepares dishes that are tasty and healthy. Try cooking beef stroganoff in a slow cooker with a light garlic aroma in a delicious sour cream sauce, as in the photo.

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Ingredients:

• beef fillet – 400 g;
• onion – 1 pc.;
• flour – 2.5 tbsp. l.;
• sour cream – 80 ml;
• garlic – 1 clove;
• vegetable oil – 25 ml;
• salt, spices - to taste.

Cooking method:

1. Divide the prepared fillet with a knife into thin long pieces, add a little salt, and bread in flour.
2. Turn on the multicooker to frying mode, pour in vegetable oil.
3. Peel the onion and cut into thin half rings. Fry until transparent.
4. Add meat to onion. Stirring occasionally, fry for 4-5 minutes.
5. Add salt, spices, add sour cream and add 75 ml of hot water. Mix.
6. Switch the multicooker to the “Stew” mode. Cook beef stroganoff for 40 minutes.
7. Five minutes before it’s ready, add chopped garlic cloves to the finished beef stroganoff and add herbs if desired.

Delicious beef stroganoff at home: preparing the meat

Beef tenderloin is best suited for beef stroganoff; in extreme cases, you can take the thick edge, sirloin or kidney part. Brisket, shoulder, neck, thigh and rump are absolutely not suitable for this dish. There is no need to beat the tenderloin, but other types of meat can be lightly beaten, after which it should be cut into pieces 2-3 cm wide across the grain. At this stage of cooking, chefs differ in their opinions. Some believe that meat should be cut coarsely, because the larger the pieces, the juicier the meat. Other chefs prefer small strips so that the meat noodles are well-fried - usually the classic beef stroganoff of Soviet times was prepared using this technology.

Flour coating for frying

The pieces of meat are sprinkled with salt, pepper and flour, and then mixed thoroughly. You can simply roll the meat in flour on a cutting board. If you are preparing a holiday version of the dish, try to complicate the breading process a little - dry the meat with a towel, place it in a plastic bag, add a couple of tablespoons of flour and a pinch of salt, and then mix with rubbing movements. Next, experienced chefs transfer the pieces of beef into a colander and shake lightly to remove excess flour. There are different opinions on when it is better to salt and pepper meat - you can do this at the breading stage, or you can do it during the frying process - it is easy to experimentally determine which cooking method will take root in your kitchen. After all, every housewife has the right to her secrets!

Classic beef stroganoff - useful tips and tricks

• If the meat is not very young or has already been frozen, then you can brush the pieces of beef with vodka or sprinkle them before stewing. It will soften the meat fibers, the beef stroganoff will cook faster, and the dish will turn out tastier.

• Dried mushrooms will help add a deep, rich taste and incomparable aroma to a beef dish. You just need to grind a few pieces and add them along with other spices.

• It is not necessary to use tomato paste for the sauce. You can take ketchup, grated tomatoes, including canned vegetables. But in these cases you need to regulate the amount yourself. If there is a lot of acid, the beef will be tough and the stewing time in the sauce will increase.

We fry beef stroganoff according to the rules

There are several subtleties of frying meat Stroganoff style. The frying pan with oil (ghee or vegetable) should be well heated. Place the pieces of meat in a frying pan and fry them on both sides until brown. Some cooks fry beef stroganoff together with chopped onions, while others fry the onions separately. The most important thing is that the meat does not leak juice - the surface of the pieces should look as if covered with varnish. All the juice remains inside, which makes the beef stroganoff very tender and juicy, and if the meat is stewed in its own juice, it will turn out dry and harsh. When the meat is fried, you can add grated tomatoes from which the skin has been removed to the frying pan; after this, the beef stroganoff is immediately transferred to a saucepan and mixed with the sauce.

Beef Stroganoff: master class on hot dishes

Everyone imagines what it is—unfortunately, not always clearly. Most believe that you need to take some meat, beat it with a hammer, chop it finely, roll it in flour, fry it, pour it with sour cream and a spoonful of tomato paste and simmer, as they say, until done. Unfortunately, most people are wrong.

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 with the fact that beef stroganoff consists of two parts: meat and sauce, and each of them should be approached responsibly.

The sauce is everything!

Beef stroganoff sauce is the culmination of cooking. A bad sauce can ruin the taste of meat, but a good one will save the dish, even if the beef turns out to be a little dry. Usually, for gravy, sour cream is mixed with tomato paste - this is the simplest option. There is a more complex recipe: broth and milk are added to flour fried in butter, then sour cream and mustard are added, the meat is poured with sauce, brought to a boil and cooked for several minutes.

Different beef stroganoff recipes offer different sauces - with cream, mayonnaise, garlic, thyme, soy sauce or teriyaki, with mushrooms, onions, with fortified wine and beef jelly. Beef Stroganoff is usually served with potatoes, rice, pasta, fresh vegetables, salads and tomatoes. Experiment with different sauces and side dishes to diversify your family diet, although classic beef stroganoff, prepared according to the strict canons of Russian-French cuisine, rarely gets boring.

Beef Stroganoff is also prepared with pork, chicken and turkey, but it is better not to use lamb for these purposes - the meat is too fatty. A properly prepared dish always turns out soft and melts in the mouth, so children eat it with pleasure. Treat your loved ones to classic beef stroganoff with a spicy sauce, and they will probably ask for more!

Beef stroganoff diet

This beef stroganoff is made from lean beef without fatty sour cream and cream.

You will need:
200 g beef, 50 g low-fat cottage cheese, 1 tsp.
starch, vegetable oil and mustard, 0.5 cups of broth, 150 g radish, 100 g carrots, 100 g celery root, greens. Preparation:

1. Cut the beef into thin strips and fry in vegetable oil. 2. Finely chop the vegetables and add to the meat, move and simmer until cooked. 3. Mix the broth with starch and cottage cheese, and pour the sauce over the meat and vegetables. 4. Warm up the diet beef stroganoff for another minute, add mustard and finely chopped herbs.

Cooking beef stroganoff

Wash 500 g of meat (loin), remove tendons, cut into small slices, beat them with a hoe or rolling pin, and then finely cut into strips. Peeled and washed onions - 2 medium heads - chop and fry in oil. When the onion is fried, add the chopped meat, sprinkle with salt and pepper to taste, and fry for 5-6 minutes, stirring with a fork. Then sprinkle the meat with 1 tbsp. l. flour, stir and fry again for 2-3 minutes. After this, add 1 cup of sour cream, stir and boil for 2-3 minutes, season with salt to taste and simmer over low heat for 10-12 minutes.

Beef Stroganoff with mushrooms

Ingredients:

• Beef tenderloin – 600 gr.
• Fresh champignons – 100 gr.
• Onions – 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
• Ground black pepper - to taste
• Granulated sugar – 1 tsp.
• Dry white wine diluted 1:1 with water

Cooking process:

1. The beef must be washed thoroughly. Then cut the meat into slices like chops. Place cling film on top of the slices and beat them a little with a meat mallet (the film will prevent the meat from spreading and splashes from flying in all directions).
2. Cut each slice into fairly thin strips, about 1.5-2 centimeters thick.
3. If you don't have ground black pepper, but have peppercorns, you can turn it into powder using a special spice mortar. Grind pepper and salt in it.
4. Pour a little vegetable oil into a frying pan and fry the meat over high heat (not all the meat at once, but in parts) until cooked. It is better not to salt it first, 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.
5. Place the fried meat on a piece of foil, salt and pepper to taste. Roll the foil into a roll and leave the meat in this state to “finish”.
6. Wash the champignons and chop finely.
7. Peel the onion, cut in half, and then into thin half rings.
8. Place the mushrooms in a frying pan and fry over high heat until tender. Towards the end of frying, add soy sauce and mushroom powder.
9. Transfer the mushrooms to a separate plate and place the onion half rings in the pan. Add a little vegetable oil and fry the onion until golden brown.
10. While the onions are frying, take a bowl and mix 200 grams of sour cream with 1 teaspoon of sugar, a pinch of ground pepper and a pinch of salt. Mix well.
11. The onion is fried and now you need to add champignons to it. Stir and fry for another 1-2 minutes.
12. Pour sour cream sauce over the onion-mushroom mixture. Stir and simmer for 3-5 minutes. If you think the sauce is thick, dilute it with a few tablespoons of water.
13. Wash the greens thoroughly and chop finely with a sharp knife.
14. Unwrap the foil with the meat. If it seems to you that the beef is still a little tough, then transfer it to a frying pan and pour in 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 take).
15. Add the meat to the sauce and mix well. Close the lid and simmer for about 5-7 minutes.
16. Turn off the heat and sprinkle the beef stroganoff with finely chopped herbs. Cover again and let sit for 5-10 minutes.
17. Beef Stroganoff with mushrooms in a delicate sauce is ready! A very tender, tasty, satisfying and aromatic dish. Be sure to serve it hot with pasta, potatoes, rice, and any other cereals and vegetables. Eat for your health!