Beef stroganoff with mushrooms and cream. Beef Stroganoff - classic recipes with sour cream, cream and mushrooms Recipe for beef Stroganoff with mushrooms

Beef Stroganoff is exactly how it should be in the original - veal in sour cream sauce.

Much later, based on the favorite dish, many similar recipes were invented.

Choose quality products ahead of time, regardless of price, and you will definitely end up with a wonderful dish, according to a recipe that is over a hundred years old.

Beef Stroganoff with sour cream - general cooking principles

It is more convenient to cook beef stroganoff in a deep bowl. This can be a thick-walled saucepan or a frying pan of the same type. For convenience, it is advisable to have two such vessels, perhaps even of different sizes. One will be needed for frying the beef and the other for preparing the gravy.

For meat, it is better to choose tenderloin, cross section or thick edge. Try to select pieces with the least amount of fat, films and vein residues. As with any meat dish, the beef must be fresh. Whether it is chilled or previously frozen meat does not really matter, as in principle the age of the animal. Special preparation, cutting method, and cooking technology will make any piece of beef juicy and soft.

Before use, the pulp is washed exclusively in one piece and only in cold water, after which it is wiped well with a disposable towel. The beef must be pounded, then it will be soft and tender. If this is done after the flesh is cut, the pieces will lose their shape, so initially the meat is cut into large and wide, 1.5 cm thick, slices, doing this strictly perpendicular to the fibers. Then they are beaten to 1 cm and only then cut into strips no more than 5 cm long.

There are many options for preparing the dish, but beef stroganoff with sour cream is considered classic. It gives the gravy a creamy taste and makes its texture more delicate, so you should be very careful when choosing a fermented milk product. It is recommended to use fresh and high-quality, preferably homemade, sour cream. A product that is not good and not the first freshness may curdle when heated, which will affect the appearance and affect the taste of the dish.

Beef Stroganoff is served with a side dish. The most suitable and traditional is mashed potatoes. This type of beef stroganoff will not spoil rice, pasta, buckwheat and other water-based cereals.

Classic recipe for beef stroganoff with sour cream

Ingredients:

Fresh beef pulp - 600 gr.;

Two large onions;

250 gr. light sour cream, 20% fat;

0.3 spoons of hand-ground pepper;

Wheat flour - 1 tbsp. l.;

Refined oil - 30 ml.

Cooking method:

1. Cut a piece of pulp into large slices, one and a half centimeters thick. It is advisable to do this across the grain, then the dish will not be hard. We beat the slices, reducing the thickness by half, and then cut them into oblong pieces of small size.

2. Chop the onion into half rings and fry, placing in heated vegetable oil, until transparent. Add the beef and, stirring, fry the meat and onions over high heat for about six minutes. During this time, all the liquid should evaporate, the onion should brown, and the meat should be golden brown on all sides. Sprinkle the beef with pepper, add a little salt on top and mix well.

3. After adding flour, thoroughly mix all the ingredients again and continue cooking for about three minutes, reducing the heat to medium.

4. Add sour cream to the meat and mix. After bringing to a boil, lower the heat and cook for about three minutes until the sour cream sauce begins to thicken.

Beef stroganoff with sour cream and tomato

Ingredients:

Half a kilo of fresh beef (pulp);

Wheat flour - 100 grams, plus a tablespoon in the sauce;

Large onions - 2 pcs.;

Natural butter - 90 gr.;

A teaspoon of dry mustard;

A glass of 20% sour cream;

2 tablespoons of thick, unburnt tomato;

35 ml of white, always dry, wine.

Cooking method:

1. Prepare the meat. First, cut the piece into slices, lightly beat each one, and only after that cut into strips up to 0.8 cm thick and 4 cm long. Transfer the pieces into a bag, pour flour into it and shake vigorously.

2. Place butter in a frying pan, set the heat to low and wait. As soon as it melts, increase the heat to maximum and place the meat coated in flour into the hot fat. While stirring, quickly fry the beef. Our task is to cover it with a golden brown crust in the minimum amount of time; the inside of the slices should remain red.

3. Remove the meat from the frying pan and place the chopped onion in it. Fry the slices until golden brown. If there is little oil left in the pan after frying the meat, add a little.

4. Prepare the sauce. Place sour cream in a convenient bowl, add tomato and dry mustard. Stirring thoroughly, add flour, add wine, sprinkle with pepper, add a little salt and mix again. We take a salt sample.

5. Place the meat in a frying pan with onions and pour freshly prepared sauce over everything. Simmer the beef stroganoff over moderate heat, covered, for half an hour.

Beef stroganoff with sour cream and mushrooms

Ingredients:

Beef (pulp) - 800 gr.;

One and a half heads of bitter onion;

Three spoons of flour;

Fatty, thin sour cream - 50 ml;

Refined oil;

200 gr. mushrooms of any variety, fresh.

Cooking method:

1. Already sorted mushrooms, rinse. Remove the caps and cut them into slices, the stems into thin slices, and chop the onion separately.

2. Prepare the meat - wash, dry and cut into thin strips.

3. Sauté the onion in vegetable oil until golden brown. Add the mushrooms to it and, stirring, cook for five minutes over low heat.

4. In another frying pan, heat 40 ml of oil and lower the beef into it. With intense heat, fry the pieces until golden brown.

5. Sprinkle the meat with flour, stirring well, heat for 2-3 minutes, add the mushrooms fried with onions. Cover with a tight lid and simmer everything together for two minutes.

6. Add sour cream, stir and, adding heat, bring to a boil. Then again lower the heat to low, add some salt and continue cooking the beef stroganoff for another half hour until the beef is softened.

Beef Stroganoff with sour cream - “Golden” (with curry)

Ingredients:

Beef pulp - 400 gr.;

300 gr. light sour cream;

Spoon of flour;

Half a spoon of ground dried basil;

Large clove of garlic;

50 gr. butter "Peasant" butter;

Half a teaspoon of curry.

Cooking method:

1. Lightly sprinkle the meat cut into strips with pepper, fry in butter until golden brown, season with a little salt. At the end, add garlic, pressing through a press, stir and turn off.

2. Sprinkle flour along the bottom of a dry frying pan and place on low heat. Stirring, heat until the mixture has a delicate nutty aroma and the color changes - the appearance of a creamy tint. After removing the pan from the heat, pour sour cream into the flour and stir thoroughly to prevent the formation of lumps. Add dried basil, curry, ground paprika and a little pepper.

3. Place the fried pieces of beef into a saucepan and pour the prepared sour cream sauce over them and simmer on low heat for about half an hour. Add boiled water or meat broth as needed.

Beef stroganoff with sour cream, melted cheese and vegetables

Ingredients:

Two 80-gram processed cheese;

Fresh or chilled beef pulp - 450 gr.;

One sweet red pepper;

Small onion;

One small carrot;

15% sour cream - 200 ml;

A teaspoon of tomato paste;

Glass of water;

Sweet cream butter - 60 gr.;

A tablespoon of paprika;

A teaspoon of dried dill;

100 gr. celery root.

Cooking method:

1. First, prepare the meat. We wash the piece of beef, cut it into slices, and then remove the moisture from the pieces with long strips and a disposable towel. Place the meat in a preheated frying pan with butter.

2. Fry over high heat until golden brown. As soon as all the meat juice has evaporated, season with pepper, add dried garlic and salt.

3. Scald the sweet pepper, peeled from seeds, with boiling water, remove the skin, and cut the pulp into narrow strips. Chop the onion into thin half rings, and chop the celery and carrots into strips.

4. In a deep saucepan, cook the onion in melted butter until transparent. Add bell peppers, carrots and celery. Fry the vegetables for about a minute, pour a small amount of broth or water into them, add the tomato. Stir thoroughly and simmer covered for 2 minutes.

5. Transfer the meat to a saucepan with prepared vegetables. Add butter to the remaining juice and, after melting, sauté the flour on it. After waiting for a creamy hue, add sour cream and a little liquid (water, broth). Stirring thoroughly, add dried dill.

6. Warming at medium-low temperature, bring the sauce to thicken and mix it with vegetables and beef. Without removing from the heat, add finely grated processed cheese in parts. Don't rush, don't add a new portion until the previous one is completely gone.

7. After introducing the cheese, cook the beef stroganoff for another five minutes.

Beef stroganoff with sour cream and fresh tomatoes

Ingredients:

200 gram piece of brisket (pork);

Fresh tomatoes - 200 gr.;

400 gr. beef pulp;

Coriander;

200 gr. natural low-fat sour cream;

Vegetable oil, refined - 30 ml;

A tablespoon of flour;

Onion head;

A teaspoon of dill, chopped and dried.

Cooking method:

1. Cut the flesh into thin strips, and the brisket a little larger into cubes. Place the pork in a frying pan, add a little oil and fry. Set the heat just below medium so that the fatty pork slices have time to render off their fat before browning.

2. As soon as the lard becomes transparent, press two small cloves of garlic into the pan with a press. Fry for 30 seconds, stirring. Lay out the beef.

3. Without changing the heat, cook for five minutes, add the finely chopped onion and bring the slices until transparent. Add a little salt, coriander, ground pepper and grated tomatoes. Simmer everything together until the meat is cooked.

4. When the beef becomes soft, add flour diluted in 50 ml of water to the dish and immediately mix well. Then add sour cream, add dill and, bringing to a boil, heat over low heat for about five minutes.

Beef Stroganoff with beef - cooking tricks and useful tips

The main secret of juicy uncooked meat in beef stroganoff is quick frying over intense heat. Place the beef slices only in a well-heated frying pan in hot, but not yet boiling, fat. This is the only way to achieve the desired effect - obtaining a golden brown crust that “seals” the meat juice inside the pieces.

If you use oyster mushrooms or champignons, add some dried wild mushrooms for flavor. Just be sure to soak them in water beforehand until softened.

If these are not available, fresh tomatoes can always be replaced with tomato and vice versa. The taste of the dish will not be affected, but it will be different. The gravy with fresh tomatoes in beef stroganoff with sour cream is more tender than with tomato paste.

Watch the process carefully after adding sour cream - do not let the dish boil. The fermented milk product may curdle and form clumps.

Beef Stroganoff is a meat delicacy with Russian roots.

Today you will learn about the most popular dish among meat lovers. It has gained fame all over the world. There are many recipes with photos, each of which describes step by step the process of how a classic beef stroganoff should be prepared. But it is still unknown what exactly a “classic” should be. It is understood that the dish should consist of thinly sliced ​​pieces of beef and seasoned with sour cream sauce. But there are many other recipes where you can experiment with gravy. Let's look at how to cook beef stroganoff in some popular variations.

• Meat must be chosen very carefully. It must be exceptionally fresh. It is better to give preference to beef tenderloin or sirloin. You can also use the pulp without veins for cooking. The result is a most delicate dish with excellent taste.
• If the meat was previously frozen, then it is better to defrost it in a plastic bag. This will help prevent moisture from evaporating so that the beef stroganoff turns out tasty and juicy.

• If at the end of cooking there is a large amount of liquid left in the dish, you need to cook it for a while, removing the lid. At the same time, excess moisture will evaporate.
• The fillet should be beaten evenly (but not with great force) and sliced ​​as thin as possible. Otherwise, the cooking process will be delayed, and the food will turn out tough due to the evaporation of juice from the pieces.
• To give the required degree of thickness to the gravy, instead of flour, you can use starch mixed with water.
• When cooking, it is better to use a deep frying pan.

Sour cream is the main ingredient after meat in the classic version. This dish is very famous and loved because it is prepared at home quickly and easily, compared to many other meat dishes. So, the recipe for beef stroganoff with sour cream for 4-6 servings includes:

• Beef – 500 g;
• Sour cream – 150 g;
• Onion – 1 head (approximate weight – 150-200 g);
• Flour – 1 large spoon;
• Water – 150 ml;
• Vegetable oil for frying;
• Salt and pepper - a few pinches to taste;
• Tomato paste (optional) – 1 small spoon;
• Greens for decoration.

Let's take a step-by-step look at how to cook beef stroganoff:

1. We thoroughly wash and dry the meat.
2. We beat off this piece entirely, without cutting it. You can do this by covering the fillet with cling film. In this case, pieces will not fly off, and the hammer will remain clean.

   

3. The meat must be cut across the grain into strips approximately 5 mm thick.
4. Place a frying pan on the fire, add a little sunflower oil to its surface and heat thoroughly.
5. Then lay out the meat pieces in small portions in one layer. Do not pour out all the strips at once, otherwise the juice will quickly evaporate and the beef will turn out tough. There is no need to add salt yet either.
6. Fry the meat for 2-3 minutes, turning regularly. A crust should form on the surface.

   

7. We move the finished yummy onto a plate and pour a new portion into the frying pan. We also fry all the remaining meat.
8. The onion is cut into quarter rings. Add a little sunflower oil to the same frying pan, heat it up, add the onion and fry until golden brown. Then pour the flour on top, stir and fry for about another minute.
9. Add sour cream. This delicacy in many recipes also contains tomato paste. But if you want a pure sour cream sauce, then add more sour cream and omit the tomato paste.

   

10. Add water and mix thoroughly.
11. Place the beef into the resulting mixture, add salt and ground pepper to taste, mix everything again and leave the dish to simmer under the lid for another 5 minutes.
12. Open the lid and “take a sample”. If the meat is soft and tender, the dish is ready. If, on the contrary, it is tough, then cover it with a lid again and continue the stewing process, testing periodically. This can last from 10 to 40 minutes. If the sauce becomes thick, simply add a small amount of water.

    

13. If desired, decorate the finished dish with herbs. Beef stroganoff with sour cream served with potatoes, pasta, rice, or as a separate dish.

This version of the dish differs from the previous one in the dressing. The creamy taste has a special tenderness without sourness, which will especially please true gourmets. Beef stroganoff with cream is prepared in almost the same way. The difference is only in some stages. The recipe also includes one special ingredient - mustard, which emphasizes the taste of the dish.

Lineup changes:

• Instead of sour cream, take low-fat cream - 200 ml;
• Spicy mustard – 1 large heaped spoon;

The rest of the ingredients are the same. Let's look at the cooking instructions:

The classic version of the dish goes well with any wild mushrooms, especially champignons, adding new flavor notes to the dish. Beef Stroganoff with mushrooms is prepared according to the same principle as the previous varieties.

• Forest mushrooms (champignons are best) – 200-250 g.

The dish is equally delicious with any dressing. Therefore, rely on the amount of cream or sour cream from previous recipes. In different versions, mustard may also be present or absent.

1. This recipe for beef stroganoff differs only in that you need to thoroughly wash the mushrooms, chop them finely, then fry along with the onion until the moisture evaporates from them. This will take approximately 5-7 minutes.
2. Then pre-prepared and fried meat and dressing are added.
3. Mix everything, add salt and pepper to taste, then cover with a lid and simmer until done.

Beef stroganoff is very easy to make yourself in your own kitchen. You can safely experiment with ingredients and look for new flavor variations. The main thing is to choose the right quality meat.

Video: Classic beef stroganoff with sour cream - tasty and simple

Beef Stroganoff- a very popular dish of Russian cuisine, which has French roots and origin. Beef Stroganoff is a word of French origin, consisting of two parts. Bef - translated means veal tenderloin, Stroganov - the surname of a Russian count. To date, there is no exact data on the origin of this dish, but this does not prevent it from being popular to this day.

Classic beef stroganoff is made from beef tenderloin stewed in spices and sour cream sauce. You may be surprised, but there are a large number of beef stroganoff recipes that do not use beef. A striking example of this is pork, chicken, rabbit, chicken hearts, turkey.

In addition to sour cream, onions and meat, beef stroganoff often includes mushrooms. Many culinary critics are still arguing about whether they are an essential component of this delicious meat dish. Be that as it may, it turns out even more delicious than without them. To prepare beef stroganoff, you can use either boiled wild mushrooms or dried ones.

Ingredients:

• Beef - 300 gr.,
• Champignons - 200 gr.,
• Sour cream - 200 ml.,
• Flour - 80-100 gr.,
• Paprika,
• Spices for meat
• Salt,
• Sunflower oil.

Beef Stroganoff with mushrooms - recipe

Beef Stroganoff with mushrooms begins with preparing the meat. To cut the beef into even pieces, it is recommended to use half-thawed meat. So, take the piece of meat out of the freezer. Let it thaw slightly. Rinse it under water. Wipe with a paper towel or napkin. Using a sharp knife, cut into cubes 3-4 cm long and 1 cm thick.

There is a small condition here. To prepare a classic beef stroganoff, you should cut the meat not just any way, but across the grain. During frying, this cutting will ensure that the meat turns out tender and softer.

Wash the champignons. Cut each mushroom lengthwise into slices.

Pour flour into a bowl. Add spices and salt to it.

Stir.

Place the beef pieces in a bowl with flour.

Roll them in it.

Pour 2-3 tablespoons of vegetable oil into the frying pan. After it has warmed up, place pieces of flour-breaded meat on it.

Stirring with a spatula, fry the beef over medium heat for 3-4 minutes. Do not fry for more than the specified time, as thinly sliced ​​pieces will quickly lose their juices and become dry.

As soon as you see that the meat has changed its color from red to brown, immediately add chopped champignons to it.

Mix the mushrooms with the meat with a spatula. Simmer them uncovered for another 5 minutes.

After simmering and releasing the juice, sprinkle the dish with ground paprika. Thanks to the coloring pigments, the finished beef stroganoff turns out to be a beautiful orange color. In addition to paprika, you can also add ground black pepper and turmeric.

Of course, the main thing is not to overdo it with spices, so that they do not overwhelm the taste of the finished beef stroganoff. At this stage of cooking, you should add a little more salt, of course, remembering that the salt was previously added to the flour. Be sure to taste it.

Pour in sour cream and stir. In addition to sour cream, you can often find tomato paste in beef stroganoff recipes. After putting in sour cream, you can add that too. For this amount of ingredients, one tablespoon of tomato paste will be enough.

Put it out and sour cream 5 more minutes.

Serve beef stroganoff sprinkled with dill, parsley or green onions. Enjoy your meal.

Beef Stroganoff with mushrooms and sour cream is a traditional dish of Russian cuisine, also known as “Stroganoff-style meat.”

This is a tasty and satisfying dish that is not a shame to serve for both a festive and everyday lunch or dinner. The recipe was invented a long time ago by an old French chef especially for Count Stroganov and has since been very popular.

To prepare beef stroganoff with mushrooms and sour cream, beef tenderloin is best suited. Neck, shoulder or brisket are not suitable for this dish. There is no need to pound the tenderloin, but if you choose meat fillet, then this is a must. The beaten meat is cut into strips. The thicker the strips, the juicier the dish will be, but on the other hand, the thinner the strips, the better the meat will be fried. It’s up to the chef to decide what to do best; it’s a matter of everyone’s taste.

How to cook beef stroganoff with mushrooms and sour cream?

35 minutes
6 servings
130 kcal

Ingredients:

Champignons – 1 kg.
Onion – 2 pcs.
Beef – 500 gr.
Sour cream (20%) – 250 gr.
Mustard – 2 tbsp.
Butter – 4 tbsp.
Flour – 2 tbsp.
Salt, spices - to taste

1. Thinly slice the meat into pieces, beat lightly (if you have fillet), cut into strips across the grain, 1-2 cm wide. Rub the strips with salt and flour. Leave it for a while.

2. Wash the champignons and chop finely.
3. Finely chop the onion and fry until it turns golden brown.

4. Add mushrooms to the onions, add salt, fry until the liquid has evaporated, but about 2-3 tablespoons of this liquid should be saved.
5. In a separate pan, fry the beef strips.

6. Mix the saved mushroom juice with sour cream, spices and mustard.
7. Add the meat to the frying pan with the champignons, mix thoroughly with the sauce, and simmer for 20 minutes over low heat.

The name beef stroganoff comes partly from the French word Boeuf, which translates to beef. In its full version it sounds like beef Stroganoff. Despite the origin of the name, this is a traditional Russian recipe for cooking soft beef in white sour cream sauce. There is nothing complicated in its preparation, and today we will prepare a real Beef Stroganoff with champignons.

Wash the beef pulp and cut into thin pieces a la Azu.

Heat 2 tablespoons of vegetable oil in a frying pan and fry the meat over high heat for 5 minutes. Stir no more than 2 times, it is desirable that the meat is slightly browned.

Add 2 tablespoons of flour to the meat and stir, remove the meat from the heat after just 1 minute.

Finely chop the champignons. Peel the onions and cut into half rings.

Fry onions in vegetable oil for 4-5 minutes.

Add mushrooms to the onion, stir and fry until the liquid evaporates, stirring occasionally, about 5-7 minutes.

Add previously fried meat to the vegetables.

Place sour cream on top of the meat and stir, add salt and ground black pepper.

Pour in 2 cups of hot water, stir again, cover with a lid and leave to simmer for 30 minutes.

Serve beef stroganoff with simple side dishes - pasta or rice.

Bon appetit!

Advice: try cooking it too , very tasty and tender meat.