Beef stroganoff is a rich history dish made from finely chopped meat, most often beef, seasoned with hot sour cream sauce. Beef stroganoff was served in salons and restaurants, at aristocratic dinners and imperial receptions. Since that time, it has only gained popularity and now meat culinary delights are prepared in all countries of the world, serving it in respected gourmet establishments. The classic recipe has undergone minor changes and received hundreds of variations, some of which are presented in this article.
Selection and preparation of ingredients
Beef stroganoff belongs to the second course, is used independently or served with a side dish. Young potatoes, fried or mashed, best reveal the delicate taste of meat delicacy. Beef stroganoff is also served with pasta, rice, steamed vegetables and beans. The main components of the classic recipe for beef stroganoff is fresh pork or beef, sour cream, white onion and butter.
It is best to choose beef tenderloin, characterized by tenderness and softness. To give the meat airiness, it is beaten, and then cut into elegant strips 1-2 cm thick. The decisive role in the taste of the dish is played by mushrooms and gravy, so choose not expired tomato sauce and only fresh sour cream with a fat content of 15%.
Beef stroganoff recipes with mushrooms
The exact recipe for the original beef stroganoff has not been preserved, but experts are confident that it does not differ much from the recipe used today. And since the dish has not been considered a folk dish for the first century, it has received many cooking options with the addition of vegetables, mushrooms, broth and even cognac.
Did you know? The name of the dish is translated from French "Boeuf Stroganoff" as "beef in Stroganoff style." Beef stroganoff owes its name to Count Alexander Stroganov, because according to one version the dish was created by his cook, and according to the second - for the "open dinners" of the count, where it was convenient to divide the meat into portions.
Each hostess wants to bring her signature touch to the technology, fantasizing with spices and improving the taste, so the recipes differ in ingredients, the sequence of processes and, accordingly, the cooking time. Do not languish and create your own masterpiece, inspired by the most popular recipes.
With sour cream
5-6 50 minutes
sour cream with a fat content of 20-23%
250 g
butter fat content of 70-80%
60 g
Nutritional value per 100 g:
- Processing of ingredients begins with mushrooms. They should be washed, remove the darkened parts.
- Cut the caps separated from the legs into cubes or into several pieces along.
- Rinse the peeled onions under a stream of cold water and chop finely.
- Put the stewpan on the fire and melt the butter in it.
- Put the onions in the heated oil, which should be fried until soft.
- Behind him send champignons.
- Season the onions and mushrooms with salt, and set the stew to a fire to the highest mark.
- While liquid will be released from the mushrooms, it is necessary to leave 3-4 tbsp. l for making the sauce.
- Fry the onion with mushrooms until the moisture evaporates and turns golden.
- The left mushroom liquid to mix with sour cream, mustard and ground pepper. Pour the mixture with mushrooms, putting out a few more minutes over low heat.
- Beef should be slightly beaten and cut into oblong strips 0.5 cm wide.
- Roll the chopped meat in a thin layer of flour.
- Heat the pan, put 2 tbsp. butter and send the meat to bask over medium heat, stirring occasionally.
- Try the meat ready and turn off the heat.
- Transfer the fried beef to a pan with mushrooms and let it absorb heat for 2-3 minutes.
- The taste should be infused, so turn off the heat and let the beef stroganoff stand for 15 minutes on a warm stove under a closed lid.
Important! To prevent the process of frying meat from turning into stewing, use a frying pan with a large diameter or fry it in several passes.
With pickles
101 hour
medium fat sour cream
250 g
Nutritional value per 100 g:
- Preparation for cooking begins with beef. Initially, it should be washed and cut against the fibers with long thin slices.
- Transfer the chopped meat into a bowl and pour 1 tbsp. olive oil, seasoning on top with spices and garlic passed through a press. Salt is not put at this stage.
- Send the bowl to a cold place for 20 minutes. During this time, the meat is completely saturated with oil and spices.
- Peel, rinse and finely chop the onions.
- Wash the mushrooms, peel, chop into slices.
- Cut pickles into thin strips.
- While the beef stews in the refrigerator, 3 tbsp should be warmed in a frying pan. olive and 1 tbsp. butter over low heat.
- When the oil has warmed up, put onion and mushrooms in a pan with the addition of tomato paste (3 tbsp. L.).
- Stir the mass and let it fry over high heat for 3-5 minutes.
- Then pour half a glass of wine and simmer the ingredients for 10 minutes, then remove the container from the heat.
- Roll cold meat soaked in spices in flour and fry in a pan for several times a minute before forming a crust. It is recommended to get each serving until the juice is released.
- When all the meat is cooked, it should be sent to the same pan, pouring the cooked mushroom dressing on top.
- Top with sour cream, chopped cucumbers and pour the remaining half a glass of wine.
- Stir and simmer the mass over low heat for 10-15 minutes.
- At the end, add spices to taste and salt. It is recommended to use bay leaf, paprika and coriander.
- Allow the beef stroganoff to soak in spices for another 10 minutes, turn off the heat and let it brew for a while on a warm stove.
Important! When choosing beef, pay attention to the color, which should be rich red, because the darker the meat — the older it is. From parts it is better to choose entrecote, thick sirloin, tenderloin.
In creamy sauce
130 minutes
large fresh champignons
5 pieces.
cream with a fat content of 33%
100 g
Nutritional value per 100 g:
- After the tenderloin is washed with vegetables, and the mushrooms are peeled from the top layer of the skin, cut the ingredients into strips.
- Heat the pan in olive oil and first put the meat.
- Fry the beef until a crust appears, then add the onion.
- Pour the chicken stock into the mass.
- While roasting is preparing, chop finely the parsley.
- After the appearance of a golden hue of meat and onions, pour them with cream.
- Simmer for a minute, add salt and black pepper.
- Mashed potatoes before beef stroganoff frying should be already cooked. To make it shade meat with a milky taste, prepare it on the basis of cream and butter.
- Puree should be put in a container for serving so that there is a "funnel" inside.
- Put the finished beef stroganoff in the center of the funnel, pour the gravy remaining in the pan from above.
- Garnish the finished delicacy with parsley and drizzle with olive oil.
Video recipe
Did you know? After the end of World War II, beef stroganoff entered the international nomenclature of restaurant cuisine as a “Russian dish”. Although this is not entirely true, because it is not popular, it was created only at the end of the 19th century.
Easy to prepare, but delicious dish does not require much effort and time. The combination of beef with delicate sour cream sauce makes beef stroganoff a favorite delicacy on the festive table, a nutritious lunch on weekdays and a great idea for a romantic dinner. Mushrooms add a pungent flavor to the meat, diluting the calorie content of the dish, and soak it with a characteristic mushroom aroma that cannot be resisted.
