Stroganoff beef (beef stroganoff): a classic recipe

The popularity of Russian dishes is so wide that they love it not only in our country, but they also prefer it in almost every restaurant in the world. Beef in a Stroganov style will decorate both a simple family dinner and a fun holiday feast. The basis is the proper preparation and presentation of this dish.

A little bit about the origin of the Boeuf Stroganoff

Officially, there are 2 options for the appearance of the dish. The first tells that a French cook invented a beef stroganoff for an old count who could not chew food due to lack of teeth. According to the second version, Stroganov’s beef was first prepared by a cook from Russia, combining the technology of preparing two cuisines: Russian (where sauce was used instead of gravy) and French (to fry meat and pour sauce). However, the culinary world owes the appearance of the dish to an outstanding person - Count Stroganov.

It is easy to guess where the ideological roots of the name came from. Boeuf translates as "beef," and Stroganoff, respectively, is a surname. But in Russia they began to call in their own way. As a result, we got the famous and beloved dish, "Beef in Stroganov style."

Initially, the basis of its preparation was beef meat, but after centuries, the word "beef stroganoff" turned into a common noun, which now indicates only a method of preparation. The dish is known as Stroganov’s meat, because you can cook it not only from beef, but also pork, liver and chicken.

Culinary secrets

For proper preparation, according to the original recipe, it is necessary to observe certain subtleties:

• Use only tenderloin or beef rim.
• A piece of meat is cut only across the fibers.
• The time for roasting meat is no more than three minutes. Thus, it will retain its juiciness.
• Stewing time depends on the quality of the beef. Ideally, this will take about 15 minutes.
• Of spicy seasonings, mostly black pepper is added.
• Sour cream should be the predominant ingredient in the sauce.
• The dish is served exclusively hot.

Beef stroganoff: routing and basic requirements for the quality of the dish

Indicators:

1. Appearance of the dish: slicing - whetstones of the same size, drenched in sauce. The side dish is located on the edge.
2. Beef stroganoff consistency, color: soft, light gray.
3. Gravy (sauce) consistency: homogeneous.

Technological map for 100 gr. dishes (net):

Stroganoff beef: classic recipe

For cooking you will need:

• Beef - 0.5 kg.
• Flour - 4 tbsp. l
• Vegetable oil - 2 tbsp. l
• Onion - 1-2 pcs.
• Butter - 70 gr.
• Sour cream - 100-150 gr.
• Pepper, salt
• Tomato paste - 2 tbsp. l

Step-by-step instructions on how to cook beef stroganoff:

1. Cut a piece of meat into slices, the thickness of which should be approximately a centimeter. Salt, pepper, then beat off. After each piece, cut into strips of 5 mm in thickness.
2. Chopped peeled onion in half rings (if possible, chop).
3. Sift flour and roll pieces of meat in it well.
4. Melt the butter in a pan first, and then pour the vegetable oil.
5. Fry the meat until brown, gradually stirring with a spatula (wooden).
6. After the beef, fry the onions.
7. Mix onion with meat in a pan and put aside.

Cooking the sauce.

In a separate bowl, stir the sour cream with tomato paste. Dilute the resulting mixture with several spoons (tablespoons) of boiled water. If desired (to enhance taste), you can put 2-3 tablespoons of mayonnaise. Pour the contents of the pan with the prepared mixture and simmer for 30 minutes, tightly closing the lid. For a special flavor, you can pour a little dry wine into the sauce.

Right feed

The previously presented recipe included the preparation of meat and sour cream and tomato sauce. But beef in a Stroganov style has an equally important component - a side dish. Usually this is mashed potato (or fries), on top of which they spread meat, pour sauce and chopped greens.

Beef Stroganoff with mushrooms

Ingredients:

• Beef pulp - 600 gr.
• Oil - 50 ml.
• Champignons - 250 gr.
• 33% sour cream - 50 gr.
• Onion - 1 pc.
• Salt, coriander and pepper
• Greens (parsley, dill).

Cooking:

1. Cut the beef tenderloin into blocks of the same size.
2. Roll each meat piece in breadcrumbs, then fry in pre-warmed vegetable oil.
3. After a couple of minutes, add salt, pepper and coriander. Pour the contents of the pan with water (so that the liquid covers the meat). Reduce the heat and leave to stew.
4. At this time, chop the onion and mushrooms.
5. First, fry the onions, then throw the mushrooms and continue to fry for another 7 minutes. At the end, salt and season with sour cream.
6. Fried onions and mushrooms are combined with meat. Stew for 15 minutes.
7. Cut the greens and decorate the dish with it.

Stroganoff beef recipe in a slow cooker

It will take no more than 2 hours to cook beef in a Stroganov style in a multi-cooker, but as a result, the dish will be no less tasty and aromatic than cooked in the usual way - on the stove. So, we need:

• Beef - 0.5 kg.
• Oil - 70 ml.
• Bulbs - 2 pcs.
• Flour - 50 gr.
• Water or broth - 1 tbsp.
• Tomato paste (can be replaced with ketchup) - 2 tbsp. l
• Sour cream - 100 gr.
• Pepper, salt

How to cook beef stroganoff in a multi-cooker:

1. Cut meat into small pieces 4 cm long. Put in a separate bowl, salt and pepper.
2. Lubricate the bowl of the kitchen appliance with oil, set the “Baking” mode, the timer for 40 minutes. The first quarter of an hour we fry onion sliced ​​in half rings.
3. Add the meat boned in the flour mixture to the sautéed onions and continue frying until the end of the previously established regime.
4. Mix tomato paste (ketchup), salt, sour cream, water in a separate bowl. Pour the resulting sauce into the bowl of the kitchen appliance, set the "Extinguishing" mode, and the timer for 60 minutes.
5. After an hour, the beef in Stroganov’s style will be ready to serve.

Mustard Recipe

List of required products:

• Beef - 800 gr.
• Tomato paste - 1 tbsp. l
• Onion - 1 pc.
• Sour cream - 2 tbsp.
• Broth or water - 2 tbsp.
• Black pepper peas - 10 amount.
• Flour - 1 tbsp. l
• Ground pepper - a little less than 0.5 tsp.
• Salt is a pinch.
• Butter - 100 gr.
• Vegetable oil - 70 ml.
• Table mustard - 1 tbsp. l

Cooking Technology:

1. Cut the meat into not very large pieces, salt and pepper.
2. Chop the onion finely.
3. Melt the butter in a pan and fry the flour in it. Not more than 3-5 minutes.
4. Dilute the flour mixture in the broth, boil, toss peas of black pepper and add mustard.
5. Strain the prepared sauce, mix with tomato and sour cream.
6. In a separate stewpan or pan, heat the oil, fry the onion and meat.
7. Pour sauce over the ingredients of the pan and simmer for about a quarter of an hour.
8. Stroganoff beef is ready! Enjoy your meal.