Beef Stroganoff: Step By Step Cooking Instructions And Recipes

Beef stroganoff is a dish invented by one of the chefs of Count Novorossiya Alexander Stroganov in the 19th century.

Beef stroganoff is a dish invented by one of the chefs of Count Novorossiya Alexander Stroganov in the 19th century. Meat cooked according to a French recipe, but in the Russian style (gravy is not served separately, but meat is stewed in it) is served in many establishments these days.

 

So, we tell you how to cook the most delicious beef stroganoff at home!

Meat selection

The first step is to choose the meat. First-class chefs note that beef stroganoff should only be prepared from beef tenderloin. For the preparation of this dish, such parts of meat as the neck, shoulder blade, brisket, thigh are categorically not suitable.

And another important clarification: you don’t need to beat the meat!

The first option: pre-fry the meat breaded in flour.

Place the meat on a cutting board and cut into 2-3 cm thick circles. You do not need to cut the meat smaller to prevent it from drying out. The most important task in cooking beef stroganoff is to keep the meat juicy!

 

To do this, dry the circles of meat with a paper towel and put them in a bag. Pour 2-3 tbsp into the bag. tablespoons of flour and 1 teaspoon of salt, mix with massaging movements. Then drain the meat in a colander and toss a few times to get rid of excess flour.

Heat a heavy-bottomed pan and grease the surface with oil. Put the meat pieces in a single layer in the pan and fry for 1 minute, then turn over and fry for another 1 minute. Repeat the procedure with all available meat.

The second option is to cut the meat into cubes 1 cm thick, 6-8 cm long and involves the classic roasting of beef, that is, without first rolling in flour.

 

Sauce is an important component of beef stroganoff!

A delicious sauce for beef stroganoff must contain onions. Take 2 small onions, cut into small cubes and fry in a heated saucepan with a cube of butter until soft. Then add pre-fried meat, sprinkle with salt, pepper and dried thyme. Heat the meat with onions for 2 minutes, stirring constantly, and pour in a mixture of 1 cup sour cream, 1 tbsp. spoons of Dijon mustard and cold beef broth (add enough broth so that the sauce is similar in consistency to kefir). After a minute, remove the saucepan from the heat, while heating, do not stop stirring the meat with the sauce, cover and let stand for 5-7 minutes. Everything is ready!

It is very important not to heat the sauce for longer, because the hot temperature will cause the sour cream to peel off from the rest of the mass and the dish will not look appetizing at all, and it will not be cooked correctly!

And another important clarification: it is absolutely impossible to warm up beef stroganoff! The question is again in the sauce, it is better to cook such a portion that you will use immediately. And fresh food is always the best!

Beef stroganoff with mushrooms

 

To prepare beef stroganoff with mushrooms, we need:

Beef tenderloin - 600 g; Onions - 200 g; Mushrooms - 200 g; Vegetable oil - 3 tbsp. l.; Butter - 60 g; Fatty cream - 300 ml; Fatty sour cream - 2 tbsp. l.; Nutmeg - 1 pinch; Salt, pepper - to taste.

Cut the meat into cubes, 1 cm thick, 6-8 cm long.

Peel the onion and cut into half rings. Cut porcini mushrooms or champignons into plates, if the mushrooms are large, then you can cut them in half.

In a frying pan, heat 40 g of butter and 2 tbsp. tablespoons of vegetable oil, fry the onion until golden brown, then add the mushrooms and fry. Once the mushrooms are cooked and lightly browned, remove them from the pan.

In the same pan, heat the remaining oil and put the meat in one layer, fry over high heat on both sides until golden brown.

Once all the meat is browned, return the previous batches of cooked meat to the pan, add the previously cooked mushrooms with onions and pour in the cream. Bring to a gentle and even boil and simmer for another 1-2 minutes. Add sour cream, salt, pepper and nutmeg to beef stroganoff.

Bon appetit!

Beef stroganoff with tomato paste

 

Let's cook the classics, but with the addition of tomato paste!

You need:

Beef tenderloin - 500 gr Sour cream - 200 ml; Tomato paste - 2 tbsp. l.; Onion - 3-4 pcs.; Flour - 2 tbsp. l.; Vegetable oil - 2 tbsp. l.; Salt, pepper - to taste.

Cut the beef into thin strips, and the onion into half rings.

Heat the oil in a frying pan and sauté the onion over medium heat until soft. Then put the beef in the pan and fry for 7-10 minutes, stirring constantly.

Then add flour and fry for another 2-3 minutes, stirring constantly.

Add tomato paste, salt, pepper and simmer for another 10 minutes. Once the beef stroganoff is off the stove, add room temperature sour cream and mix well.

Done, eat!

Beef stroganoff in lavash

 

Unusual but delicious! Such beef stroganoff can be safely served without a side dish, pita bread is enough.

For cooking you will need:

Beef tenderloin - 500 g; Bulb - 1 pc.; Sour cream - 150 ml; Flour - 1 tbsp. l.; Tomato paste - 1 tsp; Water - 150 ml; Salt, pepper - to taste; Vegetable oil - 1 tbsp. l.; Green salad - 1 bunch; Lavash - 3 pcs.

Cut the meat into thin sticks, onions into quarters of rings.

Fry the meat in batches in a hot skillet with vegetable oil until golden brown on both sides, it will take 2-3 minutes to fry the batch.

In the same pan, fry the onion until golden brown, add flour and, stirring, fry for another 1 minute. Then add tomato paste, sour cream, hot water to the pan and heat for about 30 seconds. Put the meat, salt, pepper and simmer, without bringing to a boil, 5 minutes.

Put 2-3 lettuce leaves on pita bread, top with a small portion of beef stroganoff and wrap it in an envelope.

Warm the pita bread in the oven on a wire rack at 180 degrees for 5 minutes and help yourself!

Chicken breast beef stroganoff

 

We note right away that this is not a classic, but only a variation for those who like to experiment.

To prepare, take:

Chicken breast - 200 g; Carrots - 1 pc.; Green onions - 1 bunch; Canned peas - 100 g; Paprika - 1 tsp; Chicken broth - 150-200 ml; Cream 20% - 150 ml; Salt, pepper - to taste; Vegetable oil for frying.

Cut the chicken breast into small pieces and fry over medium heat, adding salt and pepper to taste.

At the same time, in another pan with oil, fry the chopped green onions and diced carrots, 3-4 minutes will be enough.

Then pour the broth, cream into the vegetables, add paprika, salt, pepper and simmer for a couple of minutes.

Send the chicken fried until golden brown and canned peas to the sauce, heat for 2-3 minutes and try!

Share your favorite beef stroganoff recipe in the comments!