Beef stroganoff is a dish created by French chefs especially for Count Stroganov. This fact also determines its name.
Beef stroganoff is traditionally made from beef. However, today the classic recipe has been improved more than once, and very often mushrooms are added to the dish for refinement.
They go well with any meat and perfectly complement beef stroganoff, making its taste unique. In addition to beef, the dish is prepared from chicken, pork or liver, so everyone can choose a recipe at their discretion and preferences.
Beef stroganoff with mushrooms - general principles of preparation
It is better to take fresh mushrooms. If you have frozen, then before cooking, be sure to completely defrost them. If you have dried mushrooms, soak them in hot water for half an hour.
The meat for the dish needs to be cut against the fibers and into very thin plates. It is better if it is slightly frostbitten.
Before you beat off the pieces, it is advisable to thaw them to the end and cover with disposable bags so that the spray does not fly in all directions.
The sauce for the classic version of the dish is prepared from fat sour cream, but it can easily be replaced with cream, milk or mayonnaise.
If you add flour in the process of stewing, then do it gradually, and stirring constantly, otherwise lumps will form.
An obligatory component of the dish is onion, it can be cut arbitrarily.
So that the consistency of the dish and taste do not change, serve beef stroganoff immediately hot.
Beef stroganoff with mushrooms and beef
Ingredients:
• 300 g of beef meat (tenderloin);
• 200 g of any fresh mushrooms;
• 130 ml of meat broth;
• 120 g of low-fat sour cream;
• one onion;
• 10 ml of wine vinegar;
• 2 garlic cloves;
• 20 g flour;
• 10 g of dried paprika;
• 20 ml of olive oil;
• salt.
Cooking method:
1. Wash the meat tenderloin, dry it and cut it into 2-3 cm thick layers.
2. Lightly beat the meat.
3. Chopped beef into small strips, sprinkle with flour.
4. Pour half the oil into the pan, fry the meat until golden brown. Put it on a separate plate.
5. Pour the broth into the same pan, heat it and set aside.
6. Peel the onion, chop it.
7. Wash the mushrooms, and then cut into thin plates.
8. Pour the remaining oil into another pan. Fry the onion first, then add the mushrooms to it.
9. Peeled garlic crush using a press, add to the mushrooms.
10. Pour vinegar here, add salt, add paprika and sour cream. Shuffle.
11. Add meat and broth to the onion with mushrooms, cover and simmer for 10 minutes.
12. Serve the finished dish warm with noodles, garnishing with a sprig of greenery.
Beef stroganoff with mushrooms and cream
Ingredients:
• 1 kg of beef meat (tenderloin);
• 300 g of champignons;
• 300 g cream (35% fat content);
• 1 large onion;
• 2 bay leaves;
• 20 g flour;
• 20 ml of vegetable oil;
• 5 g ground pepper;
• salt.
Cooking method:
1. Cut the peeled onion into half rings, and then divide them in half.
2. Add oil to the pan, transfer the prepared onion there. Sauté.
3. Wash the mushrooms, cut them into thin slices. Add them to the onion and continue to fry.
4. At this time, cut the beef into thin strips. Add to the pan when all the moisture has evaporated from the mushrooms.
5. On high heat, fry the meat with mushrooms and onions.
6. Then the fire should be reduced, after which it is possible to pour in the flour and pour the cream into the pan.
7. At the same time, shift the leaves of parsley to the products.
8. Add salt, pepper, cover and simmer until meat is ready.
9. Put the dish on a plate with a side dish and decorate with greens or vegetables.
Beef stroganoff with mushrooms and milk in a slow cooker
Ingredients:
• 800 g of beef;
• 300 g of champignons;
• 200 ml of milk 2.5%;
• 1 onion;
• 5 g ground pepper;
• 10 ml of frying oil;
• 2 tbsp flour;
• salt.
Cooking method:
1. To begin, peel the onion, then chop it.
2. Add oil to the multicooker bowl, then transfer the onions into it and place in the appliance. Turn on the "Frying" mode for 20-25 minutes.
3. While the onions are fried, prepare the mushrooms. Wash them and cut into slices. Put in the container of the multicooker and continue to fry, not forgetting to stir.
4. Cut the beef into thin strips, then transfer to a slow cooker and fry until the meat is covered with a crust. At this point, you must constantly mix the products.
5. When the meat is fried, carefully pour in warm milk, add spices, salt and flour, stir quickly.
6. Close the slow cooker, set the "Extinguishing" mode. Cook for 45 minutes.
7. Serve the dish with mashed potatoes or boiled rice.
Beef stroganoff with mushrooms and liver
Ingredients:
• 400 g of the liver;
• 130 ml simethanes;
• 180 g of mushrooms;
• 90 ml of water;
• onion;
• cooking oil;
• salt;
• a spoon of flour;
• a spoon of tomato paste.
Cooking method:
1. Cleanse the liver of all veins, rinse, dry.
2. Cut offal into long strips.
3. Chop the peeled onion in half rings and fry.
4. Take another pan and fry the liver on it. Cook for about 9 minutes.
5. Transfer the fried onions to the liver.
6. Cut the washed mushrooms into cubes. Fry them until cooked in a pan left over from onion.
7. Transfer the mushrooms to the liver with onions.
8. In a bowl, mix sour cream with salt, flour, and tomato paste. Transfer the resulting mixture to a liver pan.
9. Fill everything with water, add pepper and simmer for 20 minutes.
10. Serve with mashed potatoes and chopped dill.
Beef stroganoff with mushrooms and pork
Ingredients:
• 800 g of pork meat;
• 400 g of any fresh mushrooms;
• 100 g of sour cream 20%;
• 40 g flour;
• one onion;
• 10 g seasonings Hops - suneli;
• 15 ml of frying oil;
• salt.
Cooking method:
1. Cut the meat into thick slices, then beat each one with a hammer.
2. Chopped meat into thin, short strips.
3. Chop the peeled onion with a knife.
4. Pour oil into a pan, add onion to it and fry it.
5. Put meat in a pan, fry over high heat until a distinctive color appears.
6. Wash the mushrooms, cut them into slices, add to the products in a pan. Keep frying.
7. When the mushrooms are ready, and the separated liquid evaporates, add sour cream, spices, flour and salt. Stir food quickly and cover the pan.
8. Stew for another 5-7 minutes. Serve the finished dish with buckwheat, beautifully decorated with vegetables and herbs.
Beef stroganoff with mushrooms and pickles
Ingredients:
• 500 g of beef tenderloin;
• 250 g of mushrooms (champignons);
• 10 g of mustard;
• 1 onion;
• 2 pickles;
• 190 ml cream 15%;
• 5 g of black pepper in powder;
• 2 tbsp of frying oil.
• salt.
Cooking method:
1. Cut the beef tenderloin into strips.
2. Peel the onion, cut into thin half rings.
3. Rinse the mushrooms first, after which they can be cut into thin slices.
4. Pour half the oil into the pan, put the beef, fry the meat.
5. Pour the remaining oil into the stewpan, transfer the onion here, fry.
6. Add mushrooms to the onion, fry, do not forget to stir them.
7. When the pieces of meat are lightly browned, remove the pan from the heat.
8. When all the liquid has evaporated from the mushrooms, pour the cream into the saucepan, add salt, mustard, pepper, mix.
9. Cut the cucumber into thin strips, transfer it to the stewpan.
10. Add the pieces of beef to the resulting sauce, cover the stewpan tightly with a lid and cook until the meat is soft.
11. The finished dish can be served with thick noodles or other side dishes, seasoned with tomato sauce.
Beef stroganoff with mushrooms and chicken
Ingredients:
• 500 g of chicken;
• 250 g of champignons;
• 180 ml low-fat cream;
• a couple of cloves of garlic;
• a pair of onions;
• 10 g flour;
• 20 ml of soy sauce;
• 10 ml of frying oil;
• 50 g butter;
• 5 g ground pepper;
• salt.
Cooking method:
1. Cut the chicken meat into pieces, the thickness of which is 1.5 cm, and the length is 3-4 cm.
2. Grind the peeled onions in half rings, and crush the garlic in a press.
3. Mushrooms should be washed and thinly sliced.
4. Take a pan with a thick bottom, pour oil into it, and when it warms up, add more butter.
5. Fry onions with mushrooms over high heat, add garlic.
6. When the onion becomes well transparent, you can add meat, mix.
7. During cooking, do not forget to shake the pan periodically.
8. When the chicken meat turns white and lightly browned, you can add soy sauce and flour. Stir quickly.
9. Add salt, pepper, pour cream. Mix everything again and simmer under the lid for about 7-10 minutes.
10. Serve the finished dish with noodles or buckwheat.
Beef Stroganoff with mushrooms - tricks and tips
• For cooking, take meat without fat.
• Mushrooms are suitable for any, but mostly beef stroganoff is prepared from champignons.
• To diversify the taste of the dish, you can add mustard or tomato paste to the sauce.
• Beef stroganoff is not a "picky" dish, any spices are suitable for it, but in moderation.
• In beef stroganoff with mushrooms, you can add nutmeg, it will add a dish of sophistication.
• If you are preparing a dish with a lot of meat, fry it portionwise so that all the pieces are browned on each side.
• The most tender beef stroganoff is obtained from champignons and young veal.
• If desired, add chopped tomato and grated carrots to the dish.
• If you like a dish with sourness, then add lemon juice to it.
