Beef stroganoff, it should be like this in the original - veal in sour cream sauce.
This is much later, based on a favorite dish, they came up with many similar recipes.
In advance, choose quality products regardless of the price, and you will definitely get a wonderful dish, with a recipe that is over a hundred years old.
Beef stroganoff with sour cream - general principles of preparation
• Beef stroganoff is more convenient to cook in a deep bowl. It can be a thick-walled stewpan or the same type of pan. For convenience, it is desirable to have two such vessels, even of different sizes. One is needed for roasting beef, and the second for cooking gravy.
• From meat it is better to choose a tenderloin, a transverse part or a thick edge. Try to pick the pieces with the lowest content of fat, films and core residues. As with any meat dish, beef must be fresh. This chilled meat, or meat that has previously been frozen, has no special significance, as, in principle, the age of the animal. Special preparation, slicing method, and cooking technology will make any piece of beef juicy and soft.
• Before use, the pulp is washed exclusively with a whole piece and only in cold water, after which it is wiped well with a disposable towel. Beef must be beaten, then it will be soft and tender. If this is done after the pulp is cut, the pieces will lose their shape, so initially the meat is cut into large and wide, 1.5 cm thick slices, making it strictly perpendicular to the fibers. Then beat off to 1 cm and only then cut into strips with a length of not more than 5 cm.
• There are many cooking options, but beef stroganoff with sour cream is considered classic. It gives the gravy a creamy taste and makes its texture more tender, so the choice of a dairy product should be taken very carefully. It is recommended to use fresh and high-quality, best homemade, sour cream. A product that is not good, not the first freshness, can curl when heated, which will affect the appearance and affect the taste of the dish.
• Beef stroganoff served with a side dish. The most suitable and traditional is mashed potatoes. Rice, pasta, buckwheat and other cereals on the water will not spoil such beef stroganoff.
Classic beef stroganoff recipe with beef and sour cream
Ingredients:
• fresh flesh of beef - 600 gr.;
• two large onion heads;
• 250 gr. thin sour cream, 20% fat;
• 0.3 tablespoons of ground pepper;
• wheat flour - 1 tbsp. l .;
• refined oil - 30 ml.
Cooking method:
1. Cut a piece of pulp into large slices, 1.5 cm thick. It is advisable to do this across the fibers, then the dish will not be stiff. We beat off the chunks, reducing the thickness by half, and then cut into oblong pieces, a small size.
2. Shred the onions in half rings and fry them, putting them in a warmed vegetable oil, until transparent. Add beef and, stirring, fry meat with onions with intense heating for about six minutes. All the liquid during this time should evaporate, the onion is browned, and the meat on all sides take a golden brown. Sprinkle beef with pepper, lightly add on top and mix well.
3. After adding flour, again thoroughly mix all the ingredients and continue cooking for about three minutes, reducing the heat to medium.
4. Spread sour cream for meat, mix. 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:
• a pound of fresh beef (pulp);
• wheat flour - 100 grams, plus a tablespoon of sauce;
• large onions - 2 pcs.;
• natural butter - 90 gr.;
• a teaspoon of dry mustard;
• a glass of 20% sour cream;
• 2 tablespoons of thick unsurpassed tomato;
• 35 ml of white, always dry, wine.
Cooking method:
1. Prepare the meat. First, cut a piece into slices, beat each one slightly, and only after that we cut into strips up to 0.8 cm thick and 4 cm long. We shift the pieces into a bag, pour flour into it and shake vigorously.
2. Put butter in a pan, set a little heat and wait. As soon as it melts, increase the heat to the maximum and put the meat boned in flour into the hot fat. Stirring, quickly fry the beef. Our task is to cover it with a golden brown in a minimum amount of time, inside the slices should remain red.
3. Put the meat out of the pan and dip the chopped onion into it. Fry the slices until golden brown. If there is little oil left in the pan after frying the meat, add a little.
4. Cooking the sauce. We spread sour cream in a convenient dish, add tomato and dry mustard. Thoroughly stirring, introduce the flour, add wine, sprinkle with pepper, add a little salt and mix again. Take a salt sample.
5. In the pan with onions, shift the meat, pour everything with freshly prepared sauce. Stew beef stroganoff with moderate heat under the lid for half an hour.
Beef stroganoff with sour cream and mushrooms
Ingredients:
• beef (pulp) - 800 gr.;
• one and a half heads of bitter onions;
• three tablespoons of flour;
• fat, thin sour cream - 50 ml;
• refined oil;
• 200 gr. mushrooms of any variety, fresh.
Cooking method:
1. Already sorted mushrooms, rinse. We remove the hats and cut them into plates, the legs into thin circles, separately chop the onion.
2. Prepare meat - wash, dry and cut into thin strips.
3. In vegetable oil, pass the onion until golden. We spread mushrooms to it and, stirring, cook for five minutes on low heat.
4. In another pan, heat 40 ml of oil, dip the beef in it. With intense heating, fry the pieces until golden brown.
5. Sprinkle the meat with flour, mixing well, warm for 2-3 minutes, add the mushrooms fried with onions. Covering more tightly with a lid, simmer everything together for two minutes.
6. Add sour cream, stir and add heat, bring to a boil. Then again lower the heat to a minimum, add and continue to cook beef stroganoff for another half hour - until the beef softens.
Beef stroganoff with sour cream - "Golden" (with curry)
Ingredients:
• beef pulp - 400 gr.;
• 300 gr. thin sour cream;
• a spoon of flour;
• half a spoon of dried dried basil;
• large clove of garlic;
• 50 gr. creamy "Peasant" butter;
• half a teaspoon of curry.
Cooking method:
1. Lightly sprinkle meat with strips of pepper, fry in butter until golden brown, slightly seasoning with salt. At the end, add, squeezing through the press, garlic, stir and turn off.
2. Sprinkle flour on the bottom of a dry frying pan, place on a small fire. Stirring, warm to a gentle nutty aroma and color change - the appearance of a creamy shade. After removing the pan from the fire, pour the flour with sour cream and thoroughly stir to prevent the formation of lumps. Introduce dried basil, curry, ground paprika and a little pepper.
3. We transfer the fried pieces of beef to the stewpan and, pouring them with cooked sour cream sauce, simmer for about half an hour at minimum heat. As necessary, add boiled water or meat broth.
Beef stroganoff with sour cream, cream cheese and vegetables
Ingredients:
• two 80-gram processed cheese cakes;
• fresh or chilled beef pulp - 450 gr .;
• one sweet red pepper;
• a 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. root celery.
Cooking method:
1. First, prepare the meat. We wash a piece of beef, cut it into slices, and then remove the moisture from the pieces with long strips and a single towel. In a preheated pan with butter, put the meat.
2. Fry with high heat until golden brown. Once all the meat juice has evaporated, season with pepper, add dried garlic and salt.
3. Scrubbed sweet pepper seeds with scalding boiling water, remove the skin from it, cut the pulp into narrow strips. We chop the onion into thin half rings, and celery and carrots into straws.
4. In a deep saucepan, in melted butter, bring the onion to transparency. Add bell peppers, carrots and celery. Fry vegetables for about a minute, pour a small amount of broth or water to them, add tomato. Stir thoroughly, simmer under the lid for 2 minutes.
5. In the stewpan with prepared vegetables, we shift the meat. Add the butter to the remaining juice and, having melted, we pass the flour on it. After waiting for the cream color, add sour cream and a little liquid (water, broth). Thoroughly stirring, we introduce dried dill.
6. Warming at medium-low temperature, bring the sauce to a thickening and mix it with vegetables and beef. Without removing from the heat, in parts we introduce finely grated cream cheese. We are not in a hurry, we are not adding a new portion until the previous one has completely dispersed.
7. After the introduction of cheese, cook 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;
• garlic;
• 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. The flesh is cut into thin strips, and the brisket is slightly larger in cubes. Put the pork in a pan, add a little oil and fry. We set the fire slightly below average, so that before browning, the slices of oily pork have time to give off the fat.
2. As soon as the lard becomes transparent, we press the press into the pan two small garlic cloves. Fry for 30 seconds, stirring. Spread the beef.
3. Without changing the heat, cook for five minutes, pour onion chopped smaller and bring its slices to transparency. Add a little salt, coriander, ground pepper and grated tomatoes. Stew all together until the meat is ready.
4. When the beef becomes soft, add the flour diluted in 50 ml of water to the dish, and immediately mix well. Then we introduce sour cream, add dill and, bringing to a boil, warm up under slight heating for about five minutes.
Beef stroganoff with beef - cooking tricks and useful tips
• The main secret of juicy uncooked meat in beef stroganoff is fast frying over high heat. Spread beef slices only on a well-heated pan in a hot, but not yet boiling fat. The only way to achieve the desired effect is to obtain a golden crust, which "seals" the meat juice inside the pieces.
• If using oyster mushrooms or mushrooms, add dumb dried forest mushrooms for flavor. Just be sure to soak them in advance before softening in water.
• In the absence of such, fresh tomatoes can always be replaced with tomato and vice versa. The taste of the dish will not be affected, but will be different. Gravy with fresh tomatoes in beef stroganoff with beef and sour cream is more tender than with tomato paste.
• Watch the process carefully after the introduction of sour cream - do not let the dish boil. Sour-milk product can curd and take lumps.
