The popularity of the Russian dish is so wide that it is loved not only in our country, but is also preferred in almost every restaurant in the world. Beef Stroganoff will decorate both a simple family dinner and a cheerful holiday feast. The basis is the correct preparation and serving of this dish.
A little about the origin of Boeuf Stroganoff
Officially, there are 2 options for the appearance of the dish. The first one tells that a French cook invented beef stroganoff for an old count who could not chew food due to lack of teeth. According to the second version, beef Stroganoff was first prepared by a cook from Russia, who combined the cooking technology of two cuisines: Russian (where sauce was used instead of gravy) and French (frying meat and pouring sauce over it). However, the culinary world owes the appearance of the dish to an outstanding person - Count Stroganov.
It’s not hard to guess where the ideological roots of the name came from. Boeuf translates as “beef”, and Stroganoff is, accordingly, a surname. But in Russia they began to call it in their own way. As a result, it turned out to be famous and by everyone favorite dish"Beef Stroganoff"
Initially, the basis of its preparation was, but centuries later the word “beef Stroganoff” turned into a common noun, which now only indicates the method of preparation. The dish is known as meat Stroganoff, because it can be prepared not only from beef, but also pork, liver and chicken.
Culinary secrets
For proper preparation, according to the original recipe, certain subtleties must be observed:
- Use only the tenderloin or edge of beef.
- A piece of meat is cut only across the grain.
- Frying time for meat is no more than three minutes. This way it will retain its juiciness.
- The duration of stewing depends on the quality of the beef. Ideally this will take approximately 15 minutes.
- Among the spicy seasonings, black pepper is mainly added.
- The predominant ingredient in the sauce should be sour cream.
- The dish is served exclusively hot.
Beef Stroganoff: and the basic requirements for the quality of the dish
Indicators:
- Appearance of the dish: cut into equal-sized cubes, covered in sauce. The side dish is located on the edge.
- Consistency of beef stroganoff, color: soft, light gray.
- Consistency of gravy (sauce): homogeneous.
Technological map for 100 g. dishes (net):
Beef Stroganoff: classic recipe
For preparation 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:
- Cut a piece of meat into slices, the thickness of which should be approximately a centimeter. Season with salt and pepper, then beat off. Then cut each piece into strips 5 mm thick.
- Chop the peeled onion into half rings (you can chop it if possible).
- Sift the flour and roll the pieces of meat well in it.
- Melt in a frying pan first butter, and then pour in the vegetable.
- Fry the meat until brown, gradually stirring with a spatula (wooden).
- After the beef, fry the onion.
- Mix onion and meat in a frying pan and set aside.
Prepare the sauce.
In a separate bowl, stir sour cream with tomato paste. Dilute the resulting mixture with several spoons (tablespoons) boiled water. If desired (to enhance the taste), you can add 2-3 tablespoons of mayonnaise. Pour the prepared mixture into the contents of the frying pan and simmer for 30 minutes, closing the lid tightly. For a special aroma, you can add a little dry wine to the sauce.
Correct delivery
The previously presented recipe included the preparation of meat and sour cream and tomato sauce. But beef Stroganoff has an equally important component - a side dish. Usually this is mashed potatoes (or fries), on top of which meat is laid, poured with sauce and decorated with chopped herbs.
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).
Preparation:
- cut into cubes of the same size.
- Roll each piece of meat in flour breading, then fry in preheated vegetable oil.
- After a couple of minutes, add salt, pepper and coriander. Fill the contents of the frying pan with water (so that the liquid covers the meat). Reduce the heat and leave to simmer.
- At this time, chop the onion and champignons.
- First, fry the onions, then add the mushrooms and continue frying for another 7 minutes. At the end, add salt and season with sour cream.
- Combine fried onions and mushrooms with meat. Simmer for 15 minutes.
- Chop the greens and decorate the dish with them.
Recipe for cooking beef Stroganoff in a slow cooker
Cooking beef Stroganoff style in a multicooker will take no more than 2 hours, but the result will be a dish no less tasty and aromatic than cooked in the usual way - on the stove. So, we will 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 multicooker:
- Cut the meat into cubes 4 cm long. Transfer to a separate bowl, add salt and pepper.
- Grease the bowl of the kitchen appliance with oil, set the “Baking” mode, and the timer for 40 minutes. For the first quarter of an hour, fry the onion cut into half rings.
- Add the meat coated in the flour mixture to the sautéed onions and continue frying until the end of the previously set mode.
- 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 “Stew” mode and the timer to 60 minutes.
- After an hour, the beef Stroganoff will be ready to serve.
Recipe with mustard
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 peppercorns - 10 pcs.
- Flour - 1 tbsp. l.
- Ground pepper - a little less than 0.5 tsp.
- Salt - a pinch.
- Butter - 100 gr.
- Vegetable oil - 70 ml.
- Table mustard - 1 tbsp. l.
Cooking technology:
- Cut the meat into small pieces, add salt and pepper.
- Finely chop the onion.
- Melt the butter in a frying pan and fry the flour in it. No more than 3-5 minutes.
- Dilute the flour mixture in the broth, boil, add black peppercorns and mustard.
- Strain the prepared sauce, mix with tomato and sour cream.
- Heat the oil in a separate saucepan or frying pan and fry the onion and meat.
- Pour sauce over the pan ingredients and simmer for about a quarter of an hour.
- Beef Stroganoff is ready! Bon appetit.
Beef Stroganoff is small appetizing pieces of beef drenched in a fragrant sour cream sauce, to which slices of porcini mushrooms can be added. There are several versions of the origin of the dish. According to the most plausible theory, beef stroganoff was invented by the French chef Count Alexander Stroganov. As he grew older, the count lost almost all his teeth and could no longer eat his favorite beef. His personal chef Andre Dupont came up with a recipe with small pieces of soft meat that Stroganov could eat. The Count's guests were absolutely delighted with this dish and dubbed it “beef Stroganoff,” which translated from French means “beef Stroganoff.” Other noble houses and restaurants began to cook meat in a similar way.
Photo: Shutterstock.com
Unfortunately, classic recipe beef stroganoff has been modified, supplemented and modernized so often that we will never know how this dish was prepared in its original form. It is believed that the version of the Soviet expert on Russian cooking, William Pokhlebkin, is closest to the original. According to this recipe, beef cut into small pieces should be rolled in flour and fried along with onions in oil, then poured with a mixture of sour cream and tomato paste and simmered until the meat is soft. The best side dish for classic beef stroganoff, according to the same V. Pokhlebkin, is French fries and fresh tomatoes. For a long time, the only meat suitable for this dish was considered to be beef tenderloin. However, over time, the concept of “beef stroganoff” began to mean rather a way preparation, namely long-term stewing and simmering of meat in sour cream sauce. For example, in Soviet canteens, due to the lack of scarce tenderloin, beef stroganoff was quite often prepared from beef liver stewed in sour cream sauce and served with white boiled rice. In cookbooks you can also find recipes for beef stroganoff not only from beef or veal, but also from pork, and even from chicken or turkey. There was also a lot of debate among chefs about how exactly the meat should be cut. A classic of Russian culinary literature, Elena Molokhovets, recommends that housewives cut meat into large square pieces. They do not fall apart during cooking and look beautiful on the plate. In Soviet classical gastronomy, the rules of which have been inherited by many modern restaurants, the meat in beef stroganoff is cut into thin strips.
As for the sauce in which the meat is simmered, there are many different options. The simplest one, which is considered the most old version dishes, includes only sour cream, broth, flour, butter and mustard. Subsequently, the cooks supplemented this simple recipe with mushrooms (white, champignons or chanterelles), tomato puree, soy sauce, satsebeli, beef jelly.
By the way, beef stroganoff should not be heated, since when heated, the sour cream in the sauce can break up into fractions, and the dish itself can lose all its taste. It is better to cook the sauce separately and pre-fry the meat, and combine it together and simmer in small portions immediately before serving the beef stroganoff.
Classic sauce for beef stroganoff:
Melt 2 tbsp in a saucepan. l. butter, fry 1 tbsp in it. l. wheat flour. Separately, mix 200 ml of sour cream with 1 tsp. Dijon mustard and dilute with broth until kefir thick. Add the sour cream mixture to the flour in a saucepan and heat slightly, stirring. You can already place pre-fried pieces of meat into this sauce and simmer until the beef is cooked.Beef Stroganoff: recipe by Sergei Vekshin, chef of the Tatler Club restaurant
Photo: Shutterstock.com
4 servings
Mushrooms (white, chanterelles, champignons) - 280 g
Beef (tenderloin) - 800 g
Onions - 3 pcs.
Cognac - 2 tbsp. l.
Broth - 2 cups
Cream - 1 l
Vegetable oil - for frying
Salt and pepper - to taste
1. Clean and fry the mushrooms and onions.
2. Fry the meat separately.
3. Combine mushrooms, onions and meat. Add cognac, meat broth and cream. Simmer until beef is soft. Salt and pepper to taste.
Beef Stroganoff with mashed potatoes: recipe by Victor Grimailo, chef of the Tchaikovsky restaurant
4 servings
Beef tenderloin - 700
Onions - 2 pcs.
Champignons - 200 g
Beef broth - 1.5 cups
Cream - 1.5 cups
Sour cream - 5 tbsp. l.
Dijon mustard - 4 tbsp. l.
Salt and pepper - to taste
Mashed potatoes - 600 g
Gherkins - 200 g
1. Cut the tenderloin, previously cleared of fibers, into pieces, fry in a hot frying pan with vegetable oil until golden brown on not too high heat, add salt and pepper.
2. Once the beef is ready, transfer it to a plate and fry the chopped onion in a frying pan. When the onion turns golden, add the pre-chopped mushrooms and fry for about 10 minutes.
3. Next, add meat, broth, after 5 minutes - cream, sour cream and mustard. Simmer over low heat until the meat is soft.
4. Serve beef stroganoff with mashed potatoes and lightly salted gherkins.
Veal Stroganoff with porcini mushrooms: recipe by Andrey Bov, chef of the Ded Pikhto restaurant
Photo: Shutterstock.com
4 servings
Veal tenderloin - 500 g
Porcini mushrooms (frozen) - 150 g
Champignons - 150 g
Onion - 100 g
Sour cream - 200 g
Cream 30% - 200 g
Vegetable oil - 5 tbsp. l.
Potatoes - 500 g
Milk - 100 g
Butter - 50 g
Barrel pickles - 300 g
Salt and pepper - to taste
1. Boil porcini mushrooms in hot water, dry and cut into cubes. Wash the champignons, dry and chop coarsely.
2. In a saucepan, fry the chopped onion until it becomes translucent. Then add the mushrooms and fry them until golden color. After this, add chopped veal and sour cream to the pan. Simmer over low heat.
3. After the meat becomes soft, pour in the cream, add spices, salt and pepper to taste, and bring to a boil.
4. Peel the potatoes, cut into pieces and boil until tender in salted water, add butter, milk and mash with a masher.
5. Serve veal in sauce with mushrooms with mashed potatoes and barrel pickles.
Beef Stroganoff with homemade horseradish and raspberry jelly: recipe by Nikolai Sarychev, chef of the Dynasty restaurant
4 servingsBeef tenderloin - 600 g
Cream 33% fat - 300 ml
Cognac - 4 tbsp. l.
Shallots - 0.5 pcs.
Green onions - 4 arrows
Parsley and dill - 4 sprigs each
Carrots - 1 pc.
Vegetable oil - for frying
For crap:
Vodka - 500 ml
Horseradish root - 80 g
Flower honey - 50 g
For the raspberry jelly:
Raspberry puree - 120 g
Sugar - 1 tsp.
Agar-agar - 5 g
Water - 1 tbsp. l.
1. For horseradish: cut the horseradish root into thin slices, add vodka, add flower honey, mix and leave for 2 weeks. Then strain and store in the refrigerator.
2. For raspberry jelly: pour water into a saucepan, add raspberry puree, sugar and bring to a boil, add agar-agar, stir, pour into a mold, cool and cut into pieces.
3. Strip the beef tenderloin of films, cut into strips and fry in vegetable oil until golden brown, add chopped shallots and fry for 4-5 minutes. Then pour in cognac, evaporate, add cream, salt and pepper to taste and simmer until the meat is soft.
4. Cut the carrots into strips, mix with dill and parsley leaves, season with oil.
5. Place beef stroganoff on plates, next to them are carrots and raspberry jelly, serve separately a shot with homemade horseradish.
Beef Stroganoff is a good old classic. In the classic version, beef is used for it. Although, to be honest, fans of this exquisite and tasty dish allow themselves to use other types of meat. But the main thing is that this hearty and tasty food is suitable for any occasion.
Beef Stroganoff: cooking secrets
Let's first remember what beef stroganoff is. Let's not stir up history. You and I know that we owe this most popular dish among Russians to the French chef Count Stroganov. Although, by the way, more often in the world it is associated with our national cuisine.
What is beef stroganoff?
Stroganoff-style meat consists of small slices of beef stewed in sour cream sauce (to which we have learned to add whatever your heart desires, including porcini mushrooms and a variety of vegetables).
Classic recipe - what is it?
There are no secrets. Because the classic recipe for beef stroganoff has changed so much and been modernized over all this time (and not only in the cuisines of the world, but in our Russian one) that it is difficult to judge its original form. They say that the original version is most reminiscent of William Pokhlebkin.
A connoisseur of Russian cuisine ordered the beef to be rolled in flour, fried with onions and stewed in a mixture of tomato paste and sour cream. Actually, that’s what you and I do most often.
Meat for beef stroganoff
So, if you are planning to cook beef stroganoff according to the classic recipe, take the trouble to find beef tenderloin. If worst comes to worst, you can take a chance and get a thick edge, a rump, or a kidney part. But it is advisable to remember the parts of the carcass that are not recommended for cooking.
This:
- Spatula.
- Brisket.
- Subthigh, rump.
BY THE WAY: In the canteens of the USSR times, beef tenderloin was not always in short supply, so they used beef liver, which was stewed in sour cream sauce.
And also in different times They adapted to prepare beef stroganoff not only from beef or young veal. Cookbooks offered recipes for beef stroganoff made from pork, chicken, and turkey.
Pork beef stroganoff Should I pound the beef?
No, the tenderloin does not need this step at all. But other parts of the beef are first lightly beaten, and only then cut. But there are other options - when nothing is beaten, but simply chopped into large pieces.
How to cut meat for beef stroganoff?
There are several opinions. Some culinary aces claim that meat should be cut exclusively across the grain into thin (2-3 centimeters wide) strips and even noodles. They say the meat cooks better this way.
BTW: B classic version This is exactly how they mostly cut it in the Land of the Soviets.
And others, like Elena Molokhovets, for example, argue that large squares should be made. As an argument, a connoisseur of Russian culinary literature offers juiciness achieved through prolonged simmering. She also believes that meat cut in this format will not fall apart during the stewing process, and will look more attractive on the plate.
Meat in sauce Sauce for Stroganov meat
As for the gravy in which the meat is simmered, there are many different options for its preparation. The most basic was considered to be the one that contained broth, sour cream, butter, flour and mustard.
Years passed, and both the dish itself and the sauce for it acquired a variety of ingredients. So, simplest recipe The preparation of the sauce for beef stroganoff was complicated at different times with porcini mushrooms, champignons and chanterelles, beef jelly, tomato paste or puree, soy sauce, satsebeli, as well as various seasonal vegetables.
Cooks melt butter in a saucepan and fry flour in it. Dilute sour cream and Dijon mustard with broth until kefir thickens. After adding the mixture to the flour, heat everything up and stir. Place in a saucepan with flour and heat slightly, stirring. Pieces of meat are placed here and stewed.
Meat simmers in a frying pan There is another option for preparing the sauce. Milk mixed in half with broth is added to flour fried in a frying pan, then mustard and sour cream are added. The fried meat is poured with this mixture and stewed for a short time.
REMEMBER: A bad sauce will ruin the entire dish, but a good one will save it, making it juicier and more tender. Therefore, it is customary to add cream, mayonnaise, garlic, mushrooms, wine, soy or teriyaki sauce, etc. to sauces.
BY THE WAY: Experts advise not to reheat beef Stroganoff. Why? Because, they say, the sour cream in the sauce simply breaks up into fractions, which means the dish will have no taste.
Therefore, first prepare the sauce separately. At the same time, pieces of beef are fried. And only then, having combined it all, simmer it in small portions right before serving.
When and how to season meat with spices and salt?
Meat in spices There are several opinions on this matter. Some people think that this should be done at the breading stage. Others recommend adding salt during the frying process.
BY THE WAY: One way or another, you have the right to your own experiments and tests. Prepare in different ways, and decide which one suits you best. After all, it’s one thing when thin strips are fried and then simmered, and another thing when we cook from large pieces. This must also be taken into account!
Breading before frying
This is an important process - deboning pieces of meat. There may be a very simple option - roll it in flour on a cutting table, period. Or you can mix pepper, salt and flour in a bowl, and then dump the pieces into this mixture.
But you can complicate this procedure if you decide to cook beef stroganoff on festive table. To do this, add breading (you can use the coarser one) and salt into the bag. And after everything is mixed, the towel-dried meat is also placed in this bag. Shake everything lightly and then, shaking off the excess a little, fry.
What is beef stroganoff served with?
Of course, in the classic version, Stroganoff-style meat was served with boiled rice in Soviet canteens. And V. Pokhlebkin believed that the most ideal side dish for classic beef Stroganoff could be potatoes, fresh tomatoes, and vegetable salads.
As practice shows, mashed potatoes become an excellent side dish; you never get tired of porridge, pasta, etc.
Buckwheat porridge How to properly fry meat for beef stroganoff?
The answer to the question asked in the title is also up to you.
I will tell you about some of the nuances of frying meat Stroganoff style:
- First, the oil (any oil you like) and the frying pan itself must be thoroughly heated.
- Second, the pieces of meat should not have even the slightest moisture on the surface. They need to be thoroughly blotted, breaded and only then placed in hot oil.
Frying meat - Third, fry the pieces so that they are deeply browned. But don’t overcook it, so constantly turn the meat over.
- Fourth, meat can be fried with onions in one frying pan, in a pot or saucepan.
- Fifth, there should be enough space for the meat and onions so that they do not touch each other.
- Sixth, the meat should not leak juice. Otherwise it will turn out tough. If the juice remains inside the meat, then the beef stroganoff will turn out juicy, tender and tasty.
- Seventh, tomato is immediately added to the fried meat and then everything is added to the sauce (if you are preparing the sauce without tomato).
Recipe for tender beef stroganoff - a classic version with photos
Let's try to repeat it in at least approximately this version. In any case, this is how leading chefs cook.
Ingredients:
- Fillet – 0.5 kg
- Onion – 100 g
- Salt - to taste
- Pepper - to taste
- Flour (breading) – 2 tbsp.
- Sour cream – 3 tbsp. l.
- Vegetable oil
- Green
Cooking juicy beef stroganoff - step-by-step recipe with photos
First of all, let's prepare the meat. To do this, we will cut off everything that will prevent it from becoming juicy, and beat it very lightly on both sides. If you don't want to do this, no problem.
Step 1. Beat the meat Then you need to cut it the way you prefer, but across the grain and so that the pieces are 4-5 centimeters long or more, and as thick as you wish.
Step 2. Cut into strips Then all this must be seasoned with spices and continued. The onion should be finely chopped.
Step 3. Chop the onion Heat the oil in the bowl in which the beef stroganoff will be cooked, or separately in a frying pan and fry the onion and meat over high heat.
Step 4. Fry the meat and onions After sprinkling it all with flour, add sour cream and simmer until done.
Step 5. Add flour and sour cream Without a doubt, you can experiment and cook beef stroganoff from different varieties meat, even from the liver, served with different side dishes. Remember only the basic nuances of cooking, and your loved ones will thank you!
Beef Stroganoff, or “beef Stroganoff,” is a famous dish of Russian cuisine, the classic recipe of which is made of thinly sliced beef with sour cream. It has not been established exactly, but it is believed that this method of cooking beef invented by the French chef Count Stroganov, where the name came from. The first mention of it was found in cookbooks back in 1871, and after World War II, beef stroganoff was officially included on restaurant menus. I suggest you learn how to cook this hearty and tasty dish, because the recipe for its preparation is surprisingly simple.
Beef Stroganoff recipe
If you want to learn how to cook beef stroganoff with gravy so that the meat is soft and juicy, then carefully study all the stages of preparation and prepare the necessary products and utensils in advance.
Kitchen appliances and utensils: a meat knife, a knife for slicing vegetables, a wooden board, a hammer or tenderizer, cling film, a frying pan with high walls and a lid.
Ingredients
I would like to draw your attention to some products so that later do not spoil the taste of the dish:
- The most important thing for preparing beef stroganoff is to choose good meat. Ideally I need beef tenderloin, but flesh without veins is quite suitable.
- Bulbs One is enough if it is large, weighing 150-200 g, but you can take two small ones.
- Regarding sour cream, then I recommend taking 15% so that, if necessary, dilute the sauce less with water.
- If you do not find ghee in your store, then I don’t recommend replacing it with cream. When frying, butter produces large number cholesterol, which you definitely don't need. It is better to fry only in vegetable oil, increasing its amount a little.
- Beef Stroganoff can be prepared not only with sour cream, but also with cream. I recommend using 30% cream.
- Tomato paste is enough can be replaced tomato sauce , the main thing is that it is without additives.
Step-by-step preparation
- Take 700 g of beef, wash and dry. Cut it into thin (3-4 mm) slices.
- Stack three plates and beat them with a tenderizer. If there is none, then cover the meat with film and beat it with a kitchen hammer. For convenience and to reduce noise, perform the beating on a wooden board, under which I recommend placing a towel folded several times.
- Cut the prepared meat, also by folding three plates, into strips up to 1 cm thick. Please note that you need to cut across the grain.
- Cut the onions into half rings.
- Heat the pan and add 2 tablespoons. spoons vegetable oil and 2 tables. spoons of melted
- Once the ghee has melted, add the beef. It takes 5-6 minutes to fry it over high heat, but if not all the liquid has evaporated during this time, then increase the frying period by another couple of minutes. During this time, the meat will need to be stirred no more than twice.
- Now you can salt and pepper the beef, mixing it well.
- Place the onion and 1 tablespoon of flour into the pan. Mix everything and fry for 4-5 minutes until the onion becomes transparent and the meat is browned.
- Adjust salt and pepper again. Don't be afraid to try it, it's already delicious!
- And on last stage put in a frying pan bay leaf, 1 glass of sour cream and 2 table. spoons of tomato paste. Mix well and add water if necessary. The meat should have enough sauce, which should be neither too thin nor thick.
- Now turn the stove to the lowest temperature setting, cover the pan with a lid and simmer the beef stroganoff for 10 minutes.
- At the end, sprinkle the dish with finely chopped herbs, stir and remove it from the stove.
Recipe video
And to make it even easier for you, we suggest watching the video of this recipe, where you will clearly see all the stages of preparing beef stroganoff and what the ingredients should be for this recipe.
Recipe for beef stroganoff with mushrooms in a slow cooker
I propose to diversify the beef stroganoff a little and cook it with mushrooms (champignons), but not in the classic way, but in a slow cooker. I would like to immediately emphasize that I don't use tomato paste in this recipe., because it covers the taste and aroma of mushrooms.
Cooking time: total cooking time is approximately 1 hour 30 minutes.
Number of servings: This recipe makes 4-5 servings, but you can adjust the proportions yourself.
Calories: 100 g – 217.63 kcal.
Kitchen appliances and utensils: you only need a multicooker, and as for utensils, you don’t need much either: a knife, cutting board and a hammer for beating.
Ingredients
How to choose the right ingredients
Step-by-step preparation
We prepare products
Let's fry
Let's stew
Recipe video
To visualize the entire process of preparing beef stroganoff according to this recipe, I suggest watching a short video.
How to decorate a dish
The main decoration for serving beef stroganoff is considered to be greens.. You can finely chop and sprinkle on top, or you can simply decorate with a small twig. They look good and fit together taste qualities with beef stroganoff and finely chopped green onions.
Beef Stroganoff is usually served with a side dish, which is placed in the middle of the plate, and beef in gravy around the edges of the plate. Cherry tomatoes and small rye croutons They will not only decorate your dish, but also add additional flavor notes.
Basic truths
Tastes like cooked food Even the smallest nuances can affect, so I want to focus your attention on some stages of preparing this dish:
- Meat and onions cook on high temperature conditions, and the sauce at low.
- Salt and pepper add only after frying the meat, not before.
- If the sauce is too thick, then it can be diluted with water.
- What if the meat ended up being tough, then simmer the beef stroganoff for another 10-15 minutes.
How to serve a dish and with what
Whatever side dish you prepare for beef stroganoff, remember that it must be hot:
- The ideal is his pairing with deep-fried potatoes and fresh tomatoes.
- Goes perfectly with any type of pasta.
- Favorite by many mashed potatoes will make it even more tender and at the same time satisfying.
- Well, more simple side dish option in the form of porridge will be a good variety of your diet.
Other possible preparation and filling options
Unfortunately, beef is not a cheap meat, especially when it comes to tenderloin, but you shouldn’t immediately dismiss this recipe, because you can replace it and at the same time get new taste sensations and no less delicious dish. will be just as good and tasty, and choose meat according to the same principle - tenderloin or pulp (without veins). can be prepared from sirloin parts, and this dish will become more dietary. And if you want a brighter and richer taste, then prepare it according to the same recipe. Now you see that with just one recipe you can prepare four delicious dishes.
The classic and accurate recipe for beef stroganoff was lost long ago, so it was restored and supplemented, and sometimes modified. Probably every cook has his own unique version of this recipe. I have offered you, in my opinion, the simplest and most quick recipe, which even a novice housewife can handle. It would be interesting to know what techniques you use when preparing this dish.