Beef Stroganoff (beef stroganoff): a classic recipe

The popularity of Russian dishes is so wide thatHe is loved not only in our country, but also preferred in almost every restaurant in the world. Beef in Stroganov will decorate both a simple family dinner, and a fun festive feast. The basis is the proper preparation and presentation of this dish.

A little about the origin of Boeuf Stroganoff

Officially, there are 2 options for the appearance of the dish.The first is that a French cook came up with a beef stroganoff for an old count who could not chew food due to the lack of teeth. According to the second version, the beef in Stroganov was first cooked by a chef from Russia, who combined the technology of cooking two cuisines: Russian (where sauce was used instead of gravy) and French (fry meat and pour over sauce). However, the culinary world owes its appearance to an outstanding person, Count Stroganov.

It is easy to guess where ideologicalroots of the name. Boeuf is translated as "beef", and Stroganoff, respectively, the surname. But in Russia they began to call it their own way. The result was the well-known and beloved dish "Beef in Stroganov."

Initially, the basis of its preparation wasbeef meat, but after a century the word "beef stroganoff" turned into a common noun, which now indicates only the way of cooking. The dish is known as Stroganov meat, because it can be cooked not only from beef, but also from pork, liver and chicken.

Culinary secrets

For proper preparation, according to the original recipe, you must follow certain subtleties:

• Use only the tenderloin or the edge of the beef.
• A piece of meat is cut only across the fibers.
• The time of roasting meat - no more than three minutes. Thus, it will retain its juiciness.
• The duration of stewing depends on the quality of the beef. Ideally, this will take approximately 15 minutes.
• From spicy seasonings add mostly black pepper.
• In the sauce, the predominant ingredient should be sour cream.
• The dish is served exclusively hot.

Beef Stroganoff: flow chart and basic requirements for the quality of the dish

Indicators:

1. Appearance of a dish: cutting - the stones of the identical size which are filled in with sauce. Side dish is located on the edge.
2. Consistence of beef stroganoff, color: soft, light gray shade.
3. The consistency of gravy (sauce): homogeneous.

Technological card on 100 gr. dishes (net):

Stroganoff Beef: A Classic Recipe

To prepare you will need:

• Beef - 0.5 kg.
• Flour - 4 tbsp. l
• Vegetable oil - 2 tbsp. l
• Bulb - 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 the meat into slices, the thickness of which should be approximately a centimeter. Salt, pepper, then repel. After each piece cut into strips of 5 mm in thickness.
2. Chopped onion shredded half rings (if possible, you can grind).
3. Sift flour and roll meat pieces in it well.
4. Melt the butter in the pan first and then pour in the vegetable oil.
5. Fry the meat to a brown tint, gradually stirring with a spatula (wooden).
6. Fry onion after beef.
7. Mix onion and meat in a pan and put aside.

Prepare the sauce.

In a separate bowl stir sour cream with pastatomato. Dilute the mixture with a few spoons (tablespoons) of boiled water. If desired (to enhance the 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.

Correct feed

The recipe presented earlier includedcooking meat and sour cream-tomato sauce. But beef in Stroganov has an equally important component - a side dish. Usually it is mashed potatoes (or fries), on top of which they spread meat, sprinkle with sauce and decorate with 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).

Preparation:

1. Beef tenderloin cut into blocks of the same size.
2. Each meat slice roll in flour breading, then fry in a preheated vegetable oil.
3. After a couple of minutes, add salt, pepper and coriander. Fill 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, shred the onion and mushrooms.
5. First, fry the onions, then throw the mushrooms and continue to fry for another 7 minutes. At the end add salt and sour cream.
6. Fried onions and mushrooms combine with meat. Stew for 15 minutes.
7. Cut the greens and decorate the dish with it.

The recipe for cooking beef in a Stroganov in a slow cooker

Cooking beef in Stroganov's stylethe multi-cooker will take no more than 2 hours, but the result will be a dish no less tasty and fragrant than that prepared 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 multi-cooker:

1. Cut the meat into 4 cm long slices. Transfer to a separate dish, salt and pepper.
2. To grease a bowl of the kitchen device with oil, to establish the Baking mode, the timer - for 40 minutes. The first quarter of an hour fry chopped onion half rings.
3. Add meat rolled in a flour mixture to browned onions and continue frying until the end of the previously established mode.
4. Mix in a separate dish tomato paste (ketchup), salt, sour cream, water. The resulting sauce pour into the bowl of the kitchen apparatus, set the mode "Quenching", and the timer - 60 minutes.
5. An hour later, the beef in Stroganov will be ready for serving.

Mustard Recipe

List of required products:

• Beef - 800 gr.
• Tomato paste - 1 tbsp. l
• Onions - 1 pc.
• Sour cream - 2 tbsp.
• Broth or water - 2 tbsp.
• Black pepper peas - 10 pcs.
• 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

Technology of preparation:

1. Meat cut into not very big bars, salt and pepper.
2. Finely chop the onion.
3. Melt the butter in a pan and fry the flour in it. No more than 3-5 minutes.
4. Dissolve the flour mixture in the broth, boil, throw the black pepper peas and add the mustard.
5. Strain the prepared sauce, mix with tomato and sour cream.
6. Heat oil in a separate saucepan or frying pan, fry onion with meat.
7. Pour the ingredients over the sauce pan and simmer for about a quarter of an hour.
8. Beef in Stroganov ready! Enjoy your meal.