Beef Stroganoff with cream (classic recipe)

Beef Stroganoff with cream (classic recipe)

Ingredients

Beef – 600 g

Dairy cream 10% – 200 g

Tomato paste – 70 g

Wheat flour – 2 tbsp.

Vegetable oil – 1-2 tbsp.

Salt, dark pepper - to taste

• 174 kcal
• 30 min.
• 30 min.

Photo of the finished dish

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Step-by-step recipe with photos

Before this, it was assumed that Stroganoff-style meat was prepared only from beef, hence the “beef Stroganoff”. But modern recipes with countless requests on the Internet have adapted pork, chicken, etc. to the cult dish. At the same time, cutting into bars, rapid frying, stewing in a sauce based on sour cream or cream and tomato paste, flour as a thickener, onions and basic salt and black pepper are preserved.

Beef stroganoff is often served with French fries, but in my opinion, for a homemade diet, mashed potatoes, rice, and pasta are better. The main dish, meat and side dish must be hot.

For those who love classics and meat sauces, I offer a classic recipe for beef stroganoff with cream.

Let's take the products from the list.

Cover an unstained piece of meat with film and lightly beat it.

Cut into wide slices, then across the grain into centimeter-wide bars.

Bread the meat tenderloin in flour.

Fry the onions in vegetable oil until golden brown.

Add floured meat. Mix.

Fry for 2-3 minutes.

Pour in the milk cream and add tomato paste, salt. Stir and simmer covered for 20-30 minutes, depending on the hardness of the beef.

At the end of cooking, pepper the classic beef stroganoff with cream to taste.

Serve beef stroganoff, for example, with mashed potatoes. Bon appetit.

Beef Stroganoff

Sunday, August 30, 2020

Recipe for a tasty and satisfying meat dish - cook beef stroganoff with sour cream in a frying pan. I can’t say how classic this recipe is, but this particular version is closer to our family. Thinly sliced ​​beef stewed in sour cream and tomato sauce is perfectly mixed with tender mashed potatoes. Try it!

How to cook beef stroganoff so that the meat comes out soft? This is probably the most popular question asked by cooks. It all depends on the meat. An ideal option for beef stroganoff is beef fillet. Cooking this part of the carcass is a pleasure: it comes out quickly, tasty and juicy! True, it is not cheap and is very rarely found in ordinary grocery stores. That is why the pulp of the hind leg or shoulder blade is most often used. Without veins and fat - unsullied meat.

Naturally, there are recipes for beef stroganoff made from pork, poultry and even fish (I’ve met such a dish, yes) - the most economical options, so to speak. But for me, the real (let it be a classic) recipe for beef stroganoff is only with beef. After all, Bœuf Stroganoff translates to nothing more than beef Stroganoff.

Ingredients:

Making a dish step by step:

To make this tasty and satisfying meat dish, we will need the following ingredients: beef, water, onions, medium-fat sour cream (the fattier it is, the tastier the beef stroganoff), refined vegetable and butter, wheat flour, tomato paste, salt and ground dark pepper.

First you need to cook the meat. First cut 1 kilogram of beef pulp into thin slices across the grain, then into strips. The thinner you get, the better. If desired, you can beat the slices of meat with a kitchen hammer before cutting.

Sprinkle the meat strips with 2 tablespoons of wheat flour (highest or first grade) and moderately bread them so that any piece is covered.

In a wide and deep frying pan (mine is 28 cm in diameter), heat a couple of tablespoons of vegetable oil (I use sunflower oil). Over high heat and quickly fry the beef until golden brown (almost 2-3 minutes). Due to powerful heating and rapid frying, a crust appears on the meat, which will retain the meat juices inside. We fry the beef not all at once, but in portions, that is, in 3-4 servings. If you put all the meat in a frying pan, it will release juice and simmer - we don’t need that.

Transfer the fried beef to a plate, add oil, let it warm up and fry the next batch. We cook all the meat this way.

Peel a couple of medium onions and cut into thin half rings.

Place the onion directly in the same pan where you fried the meat. There is still oil left in it, so there is no need to add more.

Stirring, fry the onion over low heat until golden brown – about 5 minutes.

Then add beef, meat juice and oil, which probably forms on the bottom of the plate.

Stir, make some free space in the center of the pan and add 1 heaped tablespoon of tomato paste. Over medium-high heat, heat the pasta for about a minute.

Mix everything again. Add half a glass of sour cream (more if you wish), a tablespoon of butter, salt and pepper. By the way, beef stroganoff can be brought to taste during the stewing process.

Stir and pour the contents of the frying pan with 2 cups of boiling water. Why boiling water specifically? So as not to stop high-temperature processing. Cover the pan with a lid, turn the heat to low and cook the beef stroganoff until the meat is tender.

I literally won’t tell you how long to stew the meat and gravy. It depends on the beef. Usually, what we sell in stores is not the cut, but the flesh of the shoulder blade or hind leg. Such meat must be stewed for quite a long time. Personally, this takes me at least an hour, or even longer. If the gravy becomes very thick during the making process, add more boiling water, stir and simmer further. Be sure to taste for salt and pepper and add more seasoning if necessary. With sliced ​​beef (this is for the lucky ones) it’s even easier - it will be ready in almost 5-10 minutes. In this case, a glass of boiling water is enough.

When the meat becomes soft, the beef stroganoff is ready. You can serve it with your favorite side dish: cereals, pasta and, naturally, potatoes are suitable. In my opinion, the perfect side dish for beef stroganoff is mashed potatoes. Lenochka, thank you very much for your order. Cook for your health and bon appetit, friends!

Beef Stroganoff

Beef Stroganoff is a popular Russian dish that has gained immense popularity around the world and is now served in top-tier restaurants. Beef Stroganov was invented at the end of the 19th century in Odessa at the court of Count Stroganov, who very much adored receiving guests and was happy to treat any educated guest. It was specifically for such hospitable dinners that this dish was invented, which was quite simple and quick to prepare, but at the same time it was satisfying and comfortable to eat. In addition, towards the end of his life, the count began to lose his teeth, and beef stroganoff, consisting of soft pieces of meat in a tender gravy, allowed him to eat deliciously and nutritiously.

Since the name of this dish is translated as beef Stroganoff, it becomes natural that classic beef Stroganoff is prepared only from beef meat. To prepare the dish, the best and freshest cuts are taken, which are cut into very narrow strips. This allows you to quickly fry and cook fairly hard and “problematic” beef meat. After vigorous frying, which helps preserve the juiciness of the slices, the beef stroganoff is stewed in a thick sour cream sauce and the result is very soft, perfectly chewy meat with a fragrant gravy.

I offer you a classic recipe for beef stroganoff, which is simply and quite quickly prepared from the most common ingredients. The result is an unusually tasty second course, which is one of the most beloved in our family. If it often happens that beef dishes take a long time and are hard to chew, then properly cooked beef stroganoff practically melts in your mouth and allows you to fully enjoy this tasty and healthy type of meat. And the thick and rich gravy that remains after the dish is stewed gives the meat and any side dish a special taste and delicate thickness. Beef stroganoff is a good idea for a hearty and healthy second course that the whole family will love!

Necessary information

How to cook beef stroganoff - a classic recipe for beef stroganoff in sour cream sauce with step-by-step photos

INGREDIENTS:

• 500 - 600 g beef slices
• 1 large onion
• 150 g sour cream 15 – 20%
• 1 tsp. with a heap of tomato paste
• 1 tbsp. l. flour
• 150 ml water
• salt pepper
• 4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to prepare beef stroganoff, wash the meat, dry it and cut it first into thin slices, and then into long strips, certainly across the grain.

2. Peel the onions and cut into thin quarter rings.
3. In a large frying pan, heat 2 tbsp. l. vegetable oil and fry the chopped beef on all sides over high heat for 2 - 3 minutes until golden brown. Remove the meat from the pan to a plate and keep warm.

4. Add another 2 tbsp to the pan in which the meat was fried.
l. vegetable oil and fry the onions over medium heat for 5 - 7 minutes. 5. Sprinkle the fried onions with flour and mix thoroughly.

6. Pour cool water into the frying pan, add sour cream, tomato paste, salt and ground dark pepper.
Mix all ingredients for the sauce well. 7. Place the fried meat in the sauce and simmer over low heat under the lid for 20 minutes.

Beef stroganoff with thick gravy turns out very tasty, tender and satisfying. It mixes perfectly with pasta, buckwheat, rice or mashed potatoes and practically melts in your mouth. Bon appetit!

Beef Stroganoff - a classic recipe and special Stroganoff-style meat with mustard

Classic beef stroganoff is a cut that is fried and then only slightly heated in sauce. The ingredients of the sauce may vary, but this small technological aspect is of conceptual importance in the highest professional cuisine.

Beef stewed in thin strips in sauce is usually called “beef stroganoff”. But in fact, the dish served can only be partially so. The fact is that the authentic recipe, developed by the Russian chef Stroganov, does not provide for stewing meat at all.

How to cook real beef stroganoff? Let's look at the question in detail.

Content:

Beef Stroganoff: step-by-step classic recipe

Since we are talking about beef, which, moreover, has to be fried, it doesn’t matter what part of the animal’s carcass comes up. In the standard, this is a cut that is painstakingly cleared of films, cut across the grain into pieces 4 cm wide and beaten.

1. Next, cut the meat into strips no more than 4 cm long, sprinkle with salt, pepper and mix. In this form, the meat is marinated for a couple of minutes, during which the cook prepares the sauce. It is not allowed to fry meat in advance.

2. The sauce ingredients for the traditional dish are ordinary. This is full-fat sour cream, tomato juice from new tomatoes, butter and a little wheat flour.

3. First, heat the flour in a small amount of oil. Immediately heat the sour cream in another frying pan. Then the flour is added to the warm sour cream and stirred vigorously, continuing to heat over low heat.

4. Tomato juice is fried (the liquid should boil slightly) in butter for 2 minutes. Then it is combined with sour cream in such a way that the final color of the sauce is soft pink and the texture is similar to cream.

5. Along with making the sauce, onions are peeled, cut into half rings and fried in oil. Its quantity must be 2 times less than the volume of meat.

6. Already marinated strips for traditional beef stroganoff are fried over high heat in the same butter.

Moreover, they should only be placed in a perfectly heated frying pan and the pieces should be continuously stirred during the frying process.

7. As the meat changes color from reddish to the corresponding brown (but not to black!), the fried beef is combined with onions and poured with warm sauce.

8. Reduce the heat under the frying pan. Heat the dish for a couple of minutes, without allowing the water to boil. As the boiling point approaches, the dish is immediately removed from the stove.

Classic beef stroganoff is ready. The dish is allowed to sit for a short time under the lid. It is served hot with various side dishes.

A special dish with mustard and sour cream - “a la beef stroganoff”

This manufacturing option is far from the original. The only thing similar between the usual and the proposed recipe is the method of cutting beef. Nevertheless, meat prepared using this method comes out soft, indescribably fragrant, appetizing, and savory.

It’s also great that such a savory dish doesn’t necessarily have to be prepared from slices. In this case, it is not forbidden to use any part of the beef carcass, except, perhaps, the flank.

The meat, as in the traditional recipe, is peeled from films and cut into thin pieces across the grain, as for chops. In this recipe, the beef is not pounded, so the thickness of the tenderloin is not 3 cm, but only 5 mm.

Then the meat is cut into strips up to 4 cm long and left to marinate for 10 minutes, sprinkled with salt and pepper.

Onions (ordinary onions) are cut into half rings. Combine with beef and fry everything together in a small amount of butter.

Once the pieces are browned and the onions become golden, pour the prepared beef broth into the frying pan. The volume of water should be such as to cover the pieces of meat evenly. The “special note” of the dish is also sent here - ready-made mustard.

This ingredient not only softens and gives a unique taste to beef stroganoff, but also serves as a sauce thickener. You should take a little mustard - 1–1.5 tbsp is enough. l. for 500 g of meat.

Stew the fried beef in broth with mustard over medium heat until it boils. Then chopped fresh dill is added here (75–80 g per 0.5 kg of meat). Mix everything well, cover the pan with a lid and reduce the heat on the stove to a minimum.

In this mode, the dish is cooked until the meat becomes soft. The broth, if necessary, is added during the stewing process.

At the very end, a little sour cream is added to the sauce. Thanks to this, the gravy becomes the lightest and most tender in taste. Bring the beef in mustard-sour cream sauce to a boil again and remove from the heat.

The most tender beef “a la beef stroganoff” is served with a side dish of rice, boiled potatoes, and bulgur.

How to cook delicious beef Stroganov style in a slow cooker (video)

For those who use a multicooker in the kitchen, it is useful to watch this video. The recipe is simple, and cooking with the help of such a kitchen assistant is a pleasure.

All of these recipes are tried and true and we hope you enjoy them. And of course, you can experiment and add your own “zest” and amuse your family and friends with delicious culinary masterpieces.