Beef Stroganoff (befstroganov): classic recipe

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

A little bit about the origin of Boeuf Stroganoff

Officially, there are 2 options for the appearance of a dish. The first tells that the French cook cooked for the old count, who could not chew food because of a lack of teeth. According to the second version, Stroganoff's beef was prepared for the first time by a chef from Russia, who combined the technology of cooking two dishes: Russian (where sauce was used instead of gravy) and French (roast meat and sprinkle with sauce). However, the emergence of the culinary world is due to an outstanding person - Count Stroganov.

It is easy to guess where the ideologicalthe roots of the name. Boeuf translates as "beef", and Stroganoff, respectively, surname. But in Russia they began to call in their own way. As a result, the famous and all-time favorite dish "Beef in Stroganov's style" turned out.

Initially, the basis for its preparation wasbeef meat, but after a century the word "Beef Stroganoff" became a common term, which now only indicates the method of preparation. The dish is known as meat in a Stegangan style, because it can be prepared not only from beef meat, but also pork, liver and chicken.

Cooking Secrets

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

Use only the tenderloin or the edge of 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 quenching depends on the quality of the beef. Ideally it will take about 15 minutes.
From spicy seasonings, add mostly black pepper.
In the sauce, the predominant ingredient should be sour cream.
The dish is served exclusively in a hot form.

Beef Stroganoff: technological map and basic requirements to the quality of the dish

Indicators:

Appearance of the dish: slicing - brusochki the same size, filled with sauce. The garnish is located on the edge.
Consistency of beef stroganoff, color: soft, light gray.
Consistency of gravy (sauce): homogeneous.

Technological map for 100 gr. meals (net):

Product name	Gross (gr.)	Net (gr.)
Beef	42,8	31,6
Flour	1,6	1,6
Sour cream	8	8
Onion	11,6	9,6
Margarine	2,8	2,8

Beef in a Stroganov style: 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:

Cut a piece of meat into slices, the thickness of which should be about a centimeter. Salt, pepper, then discourage. After each piece cut into strips of 5 mm in thickness.
Peel the onion with semirings (if possible, grind it).
Sift flour and roll well in it pieces of meat.
Melt the skillet first butter, and then pour in the vegetable.
Fry the meat to a brown shade, gradually stirring the spatula (wooden).
After the beef, fry the onions.
Mix onions and meat in a frying pan and put them aside.

Prepare the sauce.

In a separate bowl, stir the sour cream with the pastatomato. Dilute the resulting mixture with a few tablespoons (table) of boiled water. If desired (to enhance the taste), you can put 2-3 tablespoons of mayonnaise. Prepared mixture pour the contents of the frying pan and stew for 30 minutes, tightly closing the lid. For a special flavor, you can pour a little dry wine into the sauce.

beef according to the Stroganov classic recipe

Correct feed

The recipe presented earlier includedcooking meat and sour-tomato sauce. But beef in a Stroganov fashion has an equally important component - a side dish. Usually it is mashed potatoes (or fries), on top of which lay meat, pour sauce and make out chopped greens.

Beef Stroganoff with mushrooms

Ingredients:

Beef pulp - 600 gr.
Oil - 50 ml.
Champignons - 250 gr.
33% sour cream - 50 gr.
Bulb - 1 pc.
Salt, coriander and pepper
Greenery (parsley, dill).

Preparation:

Beef tenderloin cut into cubes of the same size.
Each meat slice to roll in floury breadcrumbs, then fry in preheated vegetable oil.
After a couple of minutes, add salt, pepper and coriander. Pour the contents of the frying pan with water (so that the liquid covers the meat). Reduce the heat and leave to stew.
At this time shinkuem bulb and champignons.
First, fry the onions, then throw the mushrooms and continue to fry for another 7 minutes. At the end, salt and season with sour cream.
We fry the onions and mushrooms with meat. Stew for 15 minutes.
We chop the greens and decorate the dish with it.

The recipe for cooking beef in a Stroganov style in a multivariate

The preparation of beef in the style of Stroganov inmultivach machine will take no more than 2 hours, but the result is a dish no less delicious and aromatic than cooked in the usual way - on the stove. So, we 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 multivariate machine:

Cut the meat into cubes 4 cm in length. Transfer to a separate bowl, salt and pepper.
Pour the cup of the kitchen unit with oil, set the "Baking" mode, the timer - for 40 minutes. For the first quarter of an hour, fry the onions cut into half rings.
Boneless in meat mixture add meat to browned onions and continue frying until the end of the previously set mode.
Mix in a separate bowl of tomato paste (ketchup), salt, sour cream, water. The resulting sauce is poured into the bowl of the kitchen appliance, set the "Quenching" mode, and the timer - for 60 minutes.
After an hour, beef in a Stroganov style will be ready to serve.

Recipe with mustard

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 - slightly less than 0.5 tsp.
Salt is a pinch.
Butter - 100 gr.
Vegetable oil - 70 ml.
Table mustard - 1 tbsp. l.

Technology of preparation:

Meat cut into not very large bars, salt and pepper.
Finely chop the onions.
Melt butter in a frying pan and fry flour in it. No more than 3-5 minutes.
Dilute flour mixture in broth, boil, drop peas of black pepper and add mustard.
Cook the prepared sauce, mix with tomato and sour cream.
In a separate saucepan or frying pan, heat oil, fry onion and meat.
Pour the ingredients into the sauce pan and simmer for about a quarter of an hour.
Beef in a Stroganov ready! Bon Appetit.