Classic beef stroganoff

Classic beef stroganoff is an old Russian dish that does not lose its relevance today. The correct cooking technology allows you to make pieces of beef soft and tender, the meat literally breaks down into fibers. Another important and delicious plus of this dish is its thick gravy. Even the simplest side dish along with beef stroganoff will provide you with a royal dinner.

Classic beef stroganoff in a frying pan with gravy

Classic beef stroganoff in a frying pan with gravy is a dish that can often be found on restaurant menus. And many housewives probably have this recipe in their favorites section. The dish is not difficult to prepare, but the result will definitely please you.

1. 
   Classic beef stroganoff with gravy in a frying pan is very easy to prepare. Place all the ingredients needed to prepare classic beef stroganoff on a work surface. Tomato paste can be replaced with natural tomato juice.
2. 
   Rinse the beef under the tap and dry with paper towels. Then cut the meat with a sharp knife into oblong thin pieces. Pound the beef with the blunt side of a knife.
3. 
   Cut the peeled onions into quarters of rings.
4. 
   If the frying pan is small, then it is better to fry the meat in small portions until golden brown. This will also prevent the release of a large amount of meat juice, because in this case the beef will not be fried, but stewed, and we do not want that.
5. 
   After the meat, in the same frying pan, fry the onion in vegetable oil until a beautiful golden color.
6. 
   Next, add the previously fried beef to the onion and stir.
7. 
   Add a tablespoon of flour to the pan, stir and fry everything together for a minute.
8. 
   Add sour cream and tomato paste to the onion and beef, stir.
9. 
   To obtain a thick gravy, pour 200 milliliters of boiling water into the pan.
10. 
    Season with salt, pepper and add bay leaf to the beef stroganoff.
11. 
    Simmer the dish covered over low heat for about 40 minutes until the beef is cooked through. Add water if necessary. The meat should be soft and the gravy should be thick and flavorful.
12. 
    Serve the finished beef stroganoff with mashed potatoes - you won’t find a better combination. Bon appetit!

Beef stroganoff with sour cream in a frying pan

Beef stroganoff with sour cream in a frying pan is an ideal dish in consistency and taste, it is convenient to prepare and serve in portions. It consists of small pieces of beef stewed in a delicate creamy gravy. The most important thing is to choose fresh and high-quality meat.

Cooking time: 60 min.

Cooking time: 40 min.

Servings – 3.

Ingredients:

• Sour cream – 150 gr.
• Parsley - to taste.
• Beef – 300 gr.
• Butter – 2 tbsp.
• Onions – 1 pc.
• Salt - to taste.
• Flour – 1 tbsp.
• Ground black pepper - to taste.
• Tomato paste – 1 tbsp.

Cooking process:

Step 1. Rinse the beef lightly with cool water, cut off the veins and dry. Peel and wash the onions. Rinse the parsley.

Step 2. Beat the beef and cut into strips across the grain. Roll each piece in flour.

Step 3. Melt the butter in a frying pan and fry the meat in it. Fry for 3-4 minutes on each side until properly browned. Salt and season the beef to taste.

Step 4. In a separate pan, fry finely chopped onions. Then add sour cream and tomato paste, stir and cook for another 2 minutes.

Step 5. Add fried meat to the resulting creamy tomato mass and simmer for 5-10 minutes. Then remove the pan from the heat and leave the beef stroganoff covered for 20 minutes. If the meat remains a little tough, simmer a little longer - 20-30 minutes.

Step 6. Garnish the finished beef stroganoff with sprigs of fresh parsley and serve hot. Bon appetit!

Classic beef stroganoff with cream

Classic beef stroganoff with cream or beef Stroganoff is a Russian dish with a long history.We tried to maintain all the basic conditions: cutting the meat, dredging it in flour, frying it and the final stage - simmering the beef in gravy with cream.

Cooking time: 90 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Cream 10% – 200 ml.
• Flour – 2 tbsp.
• Beef pulp – 600 gr.
• Onions – 1 pc.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Tomato paste – 70 gr.
• Mustard – 25 gr.
• Water – 200-300 ml.
• Salt - to taste.

Cooking process:

Step 1. Place all the products that will be needed for beef stroganoff on the work surface.

Step 2. Rinse the beef under the tap, place on a cutting board, cover with cling film and beat with a kitchen hammer.

Step 3. Then cut the meat into thin strips.

Step 4: Dredge the chopped beef in flour.

Step 5. Peel the onions and cut them into half rings, as thin as possible.

Step 6. Pour vegetable oil into the frying pan and fry the onion in it for 5-7 minutes, stirring.

Step 7. Add beef to the fried onions, stir and fry for 2-3 minutes.

Step 8. After this, pour cream into the pan, add mustard and tomato paste, and salt the dish to taste.

Step 9. Also pour in 150 milliliters of warm water and mix well.

Step 10. Cook beef stroganoff with beef and cream, covered, for 30-60 minutes, stirring with a spatula and adding the remaining water if necessary. At the end of cooking, add ground pepper to taste.

Step 12. Delicious, aromatic and very tender beef stroganoff with cream is ready, serve for lunch or dinner. Bon appetit!

Beef Stroganoff with mushrooms in a frying pan

Beef stroganoff with mushrooms in a frying pan turns out very appetizing, aromatic and tasty. The recipe will allow you to quite easily prepare soft beef with gravy, but it’s not news to any housewife that beef is a finicky meat that often turns out tough and dry.

Cooking time: 40 min.

Cooking time: 25 min.

Servings – 3.

Ingredients:

• Champignons – 400 gr.
• Flour – 20 gr.
• Beef pulp – 400 gr.
• Sour cream from 20% – 150 gr.
• Mustard – 25 gr.
• Butter – 40 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the mushrooms and beef. Prepare the rest of the ingredients for the beef stroganoff.

Step 2. Dry the beef from moisture with paper towels and cut the meat across the grain into thin strips. Then dredge the beef pieces in flour, shaking off any excess.

Step 3. Cut the mushrooms into slices.

Step 4. In a small saucepan, melt half the butter and add the mushroom slices. Simmer the champignons until they begin to release juice.

Step 5. Once formed, immediately pour the mushroom juice into a separate container, you will get approximately 120-150 milliliters.

Step 6. Continue frying the champignons until the liquid in the saucepan has completely evaporated.

Step 7. In a bowl, combine sour cream, mustard and mushroom juice. Season the mixture with salt and pepper to taste.

Step 8. Add the resulting creamy mushroom sauce to the sauté pan with the fried mushrooms and simmer for 3-5 minutes over low heat.

Step 9. Place the remaining butter in a preheated frying pan, add the beef and fry it, stirring constantly for 5 minutes.

Step 10. Then add the mushrooms to the meat together in the gravy and simmer all together for 1 minute.After this, cover the container with a lid, turn off the stove and let the dish brew for 10 minutes. Serve beef stroganoff with mushrooms hot with a side dish of potatoes. Bon appetit!

Beef Stroganoff with pickles

Beef stroganoff with pickles is a very tasty interpretation of a dish that may remind some of the basics. It is the pickled cucumbers that add fresh and bright notes and do not spoil the dish at all. We highly recommend trying this recipe as a successful culinary experiment.

Cooking time: 45 min.

Cooking time: 20 min.

Servings – 3.

Ingredients:

• Pickled cucumbers – 1 pc.
• Table mustard – 15 ml.
• Beef pulp – 400 gr.
• Onions – 1 pc.
• Sour cream – 150 gr.
• Salt - to taste.
• Boiling water – 100 ml.
• Ground black pepper - to taste.
• Tomato paste – 20 gr.
• Flour – 1 tbsp.
• Vegetable oil - for frying.
• Dill - to taste.

Cooking process:

Step 1. Prepare fresh chilled meat, pickles, onions, sour cream, tomato paste, mustard and necessary spices.

Step 2. Cut the beef pulp into thin strips across the grain. Sprinkle the meat with salt, ground pepper and flour directly on the cutting board and mix with your hands.

Step 3. Pour vegetable oil into a well-heated frying pan; when it is thoroughly heated, add the sliced ​​meat. Fry the meat over high heat for 7 minutes, stirring occasionally.

Step 4. Cut the onions into feathers or half rings, then fry them in a separate frying pan until translucent.

Step 5. Cut the pickled cucumber into strips, add it to the onion, stir and fry for 2 minutes over medium heat.

Step 6. Place the fried beef in a frying pan with the onions and cucumbers.

Step 7Also add sour cream, tomato paste and mustard to the fried products, salt and season to taste.

Step 8. Pour boiling water and stir the dish. Bring the gravy to a boil over high heat. Then reduce the heat to low and simmer the beef stroganoff covered for 25 minutes.

Step 9. Sprinkle the finished beef stroganoff with pickles with chopped dill.

Step 10. Serve aromatic beef stroganoff with boiled cereals or potatoes. Bon appetit!

Beef Stroganoff with onions and carrots in a frying pan

Beef Stroganoff with onions and carrots in a frying pan is a dish that is most often prepared with beef or veal. There are no carrots in the classic recipe, but over the hundred years of its existence, everything has not been added to beef stroganoff or changed in any way. And what has stood the test of time is really worth trying.

Cooking time: 100 min

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Sour cream – 3-4 tbsp.
• Beef pulp – 300 gr.
• Bay leaf – 2 pcs.
• Carrot – 1 pc.
• Vegetable oil - for frying.
• Onions – 1 pc.
• Salt - to taste.
• Flour – 1 tbsp.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the beef under running water, remove any veins and pat dry with paper towels. Place the meat on a cutting board and use a sharp knife to cut it into thin strips.

Step 2. Pour vegetable oil into the frying pan. When the oil is hot, add the beef and fry it over high heat for a few minutes. Salt the meat to taste.

Step 3. Peel and wash the vegetables. Cut the onion into half rings and the carrot into strips. Add chopped vegetables to the meat, stir and cook for 1-2 minutes.

Step 4.After the meat and vegetables are fried, pour in boiling water, add salt and simmer the dish under the lid over low heat for half an hour.

Step 5. Pour flour into a glass of water, stir so that there are no lumps left. Add the resulting mixture in a thin stream to the fried meat and vegetables, stirring continuously.

Step 6. Also add sour cream to the pan, stir and cook for another 30-40 minutes. Check the condition of the meat from time to time, it should become soft.

Step 7. 10 minutes before the end of cooking, add ground pepper and bay leaf.

Step 8. Serve the finished beef stroganoff with onions and carrots with any side dish of your choice. Bon appetit!

Beef stroganoff with tomato paste

Beef stroganoff with tomato paste is a wonderful hearty and tasty hot dish for meat eaters. Few people remember the original version of beef stroganoff after so many years, but there are many quite successful recipes with small features that transform the dish and allow you to fully reveal all the facets of taste.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Tomato paste – 10 gr.
• Sour cream – 200 gr.
• Beef tenderloin – 600 gr.
• Flour – 2 tbsp.
• Salt - to taste.
• Champignons – 150 gr.
• Butter – 50 gr.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the beef tenderloin with cool water and thoroughly wipe off moisture with paper napkins. Next, cut the meat into pieces 2 centimeters thick.

Step 2. Beat each piece of meat with a kitchen hammer to a thickness of 7-10 millimeters.

Step 3. Then cut the chops into strips, 3-4 centimeters long. Sprinkle the meat with salt and ground pepper.

Step 4. Place a deep frying pan with a thick bottom on the fire and dry it.Melt the butter and add the beef slices, fry the meat over medium heat for 7 minutes, stirring until the beef is evenly browned.

Step 5. Wash the champignons, refresh the sections on the stems and cut them into slices. Add the mushrooms to the beef and continue to fry together for 7 minutes, stirring.

Step 6. To top the beef stroganoff, place sour cream in a saucepan and heat it over low heat. Next, add the sifted flour, whisk until smooth and add tomato paste. Simmer the sauce for another minute.

Step 7. Pour the sauce into the frying pan over the meat and mushrooms, stir and simmer the beef stroganoff, stirring with a spatula. Salt and season the dish to taste, bring the gravy to a boil and immediately remove the pan from the heat.

Step 8. Beef stroganoff with tomato paste can be served with a variety of side dishes, it always turns out very tasty. Bon appetit!

Beef Stroganoff in bechamel sauce

Beef stroganoff in bechamel sauce is a Russian dish, but it was invented by a chef of French origin. So why not complement the beef with the famous basic French béchamel sauce. You will get a very delicate and elegant dish for a party.

Cooking time: 40 min.

Cooking time: 30 min.

Servings – 4-5.

Ingredients:

• Champignons – 200 gr.
• Onions – 2 pcs.
• Beef pulp – 500 gr.
• Sour cream – 200 gr.
• Salt - to taste.
• Butter – for frying.

For the Bechamel sauce:

• Flour – 50 gr.
• Tomato paste – 100 gr.
• Salt - to taste.
• Butter – 50 gr.
• Nutmeg – 0.25 tsp.
• Milk – 400 ml.

Cooking process:

Step 1. Let's start preparing beef stroganoff with bechamel sauce.Melt 50 grams of butter in a frying pan, add 50 grams of flour to it, stir so that there are no lumps left and a homogeneous mass is obtained. Then pour in cold milk, add ground nutmeg, mix well. Finally add tomato paste. Place the resulting mixture in a bowl and place in a water bath for 10 minutes, stirring the sauce with a spatula.

Step 2. Cut the beef pulp into pieces, beat them and cut into strips. Season the slices with salt and pepper. Fry the meat in butter for a few seconds on each side.

Step 3. Chop the onion and mushrooms. Fry these ingredients in a separate frying pan until the onion is transparent.

Step 4. Next, add the fried beef to the onions and mushrooms, stir and fry for 5 minutes.

Step 5. After this, add the prepared bechamel sauce to the main ingredients.

Step 6. If there is not enough liquid, you can add a little more cream or milk. Simmer the beef stroganoff for 10 minutes.

Step 7. Serve beef stroganoff with bechamel sauce with a side dish of pasta or potatoes. Bon appetit!

Beef stroganoff with champignons in cream sauce in a frying pan

Beef stroganoff with champignons in a creamy sauce in a frying pan is so delicious that you can swallow your tongue. This recipe will allow you to simply cook the most tender beef with mushrooms in a fragrant creamy sauce. Beef stroganoff can be served with or without a side dish.

Cooking time: 35 min.

Cooking time: 25 min.

Servings – 2.

Ingredients:

• Beef tenderloin – 1 kg.
• Cream – 1 tbsp.
• Onions – 1 pc.
• Champignons – 250 gr.
• Vegetable oil - for frying.
• Flour – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 3 pcs.

Cooking process:

Step 1.Peel the onions and cut them into half rings. Fry it in vegetable oil until golden brown.

Step 2. Cut the champignons into slices and add to the fried onions. Fry until all the liquid has evaporated.

Step 3. Cut the beef tenderloin into thin strips.

Step 4. Place the chopped beef in the frying pan with the onions and mushrooms, stir and continue frying for 5-7 minutes, stirring with a spatula.

Step 5. Now pour in the cream, add the flour and add the bay leaf. Stir in beef stroganoff.

Step 6. Salt and season the gravy to taste, simmer the beef stroganoff until the meat is completely cooked over low heat. Cooking time depends on the freshness and quality of the meat.

Step 7. Ready-made beef stroganoff with champignons in a creamy sauce is an excellent dish for lunch and dinner. Bon appetit!

Beef stroganoff with mushrooms and sour cream in a frying pan

Beef stroganoff with mushrooms and sour cream in a frying pan is a dish with a very successful combination of ingredients. Mushrooms go well with budget and this is an indisputable fact. And beef stewed in creamy sauce acquires a tender and soft texture.

Cooking time: 60 min.

Cooking time: 20 min.

Servings – 5.

Ingredients:

• Champignons – 1 kg.
• Mustard – 2 tbsp.
• Sour cream – 250 gr.
• Salt - to taste.
• Beef tenderloin – 500 gr.
• Onions – 2 pcs.
• Ground black pepper - to taste.
• Ghee butter – 4 tbsp.
• Flour – 2 tbsp.

Cooking process:

Step 1: Peel and finely chop the onion. Cut the champignons into cubes.

Step 2: Rinse the beef tenderloin with cold water and pat dry with paper towels. Then cut the meat into large pieces 1 centimeter thick. Next, beat each piece with a kitchen hammer until the thickness becomes 5 millimeters.Cut each chop into strips.

Step 3: In a heavy bottomed pan, melt 2 tablespoons of ghee. Fry the onion on it for 3 minutes.

Step 4. Next, add the champignons and, stirring frequently, continue cooking until the liquid has completely evaporated and the mushrooms are golden brown. If there is a lot of juice from the champignons, scoop it into a bowl.

Step 5. Then mix the mushroom juice with mustard and sour cream. Pour the sauce into the pan and simmer over low heat for 5 minutes, covered.

Step 6. Dredge the beef slices in flour and fry separately in another pan over high heat in the remaining melted butter.

Step 7. Then add the fried meat to the onions and mushrooms in a creamy sauce. Simmer the beef stroganoff for 7 minutes, uncovered. After this, remove the pan from the heat and leave the beef stroganoff covered for 10 minutes.

Step 8. Serve the finished beef stroganoff with beef, mushrooms and sour cream for lunch or dinner with a side dish of your choice. Bon appetit!