Beef stroganoff from beef is a national dish of Russian cuisine, which was prepared by our ancestors several centuries ago. True, today the recipe has slightly changed, but the dish turns out to be incredibly rich, juicy and fragrant. As an addition to it, potatoes, boiled rice or spaghetti are perfect.
Recipe for beef stroganoff with mustard
Ingredients:
- tomato natural paste - 1 tbsp. a spoon;
- fillet of beef - 500 g;
- butter - 100 g;
- bulb - 2 pieces;
- broth of meat - 1 item;
- sour cream fatty - 2 tbsp. spoons;
- wheat flour - 1 tbsp. a spoon;
- sharp mustard - 1 teaspoon;
- spice;
- laurel leaf.
Preparation
For the preparation of beef stroganov from beef, we process meat from veins and films, cut into small pieces, add salt and pepper. We leave it in this form for several hours, and then fry quickly on creamy oil a few minutes before the appearance of a crust. Next, pour out the ground beef to the beef and brown all five minutes, stirring. This time we prepare sauce: a piece of butter melted in a pan, pour in flour, stir, pour broth and bring to a boil. Add the sharp mustard, put the paste, seasonings and sour cream. All carefully mix, pour into meat, cover with a lid and stew for 35 minutes on moderate fire.
Classic recipe for beef stroganoff from beef
Ingredients:
- beef tenderloin - 500 g;
- tomato natural paste - 2 tbsp. spoons;
- sour cream - 350 ml;
- bulb - 3 pieces;
- wheat flour - 2 tbsp. spoons;
- spice;
- vegetable oil - to taste.
Preparation
How to cook Beef Stroganoff? So, the meat is cut into thin plates, lightly beaten with a kitchen hammer and shredded straws, podsalivaya to taste. We clean the bulb, cut into cubes and pass until golden in a heated frying pan. Then spread the meat, mix and fry, constantly mixing for about 10 minutes. After that, pour in the flour and brown some more minutes. Now we put sour cream, tomato paste, stir, salt and pepper to taste. Stir and stew the dish for about 5 minutes. Classic beef Stroganoff beef served with hot mashed potatoes.
Beef stroganoff with sour cream in a multivariate
Ingredients:
- beef pulp - 600 g;
- bulb - 1 piece;
- tomato paste - 1 tbsp. a spoon;
- garlic - 2 cloves;
- water - 1 item;
- sour cream - 3 tbsp. spoons;
- mustard - 2 tbsp. spoons;
- spice.
Preparation
Meat shredded slices, rubbed mustard and leave to marinate for 20 minutes. Then spread the beef into the capacity of the multivark, add the chopped onion and turn on the "Frying" mode for 20 minutes. This time we mix tomato paste with sour cream in a separate bowl and put spices to taste. We spread the sauce after the sound signal, fill it with water and select the "Quenching" mode for 2 hours.
Beef stroganoff with mushrooms
Ingredients:
- beef tenderloin - 500 g;
- fresh champignons - 500 g;
- meat broth - 1 item;
- sour cream - 1 item;
- bulb - 1 piece;
- cognac - 2 tbsp. spoons;
- mustard - 1 tbsp. a spoon;
- fresh greens;
- spice.
Preparation
Cut the meat pieces into a frying pan with melted butter and fry until golden crust appears. After that, we shift the meat to another container, and send a ray to the frying pan and lightly brown it. Mushrooms pre-boil, cut into plates and spread to the onions. Fry vegetables for 10 minutes, and then add meat, pour in cognac and broth. All mixed and stewed for 15 minutes. We put sour cream and mustard at the very end of the preparation, mix it, bring it to a boil and remove it from the plate. We sprinkle beef stroganoff from beef with mushrooms greens and to the table.