Despite its English name, Beef Stroganoff - a dish originally Russian, served early to the table at the nobility. As now, this recipe combined classical French and Russian cooking techniques: beef strips were first fried, and then stewed in sour cream sauce. By this time, this dish has received many alternative variations. In this material, we decided to talk about how to prepare beef stroganoff from a classic recipe and how it is supplemented in modified recipes.
Beef Stroganoff - a classic recipe
Of course, the beginning of the material should give a classic recipe. For him, beef fillet is used, which is cut into strips and fried together with flour. No bow, no mushrooms, no herbs classic, but there is a gentle sauce of sour cream and cream.
Ingredients:
- beef fillet - 530 g;
- sour cream - 65 g;
- cream - 45 ml;
- flour - 15 g;
- sweet mustard - 5 g.
Preparation
Dividing the beef into small cubes, shift the meat into a large enough pan with well-heated oil. Give the slices of meat to brown, reduce heat and pour in the flour. After about half a minute, when the flour changes color to cream and begins to stick to the bottom of the dishes, pour in the cream and mix well. Add the sweet mustard and lower the heat to a minimum, not letting the cream to boil. With this kind of warm heat, add sour cream to the meat. If you overdo with the temperature - the protein from sour cream is curtailed and the sauce will become unattractive. As soon as the sauce becomes thick and bubbling, the preparation of beef stroganov from beef is completed.
The recipe for making beef stroganova from beef with sour cream
The current recipe for Stroganov beef is not inferior in its variety to any meat dish. In this recipe, a set of standard ingredients for sour cream sauce supplements onion, garlic, wooster and even dry white wine.
Ingredients:
- beef tenderloin - 460 g;
- onion - 3 teeth;
- dry white wine - 115 ml;
- beef broth - 360 ml;
- flour - 10 g;
- Worcestershire sauce - 15 ml;
- Dijon mustard - 5 g;
- sour cream - 85 g.
Preparation
In the new version, it is customary to cut the meat of the meat with beets, and therefore before preparing beef stroganoff from beef with gravy, rinse the tenderloin, dry it and cut it properly. Quickly brown the beef, letting the meat grab, and then put onion rings on it. After adding everything, let the onion soften, and then pour in the wine. When most of the liquid evaporates, pour in the flour, pour in a little broth, put sour cream and mustard, mix quickly and pour in the remaining broth. Leave the dish to languish on the stove while waiting for the sauce to thicken.
If desired, beef stroganov from beef can be made in a multivark. First brown the meat and onions on the "Bake", and then add all the liquid, mustard and sour cream at once, switch to "Quenching" for 40 minutes.
Beef stroganoff with mushrooms
Ingredients:
- Beef tenderloin - 1,2 kg;
- butter - 35 g;
- shallot - 75 g;
- garlic - 3 teeth;
- beef broth - 430 ml;
- champignons - 320 g;
- cognac - 15 ml;
- flour - 15 g;
- paprika - 1 teaspoon;
- sour cream - 175 ml.
Preparation
After letting the shallots in the melted butter, add garlic and mushrooms to it. After salt, let the moisture from the mushrooms come out and completely evaporate. Then add the cognac, leave it to evaporate and put the beef slice cut into strips. When the meat grabs, sprinkle it with flour and paprika, pour in broth, add sour cream and mix. Leave the sauce to boil until thick.