How to cook the perfect stroganoff
Educational Program Food / / December 19, 2019
4 Secrets ideal befstroganova
- It is best to use a fillet of beef: tenderloin or thin edge.
- Be sure to cut meat across the fibers, otherwise it will be too hard.
- Stroganoff can be combined with different garnishes: rice boiled, mashed potatoes, fried in a pan or deep-fried potatoes, egg noodles and other pasta.
- Serve stroganoff should be hot, so must garnish. Otherwise it will be not so good.
1. classic Beef Stroganoff
The closest to the classic recipe is consideredculinary dictionary William Pokhlebkin, Soviet and Russian historian in Scandinavian, heraldry and popularizer of cooking. And this is the easiest way to cook beef stroganoff.
Ingredients
- 500 g of beef;
- salt and pepper - to taste;
- 1 tablespoon flour (for the sauce) and a little more, to roll the meat;
- 1 onion;
- 1 cup sour cream;
- 1-2 tablespoons tomato puree or juice;
- vegetable oil - to taste (if the cook in multivarka).
Cooking on the stove
Lightly beat off the meat. Cut into rectangles its length of 5-6 cm and a thickness of 1 cm. Then, each cut crosswise into strips of fibers of 0.5-1 cm. Season with salt and pepper, roll in flour.
Chop onion rings and toss into the pan. Place on top of the beef. Do not touch the bottom giving the meat dishes, a few minutes fry it on high heat. When it glistens, to shift into a saucepan.
Connect the sour cream, flour, tomato paste or juice. Pour meat sauce and simmer over moderate heat for 15-30 minutes.
Preparation in multivarka
Prepare the meat, onion and sauce on the classic recipe. Set to "Hot" at the bottom of the bowl, pour vegetable oil and place the onions. Salt and cook 5 minutes, stirring.
Then add the meat, soak 5 minutes, stir and leave for another 5 minutes.
Switch to the mode "Quenching", pour the sauce, stir. Leave it for 1-1.5 hours, stirring occasionally. If stroganoff is too thick, add a little water or broth.
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2. Beef Stroganoff from Jamie Oliver with mushrooms, brandy and cornichons
Ingredients
- 4 gherkin;
- 2 small red onions;
- little cucumber brine;
- salt - to taste;
- 1 bunch of fresh parsley;
- 300 grams of mushrooms;
- olive oil - to taste;
- 3 garlic cloves;
- 400 g of beef;
- pepper - to taste;
- 1 teaspoon sweet paprika;
- brandy;
- 4 tablespoons natural nonfat yogurt;
- some milk.
preparation
Cut the gherkins into thin slices, and onion - rings. Transfer to a bowl, pour a little of the brine, salt. Chop the parsley with stems, add the cucumbers and onions and mix.
Tear mushrooms into small pieces by hand or coarsely chop. Heat in a pan the olive oil and, stirring constantly, lightly saute the mushrooms in it. Add the garlic passed through the press and ⅔ squeezed cucumber mixture. Stir.
Now meat cut into strips 1 cm thick, season with salt, pepper and paprika.
Put the mushrooms into a separate bowl and on the same pan fry the meat in olive oil so that on each side there was a golden brown.
Add the brandy. When the alcohol has evaporated, replace the mushrooms and stir well. Enter yogurt, milk, stir and continue cooking again until serviruete table.
When submitting decorate remains cucumber salad.
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3. Beef Stroganoff with Worcestershire sauce
Ingredients
- 500 g of beef;
- 2 tablespoons of any vegetable oil;
- salt and pepper - to taste;
- 500 g mushrooms;
- 2 tablespoons olive oil;
- ½ large onion;
- 2 garlic cloves;
- 1 teaspoon fresh thyme leaves;
- 1 tablespoon tomato paste;
- 1 cup Beef or chicken broth;
- 2 teaspoons Dijon mustard;
- 1 teaspoon Worcestershire sauce;
- 2 tablespoons cornstarch;
- 2 tablespoons sour cream (and a little more for serving);
- a little fresh parsley - for decoration.
preparation
Cut the meat and toss in hot oil. Fry at moderate heat for 2 minutes on each side until golden brown. Season with salt and pepper and store in a separate bowl.
Finely chop the mushrooms. Reduce heat, add in the same pan of olive oil and mushrooms and cook for 8-10 minutes until soft. Remove from the heat and reload the meat.
Pour over the pan of olive oil and sauté the chopped onion 6 minutes, until tender. Send to the onions chopped garlic, thyme and tomato paste. Cook another 2 minutes until bright flavor.
Add the broth, mustard, Worcestershire sauce and bring to a boil. Mold pair of spoons liquid into a separate bowl, vsypte cornstarch, whisk, beat and return to the pan.
Put the meat in the sauce and mushrooms and continue cooking over low heat for 10-12 minutes, until the mixture thickens. Remove the beef stroganoff with a plate, add sour cream, salt and pepper and stir.
Serve decorated with sour cream and chopped parsley. Better - with egg noodles.
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4. Beef stroganoff with white wine
Ingredients
- 500 g of beef;
- salt and pepper - to taste;
- 2 tablespoons flour;
- 3 tablespoons butter;
- 1 shallot;
- 230 g of white mushrooms;
- 2 garlic cloves;
- ¼ teaspoon mustard powder;
- 1 pinch allspice;
- ¼ cup dry white wine;
- 1 cup Beef broth;
- 1 tablespoon of sour cream;
- fresh parsley - for decoration.
preparation
Slice the beef strips, dry with paper towels and season with salt and pepper and lightly roll in the spoon of flour.
Heat 2 tablespoons of butter in a large skillet. Gradually add the meat and cook each piece on all sides until golden brown. Remove from heat and set aside.
Heat the remaining oil in a frying pan, put the diced onions and, stirring constantly, sauté it on medium heat for about 3 minutes, until it becomes translucent.
Add chopped mushrooms into slices and wait until the liquid has evaporated. Throw in a frying pan and fry the chopped garlic, half a minute more, until you feel the flavor.
Stir milled mustard, allspice and spoon of flour and mix well. Pour wine and broth and simmer until thickened about a minute. Now enter the meat and cook for another minute, so it warmed.
Remove the beef stroganoff with fire. Add sour cream, salt and pepper, stir and garnish with chopped parsley.
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5. Soup, beef stroganoff with egg noodles
Ingredients
- 1 tablespoon olive oil;
- 1 tablespoon unsalted butter;
- 500 g of beef;
- salt and pepper - to taste;
- 230 g mushrooms;
- 1 large onion;
- 2 cloves garlic;
- 1 teaspoon Worcestershire sauce;
- 8 cups beef broth;
- 1 teaspoon smoked paprika;
- 110 g of egg noodles;
- ½ cup sour cream;
- 1 tablespoon parsley.
preparation
The cauldron or pan with a thick heat the olive oil and butter at moderate heat. Add sliced thin strips of beef, salt and pepper. Broil 5 minutes, and then the skimmer Transfer to a plate.
Throw in a pan sliced mushrooms and onions, chopped garlic and cook until soft.
Pour Worcestershire sauce and broth, sprinkle in paprika. Stir, bring to a boil and add beef. Enter the noodles and cook it until tender (about 8 minutes or according to package directions).
Mold half a cup of the soup into a bowl, add the cream and whisk together. The resulting sauce, return to the pot.
Salt and pepper soup, garnish with chopped parsley and serve.
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Bonus 1. Chicken Stroganoff by Gordon Ramsay
Ingredients
- 500 grams of chicken breast;
- 2 teaspoons smoked paprika;
- salt and pepper - to taste;
- olive oil;
- 1 onion;
- 1 green bell pepper;
- 3 garlic cloves;
- 1 cup chopped into 4 parts mushroom;
- ¼ cup white wine;
- 1 cup chicken broth;
- ¼ cup sour cream;
- 70 g of young pea pods;
- parsley - to taste.
preparation
Cut the fillet in small strips and place in a deep dish. Stir in paprika, salt and pepper and mix well hand to each piece was covered with spices.
In a large skillet, heat the olive oil and, constantly turning over, fry the meat until golden brown. Transfer to a plate.
Cut onion half-rings and pepper - julienne, garlic - thinly sliced. Pour into a pan of olive oil, lightly fry in it the onion and garlic. Add peppers and mushrooms, stirring constantly, bring to soft.
Splash of wine. And when it's a little evaporated, lower the heat and pour the broth.
In boiling put the sour cream mixture and stir. Add the chicken and pea pods. Chop the parsley and season with her dish, stir again and allow to rest.
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Bonus 2. Pork Stroganoff with three kinds of mustard
Ingredients
For Pork Stroganoff:
- 350 g pork tenderloin;
- 110 g of small mushrooms;
- 1 teaspoonful of mustard powder;
- 1 teaspoon of grainy mustard;
- 1 teaspoon Dijon mustard;
- 200 ml of cream fraiche or sour cream;
- 1 teaspoon of liquid peanut oil;
- 10 g butter;
- 1 small onion;
- salt and pepper - to taste;
- 75 ml of dry white wine.
For the crème fraîche:
- 2 cups heavy cream;
- 2 tablespoons of yogurt with low fat content.
preparation
If you decide to make crème fraîche, mix cream and yogurt in a bowl, cover with a little cover and leave at room temperature for 12 hours. When the mixture thickens, stir it, cover and refrigerate. Stored there crème fraîche can be up to two weeks.
Now for pork. Cut meat without fat into strips of approximately 7.5 cm and thickness 0.5 cm. Chop the mushrooms into thin slices. In a small bowl, connect all kinds of mustard and crème fraîche or sour cream.
Heat the peanut oil and butter in a frying pan over medium heat. Cut the onion into thin half rings and fry until soft 2-3 minutes. Put the onions with a slotted spoon to a plate and increase the heat to high. When the pan is glowing, let down your pieces of pork and very fast stirring or tossing uniformly sauté.
Add the mushrooms and cook them for as long as they do not give juice. Put the onions in the pan and stir. Season with salt and pepper and pour wine. Give him a little boil, then enter a mixture of mustard and crème fraîche or sour cream.
Stir and let the sauce reduce in 2 times. Serve immediately to the table.
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