Beef stroganoff with mushrooms

Beef stroganoff with mushrooms

Beef Stroganoff - one of the most popular dishes of the Soviet catering. This meat, cut into thin oblong pieces, stewed in sour cream or cream sauce. Many housewives prepare this dish at home. It always turns out tasty, nourishing, goes well with any side dish. Modern chefs often complement the dish with vegetables and other ingredients, making it taste even more attractive. Appetizing, juicy and fragrant it turns out beef stroganoff with beef with mushrooms. It can be served with a side dish or as an independent snack. It will be appropriate not only on everyday, but also on the holiday table.

Cooking Features

Beef stroganoff with mushrooms is not difficult to prepare the dish, but not all housewives, it turns out equally tasty. For best results, you need to know and take into account a few points.

  • Beef Stroganoff can be made with any mushrooms, but boletus or champignon are used more often, as they do not need complicated and long preliminary preparation. The remaining mushrooms must be prepared in accordance with their category (soak, boil), and only then can they be fried and used to make beef stroganoff.
  • Beef stroganoff mushrooms are usually used fresh, but it is permissible to take a frozen or dried product. Frozen mushrooms should be allowed to thaw, drain off excess water from them. Dried macerated in water so that they take the original shape and volume.
  • Meat is the main ingredient of beef stroganoff, the taste of the finished dish depends on it directly. You need to choose fresh beef or chilled. Frozen meat is not as juicy as fresh. To minimize the loss of moisture, it is thawed in the refrigerator, without subjecting to a sharp temperature drop.
  • The meat of young animals is more tender. Beef stroganoff from veal is more tasty and requires less cooking time.
  • Befstroganov's cooking technology suggests the special character of cutting meat - thin strips. It is more convenient to cut the slightly frozen meat in this way. First, the piece is cut into plates across the fibers and beat off. If you put the meat in a bag before beating it, the splashes from it will not scatter in all directions, and cleaning the kitchen will not be difficult. Broken meat is cut into strips and used to prepare the dish. The remaining products are ground in accordance with the recommendations accompanying the selected recipe.
  • The classic technology of cooking beef stroganoff with mushrooms involves roasting meat and mushrooms in separate pans with their subsequent combination and stewing in a sauce. Sour cream is more often used as a basis for the sauce, less often cream, milk, broth, mayonnaise. To make the sauce spicy notes add mustard or tomato paste to it. To make the sauce thick, flour is put into it.

There are several recipes for beef stroganoff from beef with mushrooms. Even the most fastidious gourmet will be able to find an option that meets its gastronomic tastes.

Beef stroganoff with porcini mushrooms

Composition:

  • beef (tenderloin) - 0.5 kg;
  • white mushrooms (fresh or frozen) - 0, 2 kg;
  • onions - 100 g;
  • butter - 80 g;
  • sour cream - 0, 2 l;
  • wheat flour - 40 g;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Peel onions, cut into small cubes.
  • Wash and dry the mushrooms. Let the thawed frozen product drain the excess liquid.
  • Cut the mushrooms into cubes just under 1 cm in size.
  • Place the meat in the freezer for a while so that it is slightly frozen. If you already have it frozen, proceed to the preparation of the dish, not allowing it to thaw to the end.
  • Use a sharp knife to cut the cut into plates with a thickness of about half a centimeter or slightly more. Cut plates into cubes.
  • Fold the meat pieces into the bag, beat them through.
  • In a deep frying pan, melt 40 g of butter, put the meat straw into it, salt it and pepper. Fry over medium heat without a lid until the meat is browned.
  • Sprinkle the meat with flour, stir, temporarily remove from heat.
  • In a clean pan, melt the remaining butter. Put the onions and mushrooms in it. Fry them until the liquid that has evolved from the mushrooms evaporates when heated.
  • Transfer the mushrooms to the meat. Add sour cream to them, mix.
  • Return the pan of mushrooms to the stove. Simmer on a low heat under the lid for half an hour.

This variant of beef stroganoff with mushrooms can be considered classic, but it costs such dish expensively. Replacing the white mushrooms with mushrooms, and vegetable oil, you can also get a tasty dish, but a little less expensive. Serve the dish preferably with a side dish of potatoes, the best mashed potatoes.

Beef stroganoff with champignons

Composition:

  • beef tenderloin - 0, 3 kg;
  • champignons - 0, 2 kg;
  • onions - 100 g;
  • flour - 40 g;
  • sour cream - 100 ml;
  • broth - 100 ml;
  • garlic - 2 cloves;
  • grape vinegar (6 percent) - 10 ml;
  • salt, spices - to taste;
  • refined vegetable oil - 40-60 ml.

Method of preparation:

  • Beat off the meat and cut it into small pieces.
  • Mix the flour with salt and pepper, put it in the bag. Put the meat in the bag and shake it well, so that the meat is covered with flour.
  • Heat the oil in a pan and fry the meat. You need to fry on medium heat without a lid, so that the meat roasts.
  • Mushrooms, washed and dried with a napkin, cut into thin plates.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Heat the remaining oil in a deep frying pan. Put onions in it, lightly browned.
  • Add mushrooms to the onion. Cook them until the liquid that has evolved from them evaporates.
  • Add garlic and vinegar to press through mushrooms, mix.
  • Transfer the meat to the mushrooms.
  • Fill the products with sour cream, pre-diluting it with broth and water.
  • Stew the dish under a lid for 20-30 minutes until the meat is completely cooked.

Beef Stroganoff for this recipe is gentle, but at the same time slightly piquant. As a side dish for him macaroni is well suited.

Beef stroganoff with mushrooms and vegetables

Composition:

  • fillet of beef - 0.5 kg;
  • champignons - 0, 25 kg;
  • water or broth - 0, 5 l;
  • tomato paste - 40 ml;
  • cream - 100 ml;
  • flour - 80 g;
  • mustard (sauce) - 20 ml;
  • onions - 0, 2 kg;
  • Bulgarian pepper - 0, 4 kg;
  • refined vegetable oil - how much will go;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Free the bulbs from the husk, cut into half rings.
  • Peppers, cleared of seeds, cut into strips or quarters of rings.
  • Wash mushrooms, blot with a napkin, cut into strips.
  • Heat the oil in a deep frying pan. Alternately, at intervals of 3-5 minutes, place onions, mushrooms, and pepper in it. After putting the last vegetable, fry the ingredients for 5-7 minutes.
  • Add mustard and tomato paste to the mushrooms with vegetables, stew for 5 minutes.
  • Pour in water. Wait until it boils.
  • Mix cream with flour, pour into the frying pan with vegetables. Cook until the sauce begins to thicken.
  • Cut meat into strips, salt and pepper, fry in a separate frying pan almost until cooked.
  • Pour the meat with the sauce with vegetables or, conversely, shift it to other ingredients.
  • Cover the pan with the lid and simmer the food for 10-15 minutes.

A dish made according to this recipe will be delicious even without a side dish. If you plan to make a side dish for it, the choice is to stop on rice.

Beef stroganoff with vegetables - a tasty and satisfying dish, worthy of a festive table. Almost any side dish will do. It is selected taking into account the products with which the main components are added: mushrooms and meat.

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