Beef Stroganoff, it should be so in the original - veal in sour cream sauce.
This is much later, based on a favorite dish, came up with many similar recipes.
For a good reason, choose quality products regardless of the price, and you will definitely get a wonderful dish, according to the recipe, which is more than a hundred years old.
Beef stroganoff with sour cream - general principles of cooking
• Beef Stroganoff more convenient to cook in deep dishes. This may be a thick-walled stewpan or the same type of frying pan. For convenience, it is desirable to have two such vessels, you can even have a different size. One is required for roasting beef, and the second for making gravy.
• From meat it is better to choose a tenderloin, a cross section or a thick edge. Try to pick up the pieces with the lowest content of fat, films and residues of lived. As with any meat dish, beef must be fresh. Cooled this, or meat that was previously frozen, doesn’t matter much, as the age of an animal does. Special preparation, cutting method, and also cooking technology will make any piece of beef juicy and soft.
• Before use, the pulp is washed only with a whole piece and only in cold water, after which it is well wiped with a disposable towel. Beef must be discarded, then it will be soft and tender. If this is done after the pulp is cut, the pieces will lose their shape, so initially the meat is cut into large and wide, 1.5 cm thick, slices, making it strictly perpendicular to the fibers. Then beat off to 1 cm and only then cut into strips with a length of not more than 5 cm.
• There are many cooking options, but beef stroganoff with sour cream is considered classic. It gives the gravy a creamy taste and makes its texture more delicate, so you should be very careful when choosing a fermented milk product. It is recommended to use fresh and high-quality, best homemade, sour cream. A bad, not the first freshness product when heated can coagulate, which will affect the appearance and affect the taste of the dish. • Beef Stroganoff served with a side dish. The most suitable and traditional is mashed potatoes. Rice, pasta, buckwheat and other porridges on the water will not spoil such a beef stroganoff.
Classic beef stroganoff recipe with sour cream
Ingredients:
• steam beef pulp - 600 gr .;
• two large onions;
• 250 gr. thin sour cream, 20% fat;
• 0.3 spoons of hand-ground pepper;
• wheat flour - 1 tbsp. l .;
• refined oil - 30 ml.
Preparation:
1. Cut the piece of pulp into large chunks, 1.5 cm thick. It is desirable to do this across the fibers, then the dish will not be hard. We beat off the chunks, reducing the thickness by half, then cut into oblong pieces, small in size.
2. Shred the onion in half-rings and fry, putting in heated vegetable oil, to transparency. Add the beef and, stirring, fry the meat with onions with intensive heating for about six minutes. All the liquid during this time should evaporate, the onions turn red, and the meat on all sides to take a ruddy crust. Sprinkle beef with pepper, sprinkle slightly over the top and mix well.
3. After adding the flour, mix all the ingredients thoroughly again and continue cooking for about three minutes, reducing the heat to medium.
4. Put sour cream to the meat, mix it. Bringing to a boil, lower the heat and cook for about three minutes, until the sour cream sauce begins to thicken.
Beef stroganoff with sour cream and tomato
Ingredients:
• a pound of fresh beef (pulp);
• wheat flour - 100 grams, plus a tablespoon in the sauce;
• large onions - 2 pcs .;
• natural butter - 90 gr .;
• teaspoon of dry mustard;
• a glass of 20% sour cream;
• 2 tablespoons thick uncultivated tomato;
• 35 ml of white, necessarily dry, wine.
Preparation:
1. Prepare the meat. First, cut the piece into chunks, slightly repel each one, and only then cut into strips up to 0.8 cm thick and 4 cm long. We shift the pieces into a bag, pour flour into it and shake vigorously. 2. Put butter in a frying pan, set a little heat and wait. As soon as it is melted, increase the fire to the maximum and spread meat, rolled in flour, into the hot fat. Stirring, quickly fry the beef. Our task is to cover it with a ruddy crust in the shortest time, the slices should remain red inside.
3. Put the meat out of the pan and dip the chopped onion into it. Fry slices until golden brown. If little is left in the pan after roasting meat, add a little.
4. Cooking sauce. We spread sour cream in a convenient dish, add a tomato and dry mustard. Thoroughly stir, add flour, add wine, sprinkle with pepper, add a little and stir again. Remove the test for salt.
5. In the skillet with onions we shift the meat, pour all the freshly prepared sauce. Simmer beef stroganoff at moderate heat under a lid for half an hour.
Beef stroganoff with sour cream and mushrooms
Ingredients:
• beef (pulp) - 800 gr .;
• one and a half heads of bitter onions;
• three tablespoons of flour;
• fat, thin sour cream - 50 ml;
• refined oil;
• 200 gr. mushrooms of any kind, fresh.
Preparation:
1. Already enumerated mushrooms, wash. We remove the caps and cut them into plates, the legs into thin circles, chop the onions separately.
2. Prepare the meat - wash, dry and cut into thin strips.
3. Paste onion in vegetable oil until golden brown. We spread mushrooms to it and, stirring, prepare five minutes on a little heat.
4. In another frying pan, warm up 40 ml of oil, dip the beef into it. With intense heat fry the pieces until golden brown.
5. Sprinkle the meat with flour, stirring well, heat for 2-3 minutes, add mushrooms fried with onions. Cover it tightly with a lid, simmer it all together for two minutes.
6. Add sour cream, stir and, adding fire, bring to a boil. Then again we lower the fire to a minimum, add salt and continue cooking beef stroganoff for another half hour - until the beef is softened.
Beef stroganoff with sour cream - “Golden” (with curry)
Ingredients:
• beef pulp - 400 gr .;
• 300 gr. thin cream;
• a spoonful of flour;
• half spoon of ground dried basil;
• large clove of garlic;
• 50 gr. cream "Peasant" butter;
• half a teaspoon of curry.
Preparation:
1. Sliced meat with lightly sprinkled with pepper, fry in butter until rosy, slightly sprinkling with salt. At the end, add, pushing through the press, garlic, stir and turn off.
2. At the bottom of a dry frying pan, scatter the flour, place on a small fire. Mixing, warming up to a delicate nutty flavor and color change - the appearance of a cream shade. After removing the pan from the heat, pour the flour with sour cream and stir it thoroughly to prevent the formation of lumps. We introduce dried basil, curry, ground paprika and a little pepper.
3. We transfer the fried pieces of beef to a skillet and, pouring them on with the prepared sour cream sauce, simmer for about half an hour at the minimum. As required, add boiled water or meat broth.
Beef stroganoff with sour cream, melted cheese and vegetables
Ingredients:
• two 80 grams of processed cheese;
• fresh or chilled beef pulp - 450 gr .;
• one sweet red pepper;
• small onion;
• one small carrot;
• 15% sour cream - 200 ml;
• a teaspoon of tomato paste;
• glass of water;
• sweet cream butter - 60 g .;
• tablespoon of paprika;
• a teaspoon of dried dill;
• 100 gr. celery root.
Preparation:
1. First prepare the meat. We wash a piece of beef, cut it into chunks, and then with long strips and a disposable towel remove the moisture from the pieces. In a pre-heated pan with butter, lay out the meat.
2. Fry with strong heat until golden brown. As soon as all the meat juice is evaporated, season with pepper, add dried garlic and salt. 3. Peeled pepper seeds are scalded with boiling water, peels are removed from it, and the pulp is cut into narrow strips. Onions shred thin half-rings, and celery and carrots in straw.
4. In a deep saucepan, melted butter, bring onions to transparency. Add the sweet pepper, carrot and celery. Fry vegetables for about a minute, pour a small amount of broth or water to them, add a tomato. Stir thoroughly, stewing under the lid for 2 minutes.
5. In the skillet with ready-made vegetables shift the meat. Add the butter to the remaining juice and, melting, pass on it the flour. Waiting for a creamy shade, pour sour cream and some liquid (water, broth). Thoroughly stir, add dried dill.
6. Warming up at medium-low temperature, bring the sauce to a thickening and mix it with vegetables and beef. Without removing it from the heat, in portions we add finely grated melted cheese. We are not in a hurry, do not add a new portion until the previous one has completely dispersed.
7. After the introduction of the cheese, prepare beef stroganoff for another five minutes.
Beef stroganoff with sour cream and fresh tomatoes
Ingredients:
• 200 g piece of brisket (pork);
• fresh tomatoes - 200 gr .;
• 400 gr. beef pulp;
• garlic;
• coriander;
• 200 gr. natural low-fat sour cream;
• vegetable oil, refined - 30 ml;
• tablespoon flour;
• onion head;
• a teaspoon of dill, chopped and dried.
Preparation:
1. Cut the flesh into thin strips, and the brisket slightly larger, into cubes. Put the pork in the pan, add some butter and fry. The fire is set slightly below average, so that before browning, slices of fat pork have time to give fat.
2. As soon as the lard becomes transparent, press two small garlic cloves into the pan with a press. Fry 30 seconds, stirring. Spread beef.
3. Without changing the heat, cook for five minutes, add chopped smaller onions and bring its slices to transparency. Add a little salt, coriander, ground pepper and ground tomatoes. Stew everything together until the meat is ready. 4. When the beef is soft, add flour to the dish, diluted in 50 ml of water, and immediately mix well. Then we introduce sour cream, add dill and bring it to a boil, warm it up for about five minutes on a little heat.
Beef stroganoff with beef - cooking tricks and useful tips
• The main secret of juicy uncooked meat in beef stroganoff is quick roasting on intense fire. Spread slices of beef only on a well heated pan in hot, but not yet boiling fat. This is the only way to achieve the desired effect - obtaining a golden crust, which “seals” the meat juice inside the pieces.
• If you use oyster mushrooms or champignons, add mute dried forest mushrooms for flavor. Just be sure to soak them before softening in water.
• In the absence of such, fresh tomatoes can always be replaced by a tomato and vice versa. The taste of the dish will not suffer, but will be different. Gravy with fresh tomatoes in beef stroganoff with sour cream is more tender than with tomato paste.
• Watch carefully the process after the introduction of sour cream - do not let the dish boil. A fermented milk product can fold out and take lumps.
