Beef stroganoff is a classic recipe of Soviet cuisine, it was very popular both at that time and now. This is a fairly satisfying, tasty dish that every housewife cooked at least once. It is served both on the festive table and on weekdays for lunch.
Classic (Stroganoff beef - as it was originally called), which has been in demand for many years.
Ingredients:
Beef - 800 gr.
Onions - 2 pcs.
Champignons - 500 gr.
Vegetable oil - 2 tbsp.
Butter - 20 gr.
Sour cream - 1 glass.
Ground black pepper to taste.
Mustard - 1 tsp
Salt to taste
Step by step recipe:
Prepare all ingredients as listed.
Special attention should be paid to the choice of beef. Ideally, if you find a tenderloin, then your beef stroganoff will turn out to be awesomely tender and soft. But finding it is not so easy, so you can replace it with a thick edge, sirloin or kidney part. If you have a regular brisket or shoulder blade, then you will have to stew the meat for about 2 hours to keep it tender.
When choosing sour cream, look at the fat content, we need more than 20%, ideally - 30%. Use any mushrooms, of course, if you have porcini or boletus, you get a "fairy tale", but in the absence of mushrooms or oyster mushrooms will do.
Now about the dishes. A frying pan, stewpan or cauldron should be thick-walled, ideally made of cast iron.
Rinse the meat, dry and cut across the fibers into thin long strips.
Trim the champignons on thin plates.
Cut the onion into feathers.
Pour 1 tablespoon of oil into a skillet and fry the meat until golden brown over a slightly above medium heat. Season with salt and pepper to taste.
Pour in half a glass of water and simmer for about 30 minutes over low heat.
Separately, in a mixture of the remaining vegetable oil and butter, fry the onion until soft, salt and pepper it.
Add mushrooms. Cook until the mushrooms are ready, not forgetting to stir.
Mix sour cream with mustard. You can not include it in the dish at all or add more / less to taste. Use any mustard, I took it with grains.
After the time has elapsed, the water has evaporated, now check the meat for tenderness. If it's not done yet, add more water at this stage and simmer until tender.
Do not add a large amount of water at once, 100-150 ml will suffice. Top up as needed while cooking.
Add fried mushrooms and onions to the finished meat.
Add sour cream with mustard, stir, bring to a boil and cook for 5-7 minutes. Season to taste.
Traditionally, beef stroganoff with mushrooms is served with mashed potatoes, but it will be delicious with rice/макаронами.
Serve hot, sprinkled with herbs.
Bon Appetit!
Very often tomato paste or sauce is poured into beef stroganoff - this gives the dish a beautiful color and a certain sourness. I also really like to add salted cucumbers, it turns out spicy and fresh.
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