Beef stroganoff recipes with sour cream in a pan

The recipe of beef stroganoff is known almost all over the world. For the first time cooked this dish cook Count Stroganov back in the 19th century. The classic version of beef stroganova consists of meat with gravy, and our ancestors used beef and veal to make it. Since then, the recipe has been modified, and today many in Stroganov’s style are cooked from pork and venison, turkey and chicken, as well as seafood.

We will consider the recipe for beef stroganoff from beef, because such a dish is not only tasty, but also very useful.

How to cook a delicious beef stroganoff?

Meat in Stroganov's style is easy to prepare, and in order to make it tasty and tender, let's take a look at the advice of experienced chefs:

• for beef stroganoff, it is advisable to choose fresh or chilled beef fillet;
• if the meat is tough, then it must first slightly repelled, but only carefully, so that it does not "spread";
• to make the meat tender, it should be cut across the fibers;
• to get juicy meat, you first need to breaded it in flour;
• to make the meat slices the same, it should be cut first across the fibers, and then in the same way into cubes;
• for making gravy, you can use cream or sour cream.

Beef stroganoff: a classic recipe

Cooking meat in Stroganov for this recipe will take you 30-40 minutes of time, if you take the young and fresh beef tenderloin. You can use cream instead of sour cream - it all depends on your taste preferences.

Composition:

• beef tenderloin - 0.5 kg;
• 350 g sour cream;
• 2-3 art. l tomato paste;
• 2-3 medium onions;
• 2 tbsp. l sifted flour;
• vegetable oil for frying;
• salt and pepper mix.

Cooking:

1. Meat is washed under running water, then dried and cut across the fibers with thin plates. Wrap the meat with food film and gently repel the meat with a kitchen hammer.
2. Now the beef must be cut into thin strips, season with salt and a mixture of peppers.
3. Prepare the remaining ingredients: peel the onions and chop finely, measure the required amount of sour cream, tomato paste and flour.
4. Heat the vegetable oil in a pan, spread the onion and fry it until it becomes golden brown. Now add beef to the pan and cook it on low heat for 8-10 minutes. Do not forget to constantly stir the meat.
5. After the allotted time, add flour, stir and fry the meat for a few more minutes.
6. Now lay out the sour cream and, stirring, fry our beef stroganoff for 2 minutes.
7. Taste the meat and, if necessary, add salt and a mixture of peppers, lay out the tomato paste, then mix and simmer beef stroganoff until done.
8. Beef Stroganoff can be served with any side dish, for example, with mashed potatoes.

Stroganoff meat with sour cream and mushrooms

The Stroganov meat will be very tasty if cooked in a mushroom sauce. For cooking beef in this recipe, it is better to take fresh mushrooms. Such a dish can be a great decoration of the holiday table.

Composition:

• beef tenderloin - 0.5 kg;
• 250 ml low-fat sour cream;
• 1.5 Art. milk;
• 180 ml of natural yogurt;
• 0.5 kg of mushrooms;
• 2 garlic cloves;
• lemon;
• green onion;
• 2 tbsp. l butter;
• cooking oil for frying (preferably olive);
• salt and pepper mix.

Cooking:

1. First of all, prepare the meat, as described in the previous recipe. Beef should be cut into thin slices, approximately as shown in the photo.
2. Mushrooms are cleaned, washed and cut into plates. Tip: it is not necessary to keep mushrooms in water for a long time, as they will absorb a lot of liquid and become watery.
3. In vegetable oil, fry each piece of beef until cooked on both sides.
4. Put the meat in a separate dish and cover with foil so that it does not cool.
5. Now let's cook the mushroom sauce. Spread the champignons on a hot skillet, stirring, wait until the excess liquid evaporates. Squeeze garlic cloves and add yoghurt and sour cream. All very well mixed and simmer.
6. When the liquid evaporates slightly (after about 5-7 minutes), pour the milk into the pan, season the mushrooms with salt and a mixture of peppers, and then simmer them for about 15 minutes.
7. Now in the pan lay out the meat and simmer for a few minutes.
8. Serving to the table, sprinkle the meat in a Stroganov's manner with finely chopped green onions and squeeze the juice from the lemon to taste.

Beef stroganoff with cucumbers

Why not just invent hostesses! So, many loved beef stroganoff with cucumbers, the recipe for cooking is quite simple.

Composition:

• beef (tenderloin) - 0.5 kg;
• 300 g of mushrooms;
• 2 pickled cucumbers;
• onion head;
• 60 g of cream;
• vegetable oil;
• salt, pepper mixture.

Cooking:

1. Prepare the meat and cut it in a way we already know.
2. Fry the beef in vegetable oil.
3. When excess liquid evaporates from the pan, spread the onion, pre-sliced ​​in half-rings, to the meat.
4. Mushrooms are cleaned and cut into plates, add to the pan, mix everything well and continue to cook beef stroganoff over low heat.
5. Salted cucumbers are cut into strips and spread into a frying pan.
6. When the dish is almost done, add cream, stir and simmer beef stroganoff for 15 minutes, stirring all the time. If desired, at the end of the cooking process, you can add chopped fresh greens.
7. Serve beef stroganoff to the table hot.

Familiar dish in a modern way

And of course, modern housewives cook beef stroganoff in a slow cooker. We will consider with you the classic recipe of this dish, and you can modify it and add any ingredients depending on your taste preferences.

Composition:

• 600 g beef tenderloin;
• onion head;
• 2 garlic cloves;
• 1 tbsp. l tomato paste;
• 3 tbsp. l sour cream;
• 3 tbsp. l mustard;
• salt and pepper mix.

Cooking:

1. Meat is washed, dried, chopped and lubricated with mustard. Leave for half an hour.
2. In a multi-cooker bowl, pour the oil and spread the beef.
3. Chop onions, chop finely and add to the meat.
4. On the multicooker, we set the program "Frying" and fry the meat with onions for 20 minutes. Do not forget to stir.
5. Mix sour cream with tomato paste until smooth and season with salt and pepper mixture. The resulting sauce is added to the multicooker bowl, pour water so that it covers the meat, set the program "Stewing" and the cooking time is 1 hour. Attention: quenching time may vary depending on the model of your multicooker.
6. At the end of the program we try to taste beef strogans, add more time if necessary, and continue to stew. The finished dish can be tipped with chopped greens.

Cooking beef stroganoff in the oven

Meat in Stroganov can be cooked in the oven. Previously, beef must be fried in a pan, and only then you can bake it.

Composition:

• 500 g beef tenderloin;
• onion head;
• 50 g of cream;
• salt and pepper mix.

Cooking:

1. Wash the beef and dry it, then cut into strips and gently repel.
2. Fry the meat in a pan in vegetable oil.
3. Chop the onion in half rings and add them to the pan 5 minutes after the start of roasting the meat. Season beef stroganoff with salt and pepper mixture. Fry the beef until half cooked. Onions can be fried and separated from the meat.
4. Lubricate the baking dish with oil and place our beef stroganoff in it, pour it with cream, mix.
5. The form is covered with foil and placed in the oven, preheated to 180-190 degrees. Bake for half an hour.

Cook beef stroganoff in different ways, experiment and delight your household. And remember that the success of any dish depends on your mood! Cook with pleasure and bon appetit!