How to make the perfect beef stroganoff

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

A classic recipe, a savory variation by Jamie Oliver, a soup, and a bonus for those looking to replace beef with pork or chicken.

4 secrets of perfect beef stroganoff

1. Best to use beef fillet: tenderloin or thin rim.
2. Be sure to cut the meat across the fibers, otherwise it will turn out too hard.
3. Beef stroganoff can be combined with various side dishes: boiled rice, mashed potatoes, fried or deep-fried potatoes, egg noodles and other pasta.
4. Serve beef stroganoff hot, the same should be the side dish. Otherwise it will not be so tasty.

1. Classic beef stroganoff

The closest to the classic is the recipe of William Pokhlebkin, Soviet and Russian Scandinavian historian, heraldist and popularizer of cooking. And this is the easiest way to make 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 glass of sour cream;
• 1-2 tablespoons of tomato paste or juice;
• vegetable oil to taste (if cooking in a slow cooker).

Cooking on the stove

Beat the meat lightly. Cut it into rectangles 5–6 cm long and 1 cm thick. Then cut each across the fibers into strips 0.5–1 cm wide. Season with salt, pepper, and flour.

Chop the onion into rings and toss in the pan. Place the beef on top. Do not let the meat touch the bottom of the pan, fry it over high heat for several minutes. When it shines, transfer to a saucepan.

Combine sour cream, flour, tomato paste or juice. Pour the sauce over the meat and simmer over medium heat for 15-30 minutes.

Cooking in a slow cooker

Prepare the classic recipe for meat, onions and sauce. Set the "Fry" mode, pour vegetable oil on the bottom of the bowl and put onions. Season with salt and cook for 5 minutes, stirring occasionally.

Then add the meat, hold for 5 minutes, stir and leave for another 5 minutes.

Switch to the "Stew" mode, pour in the sauce, stir. Leave on for 1-1.5 hours, stirring occasionally. If the beef stroganoff is too thick, add a little water or broth.

2. Beef stroganoff from Jamie Oliver with mushrooms, brandy and gherkins

Ingredients

• 4 gherkins;
• 2 small red onions;
• some cucumber pickle;
• salt to taste;
• 1 bunch of fresh parsley
• 300 g of mushrooms;
• olive oil to taste;
• 3 cloves of garlic;
• 400 g of beef;
• pepper to taste;
• 1 teaspoon sweet paprika
• some brandy;
• 4 tablespoons of natural fat-free yogurt
• some milk.

Preparation

Cut the gherkins into thin slices and the onions into rings. Transfer to a bowl, pour in a little brine, salt. Chop the parsley along with the stalks, add to the cucumbers and onions, stir.

Tear the mushrooms into pieces with your hands or chop coarsely. Heat the olive oil in a frying pan and, stirring constantly, lightly fry the mushrooms in it. Add the minced garlic and ⅔ of the pressed cucumber mixture. Stir.

Now cut the meat into strips 1 cm thick, season with salt, pepper and paprika.

Transfer the mushrooms to a separate bowl and in the same skillet, fry the meat in olive oil until golden brown on each side.

Add brandy. When the alcohol has evaporated, return the mushrooms and stir well. Add yogurt, milk, stir again and continue to simmer while serving the table.

Garnish with leftover cucumber salad when serving.

3. Beef stroganoff with Worcester sauce

Ingredients

• 500 g of beef;
• 2 tablespoons of any vegetable oil;
• salt and pepper to taste;
• 500 g of champignons;
• 2 tablespoons olive oil
• ½ large onion;
• 2 cloves of garlic;
• 1 teaspoon fresh thyme leaves
• 1 tablespoon tomato paste
• 1 cup beef or chicken broth
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcester sauce
• 2 tablespoons cornstarch
• 2 tablespoons sour cream (and a little more for serving);
• some fresh parsley for garnish.

Preparation

Chop the meat and toss in the heated vegetable oil. Fry over medium heat for 2 minutes on each side until golden brown. Season with salt, pepper and place in a separate bowl.

Chop the mushrooms finely. Reduce heat, add a spoonful of olive oil and mushrooms to the same skillet and cook for 8-10 minutes until tender. Remove from heat and transfer to meat.

Pour a spoonful of olive oil into the pan again and sauté the finely chopped onion for about 6 minutes, until tender. Send chopped garlic, thyme, and tomato paste to the onion. Cook for another 2 minutes until a bright aroma appears.

Add broth, mustard, and Worcestershire sauce and bring to a boil. Pour a couple of tablespoons of liquid into a separate bowl, add cornstarch, whisk and return to skillet.

Place the meat and mushrooms in the sauce and simmer for 10-12 minutes until the mixture thickens. Remove the stroganoff from the stove, add sour cream, salt and pepper and stir.

Serve garnished with sour cream and chopped parsley. Better - with egg noodles.

4. Beef stroganoff with white wine

Ingredients

• 500 g of beef;
• salt and pepper to taste;
• 2 tablespoons flour;
• 3 tablespoons of butter;
• 1 shallots;
• 230 g of porcini mushrooms;
• 2 cloves of garlic;
• ¼ teaspoon of mustard powder;
• 1 pinch allspice;
• ¼ glasses of dry white wine;
• 1 cup beef broth
• 1 tablespoon sour cream;
• fresh parsley for garnish.

Preparation

Cut the beef into strips, pat dry with paper towels, season with salt and pepper, and lightly spoon in flour.

Heat 2 tablespoons butter in a large skillet. Add meat gradually and fry each bite from all sides until golden brown. Remove from heat and set aside.

Heat the remaining oil in a skillet, add the diced onion and, stirring constantly, sauté over medium heat for about 3 minutes, until translucent.

Add the chopped mushrooms and wait for the liquid to evaporate. Toss the chopped garlic into the skillet and fry for another half minute until you smell the aroma.

Add ground mustard, allspice and a spoonful of flour and mix well. Pour in wine and broth and simmer until thickened for about a minute. Now add the meat and cook for another minute to warm it up.

Remove beef stroganoff from heat. Add sour cream, salt and pepper, stir and garnish with chopped parsley.

5. Beef stroganoff soup with egg noodles

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 500 g of beef;
• salt and pepper to taste;
• 230 g champignons;
• 1 large onion;
• 2 cloves of garlic;
• 1 teaspoon Worcester sauce
• 8 glasses of beef broth;
• 1 teaspoon smoked paprika
• 110 g egg noodles;
• ½ cup sour cream;
• 1 tablespoon of parsley.

Preparation

In a cauldron or heavy-walled saucepan, heat the olive oil and butter over moderate heat. Add thin strips of beef, salt and pepper. Grill for 5 minutes, then place on a plate with a slotted spoon.

Add chopped mushrooms and onions and chopped garlic into a saucepan and cook until soft.

Pour in Worcestershire sauce and broth, add paprika. Stir, bring to a boil and add the beef. Add the noodles and cook until cooked (about 8 minutes or as directed on the package).

Pour half a cup of soup into a bowl, add sour cream and whisk. Return the resulting sauce to the saucepan.

Season the soup with salt and pepper, garnish with chopped parsley and serve.

Bonus 1. Stroganoff Chicken from Gordon Ramsay

Ingredients

• 500 g chicken breast;
• 2 teaspoons of smoked paprika;
• salt and pepper to taste;
• olive oil;
• 1 onion;
• 1 green bell pepper;
• 3 cloves of garlic;
• 1 cup mushrooms cut into 4 parts;
• ¼ glasses of white wine;
• 1 glass of chicken broth;
• ¼ glasses of sour cream;
• 70 g of young pea pods;
• parsley to taste.

Preparation

Cut the fillets into small strips and place in a deep plate. Add paprika, salt and pepper and mix well with your hands so that each piece is covered with spices.

Heat the olive oil in a large skillet and, turning the meat over and over, fry until golden brown. Transfer to a plate.

Cut the onion into half rings, the pepper into strips, the garlic into thin slices. Pour olive oil into a frying pan, lightly fry the onion and garlic in it. Add the peppers and mushrooms and, stirring constantly, bring until half cooked.

Sprinkle the wine. And when it evaporates a little, reduce the heat and pour in the broth.

Put sour cream in a boiling mixture, stir. Add chicken and pea pods. Chop the parsley, season the dish with it, stir again and let rest.

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Bonus 2. Stroganoff pork with three types of mustard

Ingredients

For Stroganoff pork:

• 350 g pork tenderloin;
• 110 g of small mushrooms;
• 1 teaspoon mustard powder
• 1 teaspoon of granular mustard;
• 1 teaspoon Dijon mustard
• 200 ml of crème fraîche or sour cream;
• 1 dessert spoon of liquid peanut butter
• 10 g butter;
• 1 small onion;
• salt and pepper to taste;
• 75 ml dry white wine.

For crème fraîche:

• 2 cups heavy cream
• 2 tablespoons of low-fat kefir.

Preparation

If you decide to make crème fraîche, mix the cream and kefir in a bowl, cover slightly and leave at room temperature for 12 hours. When the mixture thickens, stir it, cover and refrigerate. Cream fresh can be stored there for up to two weeks.

Now turn to the pork. Cut the meat without fat into strips about 7.5 cm long and 0.5 cm thick. Chop the mushrooms into thin slices. Combine all kinds of mustard and crème fraîche or sour cream in a small bowl.

Heat the peanut butter and butter in a skillet over medium heat. Cut the onion into thin half rings and fry until soft for 2-3 minutes. Use a slotted spoon to transfer the onion to a plate and increase the heat to high. When the pan is hot, toss in the pork pieces and, stirring or tossing very quickly, fry evenly.

Add mushrooms and cook until juiced. Put the onion in a skillet and stir. Season with salt, pepper and wine. Let it simmer for a while, then add a mixture of mustard and crème fraîche or sour cream.

Stir and let the sauce halve. Serve immediately.

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