Bifstrokes from beef recipe. Beef Beef, Recipes: Classic, with mushrooms, in a slow cooker and with Beef Creams, Ceftstrooga

Beefrogan's recipe was created by the French chef, who was preparing for Graph Stroganov. Translated into Russian, the name of the new dish sounded as "Stroganov's beef". A gentle culinary masterpiece was rapidly rapidly appreciated and did not once be served to the count table. Nowadays, this dish is still popular for relative ease of preparation and consistently delicious result. Let's talk about how to prepare the right beefstroogans, so that juicy meat melted in the mouth, as it was intended initially.

Delicious Beefstrods at home: meat preparation

For the best suitable beef tenderloin, as a last resort, you can take a thick edge, okovali or kidney part. Breast, shovel, neck, podper and the fire for this dish are categorically not suitable. I do not need to beat out the cut, and other types of meat can be discarded slightly, after which it should be cut into it with a piece of 2-3 cm wide, across the fibers. At this stage of preparation, the opinions of cooks are diverged. Some believe that the meat needs to be cut large, because the larger the pieces, the meat turns out more. Other cooks prefer small stripes so that the meat noodles do it well - usually the classic Beefstrods of Soviet times were prepared for such technology.

Fucking panicing for frying

Slices of meat are sprinkled with salt, pepper and flour, and then thoroughly mixed. You can simply apply meat in flour on a cutting board. If you are preparing a festive version of the dish, try to complicate the panning process a little - dry the meat with a towel, place it in a cellophane package, pour a couple of tablespoons of flour and pinch of salt, and then mix rubbing movements. Further, experienced cooks shift pieces of beef into a colander and slightly smuckle to remove excess flour. There are different opinions when it is better to salt and pierce meat, "you can do it at the stage of breading, and it is possible in the process of frying - experienced by easy to install, what kind of cooking makes it takes on your kitchen. After all, every hostess has the right to their secrets!

Fry Beefstrods according to the rules

There are several subtleties of roaring meat in Stroganov. A frying pan with oil (fed or vegetable) should be well hot. Put pieces of meat into the pan and fry them on both sides to a brown crust. Some cooks fry Befstrods along with chopped rings onions, and someone freshes onion separately. The most important thing is that the meat does not give the juice, the surface of pieces should look like lacquer. All the juice remains inside, which makes Beefstrods very gentle and juicy, and if the meat is stealing in its own juice, it will turn out to be dry and harsh. When the meat spares, the grated tomatoes are added to the pan, from which the skin is removed, "after that, Beefstrods immediately shifts into the sovereign and mixed with the sauce.

Sauce decides everything!

Befstrogen sauce is the culmination of the cooking of the dish. Bad sauce can spoil the taste of meat, and a good save dish, even if the beef is dry. Usually, the sour cream is mixed with tomato paste - this is the easiest option. There is a more complex recipe: broth and milk are introduced into the fried flour and milk in the creamy oil, then sour cream with mustard is added, the meat is filled with sauce, it is brought to a boil and boiled for several minutes.

In various reptogan meat recipes, various sauces are offered - with cream, mayonnaise, garlic, thyme, soy sauce or teriyaki, with mushrooms, onions, with fastened wine and beef jelly. It is applied to Befstrods usually with potatoes, rice, pasta, fresh vegetables, salads and tomatoes. Experiment with different sauces and side dishes to diversify the family diet, although classic Beefroganov, cooked by strict canons of Russian-French cuisine, rarely comes.

Also prepare with pork, chicken and turkey, but the lamb is better not to use for these purposes - too fatty meat. Properly cooked dish is always soft and melting in the mouth, so children eat it with pleasure. Please make close classic Beefstroods with spicy sauce, and they will surely require you additives!

Cooking Beefstoganov

500 g meat (the fillet part) wash, clean from the tendons, cut into small slices, be chopped by a chopper or a rolling pin, after which it is finely cut with straws. Purified and wedged onions - 2 middle heads - shining and roasting on the oil. When the onions roasted, add chopped meat, sprinkled with salt and pepper to taste, and fry 5-6 minutes, stirring for a fork. Then the meat sprinkle 1 tbsp. l. Flour, stirring and fry 2-3 minutes again. After that, add 1 cup of sour cream, stirred and cook for 2-3 minutes, refuel the salt to taste and carcass on slow heat for 10-12 minutes.

Beefroganov is a popular dish, by different versions belonging to Russian or French cuisine, which is served in restaurants and dining rooms around the world. It combines two cooking technologies at once: roasting meat and savage in sauce.

The Classic Recipe Beefstrogen involves the use of beef. It is the beef meat (cutting, renal part or edge) is ideal for cooking this dish. Finely chopped pieces of meat are roasted on a well-warmed frying pan, the sauce is preparing separately, and then everything is agitated to full readiness. It turns out a gentle meat in a hot tomato-sour cream.

Ingredients

• beef 500 g
• creamy oil 20 g
• vegetable oil 2 tbsp. l.
• wheat flour 2 tbsp. l.
• salt 0.5 h. l.
• mixture of ground peppers 3 chips.

Ingredients for sauce

• onions 2 pcs.
• wheat flour 1 tbsp. l.
• vegetable oil 2 tbsp. l.
• creamy oil 30 g
• tomato paste 1 tbsp. l.
• 20% sour cream 3 tbsp. l.
• mustard 1 tsp.
• water or broth 1.5 tbsp.
• salt 0.5 h. l.
• mixture of ground peppers 2 chips.
• parsley 10 g

How to prepare Classic Beef Beef

1. Beef cleaned from films and cut across the fibers into pieces of 5 mm thick.
2. 
   We process the pieces of beef with a hammer for chopping meat. They beat off slightly, not too intense, otherwise the beef pieces will turn into a cleaner and the dish will be spoiled. Then we cut the beef with thin long lumps - approximately 3-5 cm in length.
3. 
   The secret of jellies of Beefstrogen lies in the fact that the beef sealed and retained all meat juices. To do this, it must be born in flour and immediately fry in hot oil. Heat the frying pan well, we melt in it butter (20 g) and refined vegetable oil (2 tbsp.). Meat with small portions we take pain in the flour (2 art. L.) And lay out on a preheated frying pan.
4. 
   Fry 3-4 minutes, at maximum fire, salt and pepper to taste.
5. 
   Separately prepare sauce for Beefroganov. For this, the onions purify and cut into a cube or thin quarters. Heat in the pan all the remaining butter (30 g) and vegetable oil (2 tbsp.). Laying onions, fry it on a weak heat, stirring, until soft.
6. 
   To the passioned bow, add 1 tbsp. l. Flour and mix so that there are no lumps.
7. 
   Continuing frying, add tomato paste and sour cream, mix again.
8. 
   We pour 1.5-2 glasses of water or broth - so much so that the sauce is not too thick or liquid. Add salt, pepper and some mustard to taste. I bring to a boil and boil the sauce on a quiet fire, about 5-7 minutes before getting the desired density.
9. 
   We shift the roasted meat into the sauce, mix for another 10 minutes on a quiet fire.
10. 
    As a result, the beef pieces will reach ready and completely soaked with sauce.
11. Beef Beefstoganov is always served hot. Therefore, we spite the dish with chopped parsley and immediately apply meat along with a downtime to the table.

Potatoes fried in deep fryer, puree or rice, fresh tomatoes and parsley are perfect as a side dish.

Classic Beefroganov prepare from beef, and diversify the recipe will help add sour cream, mushrooms, creamy sauce.

Beefstrogen is a fairly famous meat dish, which can be prepared from any meat (chicken, pork, beef). The history of dishes is leaving for a distant past, but it still has not lost its attractiveness, even some additions appeared in his recipe. Today we will prepare the classic version of Beef Beefrodan. A recipe with a photo will help to deal with all the nuances in preparation.

• 600 grams of beef;
• 2 pieces of the onion bows;
• 250 grams sour cream;
• 30 grams of flour;
• green (dill and parsley) - on a small beam;
• half a teaspoon of black hammer pepper;
• salt to taste;
• vegetable oil.

Prepare meat. To do this, wash it well, then cut it with pieces across the fibers that will need to beat off a bit.

After again, argue them in the form of straws.

Clean the bow, cut it with half rings. Heat the frying pan, pour oil into it and fry the sliced \u200b\u200bonion until it becomes translucent.

After the bow is almost ready, put the prepared meat in the pan. Sung wash everything and stick to taste.

Fry all 6 minutes on high heat, not forgetting to stir. After that, you should put the required amount of flour into meat and onions, mix well. Fry all about 3 minutes on strong fire.

It remains to put a sour cream in the pan. All mix well and wait until it boils and let it leave for 5 minutes. After checking the meat for readiness. If you took a good soft meat, scored and cut it across the fibers, it will be ready at this stage. If this did not happen, then cook until it is soft.

That's all, Beefstoganov ready. Serve it with a garnish - mashed potatoes, spaghetti or just vegetable salad. Sprinkle in your taste on top of your taste. Bon Appetit!

Recipe 2: Beef Classic Beef

With one only mentioning the dish of Beefroganov immediately before the eyes there is a picture of thin pieces of meat in an appetizing gravy. And the picture is so real that the tide of the gastric juice is guaranteed. So, I propose to prepare a delicious, fast and practical dish of beef beef. The recipe is extremely simple, but that fried meat is soft and gentle, you need to know a few simple secrets. So, I share your experience, how to cook Beefstrods.

• 500 gr. Beef (thin edge, clipping)
• 2 pcs. on Luka
• 1 tbsp. flour without a slide
• 200-250 gr. sour cream or cream
• vegetable oil or 40-50 gr. butter
• ground black pepper
• parsley

Meat is one of the key moments of cooking this dish, so for Beefstrods we buy clipping, thin or thick edge. By the way, a good butcher always asks not "What do you put?", And "What is meat?". And a good butcher will surely advise these parts of the carcass, there are few connective tissue in them and with proper heat treatment of beef is always soft. Also do not forget to ask the meat from the young animal.

The second key point - the meat cut surely across the fibers. Slices of 5-6 centimeters long and no more than 1 cm thick.

So, we warmly warm the pan. You can cook beefstroods both in the creamy and vegetable oil. On the creamy taste of the dish is obtained more gentle.

When a frying pan warms up with the oil, fry the onions cut by rings. Fry on medium heat until he becomes soft and does not acquire a beautiful caramel shade. Onions should not be lit, otherwise the meat and gravy will acquire a bitter taste.

When the bow faces, put meat pieces in the pan. Stirring, fry the beef along with a bow on a strong fire. Fry 5 minutes, no more. With a longer thermal processing, meat loses moisture and becomes dry.

Important moment !!! If you are preparing a big portion of Beefroganov and, accordingly, you have a large number of meat, then you should do so. We remove the onions from the frying pan. Well warmed the pan along with oil (cream or vegetable). Meat divide into two or more parts. Every part fry 3-5 minutes on a strong fire. And only then fried meat connect with onions.

If you try to fry a large amount of meat in one intake, then nothing good will fail. The pan quickly cools, a roasted crust that prevents loss of fluid does not occur. Meat intensively loses moisture and starts to boil in its own juice, which should be avoided. Therefore, the beef and any other meat is always fried in small portions.

Put in the pan, an incomplete tablespoon of flour, we immediately mix to avoid the occurrence of lumps. Flour is well soluble in existing fat.

Immediately pour sour cream or cream. If the sour cream is thick, it should be slightly diluted with water, taking into account that part of the liquid will necessarily evaporate during further cooking, and the sauce should not be too dense. Solim and Pepper to taste. You can add some tomato sauce, but as for me, the tomato interrupts the amazing combination of the flavor of meat and fried onion, but here, as they say, taste and color ...

Stirring, cooking beefstroods on a weak heat for 5-10 minutes. Usually this time is quite enough to prepare the dish. In the event that the beef was not very, it is possible to be needed a little longer.

Recipe 3: Beef Beef Strogananov

In addition to sour cream, onions and meat, often the mushrooms are part of Beefstogan. Many culinary critics still argue about whether they are the mandatory component of this delicious meat dish. Whatever it was, and beef beef with mushrooms, it turns out even more delicious than without them. For the preparation of Befstrod, you can use both champignons and boiled forest mushrooms, or dried.

• Beef - 300 gr.,
• Champignons - 200 gr.,
• Sour cream - 200 ml.,
• Flour - 80-100 gr.,
• Paprika,
• Spices to meat
• Salt,
• Sunflower oil.

Beef Stremanov with mushrooms begins with the preparation of meat. To cut the beef on smooth lumps, meat is recommended to use half-time. So, the piece of meat is removed from the freezer. Give him a bit slightly. Rinse it under water. Wipe with a paper towel or napkin. Sharp the knife to cut a length of 3-4 cm long and 1 cm thick.

Here there is a small condition. To prepare Classic Beef Beef, it is not necessary to cut meat somehow, namely, across the fibers. During frying, such a cut will contribute to the fact that the meat will be gentle and softer.

Wash champignons. Each mushroom cut along the plates.

Pour flour into a bowl. Pour to her spices and salt.

Stir.

Put the pieces of beef in a bowl with flour.

Observe them in it.

Pour 2-3 tablespoons of vegetable oil in the pan. After she warms up, lay out pieces of meat branched on her.

Stirring the blade, fry the beef on medium heat for 3-4 minutes. Meat should not fry more than the specified time, as thin sliced \u200b\u200bpieces will quickly lose their juices and become dry.

As soon as you see that the meat has changed its color from red to brown, immediately add sliced \u200b\u200bchampignons to it.

Mix the shovel mushrooms with meat. Take them without a cover for another 5 minutes.

After the mushrooms drank and let juice, sprinkle the dish with a paprika. Thanks to the coloring pigments, ready-made beef beef makes a beautiful orange color. In addition to paprika, you can add more and black ground pepper, turmeric.

Of course, with spices, the main thing is also not to overdo it so that they do not interfere with the taste of the finished Beefstrogan. At this stage, cooking should be added some more salt, of course, remembering that the salt was previously added to the flour. Be sure to taste.

Pour sour cream and stir. In addition to sour cream, tomato paste can be found in Beefstogan's recipes. Puting sour cream, you can also add it. This amount of ingredients will be enough one tablespoon of tomato paste.

Tear beefstroogans from beef with mushrooms and sour cream another 5 minutes.

Serve Befstrodov, sprinkled with dill, parsley or green onions. Enjoy your meal.

Recipe 4: Beefstrogen with mushrooms and sour cream

Beefroganov with mushrooms and sour cream - a traditional dish of Russian cuisine, also known as "Stroganovsky meat".

This is a delicious and satisfying dish that is not ashamed to be applied on both the festive and daily dinner or dinner. The recipe was a long time ago invented by the French chef specifically for Graph Stroganov and has been very popular since then.

For the preparation of beeftstroogans with mushrooms and sour cream, the beef cutting is best suited. Needa, blade or sneaker to this dish are not suitable. No need to beat, but if you chose meat fillets, then you need to do it. The scuffed meat is cut into strips. The thicker strips, the juicier it will turn out to be a dish, but on the other hand, than strips thinner, the better the meat will do. How best to do, solve the cook, this is a matter of taste of each.

• Champignons - 1 kg.
• Lukovitsa - 2 pcs.
• Beef - 500 gr.
• Sour cream (20%) - 250 gr.
• Mustard - 2 tbsp.
• Creamy oil - 4 tbsp.
• Flour - 2 tbsp.
• Salt, spices - to taste

The meat finely cut into pieces, to cut off (if you have fillets), cut 1-2 width on the strips across a width of 1-2 cm. Touch the strips of salt and flour. Leave for a while.

Shampignons rinse and chop finely.

Finely fell onion and fry until it becomes a golden shade.

Add mushrooms to Luka, salt, fry until liquid evaporates, but about 2-3 tablespoons of this liquid need to be saved.

In a separate frying pan, fry beef strips.

Mushroom juice, which was saved, mix with sour cream, spices and mustard.

Meat add to the pan to champignons, mix with sauce thoroughly, stew 20 minutes on the messenger fire.

Turn off the plate. Beefstoganov with mushrooms and sour cream ready. Serve with a garnish, pleasant appetite!

Recipe 5: Beef Beefroganov with champignons

The recipe itself is simple, but, like most of the dishes of Russian cuisine, Beefstrods are not prepared in a few minutes. Meat should languish about 30-40 minutes on a quiet fire, then the result will be great. So, planning this dish in your menu, lay enough time to cook.

• beef (cut) - 500-600 gr;
• champignons - 200 gr;
• onions - 2 pcs;
• black ground pepper - 1 h. L (can be less, to taste);
• salt to taste;
• sour cream - 200 gr;
• wheat flour - 1 tbsp. l. with a low hill;
• water - 300 ml (you can use meat broth);
• vegetable oil - 3 tbsp. l.

A piece of low-fat beef cut on the plates with a thickness of 1-1.5 cm. They beat off the hammer from both sides, but not to transparency and the more not up to the holes.

Each battered reservoir is cut into thin long strips, no more than 1.5 cm wide.

In a frying pan with high sideboards heating vegetable oil. In boiling oil, lay the pieces of beef, fry 4-5 minutes only until the color change (meat will darken). If the frying pan is small, then fry meat into two techniques, otherwise it does not roam, but it will steal in its own juice. We shift the beef to the plate.

Onions cut into small cubes. I pour out in the same pan, where they roasted meat. On average fire, we bring onions before transparency or a golden shade, but do not bear.

As soon as the edges of the onions began to be golden, they snatch the flour, immediately stirring and not giving flour to gathered with lumps. Fry flour with bow 1-2 minutes before the appearance of a golden shade.

Put a fried beef in the pan. Mix with onions, heating 2-3 minutes. Season with black ground pepper.

Thin weapon pour broth or water, constantly stirring. If you pour all the fluid immediately and do not mix the contents of the frying pan, the flour will collect lumps and the sauce will not work. Cover the lid and carcass meat on a quiet heat of 30-40 minutes (until soft, here are focusing on the selected meat). If the liquid has flick and the sauce thickened, and the meat is still harsh, we pour some more water (broth). Solim to taste.

While the meat is stealing, apply mushrooms with thin plates and slightly girdle in a small amount of vegetable oil.

In prepared Beefstrods add roasted champignons. We mix with meat and sauce, bring to a boil.

Add sour cream, stir. Let's try on the salt, if necessary - subsidize. Fire increase to medium.

We bring sauce to boil and immediately turn off the fire. If you warm up the sour cream sauce for a long time, sour cream will turn over and cut down on the groom and serum. Cover Befstrods with a lid, we leave for a few minutes.

Referring beefstroogans with any side dish to your liking. Traditionally, potato mashed potatoes are chosen as a side dish, but this is, of course, on your choice. Bon Appetit!

Recipe 6: Beefstrogen with salty cucumbers

Beefstroods with salty cucumbers and mushrooms we will prepare from a gentle juicy beef tenderloin. The use of this meat belongs to the classical way to prepare this Russian dish. At home, Beef Beef Stroganov is very juicy and tasty.

Which thirty years ago, Beefstogan could be found in any dining room or diner. Today, Stroganov's beef is prepared in sophisticated and expensive restaurants. However, nothing prevents us from cooking this stunning meat dish on your own.

A step-by-step recipe for the preparation of such meat with a photo will tell you about how easy and quickly create beefrogans from a small amount of ingredients. In order to diversify the taste of dishes and give it a freshness of freshness, we will add champignons to beef and salty cucumbers. The mushrooms roasted in the creamy sauce are impregnated with meat, and the cucumbers will give it the necessary sourness. Beef pieces will result in tart, deep to taste and very gentle. Meat literally will melt in the mouth.

You can apply such a dish with a variety of garniram. Very often in this role protruding plowed potatoes.

Let's start cooking Beefstogan with salty cucumbers for dinner.

• beef tenderloin - 500 gr
• champignons - 300 gr
• salted cucumbers - 2 pcs
• onion - 1 pc
• cream 35% fat - 60 g
• spices and seasonings - to taste
• pepper black ground - to taste
• salt to taste
• vegetable oil - 40 gr

Prepare all the necessary ingredients for the preparation of classical beef in Stroganovski with salty cucumbers.

We rinse a piece of fresh beef tenderloin under cold water, wearing a paper towel and cut enough large straw or neat blocks. Heat the frying pan with the specified amount of vegetable oil, pour meat cutting on it and fry the beef from all sides to the formation of a matte crust on medium fire.

Not too large onions we clean from the husk, cut it in half and cut into thin half rings. The meat in the pan will highlight fluid, and when this fluid is almost completely evaporated, add chopped onion chipped onto the pan.

Champignons are best acquired not too large. We rinse mushrooms in cold water, drying everything with the same paper towel and cut into quarters or any other way convenient for you. We add champignons to the pan to meat straw and onions, mix the ingredients, continue to fry.

My and at the request, clean the salty cucumbers, cut them not too long straw, and then send to the pan to the other ingredients. Fry foods in a pan until the meat is ready, stir periodically.

At the final stage of cooking, add cream to the pan, mix them with all other ingredients, reduce the fire and prepare the dish for another 15 minutes under the lid or without it. Already before turning off the fire, you can add a little fresh outdoor greens in Beefrogans.

We serve the dish and serve on the table with a side dish from the aromatic creamy potato mashed potatoes and only hot. Beef Beef Stregnananov ready for salty cucumbers.

Recipe 7, step-by-step: beef in Stroganovski

I offer you a classic recipe for Beefstroogan from beef, which is easily and fairly quickly prepared from the most simple products. As a result, it turns out an unusually delicious second dish, which is one of the most beloved in our family. If it often happens that the beef dishes are quite long and difficult to bother, then properly cooked beefrogans literally melts in the mouth and allows you to fully enjoy this delicious and useful view of meat. And the thick and rich gravy, which remains after extinguishing the dish, gives meat and any equipment to it a special taste and a gentle consistency. Beef Beef Strogananov is an excellent idea of \u200b\u200ba saturated and useful second dish, which will have to taste the whole family!

• 500 - 600 g beef tenderloin
• 1 Large onions
• 150 g sour cream 15 - 20%
• 1 tsp. with a slide tomato paste
• 1 tbsp. l. flour
• 150 ml of water
• salt pepper
• 4 tbsp. l. vegetable oil

In order to cook beefstroogans from beef, rinse meat, dry and chop first with thin plates, and then a long straw necessarily across the fibers.

For this dish, the cooled beef good quality should be used - without fat, films and connective tissue. If you cut it with very thin slices across the fibers, the meat will prepare very quickly and succeed in gentle and juicy.

The onions can be cleaned and cut into thin quarter-rings.

In a large pan, heat the 2 tbsp. l. vegetable oil and fry chopped beef from all sides on high heat for 2 - 3 minutes to ruddy crust. Remove meat from frying pan on a plate and keep warm.

It is advisable to fry beef not all right away, and in 2 - 3 receptions, otherwise a lot of liquid is separated from meat and it will lose juiciness. Fast roasting on big fire allows you to get a crust that "seals" meat and prevents further loss of moisture. In addition, it should not be sore a beef in advance, since the salt contributes to the release of fluid from the product.

In the pan, in which meat roasted, add another 2 tbsp. l. vegetable oil and fry onion on the middle fire for 5 to 7 minutes.

Roasted onions Sprinkle with flour and mix thoroughly.

Pour cold water on the pan, add sour cream, tomato paste, salt and ground black pepper. All components for sauce are well mixed.

Stay in the sauce roasted meat and grieved on a small fire under the lid for 20 minutes.

When using high-quality steam beef, it will be enough and 5 minutes to bring meat in sauce until ready. However, the standard shopping beef clipping is better for loyalty to put out 15 - 20 minutes so that Beefstrods turn out to be particularly soft and gentle.

Beef beef stamps with thick gravy is obtained very tasty, gentle and satisfying. It is perfectly combined with pasta, buckwheat, rice or potato mashed potatoes and literally melts in the mouth. Bon Appetit!

Recipe 8: Beef beef beefstroogan

ephther is usually prepared from pieces of meat, but also from the minced meat, this dish will always be sought after. If you bought too hard meat, it is better to make minced me out of it!

• Beef 350 gr.
• Vegetable oil 3 tbsp.
• Onions on 1 pc.
• Smetana 2 tbsp.
• Salt to taste
• Pepper black to taste
• Broth 1-2 art.

We take beef and cut into small pieces.

We twist the beef into the mince in the blender or with the help of a meat grinder. We send mince on the pan with butter. Fry mince.

Add chopped onions. Fry for a few more minutes. Solim and Pepper.

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Today we are preparing Beef Beef Strogananov. The classic recipe of this dish is simple and simple, and the taste is dislike. Sliced \u200b\u200bstraw meat stewed in bulk-sour cream sauce, perfectly combined just with bread or beloved side dish. The main thing here is the idea.

Bifstrokes from beef recipe with photos.

History of dishes.

There was and was invented by the Kushan in Russia, and the name got into the French manner. Beefroganov - with Fr. Beef prepared by the Stroganov fashion. Stroganov is a Russian aristocrat, whose cook has occurred to the idea of \u200b\u200bextinguishing the meat straw in sour cream with a bow. Apparently, he, this culinary, was French, once the food was called in French.

1. Choose some one classic recipe for beef beef today is difficult. In the century of life of this dish, many variations and additions were invented. The main thing is perhaps getting fresh meat. If you manage to get a good beef clipping, it will be undoubtedly a classic taste. We pay attention: exactly cutting. Other parts of beef carcasses are not suitable. The only thing you can accept is with a thick edge (the dorsal part of the longest muscle). It is also called Ribery.

On the issue, how to cut meat for a recipe for a beef bifstrokes, there are two versions:

• large to preserve juiciness;
• small straw to quickly fry.

Interesting version of recipe-bifrogans from beef with cucumber

The cucumbers are added in the process of extinguishing meat with sour cream and mustard. They are cut with straw and combine during frying. Perfectly harmonize with them crushed dill and garlic.

3. On a chipped frying pan in vegetable oil, a meat straw is fried in small portions. Until readiness to be extinguished in the sauce. The choice of sauce makes the host. The recipe for beef beef with salt cucumbers is widely known. The recipe offers add cucumbers for greater jucia and piquancy dishes.

Sauce can be on sour cream, as in our case.

And maybe with such additives:

• cream or mayonnaise;
• soy sauce or teriyaki;
• fastened wine, beef jelly;
• garlic, thyme;
• fresh or pickled mushrooms.

Most gently obtained in the case of a recipe for beef beef with cream. This option does not differ from sour cream, but the result comes out simply air. Kushanye melts in the mouth and opens up new horizons of familiar tastes to taste. Trying it, remember another version of the occurrence of the dish. According to some sources, the elderly Count Stroganov had problems with teeth, and there were few teeth themselves. So the cook was forced to adapt the meat dish under the County Health.

Today you can simplify the preparation of the Kushan. According to the recipe for bifrogans from beef in a slow cooker. Miracle appliances sama will prepare a hearty food. It is enough just to choose the "quenching" mode after the jaw. To put meat on these onion pieces, to score and pour the selected sauce. Prepare all 60-90 minutes. In the process, you can mix and fascinate water so that it is evenly and juicy.

If you experiment with ingredients, each time you can get a new dish. Recipe with beef beef mushrooms, such as fantastic. With sour cream white sauce perfectly harmonizes a gentle beef meat and fungi. Everything is roasted separately and agitated together in sour cream or cream.

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Rash meat dishes are an integral part of the usual diet of most Russians, because meat is not only a wonderful source of protein, but also a delicious nutritional product. Beefstroans Classic Beef - the perfect version of a simple dish in addition to a light range or vegetable salad for lunch or dinner, the preparation of which will not take long, but the result will pleasantly surprise you with the simplicity of the recipe, delightful meat taste and aroma, supplemented with spicy tomato sourness and delicate creamy notch.

What is Beef Beef

Stroganov's meat is the second name of this world-famous dish with Russian roots. His story begins with the second half of the XIX century, when one of the cooks of Graph Stroganova, based on the French meat cooking technology under sauce, created the Russian variation of the feed of fried beef. In fact, Beefstrods are pieces of meat panted in flour, quickly roasted on a hot pan, and then moved in sour cream-tomato gravy. In the restaurants of all over the world, Stroganovsky Beef is filed under the international name Beef Stroganoff.

How to cook Befstrogen

The recipe of this dish is not very complicated: the meat is originally cut into thin pieces of the oblong shape, roasted together with the chopped semiring onions, and at will and with other additives, after which the mixture is filled with cream or sour cream and tomato paste, and stew on slow heat to full Readiness. Befstroods are served with hot beef, since in the chilled form it thickens and loses its initially high taste. Potatoes fries, boiled rice, pasta are considered the best side dishes to this second dish.

Recipes

Stroganovsky meat in the original should be prepared from juicy beef tenderloin, but modern hostesses are often used for this popular dishes and other grade meat - pork pulp, chicken fillet, Liver and even Losyatin. Beef Stregnanov can be prepared as a classic recipe, and adding other products, such as fresh or pickled vegetables, sour fruits, liver, mushrooms to the main ingredients. The method of extinguishing meat does not greatly affect the final taste of the dish, but befstrods can be prepared both in a frying pan and in a slow cooker or oven.

Classic recipe

• Time: 44 minutes.
• Number of portions: 4 persons.
• Calorie dish: 195.4 kcal per 100 grams.
• Cuisine: Russian.
• Difficulty: Easy.

What exactly was the original recipe of beef in Stroganov, no one already knows. Since its invention, the culinaryists of the whole world were made some of their own adjustments to primitive recipe. However, the classic is the option in which the meat is first roasted in breading from flour on the onion cushion, and then stew in a creamy tomato sauce with the addition of fresh greenery. See step-by-step instructions for the preparation of classic Beefstoganov with photos.

Ingredients:

• beef flesh - 0.65 kg;
• onion - 2 pcs;
• flour - 45 g;
• sour cream - 60 ml;
• tomato paste - 25 g;
• vegetable oil - 50 ml;
• fresh greenery - beam;
• salt, pepper - to taste.

Cooking method:

1. One piece of meat slightly sweep, cut a thin long straw.
2. Sung wash up the pepper to taste, mix. Bare in flour.
3. Onions Clean the semirings.
4. On the hot frying pan, pour the oil, lay out the cut bulbs. Fry onion until soft and transparency.
5. On Luke layer, put pieces of meat, quickly fry until a ruddy crust appears.
6. Sour cream mixed with tomato paste, break to the bulk-meat mixture. Befoganov's extinguishes on a small fire of 25-30 minutes.
7. Add finely chopped fresh greens and hold for a couple more minutes on fire.

With cucumbers

• Time: 38 minutes.
• Number of portions: 5 persons.
• Calorie dish: 187.2 kcal per 100 grams.
• Purpose: For lunch, dinner.
• Kitchen: European.
• Difficulty: Easy.

Pickless cucumbers will help to add freshness to the usual beeftstroogan, which will benefitly complement the taste bouquet of familiar components. True, not to make a dish too acidic, it is better to add cream instead of sour cream, and the tomato paste is completely excluded from the traditional recipe. How to cook beef in Stroganovsky with cucumbers, read in the next recipe.

Ingredients:

• cutting beef - 700 g;
• onion - 2 pcs;
• salted cucumbers - 3-4 pieces;
• flour - 1.5 tbsp. l.;
• cream - 220 ml;
• vegetable oil - 2 tbsp. l.;
• creamy oil - 15 g;
• fresh dill - a small beam;
• salt, pepper, seasonings - to taste.

Cooking method:

1. The meat piece is free from films, rinse under cold water, dry with paper towels.
2. First do the first slides, slightly take off, then cut down long pars.
3. Peeled bulbs cut half rings, cucumbers - straw.
4. Fry onion on the vegetable oil, put the cucumbers to it and turn off the fire.
5. In a separate pan, fasten the meat to a golden crust.
6. Add flour, mix, give the dry component to priteigrate.
7. Roasted with meat flour to vegetables, pour cream, pour salt, pepper, favorite herbs. Stir and put on moderate fire.
8. Watch Befstrods with cucumbers until the comprehensiveness of the components and thickening of the sauce. Add creamy oil and finely chopped dill.

• Time: 56 minutes.
• Number of portions: 3 persons.
• Calorie dish: 189.1 kcal per 100 grams.
• Purpose: For lunch, dinner.
• Cuisine: Russian.
• Difficulty: Easy.

Very juicy and fragrant obtained beef in Stroganovski, cooked in a slow cooker. A smart kitchen saucepan not only greatly facilitates daily culinary efforts, but also prepares dishes with delicious and helpful. Try to cook beefstroods in a slow cooker with a slight garlic aroma in an appetizing sour cream gravy, as in the photo.

Ingredients:

• beef fillet - 400 g;
• onion onion - 1 pc.;
• flour - 2.5 tbsp. l.;
• sour cream - 80 ml;
• garlic - 1 teeth;
• vegetable oil - 25 ml;
• salt, spices - to taste.

Cooking method:

1. Prepared by fillets to divide with a knife on thin long pieces, a little squeeze, barten in flour.
2. Turn on the multicooker on the frying mode, pour vegetable oil.
3. Spent the bulb, cut into thin half rings. Fry to transparency.
4. Attach meat. After occasionally stirring, it is 4-5 minutes.
5. Sweet salt, spices, add sour cream and add 75 ml of hot water. Mix.
6. Switch the multicooker to the "quenching" mode. Prepare Beefstrod for 40 minutes.
7. Five minutes before the readiness to invest in the finished beefroganov crushed garlic teeth, as desired to add greens.

In the oven

• Time: 49 minutes.
• Number of portions: 6 persons.
• Calorie dish: 198.3 kcal per 100 grams.
• Purpose: For lunch, dinner.
• Kitchen: European.
• Difficulty: Easy.

It is possible to achieve an incredibly gentle and light taste of stewed beef, if you cook Befstrods in the oven. Perfect the duet of meat and sour cream-tomato sauce solid cheese, giving a ready-made dish with a pleasant cream and viscous consistency without adding flour. Take the original Refragian Recipe under the raw crust in the oven to your culinary piggy bank to pour them more often.

Ingredients:

• beef or veal (fillet) - 800 g;
• onions - 3 pcs.;
• sour cream - 350 ml;
• solid cheese - 125 g;
• vegetable oil - 35 ml;
• salt, pepper - to taste.

Cooking method:

1. Meat repeat, cut into stripes, fry in vegetable oil on a large fire of 4-5 minutes.
2. Insert into the pan with meat strips chopped by semirings onions, fry to shut down.
3. Pour sour cream, pour salt and pepper, mix. Sweep a little under the lid.
4. Semi-prepared Beefrodans shifting into a molded shape for baking, sprinkle with grated cheese, put in a heated oven.
5. Prepare at a temperature of 180 degrees for half an hour.

Beef Beef Stregnananov

• Time: 47 minutes.
• Number of portions: 4 persons.
• Calorie dish: 199.1 kcal per 100 grams.
• Purpose: For lunch, dinner.
• Cuisine: Russian.
• Difficulty: Easy.

Right popular among Russian culinary recipe for Stroganov's beef with the addition of mustard. This savory ingredient does not at all makes Befstrods sharp, but simply gives it a special nice shade to his taste. Some mistresses squeeze the mustard sauce, others - the meat marinate in it, but there is no way to add this component of principle, because the main thing in the dish is a gentle, slightly spicy taste.

Ingredients:

• beef tenderloin - 0.5 kg;
• onions - 1 pc.;
• butter creamy - 150 g;
• cream - 80 ml;
• tomato paste - 1 tbsp. l.;
• mustard - 1 tbsp. l.;
• flour - 40 g;
• meat broth - 180 ml;
• salt, spices - to taste.

Cooking method:

1. Beef cut into a thin straw, salting and pepper.
2. In a deep frying pan, heat the half of the butter, to put flour into it. Stir thoroughly.
3. Pour broth, bring the resulting sauce to a boil.
4. To interfere with tomato paste and mustard, remove from the fire.
5. In a separate pan, melt the remaining oil, fry meat on it.
6. Add a finely chopped bulb, continue to cook for another 4-5 minutes.
7. Pour a peasant with a beef-fried sauce, add salt and spices to taste. Stew on slow heat for half an hour.

With mushrooms

• Time: 52 minutes.
• Number of portions: 5 persons.
• Calorie dish: 182.9 kcal per 100 grams.
• Purpose: For lunch, dinner.
• Cuisine: Russian.
• Difficulty: Easy.

Beefstroods with beef and mushrooms always turn out to be gentle, juicy, fragrant, because these two products are very harmonious complement each other. It is preparing easily and quickly, and the ingredients for it are simple and accessible, so the beef in Stroganovsky with mushrooms is one of the most popular and beloved dishes in Russian cooking. How to cook the delicious Beefstroods with champignons, as in the photo, it will become clear from the next step-by-step instruction.

Ingredients:

• beef (cut) - 700 g;
• fresh champignons - 230 g;
• onion - 3 pcs.;
• cream - 245 ml;
• flour - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Meat washed, dry, cut off the film from it, shake on the steaks, and then - on long strips.
2. Champignons Solve under running water, wipe off with a paper napkin, cut into thin plates.
3. Spliced \u200b\u200bonions cut into semirings, put on a frying pan healed with butter, to fry until goldenness.
4. Add mushrooms. Fry on slow heat before evaporation of the liquid.
5. Invest in the pan meat, increase the fire to the maximum, shove it from all sides.
6. Pick up flour, salt, spices. Mix. Pour the contents of the frying pan with cream and sweat under the lid on a moderate heat until complete readiness.

How to cook beefstrogen

Stroganov's beef formulation is relatively simple, but has some of its own features. In order for the dish with a delicious, juicy and appetizing look, you need to remember some important points:

1. Perfect meat for Beefstogan - beef tenderloin, which remains gentle and soft after heat treatment. If you take another part of the beef fillet for this dish, it is better to beat off the kitchen hammer with a slightly at first.
2. Beef for Beefstoganova need to cut exclusively across the fibers, otherwise in the cooking process you risk getting not solid pieces, but a saturated meat porridge.
3. Slightly frozen meat is cut easier, it is better to hold the form during frying and extinguishing.
4. It is necessary to fry beef on a big fire, so that she quickly grabbed only on top, and all meat juices remained inside.
5. By filling to meat for Befstoganov, it is possible to prepare on the basis of sour cream, cream or milk, if desired, adding a bit of tomato paste, mustard or soy sauce.
6. Traditionally, only salt and pepper are added in Stroganov's beef, but so that the taste of the dish is more piquant and saturated, you can add your favorite spices to it, dried herbs, garlic, fresh greens.

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