Beef Stroganoff with sour cream - 7 step-by-step cooking recipes

Home Meat

Beef Stroganoff is a classic dish of Russian cuisine, loved by many. But today there are a lot of options for preparing this dish and almost every housewife has her own recipe for making beef stroganoff.

In restaurants, it is usually customary to prepare this dish according to the classic recipe, with full compliance with the entire cooking process. For a home celebration, in order to surprise guests, you can deviate a little from the classic filling of the dish and add some of your own “zest” to it.

Today we’ll tell you about the most successful and sophisticated modern recipes for this most popular dish.

Beef Stroganoff - how to cook 15 varieties

1. Beef stroganoff with sour cream (classic recipe)
2. Beef Stroganoff with cream
3. Veal Stroganoff in sour cream sauce
4. Beef Stroganoff with pickles
5. Beef stroganoff with onions and sour cream sauce
6. Beef Stroganoff with mushrooms (champignons)
7. Beef stroganoff in a slow cooker, with sour cream or yogurt sauce
8. Beef stroganoff with sour cream sauce, onions and carrots
9. Beef stroganoff with milk sauce
10. Beef Stroganoff with porcini mushrooms
11. Beef Stroganoff “Tender”
12. Beef stroganoff with dried porcini mushrooms and buckwheat
13. Beef Stroganoff - simple and quick
14. Beef Stroganoff with bell pepper
15. Beef Stroganoff cutlets

Beef stroganoff with sour cream (classic recipe)

A very tasty classic dish that is good served with potatoes, pasta, rice or any porridge of your choice.

Ingredients:

• Beef – 800 g
• Onion – 3 pcs.
• Sour cream – 300 g
• Butter – 40 g
• Tomato pasta – 2 tbsp.
• Salt and black pepper - to taste
• Greens, about a bunch.

Preparation:

First cut the meat across the grain into slices of approximately 5-7 mm. If the meat is a little tough, then it needs to be beaten a little. Cut the slices into strips, also about 5mm wide.

Heat a frying pan and put butter in it, and when it melts, add finely chopped onion and fry it.

Then place the meat in the pan, add salt and pepper.

Fry the meat in a hot frying pan over high heat - this will make it juicier. But you need to carefully ensure that it does not burn, but simply acquires a beautiful crust.

Carefully pour sour cream and tomato paste into the pan. Mix everything well and carefully.

Add prepared chopped herbs.

Cover the dish with a lid and leave to simmer over low heat for about 40 minutes until done.

If the meat was a little tough initially, then when the sauce evaporates, you can additionally add water or broth, or sour cream.

Selection and preparation of ingredients

Since the main component of the dish is meat, its choice should be given special attention. If possible, it is worth purchasing the most juicy and soft part, deep red in color and without any foreign smell.

The remaining ingredients of the recipe, in particular sour cream and butter, should also be characterized by high levels of freshness. It is better not to use “old” dairy products, since they themselves already have a specific, unpleasant odor and can spoil the aroma of the finished dish.

Before slicing, vegetables and mushrooms should be thoroughly washed and lightly dried so that no excess moisture is released from them during stewing.

Did you know? The term “beef” comes from the Old Russian language: the word “beef” meant cattle.

Recipe No. 1

easily

Beef Stroganoff with cream

A tasty hearty dish that goes well with any side dish, for example, potatoes, pasta, rice, cereal porridge of any kind.

Ingredients:

• Beef – 600 g
• Onion – 1 pc.
• Cream 10% – 200 g
• Tomato paste –70 g
• Flour – 2 tbsp.
• Grows. oil – 2 tbsp.
• Salt and black pepper

Preparation:

Cut the meat into slices across the grain, preferably beating it a little. After this, cut into cubes about a centimeter wide.

Roll the pieces in flour.

Finely chop the onion.

Fry the onion in oil in a frying pan.

Then place the meat coated in flour into the pan.

Mix everything carefully and fry the meat (about 3 minutes).

Then pour cream, tomato paste, and salt into the frying pan.

Mix everything well and simmer over low heat, covered with a lid, for about 20-30 minutes. until the meat is ready. At the end, the dish must be peppered and everything must be stirred again. That's it - the dish is ready!

Veal Stroganoff in sour cream sauce

Veal stroganoff in a delicate sour cream sauce is a very elegant, juicy, tasty dish loved by many. It can be served on a holiday table with rice or any delicious side dish.

Ingredients:

• Veal – 400 g
• Onion – 1 pc.
• Sour cream – 100 g
• Cream 10% – 100 g
• Tomato sauce (spicy if desired) –70 g
• Water – 50 g
• Grows. oil – 2 tbsp.
• Nutmeg – about 15-20 g
• Salt and black pepper - to taste

Preparation:

Wash and dry the meat, remove any films. Then cut into slices-plates, and then into cubes about a centimeter wide.

Wash the onion, cut into half rings, fry in oil.

Turn up the heat and carefully place the meat in a hot frying pan, fry it on all sides until crusts form. When frying meat in a hot frying pan, the pores of the fibers are welded and the juice remains inside - the dish turns out juicy and tender.

To prepare the sauce, pour the cream into a small saucepan, let it warm up and add sour cream. Mix everything well. Then add water and mix everything thoroughly again.

Add salt and pepper to the sauce, then nutmeg. Mix everything thoroughly again.

If you like a thick sauce, you can optionally add 1 tbsp. flour or starch, previously diluted in water.

Add ketchup to the sauce. Bring the sauce to a boil, remove from heat.

Add the prepared sauce to the frying pan with the meat, add additional salt and pepper to the dish if necessary, continue to simmer the meat dish over low heat, covering with a lid for about another 40-60 minutes. until the meat is ready.

Recipe: Beef stewed with mushrooms in sour cream. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Beef stewed with mushrooms in sour cream.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of beef stewed with mushrooms in sour cream is 149.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Beef Stroganoff with pickles

Beef Stroganoff with pickles is a rather spicy dish that will definitely delight you and your loved ones with its unusual and pleasant taste. It is often served with potatoes.

Ingredients:

• Beef tenderloin – 500 g
• Onion – 1 pc.
• Pickled cucumbers (pickled, undesirable) – 100 g
• Sour cream or cream – 300 ml
• Tomato paste – 1 tsp.
• Mustard – 1 tbsp.
• Grows. oil – 2 tbsp.
• Flour – 1.5 tbsp.
• Dill – 10 g
• Salt and black pepper

Preparation:

Cut the meat into slices across the grain; if necessary, beat off tough meat. Then cut into more cubes.

Cut the onion into half rings and fry in oil.

Cut the cucumbers into strips (lengthwise). Add to the pan with onions and squeeze for 5-7 minutes.

Roll the meat in flour. Fry in another frying pan (previously well heated) in vegetable oil.

It takes about 5 minutes, you just need to get a nice crust and for the pieces to become juicy inside.

Then add onions with cucumbers, tomato paste, and mustard to the meat.

Salt and pepper the dish a little to your taste.

Add sour cream (cream), cover the dish with a lid and simmer over low heat for about 25 minutes until cooked.

Beef stroganoff with onions and sour cream sauce

Beef stroganoff with onions in tomato and sour cream sauce has a rather spicy, islandy taste. This dish will appeal to those who love the taste of meat with a pronounced taste of stewed onions. Pairs well with any classic side dish. This dish is hearty, but at the same time not very fatty.

Ingredients:

• Beef – 400 g
• Onion – 2 pcs.
• Sour cream – 100 ml
• Tomato paste – 1 tsp.
• Grows. oil – 4 tbsp.
• Water - about 2 tbsp.
• Salt, black pepper and other spices - to taste

Preparation:

Cut the meat into slices across the grain; if necessary, beat off tough meat. Then cut into cubes.

Also cut the onion into strips or half rings.

Fry the meat in a well-heated frying pan in vegetable oil. When the meat is fried, reduce the heat.

Pour in preheated hot water.

Next, simmer over low heat until the water has almost completely boiled away.

Salt and pepper the meat.

Fry the onion separately, then add the onion to the meat.

Add sour cream and simmer for about 3 minutes.

Add tomato paste.

If the sauce turns out thick, you can add a little extra water.

If desired, you can add more salt or pepper.

Beef in white sauce with mushrooms

Beef in white sauce with mushrooms is prepared from the following ingredients:

• Porcini mushrooms – 200 g
• Thyme – 2–3 sprigs
• Garlic – 5 cloves
• Olive oil – 100 ml
• Arborio rice – 150 g
• Shallot – 150 g
• Cognac – 50 ml
• Mushroom broth – 500 ml
• Butter – 70 g
• Parmesan – 100 g
• Mascarpone – 70 g
• Beef fillet – 400 g
• Demi-glace sauce (semi-finished product) – 150 ml
• Watercress – 15 g
• Salt pepper

Cut porcini mushrooms into small cubes, fry with part thyme and garlic in part olive oil until golden brown.

Lightly fry dry rice in olive oil with chopped shallots, remaining thyme and garlic, stirring constantly.

Then pour in the cognac and mushroom broth, stirring constantly.

After a few minutes, add the mushrooms.

3 minutes before the rice is ready, add butter, grated Parmesan, mascarpone and mix well until the end of cooking.

Cut the beef fillet into 100 g medallions, season with salt, pepper, thyme and garlic.

Grill on both sides.

Place the finished mushroom risotto in plates with high edges, and place the finished beef medallions on top.

Heat the demi-glace sauce, add salt and pepper to taste and pour it generously over the beef.

When serving, garnish with watercress.

Beef Stroganoff with mushrooms (champignons)

Beef stroganoff with champignons is a very tasty spicy dish. This dish will please any gourmet. It goes well with any classic side dish. This dish is filling and low-fat.

Ingredients:

• Beef tenderloin – 500 g
• Onion – 1 pc.
• Champignon mushrooms – 150-200 g
• Sour cream – 3 tbsp.
• Flour – 2 tbsp.
• Grows. oil – 3-4 tbsp.
• Water - about 2 tbsp.
• Salt, black pepper

Preparation:

Cut the meat across the grain into slices of approximately 5 mm. Cut the slices into strips, also about 5mm wide.

Fry the meat over high heat in hot oil for about 5 minutes.

Pour flour evenly into the frying pan, mix everything carefully, remove from heat after 1 minute.

Cut the onion into half rings and fry in oil in another frying pan.

Chop the mushrooms and fry with onions, stirring for about 5-7 minutes (until the liquid evaporates).

Add meat to the pan with onions and mushrooms.

Pour sour cream over the dish, add salt and pepper, and mix everything carefully.

Add preheated water to the pan.

Cover the meat with a lid and simmer over low heat for about 30 minutes until cooked through.

Beef stroganoff in a slow cooker, with sour cream or yogurt sauce

Beef stroganoff in a slow cooker is the lowest calorie dish of all beef stroganoff recipes. It always turns out to be quite filling and not at all greasy. Pairs well with any classic side dish.

Ingredients:

• Beef tenderloin – 600 g
• Onion – 1 pc.
• Sour cream (yogurt) – 150 ml
• Flour (starch) – 2 tbsp.
• Grows. oil – 3 tbsp.
• Salt, black pepper and other spices - to taste
• If desired, you can add tomato ketchup - 1 tbsp.

Preparation:

Cut the meat across the grain into 1-1.5 cm slices, beat lightly. Then cut into cubes.

Roll the pieces in flour (starch), salt.

Set the temperature in the multicooker to 120-140 degrees. (modes “baking”, “frying”, etc.), timer - 15 minutes.

Pour oil into the bowl. Add chopped onion and fry.

Add meat to bowl. Stew.

Pour in sour cream or yogurt and simmer (on the “stew” mode), timer 30-45 minutes.

Mushrooms and beef with carrots in a double boiler

Mushrooms and beef - a dish for those who are important to follow a diet. However, I really want to eat delicious food. In this recipe, vegetables and meat are steamed in a double boiler, exchanging juice and aroma, preserving vitamins.

• 500 g young beef;
• 2 carrots;
• 2 onions;
• 300 g broccoli;
• 300 g champignons;
• 100 g bell pepper (can be frozen);
• 3 cloves of garlic;
• salt and spices - to taste.

Step-by-step preparation:

1. The meat is cut into medium pieces of 4 cm.
2. Mushrooms and vegetables are sorted, washed and peeled.
3. Mushrooms are cut into small squares, carrots into strips, onions into half rings, bell peppers into half rings.
4. Broccoli is separated into inflorescences.
5. The meat is mixed with a small amount of mayonnaise and garlic.
6. Turn on the steamer.
7. Water is poured into the bottom of the dish according to the equipment instructions.
8. Place beef and mushrooms on the lower bowl.
9. All chopped ingredients mixed with salt are poured onto the top bowl.
10. Close the steamer with a lid and turn on the “Meat” mode for 45 minutes.
11. Chicken with champignons is prepared in the same way. In this case, select the “Meat” mode for 30 minutes.

This dish is served hot with pasta, rice, buckwheat porridge and mashed potatoes.

Beef stroganoff with sour cream sauce, onions and carrots

Beef stroganoff with vegetables is prepared generally according to the classic recipe, but carrots are added to it, which gives the dish a slightly different taste. It goes well with potatoes, rice and other classic side dishes.

Ingredients:

• Beef – 650 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Sour cream – 150 ml
• Flour – 2 tbsp.
• Grows. oil – 3 tbsp.
• Tomato paste – 70 g
• Water - ok. 2 tbsp.
• Salt, black pepper, seasoning for meat

Preparation:

Cut the meat into 1cm slices, beat lightly. Then cut into cubes.

Then add salt, sprinkle with meat seasonings and pepper.

Dredge meat pieces in flour.

Then fry the meat in a well-heated frying pan in oil for about 5 minutes.

Then you need to add hot water to the meat and simmer, covering it with a lid.

Separately, fry onions and carrots in a frying pan. Carefully add sour cream, then tomato paste.

The meat should be stewed for about 40 minutes, then our sauce is added to it.

Simmer for about 20 minutes more (until done).

A simple and delicious recipe for beef stroganoff with sour cream and tomato paste

First, the beef is fried, and then the onions are fried separately, to which flour, sour cream, tomato paste and water are added. The meat is added to the sauce, everything is mixed and simmered over low heat for 15-20 minutes. The beef turns out tender and soft.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Beef tenderloin – 500 gr.
• Onions – 1 pc.
• Sour cream – 150 gr.
• Water – 150 ml.
• Tomato paste – 1 tsp.
• Wheat flour – 1 tbsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Rinse the beef tenderloin well under running water and dry it with a paper towel. Cut the meat into medium-sized pieces lengthwise.

2. Heat a tablespoon of vegetable oil in a frying pan and fry the beef in it for 2-3 minutes until a golden crust forms on it. Transfer from the frying pan to a separate container.

3. Peel the onions and cut into thin half rings.

4. Place the chopped onion in the pan in which the beef was fried. Cook for about 3-4 minutes until it becomes soft.

5. Now add a tablespoon of flour to the onion and mix thoroughly.

6. Next, add sour cream along with tomato paste.

7. Pour in hot water and mix everything well.

8. Add fried pieces of meat to the resulting sauce, add salt and pepper to taste.

9. Stir and simmer over low heat for 15-20 minutes.

10. Place the finished dish on a plate and serve with any side dish and fresh vegetables. Bon appetit!

Report a bug

Beef stroganoff with milk sauce

This recipe is low in calories and quite versatile. Instead of beef, you can even use chicken or turkey, as well as pork. The dish goes well with any side dish.

Ingredients:

• Beef (tenderloin) – 400 g
• Milk – ½ tbsp
• Chicken broth – ½ tbsp
• Sour cream – ½ tbsp
• Mustard – 1 tbsp.
• Butter – 1 tbsp.
• Flour – 1.5 tbsp.
• Salt, black pepper

Preparation:

First cut the meat into 1 cm slices, beat if necessary.

Then cut into cubes, add salt, then roll them in flour.

Fry the meat in a well-heated frying pan in vegetable oil for up to 5 minutes.

In another pan, melt the plum. oil, pour 1 tsp evenly. flour.

Pour milk into the pan. Mix the mixture well so that there are no lumps.

Add meat to this sauce and simmer over low heat for about 30 minutes. Add broth periodically.

Mix sour cream with mustard in a saucepan. Add cold chicken stock.

Place the sour cream sauce on the fire and heat, stirring continuously. Add salt and pepper to the sauce to taste.

Carefully monitor the temperature of the sour cream sauce - it should not boil!

Pour sour cream sauce over the finished dish.

Beef Stroganoff with porcini mushrooms

This delicious version of beef stroganoff can be found in Western cuisine. It is better to cook it in olive oil, since lemon is also added to the recipe - it produces a unique delicate taste.

Ingredients:

• Beef (tenderloin) – 800 g
• Onion – 4 pcs.
• Cream – 250 ml
• Olive oil – 1 tbsp.
• Porcini mushrooms – 120 g
• Butter – 120 g
• Flour – 1 tbsp.
• Mustard (spicy) - 1 tbsp. l.
• Lemon – 1 piece
• Sugar – 1 tsp.
• Salt, black pepper

Preparation:

Cut the meat first into slices and then into strips.

Boil porcini mushrooms in salted water for about 20 minutes. Then slice it thinly.

Cut the onion into half rings.

Melt 100 g butter in a frying pan or saucepan, add chopped onion and fry.

Then put the mushrooms there and add lemon juice.

Cover our dish with a lid and simmer over low heat.

Melt the remaining butter in another frying pan and pour the flour there evenly, stirring and frying it for about 2 minutes.

Then stirring carefully, pour in the cream.

Add sugar and fry for about another 7 minutes, carefully stirring the sauce.

Now you need to add salt and pepper.

Remove the sauce from the heat and add mustard, mix everything thoroughly.

Pour olive oil into a hot, clean frying pan and fry the meat over high heat.

Place the fried meat in a bowl with mushrooms, mix everything and pour in the sauce - that’s it, our dish can be served!

Delicious beef stroganoff with beef and mushrooms in sour cream sauce

Beef is fried in vegetable oil. Carrots, onions and champignons are fried separately. Next, broth, starch, sour cream, mustard and seasonings are added. At the end, add the fried beef and simmer everything for about 5-7 minutes.

Cooking time: 50 min.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Beef tenderloin – 450 gr.
• Champignons – 220 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Beef broth – 2.5 tbsp.
• Sour cream – 100 ml.
• Corn starch – 2 tbsp.
• Dijon mustard – 1 tsp.
• Vegetable oil – 4 tbsp.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. Rinse the beef thoroughly under water, dry it with a paper towel and cut into small pieces. Lightly sprinkle with salt. Heat 3 tablespoons of vegetable oil in a frying pan and add the meat there.

2. Fry for 10 minutes until the beef appears golden brown. Transfer it from the frying pan to a separate container.

3. Peel the onions and carrots and cut them into small cubes. Cut the champignons in half. In the same frying pan where the beef was fried, add another spoonful of vegetable oil and add chopped vegetables with champignons.

4. Fry for five minutes.

5. Now pour beef broth or water into the pan, stir and cook for about 5 minutes.

6. In a separate container, dilute corn starch in a small amount of broth, pour it into the vegetables and mushrooms, mix and simmer for another 2 minutes.

7. Next, add mustard, sour cream, mix and salt to taste.

8. Add the fried beef, mix well and cook over low heat for about 5-7 minutes.

9. Place the finished beef stroganoff with mushrooms on top of the side dish and serve. Bon appetit!

Report a bug

Beef Stroganoff “Tender”

This delicate, almost dietary dish is prepared simply and quickly; include it in your menu and delight your family every day.

Ingredients:

• Beef (tenderloin) – 600 g
• Onion – 2 pcs.
• Cream 20% – 3 tbsp.
• Sour cream – 150 g
• Tomato pasta – 4 tbsp.
• Starch (potato) – 1.5 tsp.
• Oil grows. – 3 tbsp.
• Water - about 3 tbsp.
• Salt, black pepper, you can add special spices for meat dishes.

Preparation:

First cut the meat into thin slices, beat thoroughly, then cut into thin strips.

Salt and sprinkle with spices.

Fry the meat in vegetable oil in a hot frying pan.

The onion can be cut into thin strips or small cubes.

Reduce heat and add onion to meat, fry for about 2 minutes.

Add tomato paste to the meat and simmer.

Dissolve starch in warm water in a saucepan, add cream.

Without bringing to a boil, add sour cream and simmer for about 2 minutes.

To make the sauce tasty, it should not boil and should be stirred thoroughly all the time.

Then add the sauce to the meat and simmer for about another 20 minutes over low heat.

Beef stroganoff with dried porcini mushrooms and buckwheat

A simple, delicious, versatile dish for every day that has the savory flavor of mushrooms. It will look very fresh and beautiful if you garnish it with fresh vegetables.

Ingredients:

• Beef – 600 g
• Onion – 2 pcs.
• Sour cream – 300 g
• Tomato pasta – 1 tbsp.
• Dried mushrooms (white) – 100 g
• Oil grows. – approximately 3 tbsp.
• Salt, black pepper, spices for meat dishes
• Greens - a bunch
• Buckwheat – 2 tbsp
• Vegetables to decorate the finished dish according to your taste (fresh tomatoes, bell peppers, etc.)

Preparation:

First cut the meat into thin slices (up to 1 cm), beat thoroughly, then cut into thin strips.

Soak dried mushrooms in water. When they become soft, drain the water and let them dry a little, then cut into thin pieces.

Cut the onion into half rings.

In one well-heated frying pan, fry our meat in vegetable oil.

In another frying pan over low heat, fry the prepared onion, add the mushrooms and fry them until half cooked.

Gently mix sour cream with tomato paste.

Then add finely chopped greens. Gently mix the dish, add salt and pepper.

Let the buckwheat cook in a separate saucepan.

Add onions and mushrooms to the frying pan with meat, pour in our sauce. Stir everything carefully and simmer covered for about 40 minutes. (until the meat is ready).

Place the prepared meat and buckwheat on one dish and garnish with fresh vegetables.

Champignons with beef in sour cream

A recipe for mushrooms with beef and sour cream is suitable as a sauce or side dish for main courses.

1. Beef pulp - 650 g.
2. Sour cream - 250 g.
3. Champignons - 360 g.
4. Vegetable oil - 65 g.
5. Onions - 150 g.
6. Carrots - 75 g.
7. Spices to taste.
8. Dill greens.

The beef flesh is washed, drained and cut into small cubes, about 1 cm, and simmered in a frying pan with vegetable oil with the lid closed for about 30 minutes over low heat.

Separately, fry the diced champignons until golden brown, then add the onions cut into half rings and fry for another 5 minutes.

After half an hour of stewing, fried champignons are added to the hot beef. Then season with salt, ground black pepper, and spices to taste.

Sour cream is added to beef fried with champignons in a frying pan. Then stir the sour cream sauce, cover with a lid and cook for another 25 minutes.

At the end, chopped dill is added, and for lovers of hot sauce, you can add ground black pepper.

It is recommended to add soy sauce to this dish. However, you need to remember that soy sauce tastes salty, so you can overdo it with salt.

Served hot as a side dish for porridge, mashed potatoes, and pasta.

Fragrant champignons in sour cream

Beef Stroganoff - simple and quick

A simple dish that is easy to prepare for every day. It is perfect for young housewives or for those who do not have time to spend a long time fiddling around the stove. It is quite filling and not at all greasy.

Ingredients:

• Beef (veal) – 700 g
• Onion – 3 pcs.
• Flour – 1 tbsp.
• Sour cream – 200 g
• Water – 200 ml
• Oil grows. – approximately 2 tbsp.
• Salt, black pepper

Preparation:

It is best to cook this recipe in a cauldron or cast iron pan.

First cut the meat into thin slices up to 1 cm, if it is too tough, beat it off. Then cut into thin strips.

In one well-heated frying pan, fry our meat in vegetable oil (5 minutes).

Then put the meat in a cauldron (cast iron dish).

Cut the onion into half rings and immediately fry in the frying pan where the meat was, but over low heat.

Then pour flour evenly into the pan, add sour cream and water.

Gently stir everything, add salt and pepper to your taste.

The sauce should be brought to a boil and poured into a cauldron with meat, cover with a lid and simmer for 30-40 minutes until the meat is cooked.

Roast with dried mushrooms, potatoes and beef

To prepare for two servings, we will need: Beef – 500g. Dried porcini mushrooms – 20g. Large tomato – 1 pc. Medium onion, onion – 1 pc. Potatoes, medium size – 6 pcs. Medium sized carrots - 1 pc. Sour cream – 200g. Garlic and spices to taste. Butter and sunflower oil for frying.

To prepare for two servings, we will need: Beef – 500g. Dried porcini mushrooms – 20g. Large tomato – 1 pc. Medium onion, onion – 1 pc. Potatoes, medium size – 6 pcs. Medium sized carrots - 1 pc. Sour cream – 200g. Garlic and spices to taste. Butter and sunflower oil for frying.

We clean, wash and prepare all the products for cooking, peel the potatoes, process the meat to remove films and veins, and so on. It is worth noting that it is better to place the potatoes in cold water so that they do not turn black.

And so, all the products have been thoroughly cleaned and washed, let’s begin preparing our delicious dish.

First of all, cut the onion into not very small cubes, because if you chop it very finely, it will dissolve during long cooking, but this is a matter of taste.

Heat a frying pan, add butter and sunflower oil, and fry the onion until it caramelizes and becomes transparent.

While our onions are frying, cut the carrots into cubes.

Add the carrots to the onions and sauté over low heat for about 5 minutes.

Before cutting the meat, put the pan on the fire, adding about 1 liter of water, and wait for it to boil. After this, cut the meat into fairly large pieces.

We wait until the water boils in the pan and cook the dried mushrooms for about 10 minutes to obtain a rich broth.

Raise the heat of the pan to maximum and add the meat. Do not turn the meat over immediately, it is very important that the meat is seared and “sealed” to prevent the juices from escaping. Fry for about 5 minutes, making sure not to let the onions and carrots burn on each side.

While the meat is fried, take out the mushrooms and strain the mushroom broth, since the mushrooms are dried without being washed, and they may contain small specks.

While our mushrooms are cooling a little, let's prepare the tomato. Cut the skin with a cross, put it in a deep container, and pour boiling water so that it covers it as much as possible. After 1 minute of waiting, remove the skin from it and cut into cubes.

After frying the meat, add the tomato, reduce the heat to low and wait until the tomato dissolves and the meat is saturated with its juice.

After the tomato has dissolved a little, add the chopped mushrooms and let simmer for 2 minutes.

Pepper with a mixture of peppers or plain black pepper. Add sour cream, when it has melted, add garlic and a little mushroom broth to get a sauce that is almost homogeneous in consistency, add salt to taste. Turn off the heat and move on to the next part of preparing our dish.

Cut the potatoes into cubes.

After our sauce is ready and the potatoes are cut, we take two pots for preparing the roast, mine are quite large, 450 grams each. We lay the potatoes and sauce in layers until completely filled, placing the potatoes on the bottom first and finishing with them too. Don't forget to add salt again, as potatoes absorb quite a lot of salt. Add the mushroom broth so that it fills about half the pot, and put it in the oven, heated to 180 ° C, for about 45 minutes, remembering to ensure that the liquid from the pots does not evaporate completely.

10 minutes before readiness, add sour cream on top and chop the greens.

45 minutes have passed, and we add the chopped greens to the pots, turning off the oven, but do not rush to take them out and try, since the greens need to be allowed to steam a little.

That's all, our roast with mushrooms, potatoes and beef is ready. Bon appetit.

Beef Stroganoff with bell pepper

A simple and at the same time spicy dish, it is easy to prepare for every day. It is filling and completely non-greasy. Potatoes are ideal as a side dish. Even with simple mashed potatoes, this recipe will be a great lunch or dinner for everyone in your family.

Ingredients:

• Beef (tenderloin) – 500 g
• Onion – 1 pc.
• Red bell pepper – 1 pc.
• Broth – 1 tbsp
• Oil grows. – approximately 2 tbsp.
• Salt, black pepper, seasoning for meat

Preparation:

First cut the meat into thin slices up to 1 cm, beat. Then cut into thin strips.

Then salt and pepper the meat.

In one well-heated frying pan, fry our meat in vegetable oil.

Cut the onion into half rings and fry in another frying pan over low heat.

Then add the red pepper cut into thin strips to the onion and fry until half cooked.

Then place the onions and peppers in the frying pan with the meat. Pour in the broth.

Salt the dish to your taste and add meat spices, cover our dish with a lid and simmer for 30-40 minutes. over low heat until done.