Beef Stroganoff, let's count the calories. Beef Stroganoff

Beef Stroganoff

rich in vitamins and minerals such as: vitamin A - 11.1%, vitamin B2 - 11.1%, choline - 20.3%, vitamin B5 - 12%, vitamin B6 - 20%, vitamin B12 - 93.3% , vitamin E - 18.7%, vitamin PP - 33.7%, potassium - 16.5%, phosphorus - 30.6%, iron - 17.8%, cobalt - 91%, copper - 22.7%, molybdenum - 19.9%, chromium - 18.8%, zinc - 31.6%

• Vitamin A
  is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2
  is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Choline
  is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5
  is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6
  is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12
  plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin E
  has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron
  is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium
  is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc
  is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Beef Stroganoff is a famous dish from Russian cuisine, pieces of beef meat, pounded with a hammer and cut across the grain. Then these chopped pieces are cut into oblong strips 3 to 4 cm long, fried on all sides and stewed in sauce.

This dish can also be called “Beef a la Stroganoff”, “Beef-Stroganoff”, meat Stroganoff style. Nowadays, beef stroganoff can be topped with creme fraiche.

This dish is a typical concocted dish, i.e. he has no folk roots. It has spread widely throughout the world: beef Stroganoff is offered in catering establishments in many countries: from canteens to restaurants, and after World War II, the dish appeared in the nomenclature of international restaurant cuisine as a “Russian dish,” although it cannot be considered a national Russian dish.

Calorie content of beef stroganoff - 355 kcal. The composition also contains proteins - 21.9 g, carbohydrates - 5.7 g, fats - 27.4 g.

Beef Stroganoff is considered a second course; it is best served with beef flesh - tenderloin, edge or kidney part. The optimal side dish for this dish is deep-fried potatoes with fresh tomato slices. Beef stroganoff, like the side dish, should be served hot, as the cooled dish becomes less tasty and loses consistency.

Beef Stroganoff can be used in diets No. 1, 5, 7. People with various diseases of the duodenum and stomach can enjoy it.

Beef Stroganoff calories

Beef Stroganoff is a dish of Russian cuisine known throughout the planet. Sometimes it is called “Stroganoff-style meat,” but the essence does not change.

The classic recipe for beef stroganoff involves its preparation from the sirloin part of beef, which we call tenderloin. A thin edge will also work, but it will have to be slightly beaten into the piece. The meat must be cut across the grain into thin long bars, breaded in flour and placed in a frying pan in which the onions, cut into half rings, are already waiting. Frying the meat in vegetable oil occurs quite quickly, then you need to pour plenty of sour cream and a little tomato paste, mix everything and simmer under the lid over low heat until the meat is soft. As for spices, it is customary to add only ground black pepper to beef stroganoff.

Calorie content of beef stroganoff is 193 kcal. The composition contains proteins - 16.7 g, carbohydrates - 5.9 g, fats - 11.3 g.

The main side dish for beef stroganoff is deep-fried potatoes, but mashed potatoes or boiled fluffy rice are also suitable. The dish will definitely delight everyone with its amazing taste, especially if there is also a slice of crispy pickled cucumber on the plate.

Beef stroganoff contains vitamins B2, B1, B6, B9, B5, B12, A, C, E, D, PP, H, choline, plus minerals: phosphorus, aluminum, calcium, potassium, sodium, magnesium, nickel , rubidium, selenium, zinc, silicon, titanium, manganese, copper, tin, vanadium, chlorine, iron, boron, molybdenum, iodine, sulfur, fluorine, chromium.

Beef Stroganoff with pickles

Beef stroganoff turns out very tasty not only with mushrooms, but also with pickles. This recipe also differs from the classic one in that to prepare the sauce we will use milk cream rather than sour cream. This sauce turns out much more tender, and the meat will simply melt in your mouth.

To prepare beef stroganoff with pickles you will need the following ingredients:

• Beef fillet – 500 grams.
• Cream – 500 ml.
• Fresh mushrooms – 200 grams.
• Pickled cucumbers – 5 medium-sized pieces.
• Onion – 1 head.
• Mustard – 1 tablespoon.
• Vegetable oil – 3 tablespoons.
• Salt, ground black pepper, spices and seasonings to taste.

Cooking instructions:

1. Peel the onions, rinse and cut into cubes or half rings. We clean the mushrooms and rinse thoroughly under running water, cut them into thin slices. To prepare this dish, you must use pickled cucumbers, preferably barrel cucumbers.
2. Rinse the cucumbers and cut into strips, squeeze out excess liquid. Rinse the beef with cold water, dry it with paper towels and cut into small pieces.
3. Heat a small amount of vegetable oil in a frying pan and fry the chopped meat until an appetizing crust forms. In another frying pan or saucepan, also heat the vegetable oil and fry the chopped onions and mushrooms until golden brown. When all the liquid has completely evaporated, add the beef and pickles, stir and fry everything together for five minutes.
4. In a separate bowl, mix milk cream and mustard. Pour the contents of the frying pan, add salt, ground black pepper, your favorite spices and seasonings, reduce the heat, stir and simmer under the lid for another ten minutes.
5. Serve the finished dish with mashed potatoes and green peas. Bon appetit!

Calorie content of pork stroganoff

Beef Stroganoff is a popular and widespread dish of Russian cuisine all over the world. On the menu of many foreign restaurants there is a corresponding inscription under it - “meat a la russe”. Beef Stroganoff is considered a classic version of an “invented” dish, although there are no analogues in folk cuisines. The traditional ingredient for beef stroganoff is still beef, but nowadays beef stroganoff is often made from pork and poultry.

To make pork stroganoff, it is best to choose pork tenderloin or pork loin. You can beat the meat a little, but if it is fresh, then this is not necessary. The meat should be cut into thin strips, strictly across the grain. One version of the preparation of this dish says that it was prepared for Count Stroganov, a big meat lover. As he grew older, he lost all his teeth and could no longer chew hard meat.

Meat cut in this way must be quickly fried over high heat and placed in a separate container, ideally a cast iron pan. Separately, place the onion in a frying pan, add flour, fry until golden brown and pour in the broth, stir until the lumps disappear. Then add a lot of sour cream, a little tomato sauce and quickly mix, combine with the meat and simmer with a lid on low heat for about 20 minutes.

Calorie content of pork stroganoff is 142 kcal. The composition also contains proteins - 19.4 g, fats - 7.1 g.

Pork beef stroganoff is usually served with fried potatoes, mashed potatoes, pasta or rice.

The chemical composition of this dish is quite diverse, it contains vitamins B5, B6, B2, B1, B9, B12, C, A, D, E, PP, H, as well as minerals necessary for humans: phosphorus, aluminum, calcium, potassium, magnesium, sodium, nickel, rubidium, selenium, zinc, cobalt, silicon, manganese, copper, titanium, tin, chlorine, iron, vanadium, boron, iodine, sulfur, molybdenum, fluorine, chromium.

Calorie content of chicken beef stroganoff

Chicken stroganoff is a great option for a quick dinner when you need to feed the whole family tasty, satisfying and nutritious. According to tradition, beef stroganoff is considered a dish of thin long pieces of meat, most often beef or veal. However, now beef stroganoff is prepared from chicken, turkey, pork, venison and even squid and fish.

An excellent choice for chicken beef stroganoff would be poultry breast and fillet. Since the chicken cooks quite quickly, the dish always comes out flavorful and juicy.

After cutting the chicken into equal long slices, quickly fry it with the addition of onions. For the sauce, you can mix flour, sour cream, a little sauce or tomato paste. If it turns out too thick, you can dilute it with milk or cream. Pour the sauce over the chicken, stir and cook for literally 10 minutes, lowering the heat. If you complement the chicken beef strograne with mushrooms, the aroma and taste will only become richer.

The side dish can be spaghetti, rice, buckwheat or good old mashed potatoes.

Calorie content of chicken beef stroganoff is 163 kcal. The composition also contains proteins - 14.7 g, carbohydrates - 0.4 g, fats - 2.0 g.

The composition of chicken beef stroganoff is very diverse, it contains: vitamins B2, B1, B6, B9, B5, B12, C, A, E, D, PP, H, choline, minerals: phosphorus, aluminum, calcium, potassium, sodium , magnesium, nickel, rubidium, selenium, zinc, silicon, titanium, iron, manganese, vanadium, boron, sulfur, chlorine, molybdenum, fluorine, iodine, chromium.

How much does beef stroganoff cost (average price per 1 kg)?

Moscow and Moscow region.

A popular dish of Russian cuisine to this day called beef stroganoff is cooked finely chopped pieces of meat (usually beef), which are doused with hot sour cream sauce. In addition, this dish can often be called Beef a la Stroganoff, Beef Stroganoff or Stroganoff-style meat. The calorie content of fresh beef stroganoff is about 193 kcal.

According to the recognized researcher of culinary history V.V. Pokhlebkin, this dish appeared no earlier than the second half of the 90s of the 19th century, and it is a typical invented dish - in other words, it has no folk roots. In general, beef Stroganoff got its name in honor of Count Alexander Grigorievich Stroganov.

From the moment of its inception to this day, beef stroganoff has become widespread throughout the world: it is usually served in a wide variety of catering establishments: from canteens to elite restaurants. Moreover, after the Second World War, beef stroganoff was included in the nomenclature of restaurant cuisine around the world as a “Russian dish,” even despite the fact that, in fact, it is not nationally Russian.

By the way, the exact recipe for classic beef stroganoff has not been preserved. In addition, over the years, various changes have been made to the recipe, which, as a rule, led to the loss of the cooking technology and the integrity of the dish itself. For example, the recipe for beef stroganoff below, based on the reconstruction of V.V. Pokhlebkin, is most closely approximated to the original.

The beef is easily pounded into a piece, and then cut into thin slices, about half a centimeter thick, while the meat must be cut across the grain. Then the pieces are breaded in flour, and oil is poured into the frying pan. Onions, cut into circles, are laid out on the bottom so that the meat does not come into contact with the dishes. Slices of meat are quickly fried over high heat until brown.

The most important step in preparing beef stroganoff is frying. So, provided that the oil is properly calcined (preliminary) and the portion of meat is not too large, this stage does not take more than five minutes, and ideally two or three. Frying meat for too long will certainly cause the slices to lose their juiciness.

After this, the meat is poured with sour cream, which is mixed with tomato paste - in this case, the proportions solely depend on the taste of the cook, but there should definitely be more dairy product. Beef Stroganoff is stewed under a lid, with only black pepper added as a spice. By the way, the calorie content of beef stroganoff may vary depending, first of all, on the type of meat you choose.

Classic beef stroganoff in the oven

Classic beef stroganoff is a delicious meat dish that cooks very quickly and will perfectly satisfy the hunger of even the hungriest man.

Ingredients:

• 300 gr. beef;
• 150 gr. sour cream;
• 2 onions;
• 8 tbsp. vegetable oil;
• 1 tbsp. tomato paste;
• pepper, salt.

Preparation:

1. Take a washed and dried piece of tenderloin, cut it into slices 1-1.5 cm thick. Beat each medallion with a hammer and cut into narrow strips 5-7 cm long.
2. What is beef stroganoff without basting? To prepare it, cut the onion into half rings, place in a frying pan with hot oil and bring to transparency.
3. Now add salt to the contents of the frying pan and, reducing the heat, add sour cream. As soon as the sour cream shows the first signs of boiling, add tomato paste and stir, remove from heat.
4. In another frying pan, heat the vegetable oil, add the meat and fry over high heat for 5 minutes, stirring from time to time with a spatula. Finally, season the meat with spices.
5. Place the beef into the sauce, scooping out pieces with a special spoon with holes so that the fat in which the meat was fried does not get into the dish. This recipe for classic beef stroganoff is prepared in the oven, so you need to cover the top of the dish with foil and bake. Cooking will take about a quarter of an hour at 200 degrees.

Calorie content of beef stroganoff 193 kcal

Energy value of beef stroganoff (ratio of proteins, fats, carbohydrates - bzhu).

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This is a unique dish from the recipes of classic Russian cuisine. The history of creation is interesting. The history of culinary invention is described in the work of V.A. Gilyarosky "Moscow and Muscovites". Count Stroganov was famous for his exquisite taste and was a famous gourmet. Chefs were hired from Paris to satisfy gastronomic needs. Either by chance, or for reasons of economy, chef Dupont made beef in sour cream sauce. Since the count was already at an advanced age, and the meat turned out to be very tender, this dish became popular among the Moscow nobility. At first, meat in sour cream sauce was served only in Russia. As cooking developed, it began to be used in culinary recipes around the world. In Europe and America it was called “Russian-style meat”. The dish received its widespread development already in the USSR, where it was made by thrifty cooks based on the principle of “less meat, more sauce.”

In terms of its composition, the dish is a high-calorie product. According to the chemical and biological composition, this dish is distinguished by a complex of useful vitamins of group B, PP, vitamin A, phosphorus, iron, potassium, calcium, magnesium. Beef is considered a dietary meat, but the sauce adds calories.

Classic beef stroganoff with sour cream

Initially, the recipe did not contain onions, mushrooms, tomato paste or other additives. The meat was cooked with the addition of flour, sour cream, broth and mustard. The only spices used were salt and pepper. This beef stroganoff with sour cream was a little boring, so the recipe was diversified and today the dish, including onions and tomato paste, is considered a classic.

Recipe ingredients:

• beef fillet 600 g.
• onion 2 pcs.
• sour cream 250 ml.
• flour 30 g.
• broth 150 ml.
• Dijon mustard 1 tbsp. spoon
• vegetable oil
• butter 1 tbsp. spoon
• salt, pepper, thyme 1/2 teaspoon each

Cooking method:

1. Cut the meat against the grain into pieces 2-2.5 centimeters thick. Beat them with a special hammer to a thickness of 0.5 centimeters. Cut into strips. Place in a plastic bag, add flour and a pinch of salt. Remember the bag so that the meat is evenly coated with flour. Place the beef pieces in a dry colander and shake several times. The excess flour should fall off, and you will get dry, neat slices of beef.
2. Heat vegetable oil in a frying pan. Place the meat not end to end. Fry for 1-2 minutes and start turning the pieces in the order you laid them out. At this stage of roasting, it is important to seal the fibers and prevent the beef from releasing its juices. Fry the second side for the same amount - 1-2 minutes. After frying, the pieces of meat should look as if they were coated with varnish.
3. Peel the onion and chop finely. Melt the butter in a saucepan or thick-bottomed saucepan and fry the onion until soft. Add fried meat to the onion, salt and season with spices. Warm up the meat, stirring. Mix sour cream and mustard, dilute the mixture with cold broth to the consistency of liquid kefir. Pour the sauce over the meat. Once the mixture boils, cook for 3-5 minutes, stirring. Remove the pan from the heat, cover with a lid and let the dish stand for 5-10 minutes.
4. Tip: You can diversify the taste of the dish by adding a spoonful of tomato paste, ketchup, soy sauce or satsibeli to the sour cream sauce.

Serving method: French fries are considered the best side dish for meat Stroganoff style. It is in this combination that beef reveals itself best. For vegetables, you can offer thinly sliced ​​tomatoes. Or serve the meat without any side dish at all.

Application

Beef Stroganoff is quite easy to prepare at home. To do this, you need to take a beef tenderloin, cut it into thin strips - the thinner they are, the tastier, then cut crosswise again. In a hot frying pan, the meat is evenly fried until golden brown, onions, salt and black pepper are added and simmered under the lid for 10-12 minutes. Then add sour cream, reduce the heat and simmer again under the lid for 30 minutes. The beef is soaked in onion juice and sour cream, acquiring a unique taste. Serve beef stroganoff with fried potatoes, mashed potatoes, and garnish with fresh vegetables. Can be served with boiled rice and boiled peas. It is important that such meat does not lose its nutritional value. Both old people and children will like the dish due to its tenderness.

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Beef Stroganoff

A simple recipe for beef stroganoff, always a successful result.

Tender meat in strips with sour cream sauce.

Favorite Soviet main course.

Beef Stroganoff.

What is beef stroganoff? I conducted a small survey among my friends. For most people, this is beef strips stewed in sour cream. And everyone prepares it the same way, as was customary in Soviet times. And I cook like everyone else with options that don't really matter.

In Soviet times, homemade beef stroganoff differed from goulash only in the form of cutting the meat into strips and sour cream sauce. A very simple dish. Cut the meat into strips across the grain, lightly fry with onions, place in a thick-walled bowl, add sour cream and water or broth, simmer until tender. At the end add pepper and herbs.

And the last thing: dry the flour in a frying pan, add a tablespoon of butter, stir, place in a cauldron while stirring, and simmer for another minute or two. All.

It is noteworthy that all my friends, like me, stew beef stroganoff until tender, almost always for about an hour.

There are critics of Soviet beef stroganoff who call it an ugly product of catering.

Nowadays, another recipe for beef stroganoff is called classic online, according to which the meat is fried very quickly for about 5 minutes. Moreover, inside it remains with blood. Pour in sour cream and simmer for 2-3 minutes. And they serve. Somewhere like this.

This recipe and similar ones have previously appeared in many cookbooks. I don’t know anyone who would cook using it at home. Except for unexpected guests.

Some are afraid of such a short heat treatment. Others are sure that the meat will be tough. Few people, like me, tried to cook this way, then they had to transfer everything into a cauldron and simmer as usual until done.

Cooking time always depends on the quality of the meat. Veal will be ready faster than beef. Of course, it is better to use first grade meat. Perhaps in the time of Count Stroganov, the meat was different or the culinary standards were different.

In my opinion, you can cook Stroganoff-style meat from chicken fillet so quickly. Especially if you first cut it like chops, beat it with a hammer, and then cut it into strips. And from our current beef it is hardly possible to obtain the same tender meat as obtained using the Soviet method.

One way or another, many people like Soviet beef Stroganoff. I prepared it mainly to calculate the calorie content; I have already been asked several times: could it be 192 kcal?

This happens on the Internet. Of course this is a mistake. Meat fried in vegetable oil, stewed in sour cream, will have a calorie content of more than 300 kcal per 100 grams of the finished dish.

Because the meat is always boiled down by 35-45%, it is soaked in very high-calorie vegetable oil, and the moisture is evaporated from the sour cream.

Beef Stroganoff: classic recipe with cucumbers

A recipe for amazing beef stroganoff with pickles, which used to be often found in Soviet canteens. The dish is very tasty and unusual.

Ingredients:

• 500 g beef;
• 2 tablespoons flour;
• 1 onion;
• 1 clove of garlic;
• 20 ml tomato sauce;
• 300 g sour cream;
• 100 g cucumbers;
• 3 tablespoons of oil;
• spices, herbs.

Preparation:

1. Fry the chopped onion in oil until golden brown.
2. Cut the pickled cucumbers into strips, add to the onion, fry everything together for a few minutes. Place in a bowl.
3. Add oil to the frying pan. Cut the beef, sprinkle with flour and fry until golden brown. Return the previously fried onions and cucumbers to the frying pan.
4. Combine sour cream with tomato sauce or a teaspoon of ketchup, squeeze out a clove of garlic, and add salt.
5. Pour the sauce into the frying pan with the meat, onions and cucumbers, cover.
6. Simmer the delicious beef stroganoff for about twenty minutes, depending on the softness of the meat.
7. Season the beef with herbs, laurel and turn off. Serve with various vegetable and cereal side dishes.

Beef Stroganoff

Ingredients:

1. Beef meat net weight – 400 g
2. Onions – 1 piece, 110 g
3. Sour cream – 250 g
4. Flour – 1 level tablespoon
5. Salt pepper
6. Greens, dry parsley - a pinch
7. Vegetable oil for frying – 65 g
8. Water or broth – 125‑250 ml

There are 344 kcal in 100 grams of the finished dish.

Calculation under the recipe.

Preparation:

1. Clean the meat from films and tendons. Cut across the fibers into pieces 1-2 cm thick; they can be beaten with a hammer. It is more convenient to pound meat in a plastic bag. It's faster and doesn't splash. By the way, in order not to cause a rumble throughout the whole house, you can put an old towel under the cutting board.

2. Cut the pieces into strips. Width 1 cm, length 5‑6 cm.

3. Chop the onion, lightly fry in vegetable oil until transparent, you don’t have to fry it.

4. Place a thin layer of meat on top of the onion. I have a frying pan with a diameter of 24 cm, everything fits tightly in just one layer.

5. Fry the meat over medium heat. As soon as the meat on the bottom changes color, sprinkle with flour, turn over, stir and fry on the other side.

6. Add sour cream, sprinkle with dry parsley, stir, bring to a boil.

7. Place the contents of the frying pan in a thick-walled bowl, I have a cauldron. Add water to cover the meat, salt and pepper. Bring to a boil, simmer over low heat until done. I simmered for one hour. First add one level teaspoon of salt, taste at the end and add to taste. If there is broth instead of water, salt to taste.

8. Serve with any side dish. Ideal with mashed potatoes or pasta. Delicious .

Cooking recipe: beef stroganoff

Beef Stroganoff, which contains less than 200 kcal, is a world-famous dish created by the cook of the Russian Count Stroganov and named after this nobleman in the 19th century. Thanks to the foreign origin of the chef who came up with this cooking recipe, beef stroganoff combined the best features of Russian and French cuisine.

Beef stroganoff, the photo recipe for which we publish, is stewed meat in hot tomato and sour cream sauce. If you use a classic cooking recipe, beef stroganoff can be made from products that are available in the refrigerator of almost every housewife:

• Beef* – 0.7 kg
• Onion - 180 g
• Flour - 70 g
• Sour cream – 200 g
• Tomato paste - 100 g
• Butter - 50 g
• Salt, pepper - a pinch.

* To prepare beef stroganoff with optimal calorie content and taste, it is best to use beef tenderloin.

Beef Stroganoff: photo recipe step by step

1) Prepare the ingredients for preparing beef stroganoff according to the photo recipe:

• Wash the onion, peel it and cut it into half rings.

Cut the onion into half rings

• According to the photo recipe, cut the meat for beef stroganoff into thin cubes across the grain.

Cut the meat into thin slices

2) Melt butter in a hot frying pan and fry the onion in it until golden brown.

3) According to the recipe for preparing beef stroganoff, carefully roll the beef in flour before frying.

4) Place the meat for beef stroganoff according to the photo recipe in a frying pan and fry on both sides. According to the beef stroganoff recipe, beef should be cooked in several stages or in a large frying pan so that all the pieces of meat touch the surface and cook evenly.

Fry beef pieces with onions

5) While the meat is fried, mix sour cream and tomato paste for gravy.

6) Add the resulting mixture, salt and spices to taste to the pan.

Add a mixture of sour cream and tomato paste to the pan

7) Then, according to the recipe for preparing beef stroganoff, cover with a lid and simmer over medium heat until cooked.

Beef Stroganoff, whose calorie content depends on the fat content of the sour cream used to prepare the gravy, goes well with any side dish, including deep-fried potatoes.

Beef Stroganoff with pickled cucumbers

The taste of a familiar dish can be changed beyond recognition by one single ingredient. Try making beef stroganoff with cucumbers. Cucumbers add a piquant sourness to beef stroganoff and make the beef unusually soft. At first glance, the proximity of sour cream and pickled cucumber seems strange. Completely in vain. Try it and see for yourself the excellent results.

Recipe ingredients:

• beef fillet 500 g.
• onion 2 pcs.
• pickled cucumbers 200 g.
• champignons 200 g.
• sour cream 400 ml.
• ketchup 2 tbsp. spoons
• flour 2 tbsp. spoons
• broth 250 ml.
• vegetable oil 3-5 tbsp. spoons
• salt pepper

Cooking method:

1. Peel and cut the onion into half rings. Fry the onion in heated vegetable oil until soft. Wash the meat, dry it, cut into thin strips, add to the onion, fry together until the meat begins to turn golden brown.
2. Cut the pickled cucumbers into strips. Peel the champignons and cut into slices. Add cucumbers, mushrooms and ketchup to the meat. Cook for 5-7 minutes, stirring. Dissolve the flour in a glass of cold broth and pour into the meat. Add sour cream, salt and pepper to the beef stroganoff. Bring the dish to a boil, reduce the heat and simmer, stirring occasionally, for about an hour.

Serving method: Serve beef stroganoff with country-style oven-baked potatoes. To do this, peel the potatoes, cut them into halves, sprinkle with pepper and salt, and mix with vegetable oil. Bake in the oven until the potatoes have a delicious crust. Turn the potatoes in the pan from time to time.

Beef Stroganoff with wild mushrooms

Beef Stroganoff is a dish that can be served both at the everyday table and on the occasion of holidays. You can add nobility to beef with the help of mushrooms. Try making beef stroganoff with mushrooms. Porcini and chanterelle mushrooms are best suited for this purpose, but you can use champignons or any locally available mushrooms.

Recipe ingredients:

• beef 500 g.
• porcini mushrooms 4-6 pcs.
• chanterelles 200 g.
• onion 2 pcs.
• vegetable oil 3 tbsp. spoons
• beef broth 400 ml.
• balsamic vinegar 3 tbsp. spoons
• cream 100 ml.
• starch 1 tbsp. spoon
• salt, pepper, rosemary to taste

Cooking method:

1. Peel the onion and cut into half rings. Peel the mushrooms and cut into pieces. Small mushrooms can be left whole. Wash the beef, dry it with a napkin, lightly pound it into pieces, and cut into thin strips. Fry the meat in vegetable oil over high heat until crisp. Remove from pan. Season with salt, pepper and dried rosemary.
2. Add a little more oil to the pan where the meat was fried. Fry onions and mushrooms. Season with salt, pepper, broth, and balsamic vinegar. Bring the broth to a boil, simmer for 3-5 minutes. Add starch to the sauce. To do this, dilute the starch in a small amount of cold water, pour into the sauce, stirring, and bring it to a boil. Place the meat into the sauce. Simmer for 10 minutes. Add cream before finishing cooking. Try again, even out the taste, add salt or pepper.

Serving method: Serve with creamy mashed potatoes and olives. Garnish the dish with chopped parsley.

Food-list

Almost any cook, even a beginner, can imagine what beef stroganoff is. However, unfortunately, this idea is very vague. So, most believe that you take some kind of meat, which needs to be beaten with a hammer, then finely chopped, breaded in flour, fried, and then, poured with sour cream and tomato paste, simmered, as they say, until done.

Meanwhile, preparing beef stroganoff from beef requires, if not knowledge, then at least an understanding of certain culinary techniques at the level of intuition, along with their relationship and interaction. You can start cooking real beef stroganoff by taking into account that this dish consists of 2 parts: beef meat and sauce - each of them must be approached with full responsibility.

As you know, in a beef carcass there are pieces of completely different quality. For example, those that are suitable for grilling are not suitable for baking in the oven or stewing in wine. To prepare first-class beef stroganoff, the ideal cut of beef carcass, which is known as fillet in the international classification, is considered ideal. In our country, it is customary to divide it into two parts - the thin edge and the tenderloin. The calorie content of beef stroganoff is about 193 kcal.

To some extent, the rump and thick edge are suitable for preparing beef stroganoff. However, in this case, caution is needed, especially when working with the rump - you need to act quite quickly, allowing the meat to just set. The calorie content of beef stroganoff based on this type of meat is somewhat different from the nutritional value of a dish made from the above product.

It is worth noting that such parts of the carcass as the neck, brisket, shoulder, thigh and rump are absolutely not suitable for beef stroganoff. In addition, experts also do not advise purchasing a semi-finished product pre-cut for this purpose due to the fact that it is not known what kind of meat was cut there. By the way, many people are interested in whether it is necessary to beat meat. In fact, it is believed that this is not necessary with tenderloin, since beating the softest muscle in a cow carcass is unlikely to make the meat any softer.

Additionally, I would like to touch on the topic of the sauce, in particular its base - sour cream. The most irreparable thing that can be done with this product is to overheat it, as it almost instantly begins to disintegrate into fractions. By the way, there are several versions of beef stroganoff sauce. The simplest and oldest of them does not involve the addition of onions or mushrooms, but only requires the use of flour, butter, milk, broth, sour cream and mustard.

Classic beef stroganoff with pickles

You can diversify a dish like beef stroganoff by adding pickles to it. You will definitely like the effect. The taste of this meat is reminiscent of the Tatar dish azu.

Servings: 3.

Ingredients:

• Beef – 600 g;
• Onions – 60 g;
• Pickled cucumber – 110 g;
• Mustard – 1 tbsp. l.;
• Tomato paste – 1 tsp;
• Cream – 320 ml;
• Unscented vegetable oil – 3 tbsp. l.;
• Wheat flour – 1 tbsp. l.;
• Dill - a couple of sprigs;
• Salt and ground black pepper - to your taste.

1. Peel the onion, wash it and cut it into half rings.
2. Set the pan over medium heat. Fry the onion in vegetable oil until soft.
3. Cucumbers for the recipe should be taken salted; you should not replace them with pickled ones. Use a vegetable slicer to slice the cucumbers or carefully cut them into thin long slices with a knife.
4. Add the cucumbers to the onions and fry over medium heat, stirring constantly, for about 5 minutes.
5. Rinse the beef with cold water and pat dry with paper towels. Cut across the grain into thick slices, beat with a kitchen hammer, and then cut the beaten meat into thin strips.
6. Dredge chopped beef in flour. Pour vegetable oil into a separate frying pan, place the meat breaded in flour and fry over high heat for about 5 minutes until the beef turns gray (be careful not to burn).
7. Place vegetables in the frying pan in which the meat is fried, add tomato paste and mustard (the mustard should be homogeneous, without grains). Pepper and salt to your taste.
8. Pour cream into the meat and stir. Cook over low heat for about 20 minutes. until the meat becomes soft and the sauce thickens.
9. Serve hot with mashed potatoes and fresh vegetables, sprinkled with finely chopped dill.

Bon appetit!

Classic beef stroganoff with cream sauce

A very quick meat dish that can really be prepared in half an hour.
Beef Stroganoff with cream turns out very juicy and tender. Cooking time: 30 min.

Servings: 3.

Ingredients:

• Beef – 700 g;
• Cream 10% - 1 glass;
• Tomato paste – 60 g;
• Onions – 1 pc.;
• Wheat flour – 2 tbsp. l.;
• Vegetable oil – 2-3 tbsp. l.;
• Salt, any spices - to your taste.

Cooking process:

1. Cut a piece of beef into plates approximately 1 cm thick. Place them on a cutting board and cover with cling film or a thin plastic bag. This is done to prevent splashes of juice and pieces of meat from flying around.
2. Lightly beat pieces of meat on both sides. Cut into oblong thin strips across the grain.
3. Pour flour into a deep bowl, place the pieces of meat in it and roll well.
4. Place the pan on medium heat. Peel the onion, cut into half rings and fry in vegetable oil until golden brown.
5. Add the flour-breaded meat to the onions and stir. Fry for about 2-3 minutes.
6. Pour cream into the pan, add tomato paste and salt, add your favorite seasonings and ground black pepper. Stir and simmer covered for about 25 minutes, checking the meat for toughness.
7. Serve hot with a side dish of cooked mashed potatoes. You can serve homemade pickles or canned peas from a jar with beef stroganoff and puree, after draining the excess liquid through a sieve.

Bon appetit!

If you add fried champignons to a sauce based on heavy cream, the beef stroganoff will turn out to be especially aromatic and melt in your mouth. This delicate sauce with a creamy mushroom aftertaste will pleasantly highlight the taste of fried beef and will be a good addition to the side dish.

Cooking time: 1 hour 20 minutes.

Servings: 6.

Ingredients:

• Beef – 1.3 kg;
• Champignons – 260 g;
• Cream 33% - 230-300 ml;
• Onions – 1 pc.;
• Wheat flour – 2 tbsp. l.;
• Bay leaf – 4 pcs.;
• Salt, ground pepper, spices - to your taste;
• Unscented sunflower oil – 3 tbsp. l.

1. Peel a large onion, rinse, and cut thinly into half rings. Heat sunflower oil in a frying pan over medium heat, fry the onion until golden brown.
2. Wash the mushrooms and dry them on a paper towel. Cut the champignons into thin slices and add to the onion. Fry until the liquid from the mushrooms has evaporated.
3. Rinse the beef under cold water, dry with a thick paper towel and cut into thin slices across the grain.
4. Increase the heat, add meat to the frying, and cook until a golden crust forms on it. In this case, you need to constantly stir the mass so that it does not burn.
5. Pour flour into the pan, add heavy milk cream and bay leaves.
6. Salt and pepper the mass, add the necessary spices. Reduce heat and cover the pan with a lid. Simmer the meat until cooked (until the beef becomes soft).
7. Serve hot beef stroganoff with sauce over crumbly buckwheat or pearl barley porridge.

Bon appetit!

If you don’t want to spend money on heavy cream for beef stroganoff sauce, you can always use what’s in the refrigerator - milk. The sauce turns out no less tasty; the main thing is, if possible, take milk with a fat content of 2.5% or more.

Cooking time: 40 min.

Servings: 3.

Ingredients:

• Beef – 600 g;
• Full fat milk – 260 ml;
• Onions – 2 heads;
• Carrots – 1 pc.;
• Wheat flour – 3 tsp;
• Salt, pepper and spices - to your taste.

1. Wash the beef under cold running water and dry with thick paper towels. Cut the meat into long thin strips. If required, you can first cut a piece of meat across the grain into slices, beat them and then cut them into strips.
2. Fry the meat over medium heat in a frying pan without adding oil (the meat should change color).
3. Peel and wash the vegetables. Cut the onion into half rings or quarters, it is best to cut the carrots into strips or small cubes, circles (no need to grate).
4. Add vegetables to the frying pan with the beef, pour in a small amount of water from the filter and simmer for about 15 minutes. over medium heat, stirring the mixture from time to time.
5. For the sauce, mix milk, flour, salt, pepper and stir everything thoroughly so that there are no lumps left.
6. Add the sauce to the frying pan with the beef and cook, stirring occasionally, for about half an hour.
7. Serve delicious beef stroganoff with crumbly cereal porridge.

Bon appetit!