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Beef stroganoff

Beef stroganoff

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I portioned the veal like the one in the store, that is, in long and thin strands (please, as much as I could).

I heated the olive oil and put the meat in it. I fried it on both sides, then added spices and water.

When the water dropped and the meat became softer, I added the chopped onion, pepper and garlic. That's when I put the wine.

I left it on medium heat, stirring occasionally.

I added the canned mushrooms (drained of water) when the onion, pepper and meat were almost ready.

I left it on the fire for another 10 minutes, then I put the cream (thinned with a little water). I mixed well and left for another 10 minutes.

At the end I put chopped parsley.

I served it with mashed potatoes. The gasket is chosen by everyone according to their preference.

I wish you good appetite !!

Beef Stroganoff - Recipes

Finally it's time to try the recipe myself vita stroganoff. I will not tell you now and here the history of this recipe (yes, it is a recipe with history, tradition, etc.), references about the recipe can be found on wikipedia, blogs, etc. I was intrigued by her title (slightly sumptuous) & # 8222vita stroganoff & # 8211 boeuf stroganoff & # 8221 just as I was intrigued by vita Wellington. I admit that the appearance of a plate of beef stroganoff can make you not give any chance to the recipe, from my point of view it is not a dish that looks good anyway and no matter how important you try to give it. So although the title intrigued me, the look held me in place.

I'm not even a beef fan, though beef soup with a lot of sour cream it's one of my favorites, and osso bucco it's already on top (if it's well done!). And it happened to me to buy sour beef it looks ok, but it ended up being quite & # 8222 strong & # 8221 after cooking. Maybe I didn't know very well, you know ?!

But this time, because I had a piece of beef in the freezer that I kept walking from one drawer to another, I finally gave the recipe a try. Honestly, I don't regret it. It's delicious. I would repeat it, although it takes some time and training.

Vita stroganoff is almost hot, with pasta, dumplings, rice, but we decided to give it a try with couscous. And I think I did very, very well. So, stroganoff beef is okay, really okay.

Ingredients for the recipe by Vita Stroganoff

  • 800 gr beef
  • 1 large onion
  • 500 gr mushrooms
  • 1 tablespoon grated flour
  • 300 ml beef or poultry soup
  • 2 cloves of garlic
  • 50 gr butter
  • 250 gr fat cream
  • 1 tablespoon mustard
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • salt
  • pepper

How to prepare the recipe by Vita Stroganoff

Wash the beef and cut it into strands. Sprinkle with salt and a pinch of pepper and roll the meatballs in flour on all sides. Heat two tablespoons of oil and half the amount of butter in a pan. Brown the beef pieces on all sides, then transfer them to a hot plate.

In the same pan, melt the rest of the butter and sauté the finely chopped onion and garlic. Until they become golden, translucent. Add the sliced ​​mushrooms and a pinch of salt. Stir and leave on the fire until the mushrooms soften.

Add the browned beef and meat broth. Cover and simmer for 20 minutes. Meanwhile, stir in the pan from time to time.

Mix the sour cream with the tomato paste and mustard. Incorporate into the pan, stirring constantly. Bring to the boil and simmer for 5 minutes.

Transfer to plates and eat beef stroganoff with natural potatoes, pasta, rice, dumplings. I preferred to put together some simple couscous and it was an inspired choice.

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STROGANOFF DE CIUPERCI & # 8211 vegan / post recipe

Mushroom Stroganoff & # 8211 vegan / fasting recipe & # 8211 delicious and easy to prepare recipe, adapted from the classic recipe of Stroganoff beef & # 8211 beef Stroganov. This tasty and filling food can be served for lunch or dinner and can be kept for the next day if it is not mixed with the garnish that will accompany it.

The original Stroganoff recipe was invented somewhere in the early 1800s by a French chef working for an aristocratic family in Russia (St. Petersburg) & # 8211 Stroganov family. This dish was presented at a contest and to win the chef named this dish after the name of the employer & # 8211 Count Pavel Alexandrovich Stroganov. The food became very popular in Russia, then crossed the borders of the country becoming a dish loved by the Chinese, and then Russian emigrants to make it known in America.

Over the years, the original recipe has been modified, so that in Sweden it is prepared with sausages, in Japan it is served with rice, and the Brazilians make it with shrimp.

So, why not have a vegan, fasting version, respectively Mushroom stroganoff?

Mushrooms are a very good and very tasty source of nutrients that reduce the risk of cancer or heart disease. They are full of fiber, vitamins, essential minerals, which is why they are called superfoods. Mushrooms are part of the diet of those who have given up meat, but also of those who take diets.

Recipe of Mushroom stroganoff it seems to me to be one of the best vegan / fasting recipes with mushrooms. I think I like it even more than the meat version (pork stroganoff with mushrooms or beef stroganoff with mushrooms). I used only champignon mushrooms for this recipe, but you can use a mushroom mix or just Pleurotus mushrooms, another type of mushroom very well known and consumed in our country.

I used eggless pasta as a garnish, but if you like rice more, you can definitely use it because they go very well together.

The sauce is creamy and very tasty. I used vegetable milk and organic coconut cream instead of classic cream and I guarantee you that the result is absolutely sensational. But you will use what you like and what you have in the house.

If you want to prepare more recipes with fasting / vegan mushrooms click here. If you want to be inspired and prepare other fasting recipes, I invite you to see collection of fasting recipes, if you access this link.

Here is the list of ingredients and how to prepare it Mushroom Stroganoff & # 8211 vegan / fasting recipe


4-5 tablespoons of frying oil

200 ml rice vegetable milk / cow's milk if you are not fasting or do not have a vegan lifestyle

200 ml organic rice cream / can be sour cream if you are not vegan or fasting

1/2 teaspoon smoked paprika (or paprika)

1 teaspoon dried oregano

optional: 1 teaspoon Worcester sauce

1 clove of garlic given by the press

For the gasket:

I hardened the onion in the hot oil until it became glassy, ​​then I put the mushrooms over it and sprinkled salt. During this time I also boiled salted water to prepare the pasta as a garnish.

I sautéed the mushrooms until they left the water and it evaporated, then I poured 50 ml of white wine, I added smoked paprika and freshly ground pepper and I mixed. I let the alcohol evaporate for a few minutes, over high heat (maximum 3), then I put the vegetable soup, the Worchester sauce and let it boil for about 5 minutes. During this time I dissolved 1 tablespoon of flour with vegetable milk, and over them I put organic coconut cream.

I put the milk with flour and coconut cream over the mushrooms, I added a clove of garlic given by the press, I mixed and I let it simmer until the sauce thickens.

During this time, the pasta was cooked according to the instructions on the package, so I drained them, then I put some of the sauce on them. My boys wanted them mixed from the start, but I wanted to arrange them on my plate separately, to enjoy the good taste of these mushrooms with delicious sauce.

They are very good! And they are very easy to make!

Ingredients Vitel Stroganoff

500 gr veal muscle
300 gr mushrooms
2 small onions
200 gr sour cream
1 teaspoon mustard
1 cup broth (or 1 teaspoon top with tomato paste dissolved in a little water)
4 pickled cucumbers
salt pepper

Servings: 4
Preparation time: 25 minutes

Preparation Vitel Stroganoff

  1. The meat is cut into strips. Chop the onion. Mushrooms are cut into large slices.
  2. In a little oil, fry the veal over a high heat for 1-2 minutes, until it changes color.
    * if you use another part of the veal, which is harder, taste the meat and if you find it hard add a cup of water and simmer until soft. At this step the meat must be ready!
  3. When the meat is ready, take it out on a plate. Add the mushrooms and onions to the pan, turn the heat to medium and let the vegetables soften. Stir occasionally for about 8 minutes. Put the meat back in the pan.
  4. Add sour cream, mix and cook for 1 minute. Then add the mustard and broth. Let it boil for about 5 minutes until you get a creamy sauce.
  5. Turn off the heat and add the chopped cucumbers.

3. Add sour cream, broth and mustard

4. At the end add pickles

Stroganoff beef - preparation products

Stroganoff beef always consists of two constant and mandatory components: stews and sauces. For the preparation of this dish it is, in principle, possible to use any type of meat. In this article we will talk in detail and tell you about Stroganoff beef. As it is known, beef is very difficult to prepare meat. Many do not like it, because ready-made can be heavy and quite dry. So beef is ideal for cooking beef stroganoff, as in the process of extinguishing it becomes very tender and soft.

When choosing beef, give preference to its loin. It is best if the meat is fresh or chilled. Frozen meat should be able to thaw properly. Under no circumstances use the microwave for this purpose. And even more so it is not necessary to defrost meat in hot water. So it will lose all its juiciness. Thawed meat should advance, and told him in the freezer night on the bottom shelf of the refrigerator. Thawed meat is then washed thoroughly under running water. If you do not use cutting, then you will need to carefully remove all veins and films. Then cut the beef into small pieces of about three centimeters. In general, in the preparation of meat for cooking beef stroganoff reflects is not necessary. But if you happen to old and tough beef, then it should definitely be a good fight on the kitchen hammer.

After all the beef slices rolled in wheat flour and fry in a hot pan in vegetable oil. Fry the meat should be at maximum heat until it forms an appetizing golden brown. This technique will help keep the meat drowsy.

I already mentioned, traditional Stroganoff beef sauce is made from sour cream. You can also show your imagination and diversify the sauce of different ingredients to suit your taste. tasty and tender sauce very obtained from sour cream.

Beef Stroganoff recipes

Because the dish is very popular, there are many options for its preparation, depending on the ingredients included in the recipe.

Below are some interesting variations of this.

ingredients Number of
meat (pork) & # 8211 250 g
tomatoes & # 8211 2 pieces (large)
Hot peppers & # 8211 1 piece
bec & # 8211 1 piece
olive oil & # 8211 a little for frying vegetables
cream & # 8211 200 ml
spices & # 8211 at choice
Cooking time: 45 minutes Calories per 100 grams: 99 Kcal

Preparation algorithm:

  1. Prepare the meat: remove the fat, cut it into thin thin bars
  2. In hot oil, fry the vegetables
  3. Put the meat on a pillow of fried vegetables and fry for 5 minutes
  4. Pour the meat with vegetables and cream (if it is very thick, it can be diluted with water). Turn until the pork is cooked through. Serve hot.

Stroganoff beef with cheese


  • meat & # 8211 600 g
  • unt & # 8211 100 g
  • bulbs & # 8211 3 pieces
  • cream & # 8211 150 ml
  • wheat flour & # 8211 2 teaspoons
  • Tomato paste (tomato sauce) & # 8211 3 tbsp
  • hard cheese & # 8211 100 g
  • fresh spices and herbs.

Preparation algorithm:

  1. Finely chop the meat (pork), then fry in hot cream oil
  2. Put onions, butter and flour in the hotel trays
  3. Add sour cream, pasta and add lightly fried onions to the mixture. The composition brings to a boil
  4. Pour the meat over the sauce, pour for about 20 minutes
  5. A few minutes before complete extinction add cheese, greens.

How to cook beef stroganoff: a classic recipe and modern variations

The algorithm for cooking Stroganoff pork in a slow cooker is as follows:

  • The net part of a little beats in one piece
  • the meat is cut into rectangular steaks with a thickness of up to 1 cm
  • other slices are cut along the fibers into small rectangles
  • meat is bread in flour
  • pour a little oil in the pan, an even layer is made of onion rings, on which the pork is already placed as such, the meat is fried for a few minutes until you get a nice glossy shade
  • In addition, beef stroganoff is placed in a saucepan, pour sour cream and chop in this form until the meat is soft.

With the advent of multicookers, this dish has become even more popular because it is very easy and quick to cook it in several ways: initially in the & # 8220cooking & # 8221 mode, then in the & # 8220baking & # 8221 mode.

Due to the uniform heating of the multicooker bowl, the meat is evenly fried at the optimum temperature and is very delicate.

Mushrooms are often added to a classic recipe to add an unusual flavor.

They are finely cut and placed in the bowl right at the extinguishing stage.

As a result, the beef sauce is thicker and the meat itself is softened with a thin mushroom flavor.

For a more intense taste, chefs recommend using dried mushrooms.

The cream sauce from the classic recipe can be replaced with cream.

For its preparation, take cream with a high fat ratio.

Calories spin very few people know that to be aware of such things, visit our website! Such a plant as a snake is not very well known, but it has useful properties that you can learn from this article, as well as what contraindications to using these are plants.

The use of dill and parsley is invaluable, here:, you can get useful information for you.

The preparation of the sauce is determined by the way in which the cream thickens to the desired consistency.

This variant of pork stroganoff has a more delicate flavor and a slightly creamy flavor, the recipe option to make beef stroganoff with lemon is also not bad, but not for everyone because of the specific taste of lemon ..

Beef Stroganoff - Recipes



Ingredients for STROGANOFF BEEF & # 258 CHOPPED & # 258 with PASTA:

450 grams of vit & # 259 m & # 259cinat & # 259
1/2 cup of green onions, 259 cubes and 259 cubes
1 tablespoon chopped garlic (about 1-2 tablespoons)
3 tablespoons butter
3 tablespoons flour & # 259in & # 259
1 1/2 cups beef broth & # 259
1 can & # 259 sm & # 226nt & # 226n & # 259
1 can of mushroom soup
salt and pepper to taste
egg yolks, cook according to the instructions on the package.


Put a pot of boiling water in the oven and start cooking the eggs according to the instructions on the package.
In a large skillet over medium heat, brown the beef and cook together with the onion and garlic until well cooked.
Drain the minced beef to remove excess fat from the pan. Put the pan back on the stove over medium heat (do not add the beef again.)
Ad & # 259uga & # 355i unt & # 238n tigaie & # 351i l & # 259sa & # 355i & # 8209l s & # 259 se topeasc & # 259. Then add the pans, beat in the pan, and soak the butter in the butter.
Add the beef broth and beat vigorously to remove any lumps, raise the heat to the sea, bring to a boil for 220 hours. minute p & # 226n & # 259 c & # 226nd vede & # 355i c & # 259 se & # 238ngroa & # 351 & # 259 u & # 351or.
Bring the temperature to medium and mix with the smoked mushrooms. Mix until the mixture is well incorporated.
Add salt and pepper. It preserves the taste of the mixture until it is seasoned as you wish. If it gets too thick, just add a little more beef broth.
Add beef and mashed meat and mix. Serve over the top with eggs.


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