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Beef Stroganoff with mushrooms
Beef Stroganoff is a dish with a great history. It is made from beef in a sour cream sauce and turns out tender and juicy thanks to a special cooking technology. The meat is sliced into thin pieces and beaten, after which it is cut into strips. This makes the meat tender and quick to cook. With mushrooms, this dish becomes even more delicious and vivid in flavor. Classic Beef Stroganoff should be served with mashed potatoes, but it can be accompanied by any side dish - pasta or any porridge.
Ingredients
Show ingredients
- beef - 500 g;
- champignons - 400 g;
- sour cream - 100 g;
- cream 10% - 200 g;
- flour - 2 tbsp;
- salt, pepper - to taste;
- spices - to taste;
- vegetable oil;
- herbs.
Preparation
- Prepare all necessary ingredients for making Beef Stroganoff with mushrooms.
- Cut the meat into slices about 6-7 mm thick and beat it with a kitchen hammer, as for cutlets.
- Then cut the beaten pieces into strips. This cutting technique makes the beef, which often turns out tough, soft and tender.
- Cut the champignons into large pieces. If you have small mushrooms, simply cut them in half.
- In a small plate, pour 2 tbsp of flour and coat the meat in it. Place the meat in a frying pan with heated vegetable oil and fry over medium heat for about 5-7 minutes.
- When the meat is slightly golden on the outside, add the champignons to the pan and fry over medium heat, stirring often, until the liquid released from the mushrooms has completely evaporated.
- In a separate bowl, mix sour cream, cream, about 1 tsp of salt, pepper, and any spices. Pour the resulting mixture into the pan with the meat and mushrooms and simmer for 10-15 minutes until all ingredients are cooked. The sauce will thicken slightly thanks to the flour, resulting in a homogeneous, enveloping, and very tasty mixture. The meat will be well fried and then stewed, making it soft and tender.
Serve Beef Stroganoff with mushrooms with any side dish and herbs. Enjoy your meal!
