Delicious, gentle classic Beef Befstroods - great solution For those who do not know what to cook for lunch or dinner. Such a meat dish is performed simply excellent: it perfectly combines veal with exquisite thick sauce. The recipe, invented several decades ago, is relevant so far. What is his secret? Of course, in the simplicity of preparation and stable receipt of an unsurpassed result. This dish can be made both in a frying pan and with the help of modern household appliances - In a slow cooker. However, the classical execution still implies meat frying and its further extinguishing on the stove.

Cooking time is 40 minutes.

The number of portions - 5.

Ingredients

To make classic Beefstrogen, you will need to use such a set of ingredients:

• sour cream - 200 g;
• cutting beef - 400 g;
• flour - 1 tbsp. l.;
• creamy oil - 50 g;
• onion-repka - 2 heads;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.;
• parsley greens - 1 beam;
• pepper and salt - to taste.

How to prepare Classic Beef Beef

The recipe of classic Beefstrooga from beef does not cause difficulties in preparation even at beginner culinary. If you use the proposed instruction with step-by-step photos, As a result, you will get a gentle meat dish, which is perfectly combined with any side dish.

1. First of all, you need to prepare all the components of this hot dish with gentle and thick sauce.

1. When all the ingredients are prepared, it is recommended to thoroughly wash beef. The meat should be blocked with napkins, after which it cuts into the steaks. The optimal thickness of one piece is 5 mm.

1. Then it will be necessary to lay a food film on the working surface. A meat cutting is laid on it, which is closed by another layer of food film from above. You can simply fold the pieces of beef in the package. Cutting easily, thinly knocks off. Koral from all over the force in the meat is not necessary!

1. Next, the resulting chops should be cut into thin straws. Make it recommended across the fibers.

1. Then it is worth doing onions. Fruits need to be cleaned of husks, rinse under the crane and lightly flush with a paper towel. The bulbs must be cut on the quantity of thin rings. Then it will be necessary to pour 2 large spoons of vegetable oil. It is added to it 30 g of butter. When the resulting mixture is heated, the leek cutting is poured into it. The vegetable should be sprinkled with black pepper, which is smallest just, and salt. Onions need to fry until it becomes soft. It is recommended to maintain the average fire, and the cutting is to systematically stir.

1. Flour snapped into the onion roast. Everything is stirred.

1. Components in a pan are diluted tomato paste and sour cream. The composition will need to mix.

1. The mixture must be brought to a boil, after which it is diluted with clean drinking water. The mass is perfectly mixed again.

On a note! With the addition of water, be careful. Do not pour a lot of fluid at once. Make sure that the sauce is not very liquid, but not overly thick.

1. Pouring is needed a little bit with continuous stirring. It is necessary to adjust it to taste to add pepper and salt.

1. In a separate frying pan, 20 g of butter, diluted with 1 large spoon of the plant, should be melt. A cutting from beef is laid out of the anthell mixture for the future of Beefstogan.

Note! You can fry beef in small portions.

1. Fry meat cutting need a maximum of 4 minutes. Usually during this time it is ready. It should be slightly sprinkled with pepper and dilute salt.

1. Now the roasted beef is laid out in a pre-cooked thick sour cream sauce with the addition of tomato paste.

1. On a slow fire, the composition is stealing more minutes. Everything needs to be stirred diligently.

Before serving on the table, classic beef storms from beef with sour cream and tomato paste is pumped by a chopped parsley greenery. You can use rice, boiled potatoes, puree, pasta as a side disk.

Video recipes

If you have never tried to prepare the classic version of Beefstogan from beef meat, then be sure to browse the proposed video recipes:

Translated by S. french "Beef" literally means "beef", and "Beefstogan" - "Beef in Stroganovsky". Initially, the dish was preparing exclusively from beef pulp, sliced \u200b\u200bpars and stew in sour cream sauce. But over time, the authentic recipe Beefstogan has undergone a number of changes and improvements. In modern cooking, it is prepared from pork, chicken and even from seafood, and onions, mushrooms and tomato paste are added to the sauce.

Today I will prepare pork beefstroods - the recipe includes the preparation of sour cream sauce. I can't cut the cutting, fry and stew with onions and sour cream. It turns out very gentle and tasty Stroganovsky meat in thick sauce, which is perfectly combined with any garnish from potatoes to Macaroni.

Total cooking time: 35 minutes
Cooking time: 30 minutes
Exit: 6 servings

Ingredients

• pork clipping - 500 g
• onion - 1 PC.
• 21% sour cream - 4 tbsp. l.
• vegetable oil - 1 tbsp. l.
• creamy oil - 1 tbsp. l.
• wheat flour - 2 tbsp. l.
• salt - 1 tsp. incomplete
• mixture of ground peppers - 1-2 squeezing.
• ground nutmeg - 1 chip.
• hot water or broth - 150-200 ml

How to cook pork beefstroods

I wash pork tenderloin and having a paper towels. I clean up from surface white films.

I cut the pieces with a thickness of approximately 2 cm. Each medallion is lightly cut off the hammer on both sides - the tenderloin is very gentle, so it is important not to overdo it here, to beat off slightly, just to dissolve pieces to the same thickness.

Then the pork should be chopped with a thickness of 0.5-1 cm with a thickness of 0.5-1 cm - it is such a cutting characteristic of classic Beefstogan. To make it easier to perform cutting, I lay 3-4 chops on each other, and then cut them at the same time with a wire with a wide blade. Long and thin strips are obtained.

Heat a mixture of vegetable and butter in a pan. Meat - pack in the flour and lay out on a hot frying pan. Due to the ripple in the flour, the meat paler is faster fastened with a crust, and sour cream sauce will succeed in thick and silky. He fresher on the maximum heat, without a lid, 2-3 minutes, so that the pork is as quickly as possible with a crust and seal inside meat juices. Please note that you do not need to add salt.

Cleaning a large bulb and cut a thin quarter rings. I pour onions in the pan to meat. I reduce the fire to average and continue to fry 5 minutes, stirring until the bow becomes soft and does not get a golden shade. Onions should not criste!

I add sour cream, salt and spices. Measing so that the sour cream is a little warmed up.

Then pour a glass hot water or broth (quantity depends on the desired nitness of the sauce). I reduce the fire to the minimum, covering the lid. Towa Beefstrods from pork with sour cream within 15-20 minutes to the complete readiness of pork and thickening of the sauce.

Serve the dish should be hot, immediately after cooking. Traditionally, Beefstrods in the white sauce is garnished in potatoes, although no less tasty is obtained with rice or pasta. Bon Appetit!

Foreign, impressive name and simple cooking process predetermined the popularity of this Kushan - frequenter of home dresses "on the ambulance hand" and nomenclature dishes of the catering system. Of course, it is about Stroganov's beef, it is Beefstrod, she is BEF A La Stroganov, and, if quite a "Overseas" - Bœuf Stroganoff.

On the history of origin of the dish, named after Count Alexander Grigorievich Stroganov, as well as the variations of his recipes, very much written on the Internet. On this we will not stop. We only note that an important and total moment of any formulation is that the beef is cut in the form of straws and extinguished in sour cream sauce. We suggest you to cook this dish with us and we guarantee that the result will please even the most arring taster.

Beef Beef Recipe Classic

Ingredients:

• cutting beef - 500 g;
• bulb - 1 pc.;
• sour cream - 150 g;
• water - 150 ml;
• tomato paste - 1 tsp;
• flour - 1 tbsp.;
• ground pepper (black), salt - to taste;
• vegetable oil - 1-2 tbsp.

Beef in Sroganovski Step by step recipe with photos

1) To work, we chose the scapular part of the meat clipping. Let it in running water. Let's free the bulb from the top layer.

2) Arrange the meat with a sharp knife with longitudinal pieces.

3) Rass the pan with a minimum amount of vegetable oil at the maximum level of fire plate. In several goals (we laid in two), fry meat pieces for two or three minutes before the light golden crust. We post the plate to cool.

4) cut the bulb half rings.

5) We will lay out onion half rings in the pan, in which meat fried before that. You can pre-add a tablespoon (no more than) vegetable oil. Fry three or four minutes.

6) Then I will fall asleep to the softening bow with a spoonful of flour, actively mix and make a minute to fry everything together.

7) We will lay out sour cream, add a little tomato paste.

8) Will the specified amount of water. We mix until uniformity.

9) In the resulting sour cream sauce, let's lay out retractable beef pieces. Spails. Spere.

Beefroganov is a famous dish of Russian cuisine. This is meat different species In the fragrant sauce of the sublifting.

A lot of recipes are a lot, each culinary has its own crown list of products with which Beefstrogen is perfect. The consistency of the gravy itself also varies depending on personal preferences.

Someone loves the eager, and someone needs to stand the spoon in it. In any case, during the preparation of the dish, not only fresh high-quality products, but also a part of the soul, then the real masterpiece will turn out.

Stories do not happen much

The dish has long been associated with Russian cuisine, but in fact, like almost all culinary masterpieces, a French chef came up with him.

According to one of the versions, the culinary came up to stew meat with thin pieces until soft for his owner, who was already at the point of mind, loved to eat well, but already had problems with his teeth.

Another version says that the cook treated with meat Stroganovsky, from the name of which later and the name of the dish occurred.

It is worth noting that Beefstoganov can be prepared from different meat or by-products. Beef, pork, chicken, turkey, rabbit will be an excellent basis.

The gravy may vary and contain sour cream, tomato paste or fresh tomatoes, cream or even mustard. It all depends on the fantasy, favorite products, the age of the guests, and possibly the presence of allergies for any ingredient.

After all, little kids will probably be happy to be a dish of hypoallergenic turkey or rabbit with sour cream sauce, and adults will choose a pig or cow meat with a tomato gravy.

Cooking Beefroganov traditionally needed in a deep pan with a thick bottom, so the meat will not nourish, but covers the ruddy crust. In the absence of the desired dishes, a regular frying pan, a saucepan, a scenery or a multicooker will be suitable.

Recipe Classic Beef Beef

What is classic recipe dishes? Based on the name, there must be beef. As you know, the beef is pretty preparing for quite a long time, but if the pieces are well discomfort, then the kushan will be ready for an hour.

Is it worth emphasizing that the dish is not so cheap, because on a good fresh piece of meat you need to spend money, but instead, it will turn out to be a gentle appetizing daisy.

Step-by-step recipe-instruction with photos:

Beef needs to be rinsed well under running water, crop excess fat. Dry meat with a towel or napkins;

Cut the beef across the fibers with thin long slices (approximately 7-9 cm). Meat should be repelled. So that it does not lose the form, this can be done, covering the meat with a food film or polyethylene package. Beat carefully with a hammer for meat, the film will help to keep the form and not splash the surrounding environment;

Leek Clear from the peel and cut into semirings;

Green wash and chop out finely;

Tomatoes are fresh blanched and remove the skin, grate them on a shallow grater. It is better to remove the bones, the rubbed of the resulting mass through the sieve;

In a flipped frying pan, pour vegetable oil, and after a few minutes put a beef in it. On strong fire, meat is fed for 7 minutes before receiving a crust of stirring;

In a separate pan, melted butter and fry in it onion semiring until goldenness;

Pour flour into the onions, mix well and pack for another 2 minutes;

There is also a tomato mass and sour cream, cover with a lid and turn out for about 5 minutes;

Combine in one of the meat and sauce in one of the frying pan, season with salt, pepper and rotate for about 8 minutes;

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• You need a fresh beef. Better if it is a clipping or a fila pieces. Then the dish will succeed in particularly gentle;
• If the meat is frozen, it should be deflated by placing it in a plastic bag. So, the moisture contained in beef will not evaporate and Beefstoganov will be juicy;
• If the finished dish turned out to be liquid, it can be slapped without a lid a few minutes to the desired consistency, the excess moisture leaves;
• Not dumping meat will prepare for a very long time, this will lead to the fact that the juice from pieces will evaporate and the dish will turn out to be tough;
• Flour is needed so that the gravy thicker slightly. If there are no flour, you can take a little starch, divorce it with water and add to the sauce. The effect will be the same.

Bon Appetit!

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 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 his 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 Befstrods very gentle and juicy, and if the meat is stealing in own juiceIt will turn out 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 different recipes Beefstrogen meat offered various sauces - with cream, mayonnaise, garlic, thyme, soy sauce or teriyaki, with mushrooms, onions, with fastened wine and beef jelly. Fend Beefstrogen 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 be loved ones classic Beefstoganov 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.