Meat dishes are the basis of the diet of many people. At the same time, the food should be not only tasty, but also varied. The main feature of such a dish as beef stroganoff with sour cream is a delicious and delicate creamy sauce. How to cook this dish? Recipes and features are presented below.
History of occurrence
The recipe for meat stewed in sour cream was invented by Count Stroganov in the 19th century. Since then, beef stroganoff with sour cream is considered one of the classic dishes of Russian cuisine. The foreigners who attended the count's social receptions liked the food so much that they called it "Russian gravy."
Classic recipe
To this day, stew recipes, which have come down since its invention, are especially popular. The classic recipe for beef stroganoff with sour cream includes the following ingredients:
- beef pulp;
- butter;
- flour;
- bulb;
- sour cream;
- salt;
- pepper.
The original recipe uses beef or veal meat, as it is dietary and has a unique taste. The dish is prepared as follows:
- In a pan with a thick bottom, you need to melt a small piece of butter.
- Onion must be chopped in half rings and fry until golden brown.
- Beef cut into small oblong slices against the fibers. After that, the meat is sent to the pan to the onion and stewed until half cooked. This will take about 30-40 minutes, depending on the rigidity of the meat. At this stage, if necessary, you need to add water so that the meat remains just stewed and not fried.
- Dilute 100 g of sour cream in 100 ml of water and add 1 tbsp. l wheat flour. The mass must be mixed until smooth, so that there are no lumps. Then pour sour cream.
- Stew meat with sour cream for about 5-7 minutes. At this stage, salt and pepper are added to taste.
The finished dish is very soft and tender. Great for any kind of side dish.
Beef stroganoff in a slow cooker
Modern technologies allow less time to spend on cooking, freeing it for other equally important things. The recipe for beef stroganoff with sour cream contains the following ingredients:
- 500 g of veal;
- 2 tbsp. l sour cream;
- 1 tsp mustard;
- water;
- salt;
- pepper;
- 1 onion;
- 1 clove of garlic;
- sunflower oil;
- 1 tbsp. l tomato paste.
The cooking method is as follows:
- Veal should be selected without bone and with a minimum fat content. Before cooking, the meat must be cut into small sticks across the fibers. It is also important to grate mustard, salt and pepper, and then leave to marinate for 2 hours.
- Onions need to be cut in half rings, put in a multicooker bowl, previously greased with vegetable oil and turn on the "Frying" mode for 5 minutes.
- Then add the meat to the fried onion. Leave to fry for a while, about 20 minutes.
- While it is preparing, you need to prepare the sauce. It consists of sour cream, tomato paste, finely chopped garlic and a small amount of water. The mixture must be added to the bowl of the kitchen appliance after the signal sounds, indicating the end of the frying.
- After mixing the meat and sauce, you need to select the "Stew". Leave the meat to simmer for two hours.
The advantage of the multicooker is that, having cooked, the dish will be kept warm until served, and will not begin to cool immediately after the quenching.
With mushrooms
To diversify the usual recipe for beef stroganoff from beef with sour cream, you can add a few mushrooms. To prepare the dish you will need such components:
- 500 g of veal or beef;
- 200 g of sour cream, fat content of 15%;
- 200 g of champignons or any other mushrooms;
- 1 large onion;
- cooking oil for frying;
- salt;
- ground black pepper;
- ground nutmeg;
- 20 g butter;
- 150 ml of beef broth;
- 1 cl. l wheat flour.
Beef stroganoff is prepared as follows:
- Beef needs to be cut into strips, remove excess fat.
- Chop the onion in half rings and place on a preheated pan with a thick bottom and melted butter.
- Onions must be fried until golden brown, and then add the mushrooms cut into slices.
- Sauce should be made at this time. It consists of sour cream, spices, beef broth and flour. Everything is important to mix thoroughly so that there are no lumps and pour in mushrooms with onions. After that, simmer another 5 minutes.
- In a separate bowl, you need to fry the meat in vegetable oil until a golden crust appears.
- After this, the meat must be mixed with mushroom sauce. Simmer until cooked for approximately 30-40 minutes.
The meat is very tender, and the gravy is thick.
Beef Stroganoff from the liver
Dishes from offal are no less tasty and healthy than similar, but prepared from meat. Beef stroganoff with sour cream can also be prepared from the liver. This will require the following products:
- 500 g chicken, beef or pork liver;
- 2 tbsp. l sour cream;
- 100 ml of chicken stock;
- 1 large onion;
- vegetable oil for frying;
- salt;
- ground black pepper.
Cooking occurs as follows:
- The liver must be cut into oblong-shaped pieces.
- Chop the onion in half rings.
- Place the onion in a preheated and greased with a small amount of vegetable oil pan and fry until golden brown.
- After that, it is important to put the chopped liver in the pan and simmer until tender. For chicken liver, this time is 15 minutes, and for beef or pork, half an hour.
- Sour cream should be mixed with broth and spices, and then pour the resulting mass into the liver.
- After that, you can put out the dish for about 10 minutes over low heat.
Chicken liver does not need additional processing before cooking beef stroganoff with sour cream, and beef and pork may be harsh. In order to avoid this, it is recommended to cut it into slices and beat off a little.
Conclusion
To cook beef stroganoff from beef with sour cream is quite simple. Even a beginner in cooking can handle this. The key to a healthy and tasty dish is properly selected fresh and lean meat. The dish from the liver is not inferior to the classic version in taste, but can significantly diversify the diet.