Beef Stroganoff: recipe for beef

Beef stroganoff with mustard

This nourishing native Russian dish is useful for lunch or dinner. The main thing is to choose good and fresh meat. Mustard will give a special, piquant taste and emphasize the mouth-watering flavor.

Necessary ingredients:

• 
  beef fillet - 0,5 kg


• 
  Butter - 100 g


• 
  onions - 2 pcs.


• 
  broth of meat - 1 st


• 
  sour cream - 2 tbsp. l.


• 
  tomato paste - 1 tbsp. l.


• 
  wheat flour - 1 tbsp. l.


• 
  mustard - 2 tsp.


• 
  black ground pepper, salt


• 
  bay leaf - 1 pc.

Cooking method:

1. 
   Cut off from the meat all the film, veins and excess fat. Cut into small portions, salt, pepper, fold in a bowl and leave for 2-3 hours to insist. It is necessary to make the meat softer.


2. 
   Finely chop the onions.


3. 
   Prepare the sauce. Put 50 g of butter on the pan and melt a little, add flour, broth and stir well. Bring to a boil and put mustard, tomato paste, bay leaf, salt, pepper. Strain for five minutes, pour the sour cream and in 2-3 minutes remove from the plate.


4. 
   Now go to the frying meat. Spoon the frying pan in the pan and fry the beef. After a couple of minutes, add chopped onions. It is very important not to overcook the meat. As soon as it slightly blushes, pour sauce and simmer under the closed lid for about 30 minutes.

The dish is ready! Serve hot with potatoes or other garnish.

Advice

On a note:

• 
  if the meat is too hard, then beat it with a hammer. Delicate beef can not be beaten in any way, otherwise it will disintegrate in the process of cooking;


• 
  some cooks advise before frying to dip the meat pieces in flour. Thus, beef is more juicy;


• 
  When preparing the sauce, add sour cream in the last place, so as not to overheat it;


• 
  frying pan for cooking take deep, so that during extinguishing the gravy does not spill out;


• 
  stew the dish over medium heat;


• 
  not very suitable for beef stroganova neck, scapula or brisket. It is best to take the beef fillet, as in our recipe;


• 
  fry the pieces so that they do not touch each other. Such a technique will help preserve the juiciness of meat;


• 
  keep the meat in the frying pan no more than 1-1.5 minutes. Roast on high heat, then reduce;


• 
  very good with beef mushrooms. During frying, it is possible to add pieces of champignons to a pan;


• 
  if desired, at the end sprinkle a dish of parsley, dill, arugula or basil chopped with herbs;


• 
  Cut the beef in small, thin pieces (about 5 mm);


• 
  if you want to experiment, instead of beef, use boiled squid. It turns out exotic and just like lovers of seafood;


• 
  for a diet variant of the dish, take the chickenfillet. A paprika is good for a chicken, but do not pour too much. You can also add finely chopped garlic at the end. He will not break the taste, but only a little it will shade;


• 
  onions do not necessarily shred, can be cut into half rings;


• 
  After the sauce boils, pour into it quite a bit of cognac or Madeira. Alcohol will not be felt, but the taste of meat will become more interesting.

Use our advice on health! Let you get only the most delicious dishes!