Beef stroganoff with mushrooms - salute to Count Stroganov! Cooking beef stroganoff with mushrooms, pork, beef, chicken and vegetables

Beef stroganoff with mushrooms - salute to Count Stroganov! Cooking beef stroganoff with mushrooms, pork, beef, chicken and vegetables

Beef Stroganoff - a dish created by French chefs especially for Count Stroganov. This fact is due to its name.

Traditionally, beef stroganoff is made from beef. However, today the classic recipe has been perfected more than once, and very often mushrooms are added to the dish for refinement.

They are perfectly combined with any meat and perfectly complement the beef stroganoff, making its taste unique. In addition to beef, the dish is made from chicken, pork or liver, so everyone can choose a recipe according to their preferences and preferences.

Beef stroganoff with mushrooms - general principles of cooking

Mushrooms better to take fresh. If you have frozen, then before cooking, be sure to thaw them completely. If you have dried mushrooms, soak them in hot water for half an hour.

Meat for a dish needs to be cut against the fibers and on very thin plates. It is better if it is slightly frostbitten.

Before you beat off the pieces, it is desirable to defrost them to the end and cover them with disposable bags so that the spray does not fly in all directions.

The sauce for the classic version of the dish is prepared from fat sour cream, but it can easily be replaced with cream, milk or mayonnaise.

If you add flour in the process of quenching, then do it gradually, and constantly stirring, otherwise lumps are formed.

Obligatory component of the dish is onion, it can be cut arbitrarily.

To the consistency of the dishes and taste did not change, serve beef stroganoff immediately hot.

Beef stroganoff with mushrooms and beef


• 300 grams of beef meat (tenderloin);

• 200 g of any fresh mushrooms;

• 130 ml of broth;

• 120 g low-fat sour cream;

• one onion;

• 10 ml of wine vinegar;

• 2 garlic cloves;

• 20 g of flour;

• 10 g dried paprika;

• 20 ml of olive oil;

• salt.


1. Wash meat tenderloin, dry and cut into 2-3 cm thick layers.

2. Slightly beat off the meat. 3. Cut the beef off into small strips, sprinkle them with flour.

4. Pour half the oil into the pan, fry the meat to a rosy color. Put it on a separate plate.

5. Pour broth into the same pan, warm it and set aside.

6. Peel the onion, chop it.

7. Rinse the mushrooms, then cut into thin plates.

8. Pour the remaining oil into another pan. Fry the onions first, then add the mushrooms to it.

9. Crush the peeled garlic with a press, add to the mushrooms.

10. Pour in vinegar here, add salt, add paprika and sour cream. Stir.

11. Add meat and broth to the onions with mushrooms, cover and simmer for 10 minutes.

12. Serve the finished dish in a warm form with noodles, garnished with a sprig of greens.

Beef stroganoff with mushrooms and cream


• 1 kg of beef (tenderloin);

• 300 g of champignons;

• 300 g cream (35% fat);

• 1 large onion;

• 2 bay leaves;

• 20 g of flour;

• 20 ml of vegetable oil;

• 5 g ground pepper;

• salt.


1. Cut the peeled onion into half rings, and then divide them in half.

2. Add butter to the pan, transfer the prepared onions. Fry.

3. Rinse the mushrooms, cut them into thin slices. Add them to the onions and continue to fry.

4. At this time, cut the beef into thin strips. Add to the pan when all the moisture has evaporated from the mushrooms.

5. On high heat, fry the meat with mushrooms and onions.

6. Then the fire should be reduced, after which you can add flour and pour cream into the pan.

7. At the same time, transfer the products to the leaves.

8. Add salt, pepper, cover and simmer until the meat is cooked.

9. Put the dish on a plate with a side dish and garnish with herbs or vegetables.

Beef stroganoff with mushrooms and milk in a slow cooker


• 800 g of beef;

• 300 g of champignons;

• 200 ml of milk 2.5%;

• 1 onion;

• 5 g ground pepper;

• 10 ml of oil for roasting;

• 2 tbsp. flour;

• salt.

Preparation: 1. First, peel the onion, then chop it.

2. Add oil to the multicooker bowl, then transfer the onion to it and place in the device. Turn on the “Frying” mode for 20-25 minutes.

3. While onions are fried, prepare the mushrooms. Wash them and cut into slices. Transfer to the multicooker container and continue to fry, remembering to stir.

4. Beef cut into thin strips, then shift into a slow cooker, and fry until the meat is covered with a crust. At this point it is necessary to constantly mix the products.

5. When the meat is fried, gently pour in warm milk, add spices, salt and flour, and stir quickly.

6. Close the multicooker, set the mode “Quenching”. Cook 45 minutes.

7. Serve the dish with mashed potatoes or boiled rice.

Beef stroganoff with mushrooms and liver


• 400 g of liver;

• 130 ml simetana;

• 180 g of mushrooms;

• 90 ml of water;

• onion;

• cooking oil;

• salt;

• a spoonful of flour;

• A spoon of tomato paste.


1. Clean the liver from all the veins, rinse, dry.

2. Cut the by-product into long strips.

3. Chop the peeled onion in half rings and fry.

4. Take another skillet and fry the liver on it. Cook for about 9 minutes.

5. Transfer the fried onions to the liver.

6. Cut the mushrooms into cubes. Fry them until ready in the pan, which is left onion.

7. Transfer the mushrooms to the liver with onions.

8. In a bowl, mix the sour cream with salt, flour and tomato paste. The resulting mixture is transferred to the pan to the liver.

9. Fill everything with water, add pepper and stew for 20 minutes.

10. Serve with mashed potatoes and dill.

Beef stroganoff with mushrooms and pork


• 800 g pork meat;

• 400 g of any fresh mushrooms;

• 100 g sour cream 20%;

• 40 g of flour;

• one onion;

• 10 g of Khmeli seasoning - suneli;

• 15 ml of oil for frying;

• salt.


1. Cut the meat into thick slices, then beat each of them with a hammer.

2. Cut off the broken meat into thin short straws. 3. Chop the peeled onion with a knife.

4. Pour oil into the pan, add onion and fry it.

5. Transfer the meat to the pan, fry on high heat until a characteristic color appears.

6. Rinse the mushrooms, slice them, add to the products in the pan. Keep frying.

7. When the mushrooms are ready, and the separated liquid is evaporated, add sour cream, spices, flour and salt. Stir the food quickly and cover the pan with a lid.

8. Simmer another 5-7 minutes. Serve the ready dish with buckwheat, beautifully decorating it with vegetables and herbs.

Beef stroganoff with mushrooms and pickled cucumbers


• 500 g beef tenderloin;

• 250 g of mushrooms (champignons);

• 10 g of mustard;

• 1 onion;

• 2 pickled cucumbers;

• 190 ml of cream 15%;

• 5 g of black pepper powder;

• 2 tablespoons butter for frying.

• salt.


1. Beef tenderloin cut into strips.

2. Peel the bulb, cut into thin half-rings.

3. Rinse the mushrooms first, after which they can be cut into thin slices.

4. Pour half the oil into the pan, add the beef, fry the meat.

5. Pour the remaining oil into the skillet, transfer the onions, fry.

6. Add mushrooms to the onion, fry, do not forget to stir them.

7. When pieces of meat turn red, remove the pan from the heat.

8. When all the liquid has evaporated from the mushrooms, pour cream into the stew-pan, add salt, mustard, pepper, mix.

9. Cut the cucumber into thin strips, put it in a saucepan.

10. Add the slices of beef to the sauce, cover the saucepan tightly with the lid and cook until the meat is soft.

11. The finished dish can be served with thick noodles or other side dish, seasoned with tomato sauce.

Beef stroganoff with mushrooms and chicken


• 500 g chicken fillet;

• 250 g of champignons;

• 180 ml low-fat cream;

• A pair of garlic cloves;

• a pair of bulbs;

• 10 g flour;

• 20 ml of soy sauce;

• 10 ml of oil for roasting;

• 50 g butter;

• 5 g ground pepper;

• salt.

Preparation: 1. Cut chicken meat into pieces, which are 1.5 cm thick, and 3-4 cm long.

2. Chop the peeled onion in half rings, and crush the garlic with a press.

3. Mushrooms should be washed and cut into thin slices.

4. Take a frying pan with a thick bottom, pour oil into it, and when it warms up, add more butter.

5. Fry the onions and mushrooms on high heat, add the garlic.

6. When the onions become well transparent, you can add the meat, mix.

7. In the process of cooking, do not forget to shake the pan periodically.

8. When the chicken meat turns white and reddens slightly, you can add soy sauce and flour. Stir quickly.

9. Salt, pepper, pour in cream. Mix everything again, and simmer under the lid for about 7-10 minutes.

10. Serve the ready dish with noodles or buckwheat.

Beef stroganoff with mushrooms - tricks and useful tips

• Take meat without fat for cooking.

• Mushrooms will suit any, but mostly beef stroganoff is made from mushrooms.

• To vary the taste of the dish, add mustard or tomato paste to the sauce.

• Beef Stroganoff is not a “picky” dish, any spices are suitable for it, but in moderation.

• Nutmeg can be added to beef stroganoff with mushrooms, it will add a dish of delicacy.

• If you are cooking a dish with a lot of meat, fry it in portions, so that all the pieces roast on each side.

• The most delicate beef stroganoff is made from champignons and young veal.

• If desired, add sliced ​​tomato and carrot grated on a coarse grater into the dish.

• If you like a sour dish, then add lemon juice to it.

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