How to make beef Stroganoff

Beef Stroganoff is perfect for a casual lunch or dinner, because it is easy, and the taste of it is just excellent, and in combination with any side dish. Cook it according to the classic recipe in tomato-sour cream gravy or make a sauce with mushrooms.

Classic beef Stroganoff

Ingredients:
- 700 g beef (Chuck, shoulder, sirloin, tenderloin);
- 2 bulbs;
- 200 g of sour cream;
- 3 tbsp tomato paste;
- 70 g flour;
- 50 g of butter;
- 1/3 teaspoon of black pepper;
- 1-1,5 tsp salt;
- 30 g dill.

Wash beef, Pat dry it with paper towels and place on a cutting Board. Cut the piece across the grain into thin long wedges. Scatter flour on a flat plate and well, roll in it the pieces of meat. Clean the onions and cut them in half rings. Heat a pan, drop a slice of butter and melt.

Fry onions on medium heat until Golden. Add the beef, laying it smooth the second layer so that it is not in contact with the hot bottom of the pan. Simmer the meat this way for about 10 minutes until it acquires a grayish hue and let the juice. Mix in a small bowl the sour cream and tomato paste until smooth, pour the sauce in the pan, pepper, salt and finally stir.

Close the bowl with lid with hole for steam output or left a narrow space. Beef Stroganoff simmer on medium or low heat until the meat is tender, 15-30 minutes, periodically stirring with a spatula. Meanwhile, prepare the garnish and chop the dill, which strew the dish, spreading it into the dish.

Beef Stroganoff in a creamy sauce with mushrooms

Ingredients:
- 700 g beef or veal;
- 250 g of mushrooms;
- 300 ml of 10%-nykh of cream;
- 2 bulbs;
- 70 g flour;
- 2 Bay leaves;
- 1/4 tsp of paprika, ground white pepper and nutmeg;
- 1-1,5 tsp salt;
- vegetable oil.

Remove the husks from onions and thinly slice them. Heat vegetable oil and saute well the onions. Slice the mushrooms into slices and place in pan. Cook everything for 5-7 minutes, until liquid is evaporated and mushrooms become browned. Rinse the meat, dry it, cut into strips and stir fried in.

Stirring occasionally, simmer the contents of the dish until the beef (or veal) will not change color. In small portions add to the flour, pour in the cream, season the dish with spices, Bay leaves and salt. Thoroughly mix all and keep it under cover at an average temperature of 15-25 minutes. Set aside the beef Stroganoff and let it sit for another 10-15 minutes. Remove and discard the Bay leaves and serve meat sauce with pasta, boiled rice, buckwheat, potatoes, or steamed vegetables.

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