The Best Beef Stroganoff With Mushrooms in Sour Cream Sauce

Step by step method

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  Step 1

  We take the necessary products. It is advisable to use chilled meat, frozen meat should first be defrosted almost completely in a natural way (in the refrigerator).

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  Step 2

  Rinse the mushrooms, dry and chop into medium pieces. We send them to a pan with warmed butter (half portion). Simmer over medium heat for 4-6 minutes until juice appears.

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  Step 3

  The separated mushroom juice is drained into a separate container.

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  Step 4

  We continue to fry the mushrooms until golden brown (it is important not to overdry).

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  Step 5

  Next, add sour cream, mustard, salt and pepper to the mushroom juice to your liking and mix.

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  Step 6

  The resulting sauce is poured over the fried champignons.

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  Step 7

  Simmer over low heat for about 3-4 minutes and transfer to a plate.

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  Step 8

  Wash a piece of beef, dry it, cut it across the fibers into medium sticks and roll in flour.

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  Step 9

  Then we send it to the pan with the remaining butter.

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  Step 10

  Fry over medium heat until golden brown, about 15-20 minutes. Salt and pepper a little at the end.

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  Step 11

  Spread the mushroom sauce over the meat. If the sauce is thick, thin it with water if desired.

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  Step 12

  Stir and keep on low heat for 10-15 minutes.

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  Step 13

  Serve beef stroganoff with any side dish, such as mashed potatoes, pasta, buckwheat or barley porridge, stewed or fresh vegetables.