Many housewives do not like to cook beef, because sometimes it comes to stew for several hours. However, there are recipes that literally reduce the heat treatment time to a minimum, for example, beef stroganoff.
Beef with mushrooms is a gourmet dish with a piquant aroma and impeccable taste that can be prepared at home very quickly and easily. It is enough to follow our photo recipes exactly and a homemade dinner will compete with the most luxurious menu of an expensive restaurant.
Beef stroganoff with fresh champignons in sour cream sauce is the most delicate and fragrant dish that cannot be spoiled. It is made from meat cut into slices, fried in oil, then stewed in sour cream sauce with mushrooms.
Step by step method
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).
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.
The separated mushroom juice is drained into a separate container.
We continue to fry the mushrooms until golden brown (it is important not to overdry).
Next, add sour cream, mustard, salt and pepper to the mushroom juice to your liking and mix.
The resulting sauce is poured over the fried champignons.
Simmer over low heat for about 3-4 minutes and transfer to a plate.
Wash a piece of beef, dry it, cut it across the fibers into medium sticks and roll in flour.
Then we send it to the pan with the remaining butter.
Fry over medium heat until golden brown, about 15-20 minutes. Salt and pepper a little at the end.
Spread the mushroom sauce over the meat. If the sauce is thick, thin it with water if desired.
Stir and keep on low heat for 10-15 minutes.
Serve beef stroganoff with any side dish, such as mashed potatoes, pasta, buckwheat or barley porridge, stewed or fresh vegetables.
Tips & variations
It is always better to buy fresh or chilled meat. Frozen food should be almost completely thawed before cooking.
The packaging in which the meat is sold must be intact, and the beef must have a pinkish tint, since even after freezing it does not change its color.
If there is ice in the package, it means that the product has been repeatedly frozen, so it is better not to buy it.
It is necessary to cut the beef with a very sharp knife and strictly across the fibers. In this case, the meat will definitely be juicy.
To make the meat more tender, you can pre-marinate it.