Beef Stroganoff

Step-by-step recipe

Step 1:

Cut the beef into thin strips. Grease a frying pan with vegetable oil and fry the meat in batches over high heat, 3-5 minutes per batch. After frying, remove to a separate bowl and keep warm.

Step 2:

Chop the onion not too coarsely and fry for 4 minutes over medium heat in the same pan where the meat was cooked, after adding a little more vegetable oil.

Step 3:

Thinly slice the champignons.

Step 4:

Add butter to the onion, add the mushrooms and cook with the onion for 7 minutes over low heat.

Step 5:

Add salt and pepper to taste, add mustard and bay leaf, pour in the broth, stir and simmer for 3 minutes.

Step 6:

Add the cooked meat and sour cream to the pan, stir and bring to a boil.

Step 7:

Sprinkle with parsley.

Step 8:

Beef stroganoff is ready!

Cooking tips

When frying beef, don't add all the meat at once - you want all the pieces to be in contact with the hot oil and fry quickly and evenly.

You can use heavy cream instead of sour cream.

The simplified version doesn't use mushrooms, but a creamy mushroom sauce is a delicious and healthy way to prepare the dish.

Beef Stroganoff is served hot. Ideal side dishes include mashed potatoes, French fries, boiled rice, or fluffy buckwheat porridge. And don't skimp on the sauce :)

In Soviet cuisine, there's a version of this dish: beef stroganoff made with beef liver. The preparation technique is the same, but instead of mushrooms, tomato paste is added, if desired, and it's sprinkled with chopped herbs before serving.