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Beef Stroganoff with Mushrooms
Instructions
Prepare all the ingredients needed for the beef Stroganoff with mushrooms.
Cut the meat into slices about 6–7 mm thick and beat them with a kitchen hammer, as you would for cutlets.
Cut the beaten pieces into strips. Thanks to this way of cutting, beef – which often turns out tough – will be soft and tender.
Cut the champignons into large pieces. If your mushrooms are small, it is enough simply to halve them.
Put 2 tablespoons of flour on a small plate and coat the meat in it. Place it in a pan with heated vegetable oil and fry over medium heat for about 5–7 minutes.
When the meat is slightly golden on the outside, add the champignons to the pan and fry over medium heat, stirring often, until the liquid released by the mushrooms has completely evaporated.
In a separate bowl, mix the sour cream, cream, about 1 teaspoon of salt, pepper and any spices. Pour the mixture into the pan with the meat and mushrooms and simmer for 10–15 minutes until everything is cooked. The sauce thickens slightly thanks to the flour, and the whole mixture becomes smooth, coating and very tasty. In this time the meat is well fried and then stewed, turning out soft and tender.
Serve the beef Stroganoff with mushrooms with any side dish and some herbs.Enjoy your meal!
Tips
- 1
Beat the meat and cut it into strips – this is the trick of beef Stroganoff. Without beating, the beef will be tough; without strip-cutting, it will take a long time to cook.
- 2
Coat the meat in flour – it "seals" the meat and later thickens the sauce. Without flour the sauce will be thin.
- 3
Let the mushrooms evaporate completely – with no residual moisture. Otherwise the sauce will be watery and the flavour diluted.
- 4
Sour cream + cream – double creaminess. Sour cream alone is too tangy, cream alone is too flat; the duo gives the perfect balance. The same principle works in other meat dishes in a sour-cream sauce.
Video
FAQ
Which beef should I choose? +
Ideal cuts are tenderloin (the most tender part), thick edge (rib-eye) and rump. For a budget version, beef neck or shoulder (if beaten well). Clean fillet with no sinews or membranes is a must for classic beef Stroganoff. A piece of 500–700 g is convenient to cut. Marbled beef (with streaks of fat) is the "premium" option, especially tender. Defrost frozen beef in the fridge for 12 hours. The meat should be dark red, springy and have a light meaty smell. Avoid meat with a grey film or a slimy surface.
What can replace champignons? +
Alternatives: oyster mushrooms (firmer, with a "meaty" taste), porcini (a premium aroma), chanterelles (bright colour, a woodland character), a mix of mushrooms (versatile) and pickled champignons (an unusual flavour). Soak dried mushrooms for 30 minutes, boil for 20 minutes, then fry them with the meat. For winter, use frozen wild mushrooms. For a "vegetarian" version of Stroganoff, replace the meat with a larger amount of mushrooms (700–800 g). Good champignons have even, white caps with no spots. Before cooking, simply wipe them with a cloth – there is no need to wash them (they will soak up water).
How long does beef Stroganoff keep? +
In the fridge, in a covered container, it keeps for 3 days. The next day the flavour is brighter, as the sauce "settles" with the meat and mushrooms. Reheating over low heat with 50 ml of water or cream added will restore the juiciness. In the microwave, 3–4 minutes at medium power. In the freezer, up to 1 month, but after thawing the sauce may "split". When thawing, warm it over low heat with active stirring – the sauce will come back together. Cook for 2–3 meals – a handy lunch for several days. Before serving, sprinkle with fresh herbs for freshness.
What side dish should I serve it with? +
The classics: mashed potatoes (the sauce "hugs" the purée perfectly), boiled potatoes in their skins, potato pancakes. With durum-wheat pasta (penne, fusilli, tagliatelle). With boiled buckwheat, basmati rice or pearl barley – "homestyle". With gnocchi pasta – an Italian touch. With corn polenta – a southern option. For a "light supper", with a green salad and no side. With a glass of dry red wine (Cabernet, Merlot). Garnish with fresh parsley, dill or thyme when serving for aroma. For a "restaurant" presentation, sprinkle with grated Parmesan.
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