Classic recipe for beef stroganoff with sour cream

Autumn has come, which means it's time to cook more hearty meat and vegetable dishes.
Let's remember the classics and cook beef Stroganoff or beef stroganoff with sour cream, as this dish is often called. All products are available for him, the main thing is to find quality meat. According to one legend, the recipe for beef stroganoff with sour cream was created by the French chef Count Stroganov in the 19th century for an open table, which the count sometimes set for guests, according to another, the same cook came up with it for the count himself, when he could no longer eat hard steaks and roast beef . Be that as it may, pieces of beef stewed in sour cream sauce turn out soft and juicy, and the dish itself has entered the golden fund of world cuisine. It can be found on the menu of many restaurants around the world. The first recipe for Stroganoff beef with sour cream appeared in the famous cookbook by Elena Molokhovets in 1871.

Ingredients

For sauce

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To prepare classic beef stroganoff with sour cream, choose the beef pulp - tenderloin, kidney part or edge. The most important thing is to properly fry the pieces of meat so that they are not stewed, but fried. To do this, fry the meat in small portions in a hot frying pan for no more than 2-3 minutes. The meat sauce is prepared separately, and then stew the fried meat in it for several minutes. If you have chosen the right beef for beef stroganoff with sour cream, then it will not have to be stewed for a long time.

Cooking method

• Wash the beef tenderloin, dry it, remove the films, salt and pepper, wrap in film and leave for 2 hours or overnight in the refrigerator.
• Then take out the meat and cut it across the grain into thin slices 0.5 cm thick. Cut the slices into small sticks. Peel the onion, chop into half rings.
• Heat the butter in a frying pan over high heat and fry a portion of the onion and a little meat, stirring occasionally, until golden brown, avoiding juice and stewing. Transfer the meat with onions to the pan.
• Reheat the pan, add oil and fry the next portion of the onion with meat in the same way. Transfer to a saucepan. Fry all the meat in this way.
• For the sauce, heat the butter in a deep saucepan and fry the flour on it for 2 minutes. Pour in the broth, stir with a whisk until smooth.
• Add sour cream, tomato paste to the sauce, mix again, salt and pepper to taste and bring the sauce to a boil over low heat.
• Put the fried meat in the sauce, mix, bring to a boil and simmer for another 5-15 minutes, depending on the quality of the meat.
• Serve classic beef stroganoff with sour cream, garnished with potatoes or any other dish of your choice, such as boiled rice.

Tips
In some old books, it is recommended to add Dijon mustard and a glass of Madeira wine to the recipe for beef stroganoff with sour cream instead of tomato paste.
Sometimes it is advised to roll meat cubes in flour before frying. Do not salt the pieces of meat before frying, all the juice will flow out of them.
It is better to salt a whole piece of meat 2 hours before slicing. Or do not salt at all, but add more salt to the sauce. Ceps or champignons are sometimes added to beef stroganoff sauce with sour cream, and sour cream in the sauce is replaced with heavy cream.
You can try all these options and choose according to your taste. Later, recipes for beef stroganoff with chicken and liver sour cream appeared, these dishes are quick to prepare and also delicious.
But classic beef stroganoff with sour cream is not prepared from lamb and pork, as this meat is too fatty and requires a long heat treatment.