Beef Stroganoff classic

Step-by-step cooking

1. Step 1:

   

   How to make beef stroganoff classic from beef? Prepare the ingredients. To prepare beef stroganoff, you should take fresh beef meat, without streaks, films and fat. It will be better if it is young meat, then it will take less time to cook it. A medium-sized onion. Tomato paste can be replaced with tomatoes in their own juice or sauce. Spices can be taken any to your liking. Prepare a deep frying pan or a saucepan with a thick bottom.

2. Step 2:

   

   Rinse fresh beef meat under running cold water and dry thoroughly with paper towels. Cut the meat first into thin plates, and then with a long straw necessarily across the fibers. If there are doubts about the meat (which will take a long time to cook), then the meat can be pre-lightly beaten off, and then cut. Also, before frying meat, you can bring it to a boil in water, rinse it, and then fry it.

3. Step 3:

   

   Put the frying pan on a high heat and heat it with vegetable oil. Lay out the sliced beef and, with constant stirring, fry the pieces of beef on all sides until golden brown. Put the meat on a warm plate next to the stove.

4. Step 4:

   

   Peel the onion and cut it into half rings. In the same pan where the meat was fried, pour vegetable oil and fry onions for a few minutes.

6. Step 5:

   

   Mix beef with flour and put it in a frying pan with fried onions, mix.

7. Step 6:

   

   Add tomato paste, sour cream, salt and ground black pepper to the meat and onion to taste. Mix everything thoroughly. You can add bay leaf, allspice or other spices if desired.

8. Step 7:

   

   Add boiling water (150 - 200 ml, you can add it not immediately, but so much that the water almost covers the meat, if necessary, add more water later). Stir, reduce the heat to less than average, cover the pan with a lid and simmer the beef until the meat is ready. The cooking time will depend on the selected meat. The finished beef is soft, and the gravy is thick and fragrant.

9. Step 8:

   

   Serve the finished meat with gravy hot. Pasta, buckwheat, rice or mashed potatoes are suitable for garnish. In each plate, put the side dish, pieces of meat and pour delicious gravy. You can also sprinkle with fresh chopped herbs.