Beef stroganoff – how to cook step by step recipes with photos

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Hearty meat dishes are an integral part of the usual diet of most Russians, because meat is not only an excellent source of protein, but also a delicious nutritious product. Classic beef stroganoff is an ideal version of a simple dish in addition to a light side dish or vegetable salad for lunch or dinner, the preparation of which does not take much time, but the result will pleasantly surprise you with the simplicity of the recipe, delicious meat flavor and aroma, complemented by piquant tomato sourness and delicate creamy a touch.

What is beef stroganoff

Stroganoff meat is the second name of this world famous dish with Russian roots. Its history begins in the second half of the 19th century, when one of the cooks of Count Stroganov, based on the French technology of cooking meat with sauce, created the Russian variation of serving roasted beef. In fact, beef stroganoff is pieces of breaded meat in flour, quickly fried in a hot pan, and then stewed in sour cream and tomato sauce. In restaurants around the world, Stroganoff beef is served internationally under the name Beef Stroganoff.

How to cook beef stroganoff

The recipe for this dish is not very complicated: initially, the meat is cut into thin slices of an oblong shape, fried with chopped onions, and, if desired, with other additives, after which it is poured with a mixture of cream or sour cream and tomato paste, and stewed over low heat until full. readiness. Beef stroganoff with hot beef is served, as when cooled it thickens and loses its original high taste. The best side dishes for this second dish are french fries, boiled rice, pasta.

Meat with onions in a pan


The original Stroganoff meat should be prepared from juicy beef tenderloin, but modern housewives often use other types of meat for this popular dish – pork pulp, chicken, liver and even moose. Beef stroganoff with beef can be prepared both according to the classical recipe and by adding other products to the main ingredients, for example, fresh or pickled vegetables, sour fruits, liver, mushrooms. The method of stewing meat does not greatly affect the final taste of the dish, but you can cook beef stroganoff both in a pan and in a slow cooker or oven.

Sliced ​​Beef Tenderloin

Classic recipe

  • Time: 44 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 195.4 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: Easy.

Nobody knows exactly what the original beef recipe in Stroganov was exactly. Since its invention, culinary experts from around the world have made some adjustments to their primitive recipes. However, the version is considered classic, in which the meat is first fried in breadcrumbs on an onion pillow and then stewed in a creamy tomato sauce with fresh herbs. See step-by-step instructions for preparing classic beef stroganoff with photos.


  • beef pulp – 0.65 kg;
  • onions – 2 pcs.;
  • flour – 45 g;
  • sour cream – 60 ml;
  • tomato paste – 25 g;
  • vegetable oil – 50 ml;
  • fresh greens – a bunch;
  • salt, pepper – to taste.

Cooking method:

  1. Fight a whole piece of meat, cut into thin long strips.
  2. Salt, season with pepper to taste, mix. Bread in flour.
  3. Peel the onion, crumble in half rings.
  4. Pour oil into a hot pan, put chopped onions. Sauté the onion until soft and transparent..
  5. On a layer of onion, put pieces of meat, quickly fry until golden brown.
  6. Mix sour cream with tomato paste, pour over the onion-meat mixture. Stew beef stroganoff over low heat for 25-30 minutes.
  7. Add finely chopped fresh herbs and keep on fire for a couple of minutes.

Ready meal

With cucumbers

  • Time: 38 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 187.2 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: Easy.

Add the usual beef stroganoff freshness and piquancy will help pickles, which will advantageously complement the taste bouquet of the usual components. However, in order not to make the dish too acidic, it is better to add cream instead of sour cream, and to exclude tomato paste from the traditional recipe. How to cook beef in Stroganov style with cucumbers, read the following recipe.


  • beef tenderloin – 700 g;
  • onions – 2 pcs.;
  • pickled cucumbers – 3-4 pcs.;
  • flour – 1.5 tbsp. l .;
  • cream – 220 ml;
  • vegetable oil – 2 tbsp. l .;
  • butter – 15 g;
  • fresh dill – a small bunch;
  • salt, pepper, seasoning to taste.

Cooking method:

  1. Free the meat piece from the films, rinse under cold water, dry with paper towels.
  2. First cut into thin slices, beat a little, then cut into long slices.
  3. Cut the peeled onions in half rings, cucumbers – in strips.
  4. Sauté the onion in vegetable oil, put cucumbers in it and turn off the heat.
  5. In a separate pan, quickly fry the meat until golden brown..
  6. Add the flour, mix, let the dry component fry.
  7. Transfer the meat fried with flour to vegetables, pour cream, pour salt, pepper, favorite herbs. Stir and put on moderate heat.
  8. Stew beef stroganoff with cucumbers until the components are ready and the sauce thickens. Add the butter and chopped dill.

With pickles

In a slow cooker

  • Time: 56 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 189.1 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: Easy.

Very juicy and aromatic turns beef Stroganoff, cooked in a slow cooker. Smart kitchen saucepan not only greatly facilitates daily culinary chores, but also always prepares tasty and healthy dishes. Try to cook beef stroganoff in a slow cooker with a light garlic flavor in a delicious sour cream sauce, as in the photo.


  • beef fillet – 400 g;
  • onions – 1 pc.;
  • flour – 2.5 tbsp. l .;
  • sour cream – 80 ml;
  • garlic – 1 clove;
  • vegetable oil – 25 ml;
  • salt, spices to taste.

Cooking method:

  1. Divide the prepared fillet with a knife into thin long slices, add a little salt, and coat in flour.
  2. Turn the slow cooker on frying mode, pour in vegetable oil.
  3. Peel the onion, cut into thin half rings. Fry until transparent.
  4. Add meat to the onion. Stir occasionally, fry 4-5 minutes.
  5. Add salt, spices, add sour cream and add 75 ml of hot water. Mix.
  6. Switch the multicooker to the “Extinguishing” mode. Cook beef stroganoff for 40 minutes.
  7. Five minutes before the readiness to put chopped clove of garlic in the finished beef stroganoff, add greens if desired.

In a slow cooker

In the oven

  • Time: 49 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 198.3 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: European.
  • Difficulty: Easy.

You can achieve an incredibly gentle and light taste of stewed beef if you cook beef stroganoff in the oven. Hard cheese will perfectly complement the duet of meat and sour cream and tomato sauce, giving the finished dish a pleasant creamy note and a viscous texture without adding flour. Take the original beef stroganoff recipe under the cheese crust in the oven to your culinary piggy bank to spoil your relatives more often.


  • beef or veal (fillet) – 800 g;
  • onion – 3 pcs.;
  • sour cream – 350 ml;
  • hard cheese – 125 g;
  • vegetable oil – 35 ml;
  • salt, pepper – to taste.

Cooking method:

  1. Beat meat, cut into strips, fry in vegetable oil over high heat for 4-5 minutes.
  2. Put onion in a pan with meat strips, cut into half rings, fry until browning.
  3. Pour in sour cream, add salt and pepper, mix. Fight a little under the lid.
  4. Put the half-finished beef stroganoff into a baking dish greased with any fat, sprinkle it with plenty of grated cheese, put in a preheated oven.
  5. Cook at 180 degrees for half an hour.

Ready-made dish on a baking sheet

Beef stroganoff with mustard

  • Time: 47 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie content: 199.1 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: Easy.

The recipe for beef in Stroganov style with the addition of mustard is very popular among Russian chefs. This spicy ingredient does not make beef stroganoff spicy at all, but simply gives its taste a special pleasant shade. Some housewives flavored mustard sauce, others pickle meat in it, but the method of adding this component does not matter, because the main thing in the dish is a delicate, slightly spicy taste.


  • beef tenderloin – 0.5 kg;
  • onion – 1 pc.;
  • butter – 150 g;
  • cream – 80 ml;
  • tomato paste – 1 tbsp. l .;
  • mustard – 1 tbsp. l .;
  • flour – 40 g;
  • meat broth – 180 ml;
  • salt, spices to taste.

Cooking method:

  1. Cut the beef into thin strips, salt and pepper.
  2. In a deep frying pan, heat half the butter, put flour in it. Stir well.
  3. Pour in the broth, bring the resulting sauce to a boil.
  4. Stir in tomato paste and mustard, remove from heat.
  5. Melt the remaining oil in a separate pan, fry the meat on it.
  6. Add finely chopped onion, continue cooking for another 4-5 minutes.
  7. Ready sauce, pour the beef fried with onions, add salt and spices to taste. Simmer for half an hour.

In mustard sauce

With mushrooms

  • Time: 52 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie content: 182.9 kcal per 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: Easy.

Beef stroganoff with beef and mushrooms always turns out to be tender, juicy, aromatic, because these two products complement each other very harmoniously. It is cooked easily and quickly, and the ingredients for it are simple and affordable, so beef stroganoff with mushrooms is one of the most popular and favorite dishes in Russian cuisine. How to cook a delicious beef stroganoff with champignons, as in the photo, it will become clear from the following step-by-step instruction.


  • beef (tenderloin) – 700 g;
  • fresh champignons – 230 g;
  • onions – 3 pcs.;
  • cream – 245 ml;
  • flour – 2 tbsp. l .;
  • vegetable oil – 3 tbsp. l .;
  • salt, pepper – to taste.

Cooking method:

  1. Wash the meat, dry it, cut the film from it, divide it into steaks, and then into long strips.
  2. Rinse the champignons under running water, wipe with a paper towel, cut into thin plates.
  3. Cut the peeled onions in half rings, put in a frying pan heated with oil, fry until golden.
  4. Add mushrooms. Simmer until liquid evaporates..
  5. Put meat in the pan, increase the heat to the maximum, brown it on all sides.
  6. Pour flour, salt, spices. Mix. Pour the cream into the pan and simmer under the lid over moderate heat until cooked.

With champignons

How to cook beef stroganoff

Recipe of beef in Stroganov’s style is relatively simple, but has some of its own characteristics. To make the dish tasty, juicy and appetizing in appearance, you need to remember some important points:

  1. The ideal meat for beef stroganoff is beef tenderloin, which after cooking remains tender and soft. If you take another portion of beef fillet for this dish, it is better to beat it off slightly with a kitchen hammer.
  2. Beef for beef stroganoff needs to be cut exclusively across the fibers, otherwise during the cooking process you risk getting not whole slices, but saturated meat porridge.
  3. Slightly frozen meat cuts easier, keeps its shape better during frying and stewing.
  4. Beef must be fried over high heat so that it quickly seizes only from above, and all meat juices remain inside.
  5. Beef stroganoff meat gravy can be prepared on the basis of sour cream, cream or milk, optionally adding a little tomato paste, mustard or soy sauce.
  6. Traditionally, only salt and pepper are added to beef in Stroganov’s style, but to make the taste of the dish more savory and rich, you can add your favorite spices, dried herbs, garlic, fresh herbs.
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