The classic way to prepare this delicious dish is to fry pieces of meat tenderloin. But a more piquant and unusual way is to cook beef stroganoff with pickles. If you haven’t cooked this way before, it’s definitely worth a try. Because it is very tasty and because this dish is prepared in a new way, which adds variety to your menu. Since pickles are used, no salt is added during cooking. You can only add ground black pepper and other seasonings to your taste. Traditionally, mashed potatoes are prepared as a side dish for this dish. But you can cook it with any other side dish: boiled pasta, pearl barley, buckwheat, rice, or serve it with a salad of fresh sliced tomatoes, cucumbers and fresh herbs, dressed with olive oil and freshly squeezed lemon juice.
Ingredients
- - beef 300 g
- - 1 white onion
- - vegetable oil 50 g
- - medium pickled cucumbers 2 pcs.
- - sour cream 200 g
- - ground black pepper to taste
- - spices to taste
- - wheat flour 2 tbsp
- - fresh herbs for serving
Preparation
Beef Stroganoff with pickles The recipe for this dish involves slowly frying the tenderloin meat, to which a pickled or pickled cucumber cut into thin strips is added. First, take the beef tenderloin and cut it along the grain into strips approximately 1 cm wide. Then you need to heat a frying pan with vegetable oil and put pieces of chopped meat into it. Then you need to start frying it for about 20 minutes, gradually turning it over, until a beautiful crispy red crust appears. After that, add white onions cut into thin half rings and a little wheat flour to the beef stroganoff meat. I prefer to cook beef Stroganov style with white onions, because they don’t have such a strong taste and don’t burn.
White onions do not burn as much as onions with golden skins and have a sweet taste. Next, preparing beef stroganoff involves gradually frying pieces of beef with onions and flour until the onions are golden brown. Flour should be fried for about 5 minutes. During this time it should acquire a nutty taste. Then to the finished meat with onions and flour you need to add thinly sliced pickles, sour cream, ground black pepper, spices and seasonings to your taste, mix and simmer beef stroganoff recipe for beef with pickles over low heat under the lid for another 5 minutes. If beef stroganoff with cucumbers comes out with a very thick sauce, then you need to add a little water to the pan, stir and let the dish boil.
It may turn out that beef stroganoff with cucumbers recipe with sour cream will not be salty enough, despite the fact that you added pickles. In this case, when the beef stroganoff recipe with pickles is ready, just add salt to your taste. It will be very tasty to serve as a side dish to beef stroganoff with halves or quarters of potatoes baked on the grill or in the oven. To prepare this side dish, you need to cut the peeled and washed potatoes into pieces, put them in a large bowl, add salt to taste, sprinkle with ground black pepper, a little red chili pepper, Provençal herbs, add a little olive oil, mix everything, place on a baking sheet and send to preheated oven. In 20-25 minutes, the delicious side dish for beef stroganoff will be ready.
Tags: beef, onion, butter, flour, meat, cucumbers, sour cream, salt
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Classic recipe for beef stroganoff in a frying pan with sour cream
Beef Stroganoff (or beef Stroganoff) is a dish of Russian cuisine. It is made from thinly sliced beef, fried in oil and then stewed with sauce. In this case, the sauce is prepared on the basis of sour cream.
Cooking time: 1.5 hours.
Recipe for “Beef Stroganoff with pickled cucumbers”:
Products we will need. I pre-soak the beans overnight and boil until tender.
We cut the meat into cubes so that the fibers are across the bar, i.e. small pieces should be easily separated from the finished meat.
Fry the meat in a small amount of oil.
Separately, fry the onion and garlic, then combine with the meat and simmer the meat until cooked, stirring constantly and adding water or broth to cover the meat.
Then add the beans, mix and simmer for 10 minutes.
Cut cucumbers into cubes
Add cucumbers to the meat, add salt and pepper, simmer for 5-7 minutes. There should be enough liquid in the meat.
Recipe for classic beef stroganoff in a slow cooker
In almost every modern kitchen you can find a multicooker, and many classic recipes have been adapted for this kitchen appliance. Beef stroganoff in sour cream sauce is cooked in a slow cooker for an hour, after which you can serve the juicy meat as a side dish.
Cooking time: 1 hour 20 minutes.
Ingredients:
Cooking process:
Delicious beef stroganoff recipe with gravy
Beef is very beneficial for a growing child's body, so beef stroganoff will be an excellent meat dish for a child over 3 years old. Children usually love this dish not only for its softness and lack of strong taste, but also for its aromatic, juicy gravy.
Cooking time: 40 min.
Ingredients:
Cooking process:
How to cook beef with vegetables?
Required Products:
- beef tenderloin - 450 grams;
- pickled cucumbers - 3-4 pcs.;
- carrot - 1 pc.;
- onion - 1 pc.;
- olive oil - 50 ml;
- salt;
- pepper;
- oregano.
Try stewing beef with vegetables in pots. We are sure that your loved ones will appreciate this dish.
Tender beef stroganoff in milk sauce
If you don’t want to spend money on heavy cream for beef stroganoff sauce, you can always use what’s in the refrigerator - milk. The sauce turns out no less tasty; the main thing is, if possible, take milk with a fat content of 2.5% or more.
Cooking time: 40 min.
Ingredients:
Cooking process:
Recipe for “Peasant-style goulash with pickles”:
Heat vegetable oil and honey in a deep frying pan or saucepan.
Place the meat cut into cubes and brown on all sides
Add the onion and fry, stirring, for a few minutes with the meat.
Add 2 cups of water, spices and simmer for about 40 minutes (focus on the readiness of the meat)
Add pickled cucumbers cut into thin strips and simmer for about 5 - 10 minutes.
Prepare the sauce for pouring: mix cream, flour and mustard. Stir well.
Pour the sauce into the meat in a thin stream, add the prepared Maggi dressing for the pickle. Mix everything, add salt. Simmer for 5 minutes.
Serve with side dish. If desired (especially if you have porridge as a side dish), generously pour the sauce over it.
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How will it look like?
Peasant-style goulash with pickles
A delicious hearty dish of Russian cuisine. It is better to serve your favorite porridge as a side dish, but I changed the side dish to suit the tastes of the family. You choose to your taste!
Category: Hot dishes › Meat dishes › Hot veal dishes
Ingredients for “Peasant-style goulash with pickles”:
Try cooking together
Step-by-step recipe with photos
Since the recipe has gained worldwide popularity, there are several recipes for preparing this dish. One of the options for beef stroganoff is beef stroganoff with pickles. This dish is very popular in Lithuanian cuisine. I invite you to cook it with me.
To prepare beef stroganoff with pickles, we will prepare the products according to the list. For this dish, it is better to use beef tenderloin. It is advisable to take salted rather than pickled cucumbers. Mustard must have a smooth structure, not in grains.
Peel the onion and cut into half rings.
Classic French beef stroganoff recipe
According to the French recipe, beef stroganoff has a spectacular taste and a pronounced spicy aroma.
Important. It is not advisable to replace products in a recipe or change their quantities.
What ingredients will you need?
To decorate beef stroganoff in French you need:
- chilled beef fillet. You should purchase a tenderloin - 800 g (the weight of the meat is indicated after peeling the film and tendons);
- quality vodka. It is important that the product is natural – 100 ml;
- real dry white wine – 500 ml;
- sour cream with a fat concentration of 25% - 200 g;
- fresh mushrooms. In winter, you can use purchased champignons - 150 g;
- Gostov butter – 60 g;
- fresh carrots of medium weight - 2 pcs.;
- oil refined from sunflower seeds – 200 ml;
- onion – 2 pcs. (size medium);
- natural Dijon mustard (not grains) – 25 g;
- soft paprika – 5 g;
- shallot onion – 15 g;
- thyme – 1 sprig;
- laurel leaves – 1 pc.;
- high-quality tomato paste – 15 g.
The amount of salt and ground pepper in the recipe should be adjusted to taste.
Step-by-step cooking process
The design scheme for beef stroganoff using the French recipe is as follows:
- Peel the vegetables, rinse them in water and dry with a towel.
- Grind the carrots into strips. First cut the onions in half and then into half rings.
- Transfer the chopped vegetables into a glass or enamel bowl.
- Add about 7 g of salt, thyme and bay leaf to the vegetables. Pour wine over the contents. Mix the marinade ingredients thoroughly.
- Cut the beef in the classic way and place the meat cubes in a bowl with the marinade. Mix the contents and leave the fillet to marinate for approximately 2.5-3 hours. Periodically stir the meat in the marinade so that the cuts are evenly soaked.
- While the fillet is marinating, peel the mushrooms and cut them into slices.
- Cut the shallots into small cubes.
- After 2.5-3 hours, transfer the meat to a sieve so that the marinade from the beef slices drains completely.
- Strain the marinade. Place the vegetables from the marinade on a plate, and pour the marinade into a clean, suitable container. Discard the laurel leaves and thyme sprig.
- Heat about 100 ml of refined oil in a frying pan and fry the mushrooms in it until noticeably browned. Use a wide pan with high sides.
- Add about 20 g of butter to the browned mushrooms, add ground pepper and salt the contents. Mix the ingredients thoroughly and transfer the mushrooms to a colander to rid the mushroom frying of excess oil.
- Add the remaining sunflower and butter to the frying pan (in which the mushrooms were fried).
- When the oil is hot, put the meat in it and fry the beef strips until crispy on a high heat burner.
- Carefully heat the vodka in the microwave and pour it into the pan with the meat (when the fillet is browned). Carefully set fire to the vodka and wait until it burns out. Important. Vodka will burn actively with a high flame.
- After the vodka has burned out, place the meat on a suitable plate and add shallots and tomato paste to the pan. Simmer the ingredients over low heat for approximately 3 minutes.
- After 3 minutes, put the vegetables from the marinade into the pan and simmer the contents until the excess moisture evaporates.
- Add paprika, fried mushrooms to the contents, pour in the meat marinade, also add mustard, salt, sour cream and pepper the ingredients. Simmer the contents until thickened.
- After thickening, place the meat in the frying pan and continue to simmer the contents for approximately 7 minutes. The meat should have time to soften.
Beef stroganoff can be served in French with a side dish of vegetables, pasta and even cereals.
