Beef Stroganoff in a frying pan - 11 classic meat recipes with gravy

Beef stroganoff is a dish of small pieces of beef meat, which are filled with sour cream and tomato paste. Sometimes the dish is called “meat Stroganov style,” because according to legend, it was invented by the cook of Count Alexander Stroganov, who wanted to please his master. The old man had lost his teeth and could not chew large pieces of stringy beef.

According to the second version, the count himself was so rich that in the nineteenth century he ran a restaurant in Odessa. A rich person could dine there, spending a little time on food.

Beef Stroganoff has become a popular portioned dish that amazes with its aroma and creamy taste. Its recipe was lost because it was changed several times over 200 years, but each housewife prepares it in her own way, adding piquancy to the taste.

Classic beef stroganoff in a frying pan with gravy

The classic recipe for beef stroganoff was invented by William Pokhlebkin. In it, chunks of beef are first mixed with flour, then thoroughly fried with onions. The culmination of the whole action is the stewing of meat in tomato sauce and rich sour cream.

Ingredients:

beef – 300-400 gr.;
vegetable oil – 100 gr.;
onion – 2 pcs;
tomato paste – 2 tbsp. l.;
boiled water;
flour – 2 tbsp. l.;
bay leaf – 2 pcs;
salt;
ground allspice;
dried parsley and dill – 1-2 tsp.

If the recipe specifies beef meat, then you should pay attention to the tenderloin or pulp cut from the shoulder blade. Beef is cut only with a sharp knife across the grain, otherwise it becomes tough.

Cooking method:

The meat should be washed and cut into small cubes. You need to fry it in a preheated frying pan, into which vegetable oil is poured, over low heat.
While the meat is frying, cut the onion into cubes. Fry the onion until golden brown, stirring constantly.
After this, add tomato paste and fry the mixture for another 3 minutes.
Fill the contents of the frying pan with water, add salt, pepper and seasonings. Mix everything and simmer under a closed lid for about 50 minutes over low heat.
In a dry frying pan, fry the flour until golden brown, stirring constantly. Add bay leaf to meat. Pour some warm boiled water into the flour, stir it with a spoon and pour it into the meat.
Adjust the thickness of the finished dish with water and simmer for 20 minutes.

A special feature of beef stroganoff is that the meat for the dish is cut into long thin strips. It is best to beat them first so that the beef becomes much softer and cooks faster. This step should not be skipped if you purchased a sirloin or a kidney section.

Beef Stroganoff. History of the dish's creation

Beef Stroganoff is a familiar and beloved dish by many. There are a great many recipes for its preparation. It can be made from beef, chicken or other meat. Sour cream must be added to the sauce, as well as tomato or other products as an additional ingredient. Despite such variety and abundance of products, the basic recipe for beef stroganoff is very simple to make.

Origin history and recipe for beef stroganoff

This dish has no folk roots, and the beef stroganoff recipe was invented by special order of Count Strogonov. The Count was a fairly wealthy man and used to give so-called “open dinners.” Any decently dressed and educated person was allowed to sit at such a table. The dish had some advantages: firstly, it was very quick and easy to prepare, secondly, it could easily be divided into portions, and thirdly, it was simply delicious. The Count's cooks very successfully combined French and Russian cuisines. From the first they took the method of preparing meat, from the second - serving the sauce not separately, but in the form of gravy directly with the meat. The name of this dish, beef stroganoff, comes partly from the French language. Boeuf translates as beef, which totally sounds like beef Stroganoff.

Simple beef stroganoff recipe

To prepare the dish you will need the following products:

Beef – 600g
Two medium onions
Black pepper and salt to taste
Sour cream – 250g
Vegetable oil for frying
Wheat flour
Fresh greens

1. Beef, it is better to take sirloin, tenderloin or rump, wash well and dry with a towel until moisture is completely removed. If necessary, remove the tendons and cut across the grain into long slices. 2. Pepper the pieces of meat, add salt and add flour. It is good to roll the meat in it so that each piece is very tightly covered with it. Then transfer the pieces to a sieve and shake well so that excess flour falls off. 3. Peel the onions and cut into thin half rings. Heat a frying pan with a small amount of oil over high heat. Place onion in it and fry until transparent. 4. After this, add the meat to the onion and fry very quickly over high heat until brown. 5. Add sour cream and stir. Then simmer for no more than one or two minutes. Wash the greens, dry and chop into small pieces. And place in the pan and serve immediately.

Recipe for beef stroganoff with mushrooms

Required Products:

Beef meat – 500 g
One onion
Champignon mushrooms – 200 g
2 tbsp. flour
3 tbsp. sour cream
Salt and ground black pepper

1. Beef should be washed with water and dried, then cut into pieces - strips, cubes or small medallions. Salt, pepper a little and sprinkle with flour. Grind thoroughly. 2. Heat the oil in a frying pan and quickly fry the meat until golden brown, no more than five minutes. Remove the meat with a slotted spoon to a separate plate. 3. Chop the onion into strips, and the champignon into thin slices and fry in the same oil that remained after frying the meat. 4. As soon as they turn golden, transfer the meat and keep on the fire for another five minutes, stirring constantly. After this, add sour cream, stir quickly and turn off the heat after a minute. A distinctive feature of any beef stroganoff recipe is that it must be served hot. It is not advisable to reheat the dish, as it loses all its splendor.

Beef stroganoff with mushrooms in cream sauce

Beef stroganoff with mushrooms in cream sauce is suitable for a family lunch or a holiday dinner. This is a tasty and satisfying meat dish that goes well with any side dish and cooks quite quickly.

Wild mushrooms or champignons added to it remain elastic during the cooking process, so the dish has a unique taste and pleasant consistency.

Ingredients:

beef tenderloin – 300 gr.;
white onion – 1 piece;
champignons – 500 gr;
milk – 200 ml;
cream (10%) – 150 gr.;
flour – 2.5 tbsp. l.;
butter – 50 g;
vegetable oil – 50 gr.;
salt;
garlic – 2-3 cloves;
ground allspice.

If lumps form when adding flour to the sauce, you can save it by straining the mixture through a sieve. Stir the gravy in the pan as quickly as possible so that it does not turn into a lump. If this happens, then you need to add a little more water.

Cooking process:

Mushrooms must be washed and peeled. Cut the onion into thin half rings. Heat the frying pan very high, while simultaneously greasing the meat with vegetable oil.

Fry the pieces of meat for 3 minutes on each side.

At the end of frying, add butter and garlic, cut into halves, into the pan. Season the meat with salt and pepper without removing it from the pan. Pour the resulting meat juice over the pieces of meat.

Place the pieces on a plate lined with foil and wrap in it.

Fry the onion in butter and vegetable oil until half cooked.

Cut the mushrooms into slices, add to the onion and add a little salt.

Stir the mass and add a little vegetable oil, fry until the mushroom juice evaporates.

Melt the butter in a saucepan, add flour to it and stir.

Pour warm milk into the mixture and cook, stirring constantly with a whisk.

Bring the sauce to a boil, stirring constantly until thick. Remove the gravy from the stove and pour in the cream.

Pour the sauce into the mushrooms and stir, turning off the heat.

Remove the meat from the foil, cut it into cubes and add to the mushrooms, mixing thoroughly.

Leave for 10 minutes for the dish to steep.

The dish does not use a lot of seasonings because they can overwhelm the natural taste. This juicy dish is served on its own or complemented with a side dish of rice, buckwheat or a salad of juicy vegetables.

Recipes from the culinary portal Povarenok.ru

Liver beef stroganoff

Ingredients

Beef liver – 800 g
Wheat flour - 1 tbsp. l.
Onion (medium size) - 1 pc.
Sour cream – 200 g
Sugar - 0.5 tbsp. l.
Butter - 50 g
Black pepper
Salt

Preparation

Wash the liver, remove the film and veins, cut into longitudinal cubes. Add salt, pepper, sugar and spices. Cut the onion into half rings. Fry in a preheated frying pan without oil for 4 minutes, stirring continuously. Add onion and butter, fry for another 4 minutes, continuing to stir. Sprinkle with flour, stir and fry for 2 minutes.

Pour sour cream on top (if the sour cream is very thick, add a little water), cover with a lid and simmer over low heat for 4-5 minutes.

After 15 minutes the dish is ready. Sprinkle with herbs and serve. Bon appetit!

A la beef stroganoff with mushrooms

Ingredients

Beef (tenderloin) – 1 kg
Mushrooms (champignons or oyster mushrooms) - 500 g
Broth (beef, cubed) - 1 cup
Onion - 1 pc.
Garlic - 2 teeth.
Sour cream - 1 glass
Ketchup - 2 tbsp. l.
Flour - 2 tbsp. l.
Vegetable oil
Salt
Ground black pepper

Preparation

Cut the beef into strips and fry (10-15 minutes). Mix half a glass of broth, squeezed garlic, salt, pepper, ketchup and pour into the meat. Simmer covered for about 20-25 minutes. Then add chopped onions and mushrooms to the meat and simmer for 5-10 minutes. Mix the remaining broth with flour so that there are no lumps left. Add to meat and mushrooms, bring to thickening, stirring constantly. Add sour cream.

“A la beef stroganoff” is served with potatoes or boiled rice.

Beef Stroganoff with onions and paprika

Ingredients

Beef (fillet) – 500 g
Onion (large) - 1 pc.
Red bell pepper – 2 pcs.
Meat broth - 1 cup
Ground black pepper
Seasoning for meat
Salt
Vegetable oil

Preparation

Wash the fillet, remove the tendons, dry it, cut into several pieces. Then beat and cut into strips. Sprinkle ground black pepper and salt on top. Heat the vegetable oil thoroughly and fry the meat (5-6 minutes). Chop the onion and fry separately until golden brown. Cut the pepper into strips, add to the onion and simmer until the pepper becomes soft.

Add peppers and onions to the fried beef. Pour in the broth, sprinkle with seasoning, cover and simmer. Turn off when the meat is tender. Potatoes are best served as a side dish.

How to cook beef stroganoff with sour cream and onions in a frying pan

Just a few decades ago, beef stroganoff was distributed through the public canteen system and was often served to kindergarten students. If housewives started preparing the dish at home, then the finished beef remained tough, although, knowing all the secrets, problems could be avoided.

Required Products:

beef – 500 gr.;
onions – 1-2 pieces;
sour cream – 150 gr.;
greenery;
salt;
vegetable oil;
boiled water;
ground black pepper.

Salt and add black pepper to beef stroganoff should be done at the stage of adding gravy to the meat. Cooking a dish from this type of meat has some peculiarities, since the pieces must be fried for 5 minutes over high heat.

Cooking features:

Cut the meat into long strips. Heat vegetable oil in a frying pan and place the meat in it.
Chop the onion into half rings and add it to the fried meat. Continue to fry the mixture, stirring it.
Pour boiled water over the meat, add salt and pepper to taste. Simmer until the water evaporates, then add a little water and sour cream.
Stir until smooth, sprinkle with finely chopped herbs and simmer until tender, covered.

You can prepare gravy of any consistency; if you want a thicker sauce, then simmer the dish a little longer. If you want to get a thinner gravy, you will have to add 2 cups of liquid to it during the cooking process. In this case, beef stroganoff will resemble not a second course, but a rich, thick soup.

A simple recipe for beef stroganoff with milk

Beef stroganoff with milk is an incredibly aromatic, satisfying and tender dish. The highlight of this recipe is that the main dish for the holiday table can be prepared in 1.5 hours. Adding cow's milk to beef stroganoff makes it much richer and adds creamy notes.

We will need:

beef tenderloin – 450 gr.;
onions – 450 gr.;
cow's milk – 200 gr.;
vegetable oil – 20 gr.;
carrot – 1 piece;
flour – 1 tbsp. l.;
salt;
ground black pepper.

Before adding milk to the stew, whisk it. To make the milk gravy much thicker, you need to add flour and seasonings little by little. Full-fat milk allows you to make meat much softer by lightly marinating it.

Preparation:

Chop the meat into strips and place it in hot oil in a frying pan. Fry until the liquid has evaporated.
After this, add the onion, cut into half rings, into the frying pan. Add carrots grated on a coarse grater.
Whisk the milk and set aside for a while.
Pour broth or water over the tenderloin and simmer covered.
Pour milk into the soft meat and bring the dish to readiness.

If you do everything correctly, the beef stroganoff will turn out soft and will melt in your mouth, so it is suitable for feeding small children. A classic dish with a spicy sauce is ideal to diversify the daily menu and decorate the holiday table.

Delicious recipe for beef stroganoff without sour cream with tomato paste

Beef Stroganoff is usually made from quality beef, to which a rich sour cream sauce is added. But chefs do not stop there, striving to maximize the taste of the finished dish. To make the meat lower in calories and tasty, you should add high-quality tomato paste to it.

Ingredients for preparation:

beef – 400 gr.;
onion – 1 piece;
flour – 2 tbsp. l.;
tomato paste – 70 gr.;
garlic – 1 clove;
salt;
pepper;
boiled water – 400 gr.

To make the dish tastier, you should thoroughly wash the meat, dry it and remove any remaining bones or dirt. Be sure to strip the piece of beef from veins and films to make it more tender. To prepare the dish faster, the meat can be boiled for 2 hours, but this step is not necessary.

Cooking method:

Place the meat on a board, cover with cling film and beat thoroughly with a hammer. Then turn the pieces over and repeat the procedure on the reverse side. The chopped meat should be salted and peppered to taste on both sides.
Cut the meat into strips and then into small pieces.
Chop the onion into thin half rings and fry it in hot vegetable oil until the color changes.
Add the meat to the fried onion and fry it, stirring constantly. As soon as the meat pieces change color, they will need to be sprinkled with flour.
Add tomato paste to the mixture, sprinkle with chopped garlic. Pour some water into the pan and stir the tomato in it, gradually add the rest of the liquid.
Season the beef with salt and pepper to taste and leave over low heat for a few minutes to allow the dish to simmer.

The acidity of the dish depends on how much tomato paste is added to the gravy. If you add more water to it, you can get a delicious gravy with a piquant taste of tomatoes.

Pork Beef Stroganoff “Tender”

This version of cooking beef stroganoff captivates with its tenderness. To create the dish, simple ingredients are used, which take on an unusual taste through the use of spices. The cooking process will take no more than 30 minutes.

Ingredients:

Pork – 500 g
Onion - 1 pc.
Sour cream - 4 tbsp. l.
Vegetable oil - 1 tbsp. l.
Butter - 1 tbsp. l.
Flour - 2 tbsp. l.
Salt - 1 tsp.
Pepper mixture - 1-2 chips.
Broth - 150-200 ml.

Cooking process:

The tenderloin should be washed under running water and dried with paper towels. Surface white films must be removed from the meat. Cut the pork into pieces no more than 2 cm thick. They need to be beaten with a hammer on both sides. Please note that the tenderloin is very tender.
Cut the chops into strips up to one centimeter thick, this is the structure inherent in the classic version. To make cutting convenient, you need to stack 4-5 chops on top of each other.
In a deep frying pan, heat the vegetable oil mixed with butter, roll the meat in flour and place on a hot frying pan.
Fry the dish over maximum heat for about 3 minutes. The pork should be covered with a golden crust, while the juices inside should be preserved. No need to add salt.
Remove the peel from the onion and cut it into thin rings. Pour the onion into the frying pan with the meat, reduce the heat and fry the mixture for 5 minutes.
The onion should become golden. You also need to add sour cream, salt and spices to the beef stroganoff. Mix the mixture thoroughly until the sour cream warms up.
Next, warm water or broth is added to the saucepan, and the meat dish is simmered for 20 minutes until fully cooked.

Bon appetit.

Hearty and tasty beef stroganoff with mashed potatoes

Beef Stroganoff with tender mashed potatoes can be prepared in just half an hour, creating a delicious dinner for the whole family. Soft and airy mashed potatoes will complement the taste of meat, but only if it is prepared according to all the rules: with milk, sour cream and a generous slice of butter.

Ingredients:

beef tenderloin – 200 gr.;
onion – 1 head;
champignons – 5-6 pcs;
parsley - 1-2 branches;
cream (33%) – 100 gr.;
chicken broth – 3 tbsp. l.;
olive oil – 2 tbsp. l.;
mashed potatoes – 200 gr.;
table salt;
ground allspice.

You can add a variety of seasonings to the dish to adjust its spiciness. If beef stroganoff is prepared for children, then it is necessary to season it with ground black pepper and table salt.

Cooking method:

Cut the beef into small strips. Chop the onion into small strips. Cut the champignons in the same way.
Fry the meat in hot vegetable oil until a crust forms.
You should add onions and mushrooms to the meat. Finely chop the parsley.
When the onion is fried until golden brown, you should add broth to it and evaporate it a little. Pour the cream into the mixture, after a minute add salt and pepper.
Prepare mashed potatoes using butter and cream. Place it in plates, make a funnel where to place the meat.
Garnish with parsley and olive oil.

Depending on the quality of the meat purchased, it will have to simmer for 25 minutes or about an hour. You can add mushrooms or your favorite vegetables to the dish, which will add zest to it.

Sauce for beef stroganoff

The worst thing you can do with sour cream is heat it properly. Because it will instantly fall apart into factions. However, dozens of beef stroganoff suggest doing just that. And it's terrible.

There are several versions of beef stroganoff . The simplest and oldest of them does not include any onions or mushrooms, but only flour, butter, milk, broth, sour cream and mustard.

Mix basic roux (butter and flour) with milk

First you need to fry a spoonful of flour with a couple of tablespoons of butter, add a glass of milk to it and cook, stirring, until the consistency of sour cream. Separately, mix a glass of sour cream with a spoonful of Dijon mustard and dilute with cold broth to the consistency of kefir.

A frying pan with brewed flour and sour cream, which we dilute with broth

Pour the flour mixture into a saucepan over medium heat, then immediately add the browned meat and season with salt and black pepper. Once the mixture begins to boil, add the sour cream mixture and continue to cook, stirring, for one to two minutes. Then remove the saucepan from the heat, cover with a lid and leave for another two minutes.

Combine meat and beef stroganoff sauce

As you can imagine, this is not the most delicious beef stroganoff in the world. The cooks also understood this, and therefore many other, much more intricate recipes were born. The recipe for sauce with onions claims to be a classic. Here he is.

Take two medium onions, peel and thinly slice. Heat a piece of butter in a saucepan over medium heat, add the onion and fry it until soft. Then add the pre-fried meat, season with salt, pepper and dried thyme. Warm for a minute or two while stirring, and then pour in the mixture of sour cream, mustard and broth, prepared exactly the same as in the first recipe. After a minute of continuous stirring, remove the saucepan from the heat, cover with a lid and leave alone for a couple of minutes.

Ready beef stroganoff

Important detail: beef stroganoff cannot be reheated. It is better to prepare the sauce and meat separately, mix them before serving and heat until cooked. It's about five minutes.

Beef Stroganoff (beef stroganoff) with pickles

Beef Stroganoff can be prepared according to the classic Pokhlebkin recipe, but its taste can be varied by adding pickled cucumbers. This dish consists of juicy slices of meat, covered with a tender and at the same time spicy gravy.

We will need:

beef – 500 gr.;
mushrooms – 300 gr.;
pickled cucumbers – 2;
onion – 1 piece;
cream (35%) – 60 gr.;
refined vegetable oil – 45 g;
pepper;
salt.

The dish becomes tastier if you add vegetables, pickled mushrooms and cucumbers to it. In order for cucumbers to fully impart their taste, you should cut them into large pieces.

Preparation:

Rinse the tenderloin thoroughly, dry with towels and cut into large strips.
Heat refined oil in a frying pan, add meat into it and fry until crust appears.
Peel the onion and cut into half rings. Add the onion to the pan when the meat juices have almost evaporated.
Wash, peel and cut the mushrooms into four parts. Place in a frying pan with the meat and onions, fry, stirring.
Wash and peel the cucumbers, cut into long strips. Fry pickled cucumbers with meat until cooked. Add cream and mix thoroughly, add salt and pepper.
Cook covered over low heat for another 15 minutes, adding some chopped fresh herbs.

A similar dish is most often prepared in Lithuanian homes, although it belongs to traditional Russian cuisine. In order for the beef stroganoff to be tasty and moderately spicy, the cucumbers for it are fried together with onions in vegetable oil, losing their excessively salty taste and imparting a piquant sourness.

Beef liver stroganoff with gravy with sour cream and tomato paste

Beef Stroganoff is not always made from high-quality beef tenderloin. It can be prepared from such a useful by-product as liver. If you process it correctly, you can easily get a tender and high-quality dish for dinner or lunch in 15-20 minutes. A sauce made from sour cream and tomato paste emphasizes the tenderness of beef liver.

Required Products:

beef liver – 500 gr.;
tomato paste – 1 tbsp. l.;
sour cream – 150 gr.;
onion – 2 pcs;
potato starch – 1.5 tbsp. l.;
honey mustard – 1.5 tbsp. l.;
butter – 30 gr.;
vegetable oil – 3 tbsp. l.;
bay leaf – 2 pcs;
greens – 2 tbsp. l.;
table salt;
allspice.

In order to get a richer taste, sour cream should be mixed with tomato sauce. This will not only make the taste of the liver more piquant and the color of the sauce brighter, but you should not overuse tomatoes so as not to spoil the finished dish.

Cooking features:

Wash the beef liver and remove the films from it, cut into cubes.
Place the liver in a bowl, pepper and sprinkle with coarse salt.
Melt vegetable oil and butter in a frying pan, place the liver in it and fry for 2 minutes on each side.
Heat vegetable oil, add diced onion into it and fry until golden brown.
Mix with liver, add a mixture of sour cream with tomato paste and mustard.
Bring the liver to a boil and cook for 3-4 minutes, adding salt and adding herbs at the end.

To make beef liver much softer, you don’t have to fry or simmer it for a long time. To ensure that the liver loses its hardness, it should be salted before removing it from the heat, but before adding cream or rich sour cream to the pan.

Basic cooking principles

For this dish it is best to use beef fillet, rump. Both meat and side dish are served hot.

The classic recipe for a meat dish, unfortunately, has been lost. After all, over the years, the method of preparing it has changed many times, both in Russia and in other countries. According to Pokhlebkin’s reconstruction, for beef stroganoff, beef is cut across the grain into slices approximately 0.5 cm thick. Breaded in flour. Pour vegetable oil into the bottom of the frying pan. Place onion, cut into round slices. Fry the meat in a frying pan until brown for 3 minutes. Pour in a mixture of sour cream and tomato paste.

Simmer covered for about fifteen to twenty minutes (depending on the texture of the beef). Black pepper can be used as seasoning. This cooking method is closest to the classic recipe. Modern versions involve adding champignons to the sauce and using mustard instead of tomato paste.

Crushed or deep-fried potatoes, buckwheat or pasta are recommended as a side dish.

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Recipe for juicy beef stroganoff in a slow cooker in sour cream sauce

Another interesting recipe for juicy and tasty beef stroganoff can be prepared by a housewife who has a slow cooker. This dish is prepared quickly and does not require close attention from the cook during the cooking process; even a novice housewife can handle it.

Products for cooking:

veal tenderloin – 1,000 gr.;
onions – 3 pcs;
butter – 50 gr.;
wheat flour – 5 tbsp. l.;
tomato paste – 2-3 tbsp. l.;
sour cream – 500 gr.;
ground allspice - to taste;
salt.

For this dish you need to take high-quality beef tenderloin; if the meat is hard, then carefully beat it with a culinary hammer. Sour cream in this recipe can be replaced with cream without adding a large amount of seasonings to the sauce.

Cooking process:

Cut the meat into long thin strips and set the container with it aside.
At the same time, turn on the multicooker to heat it up in the “Frying” mode.
Place butter in the multicooker bowl.
Chop the onion into thin half rings and place it in boiling oil. Fry until translucent, constantly stirring the onion with a wooden spatula.
Pour flour into the container with the meat and mix everything carefully with your hands.
Place the meat slices into a multicooker bowl, fry for a few minutes, add salt and pepper.
Add sour cream and tomato paste to the meat. Mix all ingredients thoroughly.
Set the “Meat” mode on the multicooker display, in which the contents are stewed for 20 minutes, close the valve.

Stewed meats work best in a slow cooker, so you can cook beef stroganoff in the “Stew” mode. Preparing this dish takes no more than 40 minutes, but it turns out delicious.

Beef stroganoff with oyster mushrooms and pickled cucumbers

Let's look at the recipe for amazingly tasty and aromatic beef stroganoff with mushrooms.

Ingredients:

Beef (tenderloin) – 500g;
onions – 2 pieces;
oyster mushrooms – 250 g;
pickled cucumber – 5 pieces;
cream – 0.5 l.;
mustard – ½ tablespoon;
gonyak – 50 ml.;
salt pepper;
vegetable oil – 3-4 tbsp.

Preparation:

Cut the onion into thin half rings.
Clean the mushrooms and trim the roots. Tear the hats by hand into fibers.
Cut the cucumbers into strips.
Cut the meat into bars.
Take a saucepan and fry the mushrooms until all the liquid has evaporated. Then add vegetable oil and onion. Fry until the onion turns golden.
Fry the beef in a separate pan. As soon as the liquid from the meat has evaporated, add the prepared cognac and set it on fire. The flame will go out in a few seconds, and the meat will acquire an amazing aroma.
Place fried meat, mustard, sliced cucumbers in a saucepan with prepared mushrooms and onions and pour over cream. Simmer all ingredients until fully cooked, about 10-12 minutes.
A couple of minutes before the dish is ready, add salt and pepper.

There is no need to stew meat for a long time, as it may lose its taste and aroma.