Beef stroganoff - thin strips of juicy, fried meat with gravy. Remarkable in its simplicity and taste, the dish is in perfect harmony with any kind of side dish in the festive and everyday menu.
The dish is rightly classified as a classic of culinary art. According to the generally accepted version, it was first served to Count Stroganov by his cook, in the already distant XIX century. In the future, beef stroganoff served to any side dish, not only in expensive restaurants, but also ordinary dining rooms. For the menu of home cooking, such a dish is just a find. Simple cooking, minimum costs, financial and time, and the result is predictably remarkable.
According to the classic recipe, beef stroganoff is prepared from beef. In our selection of recipes, we suggest using a more affordable, in terms of cost, type of meat - chicken. With this exception, the formulations are as close as possible to the classic version.
General principles for the preparation of chicken beef stroganoff
• If on your menu for today beef stroganoff is made from chicken, take the meatier part of the bird - breast fillet. Perhaps only this part of the chicken carcass can be cut into thin strips. It is this method of slicing that distinguishes beef stroganoff from other similar dishes.
• There are several tricks of frying tender beef stroganoff chicken. First of all, for this you should use only a thick-walled pan, in a pinch - with a special non-stick coating.
• You can cook chicken beef stroganoff and in a slow cooker, like the dishes recommended above, it will evenly roast chicken.
• The pan or cooking bowl with oil should be well warmed up. Then the pieces of chicken laid out in fat will quickly become crusty, and the juice from them will not evaporate so intensively, which is important. If the tender fillet is stewed only in its own juice, its slices in the dish will be dry and even the sauce will not mitigate this drawback.
• Onions are a very important component of a dish. It cannot be completely excluded, you can only change the type of cut. Bulbs are usually chopped in half rings or quarters of rings. Although, if you cut the onion into thin medium-sized slices, its slices will not be felt and chicken beef stroganoff will not lose its taste. Onions are fried together with meat or separately and added only after the chicken has been well browned.
• Beef stroganoff sauce is extremely important. It can ruin the taste of chicken or vice versa save the dish, if it turned out to be slightly dry. The simplest, classic version of such a sauce is sour cream. There are more complex recipes, along with simple ones. On them, paprika, tomato puree, fresh tomatoes are added to the sauce, and flour is used to thicken it.
• For gravy with a richer taste, sour cream is often replaced with cream or diluted with chicken stock. In different versions of chicken beef stroganoff, different sauces are also offered, which does not change the essence of the main recipe.
Beef stroganoff with creamy tomato sauce
Ingredients:
• Dijon mustard - a tablespoon;
• a pound of chicken (breast);
• a tablespoon of tomato puree;
• head of a bitter onion;
• a spoon of flour of any grade;
• 40 ml of sunflower oil (refined);
• garlic;
• a glass of cream - fatty, preferably 33 percent.
Cooking method:
1. Rinse the chicken breast and dry it slightly, cut into small pieces. Optimal - not too thin straws.
2. We cut the onion into large half rings or their quarters. Select the cutting option depending on the size of the head.
3. We place a deep frying pan or stewpan on intensive heating, pour oil. As soon as it warms up well, almost to a boil, lower the slices of fillet and, stirring intensively, fry on each side to a blush. Add the onion to the chicken, lower the heat slightly and continue the process without covering.
4. At this time we are preparing tomato dressing. In any convenient container we breed tomato with 50 milliliters of cold water. Add mustard and stir well.
5. As soon as the onion strips lose their color and become transparent, stirring thoroughly and sprinkle the contents of the pan with flour. Then we introduce tomato mustard dressing and again stir well.
6. Fill with cream, cover with a lid. Stir occasionally, simmer chicken beef stroganoff in tomato and cream sauce for five minutes. At the end, add the garlic - two chopped prongs. You can introduce garlic in the process of stewing, but then the dish will turn out not so aromatic.
Chicken beef stroganoff with sour cream sauce and paprika - "Spicy"
Ingredients:
• chicken broth or water - 150 ml;
• chicken breast (fillet without stones) - 500 gr.;
• garlic;
• 15% sour cream - 200 gr.;
• two teaspoons (with a hill) of flour;
• 30 gr. creamy "Peasant" butter;
• refined oil - 2 full spoons;
• a quarter of a spoon with ground paprika powder;
• two onions, small in size.
Cooking method:
1. Rinse the chicken and rinse thoroughly. With a disposable towel, we remove the remaining moisture and cut the fillet into long strips up to a centimeter thick.
2. In a frying pan over a small fire, heat the vegetable oil, dip the butter in it and wait until it has completely melted. Having slightly increased heating, we lower chicken meat and two small cloves of garlic in a mixture of fats. Cook with frequent stirring to separate the sticky pieces.
3. As soon as the meat changes color - it becomes completely white, remove the garlic and put in the pan half rings of onions. Fry until a uniform golden hue. The main thing at the same time is not to dry the chicken.
4. Pour 150 ml of cool water into a cup and dilute flour in it. While stirring, we try to break all the lumps, otherwise the gravy will not be uniform. For an even richer taste, water can be replaced with chicken stock.
5. In a separate bowl, mix the sour cream with the remaining 100 ml of the liquid used (water, broth). Salt the sour cream dressing, add paprika and a little black pepper.
6. In the pan, to the browned meat, pour the flour mixture and mix quickly. After a minute over low heat, we introduce a sour cream dressing. Stirring all the same, we continue to cook, without changing the heat, until slightly thickened.
Chicken beef stroganoff with sour cream - "Classic"
Ingredients:
• chicken breast, boneless, chilled - 400 g;
• large onion;
• one glass of 15% sour cream;
• high-quality sunflower oil;
• a spoonful of wheat flour (30 grams).
Cooking method:
1. Grind onions. For chicken beef stroganoff it can be cut into thin half rings and just finely chopped, the method of cutting is not critical and depends more on your preferences.
2. Prepare the fillet. We rinse with water and wipe with a disposable towel. Then we cut it along and cut it, strictly across the fibers into strips, up to 4 cm long. The optimal thickness of the pieces is a little more than a centimeter.
3. In oil in a thick-walled pan, pass the onion until golden brown. Add chicken and stirring regularly, frying for about five minutes. In the end, when all the moisture has gone, sprinkle with pepper and slightly add.
4. We plant flour with water. To do this, it is enough to pour half a glass of cool liquid into a wide cup and, adding flour, stir intensively. To prevent the formation of lumps, you can use a whisk and stir slightly whisking.
5. In a homogeneous flour mixture, add sour cream and immediately pour it over the chicken fried with onions. Mix immediately, remove the sample and adjust the salinity as necessary, bring to a boil and immediately remove from heat.
Beef stroganoff with mushrooms in a creamy sauce
Ingredients:
• a third of a kilogram of fresh champignons or oyster mushrooms;
• fresh fillet, chicken - 500 gr.;
• head of a bitter onion;
• Wheat flour;
• creamy, preferably 72%, butter - 50 g .;
• a tablespoon of mild mustard;
• half a spoon of paprika;
• 100 gr. liquid, preferably 15%, sour cream;
• a spoon of refined oil;
• a quarter cup of 22% cream;
• 0.5 liters of water or natural chicken stock;
Cooking method:
1. Mushrooms are thoroughly washed in a stream of water, dried and cut. Depending on the size, cut into halves or more parts. In shape - plates or medium-sized slices. In the latter case, preliminarily separate the legs from the hats and grind both.
2. Put the finely chopped onion into the oil heated in a pan. Fry at minimum heat until transparent, add fresh mushrooms. After waiting for the evaporation of the formed moisture, slightly add. After mixing well, put it in a bowl.
3. In a wide bowl, pour two tablespoons of flour, paprika and a little fine salt, mix. Put the chopped chicken meat in a bowl and mix thoroughly. Experienced culinary experts recommend doing this by placing the listed ingredients in a bag, in which case the flour mixture lays evenly on the meat.
4. In a dry frying pan, pour a pinch of coarse dry salt, pour oil and put on maximum heat. Warming well, but without burning the fat, put the fillet pieces in the pan and quickly fry it from all sides until golden. Put the finished meat aside.
5. Put the butter in a dry frying pan, and when it melts, add one and a half tablespoons of flour. Stirring vigorously, fry over low heat until the characteristic flour smell disappears and a light nutty flavor appears. The color of the flour should change, acquire a creamy tint.
6. We mix the mustard into the prepared flour mass and immediately transfer the previously fried mushrooms and meat to it. Add sour cream mixed with cream and warm well, not allowing to boil.
A simple recipe for chicken beef stroganoff with cream and mushrooms for a slow cooker
Ingredients:
• chilled chicken breast fillet - 400 gr.;
• a glass of cream, with a fat content of at least 22%;
• fresh, preferably young, champignons;
• 30 gr. "Peasant" oil;
• garlic;
• two onions;
• 30 gr. flour;
• refined oil;
• a tablespoon of soy white sauce.
Cooking method:
1. Thoroughly prepare the fillet. We rinse, remove the films hanging from the sides and pieces of fat. Be sure to dry well and cut into thin strips.
2. Grind the garlic. Do not rub the teeth on a grater or press them with a press. It is best to cut into small pieces with a sharp knife.
3. We chop the washed mushrooms with thin plates, cut the onion into half rings. They should also be thin.
4. When all the products have been prepared, start the multicooker in the frying mode and pour a little oil into the bowl. Warm up slightly, lower the cream into it and wait until it completely melts.
5. Put the garlic in the fat mixture and immediately follow the onion. Stirring, fry for a couple of minutes - bring the onion to transparency. After that, we dip the chicken into the bowl and continue cooking until a golden crust is formed on the meat. The main thing is not to overdry it.
6. Add the mushrooms, mix well, pour in the soy sauce. After about two minutes, sprinkle with flour and, still stirring vigorously, cook for another three minutes.
7. A thin stream, without ceasing to mix the contents of the bowl, pour the cream.
8. Close the lid, set the mode to "Extinguishing" and set the timer to 10 minutes.
9. At the end of the program, chicken beef stroganoff can already be served. But the dish will be more delicious if you let it stand for a while with the lid closed.
Chicken beef stroganoff with delicate sauce on sour cream with tomatoes (in a slow cooker)
Ingredients:
• fleshy fresh tomatoes - 2 medium-sized;
• a pound of fresh, unfrozen chicken fillet;
• two bitter onions;
• 200 gr. rare sour cream;
• two tablespoons of sweet cream or homemade oil and the same amount of vegetable (odorless).
Cooking method:
1. We cut the fillet prepared for the dish into thin strips. We monitor the thickness - excessively thin pieces during the frying process can dry out. The optimal width of the strips is close to a centimeter.
2. Shred the onion depending on the size of the bulb. Small heads - half rings, and larger quarters of the rings.
3. Turn on the slow cooker, choosing any mode similar to frying, and pour vegetable oil. Warm up a little, lower the cream fat to it.
4. In a well-heated mixture of fats, first spread the onion and evenly distribute it throughout the bottom. It is very important to decompose it with the least thin layer. Close the lid and let the onion lightly brown.
5. While the onion reaches the desired state, transfer the slices of fillet into a bag and add flour. Close tightly and shake several times, after which we spread the meat to the onion. Fry chicken with an open lid for a quarter of an hour. Turn over rarely and as accurately as possible. When all the moisture from the meat leaves, sprinkle with pepper and slightly add salt.
6. While preparing the fillet, you need to prepare the tomatoes. Fill them with hot water for two minutes, remove the peel and grind it to a puree state with a blender. You can use a grater, but with the smallest cells.
7. Sliced fillet pieces that are well browned, fill with freshly prepared tomato and immediately add sour cream. It is important to introduce it in small portions, constantly stirring the contents of the bowl.
8. Stew chicken beef stroganoff in the sauce, without changing the originally established regime for a quarter of an hour.
Tricks of cooking beef stroganoff from chicken - useful tips
• Never beat chicken breast for beef stroganoff - time will be wasted. White meat in itself is quite tender and well-fried in a matter of minutes.
• If you took thick or homemade sour cream for the sauce, do not use it in its original form, it will not sell well. Dilute to the desired consistency with water, and preferably chicken broth.
• After the introduction of sour cream sauce, do not boil beef stroganoff. Reduce the heat as soon as the first signs of boiling appear. Otherwise, the fermented milk product is curdled and the sauce will lose uniformity.
• The amount of sauce in the dish can be adjusted by adding broth or water, and the density by changing the amount of flour in it.
