Beef stroganoff with mushrooms in a creamy sauce - a delicious meat dish 🥩

Kitchen appliances and utensils: knife, spoon, cutting board, plate, foil, frying pan with a lid, spatula, whisk, stewpan, stove.

Ingredients

Step cooking

Cooking meat

1. We take from the refrigerator a few hours before cooking 500 g of the neck of marbled beef (this part is fatty and juicy), so that it becomes room temperature. During cooking, the meat will be evenly fried and baked inside. If you take it out of the refrigerator and start cooking immediately, the meat inside will not have time to warm up. Divide the piece of meat lengthwise into 2 parts.
   
2. We moisten the pieces with olive oil on both sides, rub it so that it is slightly absorbed. We will not pour oil into the pan, since the meat is rather oily, when heated, it starts to melt fat and it will be fried on it.
   
3. We put the pan on the fire, wait for it to warm up, put the meat out and fry for 3 minutes on each side. Until the meat is fried, do not salt, pepper, add spices.
   
4. After frying, put a small piece of butter, about 20 g.
   
5. Add 3 cloves of garlic, previously cut in half. The meat will have a pleasant garlic flavor.
   
6. Sprinkle the top of the already fried meat with salt and freshly ground black pepper.
   
7. Pour the meat with fat, which was formed in a pan. Fry for another 2 minutes.
   
8. Spread the meat from the pan onto a plate with foil. We wrap it, set it aside so that the meat rests for 10 - 15 minutes.
   

Mushroom cooking

1. We wash 0.5 kg of champignon mushrooms, if necessary - clean.
   
2. Cut 1 large white onion into thin half rings. The white onion, unlike the others, is sweeter and more aromatic. We shift to a plate.
   
3. In a pan, put 20 g of butter, melt it. Pour 20-30 ml of vegetable oil, let it boil.
   
4. Spread the chopped onion. Fry until half cooked, so that it becomes transparent and a little podzolot. Constantly mix.
   
5. Mushrooms are cut not very thick, but not thin plates, about 5 mm each. After frying, the thin plates may dissolve, and in the sauce they should feel a little.
   
6. We shift to the bow. If you think that there are too many mushrooms, do not worry, they will quickly boil and boil.
   
7. You can add a little mushrooms to make the juice stand out. Shuffle everything. If you see that the mushrooms are dry, you can add more vegetable oil.
   
8. When the mushrooms cook a little, cover with a lid. Open and mix periodically.
   
9. Mushrooms are stewed in the liquid that was isolated. Stew for 7-10 minutes. Open the lid to evaporate the liquid, and let the mushrooms fry.
   

Sauce making

1. In a stewpan we put 50 g of butter, put on the stove, wait until it melts.
   
2. Pour 2.5 tbsp. l flour. Mix thoroughly. It is necessary that the flour warms up and mixes with butter.
   
3. Pour 200 ml of milk and mix well with a whisk.Before adding to the flour, milk should be slightly warmed up, if it is from the refrigerator, or previously set so that it warms up to room temperature.
   
4. You can even remove from the stove when we mix. When everything is mixed until smooth, put again on the stove and bring to a boil. Boil for a long time is not necessary, it is necessary that he grabbed and became thick. We interfere all the time so that no lumps appear, and it does not burn.
   
5. The sauce became thick, the consistency of thick sour cream turned out. We remove from the stove, salt to taste, mix. Pour 100 ml of cream. Knead well.
   

Collect the dish

1. Pour sauce over the fried mushrooms. Mix thoroughly.
   
2. We remove the mushrooms from the fire. Let the sauce brew so that the mushrooms give their flavor. While the pan cools down - constantly stir.
   
3. Cut the meat into slices and send to the mushrooms. We mix everything.
   
4. The stove is off, you don’t need to stew the meat, it is already ready. Let it brew and soak in mushroom aromas for 10 - 15 minutes.
   
5. We spread it on a plate, serve to the table.
   

Video recipe

In this video you will see how to cook beef stroganoff in a creamy sauce with the addition of mushrooms. You will see in what sequence everything is prepared, what kind of roast meat should be, how many mushrooms remain after frying, how thick the sauce is.