Beef stroganoff with pickles

Beef stroganoff with pickles

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Ingredients for Beef Stroganoff with Pickles

The main

  1. Beef 300 grams
  2. Beef broth (water) 500 milliliters
  3. Onion 1 piece
  4. Champignons 100 grams
  5. Pickled cucumbers a few pieces
  6. Dry white wine 50 milliliters
  7. Tomato paste 50 milliliters
  8. Cream 30% -36% fat 40 milliliters
  9. Butter 20 grams
  10. Olive oil to taste


  1. Butter 20 grams
  2. Wheat flour 20 grams


  1. The wig is sweet to taste
  2. Peppers mix to taste
  3. Salt to taste
  4. Black pepper to taste
  • Main ingredients: Beef, Onions, Carrots, Cucumber, Mushrooms
  • Portion 1-2
  • World Cuisine


Frying pan, kitchen knife, cutting board, spatula, cup, fork.


Step 1: chop the beef.

First, cut the beef into thin strips along the fibers (this is important), then cut the already obtained long strips into smaller pieces, directing the knife blade across the fibers.
Sprinkle chopped beef with salt and freshly ground black pepper on all sides.

Step 2: saute the beef.

Heat the pan well and fry the beef on it for 3-4 minutes. The meat should change color from all sides, and in some places be covered with a golden brown.
Fry the meat in batches so that the pieces do not touch each other on the sides during frying.
Remove the beef from the heat and transfer it to a plate.

Step 3: stew the vegetables.

In a separate saucepan, fry the flour in butter, mixing everything until smooth, then pour the beef broth here and mix, heating, until you get a uniform sauce.
In a pan in which the beef was fried, first fry the onions until soft, and then add the mushrooms to it. Salt to taste, season with a mixture of peppers and paprika, pour in white wine and beef broth sauce. Stir, add the tomato paste and slowly pour in the heavy cream.

Step 4: add pickles.

At the very end, add finely chopped pickles to the vegetable sauce and mix everything together.
Cook over high heat until the sauce is thick enough.

Step 5: add the beef.

While we were making the sauce, the meat gave juice, you will notice it at the bottom of the plate in which the roast beef lay. This juice needs to be drained. Transfer the beef to a pan with the sauce that is being prepared in it. Add a little more butter here.
Stir everything together and cook beef stroganoff about another 2 minutesby turning down the fire.
If necessary, add salt and pepper to taste yet.

Step 6: serve beef stroganoff with pickles.

Serve the beef stroganoff hot as the main dish, boiled rice or tender mashed potatoes are suitable as a side dish. Real jam!
I wish you bon appetit!