Article Contents

  • 1 History dishes
  • 2 Secrets of cooking
  • 3 cooking technique in multivarka

As ase in the culinary world belongs to the Tatar cuisine, beef stroganoff only recognizes "Russian national "food.Although actually a dish nothing to do with the national Russian cuisine is not.The advent of humanity owes him, most likely, the French chef André Dupont (probably because history has not kept accurate information on this subject).

History dishes

talented chef, personal chef worked Frenchman Count Alexander Stroganov.And that, in turn, was a big fan of "open table".The latter were unusual and striking phenomenon in the life of the large cities of Russia in the late XIX century.Come on outdoor table could absolutely freely and free of charge any person.The main condition was his erudition (so-formed cultural association) and neat clothes.

So, stroganoff or as it is called, beef Stroganoff , was designed specifically for such events, combining the canons of French cuisine (p

re-frying meat and Serve with sauce) and Russian (supply meat to the usualRus sauce).

There are also less fascinating history of befstroganova.According to her, from the richest to the old Count left too few teeth, which is why he had to prepare very soft foods.A Beef Stroganoff was not only delicious, but also so that's soft.

Secrets of cooking

Today we can enjoy this wonderful dish for another important reason.It is made very easy, especially if we use modern appliances.For example, to cook beef stroganoff beef in multivarka, you should spend no more than 10 minutes to prepare, and about an hour to the cooking process itself.But keep in mind and a few secrets of the dishes.

  1. Carefully choose meat .Perfect beef pulp, but not any, and cutting, edge, or kidney meat.
  2. Wipe out all the veins , to obtain a uniform softness and the desired consistency.
  3. always repel the meat! This is an important principle of the preparation of dishes.You can do this piece, and the piece can be divided by 4-5 units and repulsed each.
  4. size pieces of meat for beef Stroganoff in multivarka matters .Cut them into cubes long, not thicker than 0.5 cm.
  5. Cut the meat should be strictly across fibers.With this technology you will be able to save it the maximum juice.
  6. should be breaded in flour before frying slices of meat. It is necessary not to give a density of the sauce, and to create a crust on the pieces themselves.
  7. roasting technology - another important secret of dishes. Meat should be spread on a bed of onions and fry for a minimum of time.It is necessary that during cooking it is not in contact with a metal cup.
  8. ideal for cooking beef in bifstroganov multivarka we do not need to get a golden crust on the meat. pokorichnevet pieces should become "lacquered".Once this happens, you can add them to the sauce.
  9. ingredients can be used in different proportions, but the cream should always be greater than the To prepare the sauce. sometimes recommended to add to extinguish Madeira, but it is - the variation of other cuisines.

cooking technique in multivarka

So, it's time to cook beef stroganoff beef recipe with photos multivarka on our website will help you avoid mistakes.Getting Started!


  • beef - 0.5 kg of the best tenderloin;
  • onions - 2 large heads;
  • tomatoes - 2 pieces, or 2 tbsp.tablespoons of tomato paste;
  • sour cream - 200 g;
  • butter - 50 g;
  • olive oil - 3 tablespoons;
  • black pepper, bay leaf, salt.
  1. Wash cutting, remove it from the film, for convenience, you can divide the piece into parts.
  2. Good repel the pieces, and then cut into narrow wedges length of about 6 cm.
  3. Onion peel and cut into rings of average thickness.
  4. In multivarku add vegetable oil, include "baking" mode.When the oil is warmed up, put him creamy, and then laid the bottom of the onion.It is necessary to distribute it to the bowl, not to leave gaps.Close the lid and cook until it becomes golden.
  5. zapaniruyte pieces of meat in flour, put on a bed of onions, do not mix!When you open the lid as such they should be extinguished minutes 15.
  6. Add black pepper (as long as we do not season with salt dish), wait until the liquid evaporates from the meat, but do not let education zazharistoy crust.
  7. With tomatoes, remove the peel, chop with a knife or blender.Pour the meat and mix, and only now salt.
  8. Immediately put the sour cream and mix again.With the lid closed in the "quenching" mode cook 15 minutes.
  9. After turning Multivarki invest in a bowl a couple of bay leaves, which must be removed before serving.

So fast prepares very tasty and tender dish that assessed the Russian elite in the XIX century.We also our culinary assistants do stroganoff much easier!