Beef stroganoff is an amazing dish that can be attributed to both Russian and French cuisine. The name itself implies its internationality: translated from French "beef stroganoff" literally means "Stroganoff beef". This dish can be proudly served on the festive table, and in everyday life it will bring a touch of celebration. Cooking beef stroganoff in a slow cooker does not take much time: 15 minutes to prepare the ingredients and about an hour directly to the cooking process. Interestingly, over time, beef stroganoff has become a household name, so now you can often see recipes for this dish not only from beef, but also from pork, chicken, liver and even seafood.

Beef stroganoff is an incredibly tasty dish, but many refuse to cook it, because they fear that the meat will be stringy and tough. To prevent this from happening, you need to know and apply a few simple tricks. It is also important to note that this dish consists of 2 parts: meat and sauce. And each of these components also has its own subtleties of preparation.

1. So, the choice of beef must be approached very carefully. The wrong piece can ruin this delicate dish. For beef stroganoff in a slow cooker, beef flesh is perfect: tenderloin, edge or kidney.
2. Be sure to remove all streaks before cooking so that the meat does not become tough and easier to beat.
3. When it comes to beef crunching, different chefs advise different things. Some people think that if you take a tenderloin for beef Stroganoff in a multicooker, then you should not beat it off. This part is the most delicate and shouldn't get rough. But most still agree that beef should always be beaten, but not hard. Moreover, this can be done both with a whole piece, and with already cut pieces.
4. Next, cut the beef into long thin slices. It is important to do this across the fibers. The length of the blocks may vary, but the thickness is about 0.5 cm.
5. Another important point: before frying, pieces of meat must be dipped in flour. The pieces should be completely covered with flour so that there is no damp spot left. After breading, fry the beef immediately, without delay.
6. A few words about the process of frying beef itself. The meat should not come into contact with the crockery of the multicooker, so it is recommended to lay it out on the onion “pillow”. Fry for 2-3 minutes on each side. As a result, the pieces should turn golden, as if covered with "varnish", but not brown. After that, you can safely add the sauce.
7. The sauce, as a rule, is prepared on the basis of sour cream with the addition of tomato paste. But there should always be more sour cream.
8. You can season beef stroganoff in a slow cooker only with salt and black pepper.
9. Braising time - from 15 minutes to 1 hour: it all depends on the quality of the beef you are using.
10. Serve beef stroganoff only hot. You can serve anything as a side dish, but the classic is the option with fried potatoes and tomato slices.

Classic multicooker beef stroganoff recipe

This recipe is considered a classic and will not leave indifferent even those who do not like beef. This multicooker version of Stroganoff is so tender that it just melts in your mouth.

For beef stroganoff in a slow cooker, take the following products:

• beef - 0.5 kg;
• onions - 2 pcs;
• tomatoes - 2 pcs or 2 tablespoons tomato paste;
• sour cream - 200 g;
• butter - 50 g;
• olive oil - 3 tablespoons;
• ground black pepper, bay leaf, salt - to taste.

Operating procedure:

1. Prepare the beef: first rinse it thoroughly, dry it, cut off all the films.
2. Then there can be 2 options: either cut the meat into narrow long pieces, and then beat off, or, conversely, first beat off the piece well, and then cut into cubes.
3. Cut the peeled onions into rings, but not too thin.
4. Pour olive oil into the multicooker bowl and activate the "Baking" mode. Put butter in the heated butter (it will make the beef soft and aromatic).
5. Then carefully lay out the onion rings. It is important to distribute the onion clearly over the entire surface of the bowl in one layer. Simmer onions until golden brown with the lid closed. This process will only take a couple of minutes. It is important to "seal" the onion so that it does not taste like the beef chunks when frying.
6. Next, the beef must be breaded in flour. This can be done in the usual way - just roll. Or you can put flour in a regular plastic bag, and then send the meat there. Shake the bags a couple of times and you're done!
7. Then send the meat to the multicooker bowl, but put it in one layer. Cook with the lid open for about 15 minutes. You can turn it over, but very carefully. During this time, almost all of the liquid should evaporate from the bowl. Next, sprinkle the beef slices with salt and pepper.
8. In the meantime, remove the peel from the tomatoes and grate on a fine grater, or just beat with a blender. Send all this mass to the meat and salt again.
9. After that, it's time for sour cream. Important: add sour cream in small portions, stirring occasionally.
10. Beef stroganoff is prepared for about 15 minutes (if you have chosen tenderloin for cooking) - in the "Stew" mode.
11. Place the bay leaf in a slow cooker after finishing cooking. But before serving, it must be removed.

Interesting fact! Beef stroganoff is not a national dish of any people. This is a synthesis of French and Russian cuisines. It was prepared for the first time in the late 90s. XIX century, and at the beginning of the XX century the classic recipe for beef Stroganoff entered cookbooks.
Beef stroganoff got its name in honor of Count A.G. Stroganov (1795-1891). The Count served as Governor-General. After his resignation, he was elected an honorary citizen of Odessa. Being a rich man, Count Stroganov kept an "open table" in the city. What it is? In simple terms, this meant that any decently dressed and educated person could go to dinner at the count. Just for such a table, one of Stroganov's chefs invented a dish of beef stroganoff.

Pork beef stroganoff with mushrooms in a slow cooker

Adding mushrooms to any multicooker beef Stroganoff recipe will make it taste more interesting and rich. But the mushrooms will "look" most advantageously with pork.

To prepare pork stroganoff with mushrooms in a slow cooker, you will need the following ingredients:

• pork (tenderloin is better) - 0.5 kg;
• champignons - 200 g;
• onion - 1 pc;
• vegetable oil - 3 tablespoons;
• sour cream - 3 tablespoons;
• cream - 100 ml;
• flour - 2 tablespoons;
• salt, pepper - to taste.

Operating procedure:

1. Wash the pork, be sure to dry it, cut it into long and thin slices, and then beat it through the film.
2. Peel the mushrooms, if necessary, and cut them into not too thin slices (slightly thinner than pork).
3. Cut the peeled onions into half rings about the same thickness as the mushrooms.
4. Next, turn on the "Fry" mode in the multicooker, pour vegetable oil into the bowl. Send the onion there and fry until transparent.
5. As soon as the onion begins to brown, immediately throw the chopped mushrooms into the bowl. Cook for 10 to 15 minutes with the lid open. The next step should be started only after almost all the liquid has evaporated.
6. Then add pork breaded in flour to the onion-mushroom mixture. Cook for 10 minutes.
7. Next, pour in the cream and stir quickly. Add salt and pepper to taste, and then add sour cream.
8. Beef stroganoff is prepared in a multicooker in the “Multipovar” mode (at 120 C) for about 30 minutes. You can do more if you are afraid that the meat will be too tough.

Beef stroganoff from the liver in a slow cooker

The liver is a very delicate product. Cooking it in a multicooker is a pleasure, as the result will always be excellent. And especially if you make beef stroganoff from the liver.

So, for such an unusual dish as beef stroganoff from the liver in a slow cooker, you need to take:

• liver (any) - 800 g;
• sour cream - 200 g;
• butter - 50 g;
• onion - 1 pc;
• flour - 1 tablespoon;
• sugar - 1/2 tablespoon;
• salt, pepper - to taste.

Operating procedure:

1. Prepare the liver for work in accordance with its appearance. Remove the films and veins from pork and beef, and just cut off the veins with chicken. Cut the beef and pork liver into thin cubes, well, and you just need to chop the chicken at random, but so that the pieces are almost the same.
2. Then sprinkle the liver with sugar, salt and pepper - the combination of these spices will make the dish original.
3. Prepare the onion in the same way as in the previous recipes.
4. Then put the slightly dried liver into the multicooker bowl and turn on the "Fry" mode. Stirring constantly, fry the liver for about 5 minutes, then add the butter and onions. Cook, stirring constantly, for about 5-7 minutes.
5. Add flour to the multicooker bowl when the onion turns transparent. Stir and cook for a couple of minutes.
6. Then gradually pour the sour cream into the liver, close the lid and cook for 15 minutes in the "Stew" mode. By the way, if the mixture seems too thick to you, you can add a little boiled warm water.

Chicken Stroganoff in a slow cooker

The taste of beef stroganoff made from chicken in a slow cooker is very delicate, but unusual for those who have tried only the beef dish. But still, if you are a "fan" of chicken, then this recipe will not leave you indifferent.

In order to cook chicken stroganoff in a slow cooker, take:

• chicken fillet - 400 g;
• champignons - 250 g;
• cream (15% fat) - 200 ml;
• butter - 30 g;
• onions - 2 pcs;
• garlic - 2 cloves;
• flour - 1 tablespoon;
• soy sauce - 1 tablespoon;
• vegetable oil - 1 tablespoon

Operating procedure:

1. Rinse the chicken fillet, dry it very carefully, and then cut into strips 1-1.5 cm thick.
2. Chop the onion in half rings, preferably very thinly. Just chop the garlic (it is better not to use a garlic press, but to do it with a sharp knife). Finely chop the mushrooms into slices.
3. Turn on the multicooker to the "Fry" mode, add vegetable oil, melt a little and add butter. In this mixture of oils, fry the onion and garlic for just a couple of minutes.
4. Immediately after this, place the chicken in the bowl and fry until golden brown (the fillet should be covered with a thin crust).
5. Then add mushrooms to a slow cooker, stir quickly and add soy sauce. After 2 minutes add flour, and after another 2-3 minutes add cream. Then close the lid of the multicooker and cook in the "Stew" mode for 10 minutes.

Squid beef stroganoff in a slow cooker

This is a very unusual recipe, but seafood lovers will love it. By the way, this dish is prepared incredibly quickly, which will please busy people. To prepare beef stroganoff from squid in a slow cooker, you will need the following ingredients:

• squid - 600 g;
• sour cream - 2 glasses;
• flour - 2 tsp;
• onion - 1 pc;
• vegetable oil - 2 tablespoons;
• salt, pepper - to taste.

Operating procedure:

1. Prepare the squid: rinse, peel and cut into strips. Onions - in half rings. Mix the salt and pepper and sprinkle the squid with this mixture.
2. Turn the multicooker to the "Fry" mode and fry the onion in vegetable oil until transparent. Then add the squid and fry for literally 1-2 minutes. Then add flour immediately, stir quickly.
3. Pour sour cream quickly and stir quickly. Close the lid and cook in the "Braising" mode for 10 minutes.

Beef stroganoff in a slow cooker. Video

In a multicooker, beef stroganoff turns out to be very tender, try to cook it at home from beef and pork according to simple recipes.

Have you decided to take care of a delicious and satisfying dinner? Time is running out as always? We offer you a recipe for the dish: "Beef Stroganoff" in a slow cooker. We will cook the dish based on meat - beef.

Ingredients:

• Beef (fillet) - 500 gr.
• Onions - 1-2 pcs.
• Sugar - ½ teaspoon
• Salt to taste
• Butter - 25 gr.
• Ground pepper mixture - to taste
• Water - ½ multi-glass

For the sauce:

• Sour cream (20%) - 250 gr.
• Tomato paste - 1.5 tablespoons
• Wheat flour - 1 tablespoon (with a slide)
• Garlic - 1-2 cloves
• Seasoning "Provencal herbs" - to taste
• Salt to taste
• Water - 1 multi-glass

The photo shows the products necessary for the preparation of this dish. Beef pulp (of course, pre-washed meat) should try to cut into not very wide, but long strips. After that, sprinkle the beef with sugar, mix and leave for 15-20 minutes. During this time, I also peel my onions and, betraying my addictions, cut the onions into quarters of rings.

I turn on the multicooker, before putting butter in the bowl (remember - butter). I put "Fry" - "Meat" and the time is 15 minutes. I put onions in the bowl. When frying, the lid of the multicooker does not close.

After 6-7 minutes, spread the beef to the onion, mix. When the meat changes color, add a pinch of salt and a mixture of ground peppers. Stir again, and the onion and beef are fried until beep.

Then I set the mode "Stewing" - "Meat" - the time is 1 hour. I pour ½ glass of hot water into the meat and onions, close the lid and start the program.

And a little "bonus". Along with the beef, I will have a side dish. Peeled and chopped potatoes (about 4-6 potatoes - depending on their size) put them in a steaming container, sprinkled potatoes with salt a little. She placed a container with potatoes over the beef. The meat will be stewed for 1 hour, and I will remove the potatoes earlier - after 40-45 minutes. Then I will try to keep the potatoes warm - for example, I will put them in a saucepan and “wrap them up” with a blanket.

By the time the Stew is finished, I prepare the sauce. For the sauce, I mix sour cream with a whisk with tomato paste and warm boiled water. I add flour into the mixture (stir so that there are no lumps), a pinch of salt, "Provencal herbs", garlic (you can finely chop it with a knife or use a garlic press - this is a matter of taste). And as the "Stew" program ends, I pour the sauce into the meat. I mix it, naturally. I put the multicooker on the "Baking" mode and the time is 10 minutes. I click on "Start", I do not close the lid. All this time I periodically stir beef stroganoff. 10-8 minutes of my efforts and beef stroganoff is ready.

The potatoes are already tired of waiting, and the family is already licking their lips - it's time to put them on plates and put dinner on the table.

Recipe 2: beef stroganoff in a slow cooker

The dish is cooked in a multicooker for 1.5 to 2.0 hours. But all this time your participation is not needed. You just have to process, prepare, grind and load all the products into the multicooker. The dish will simmer slowly in the kitchen appliance, allowing it to retain the maximum flavor and juiciness of the meat. Moreover, we all know that beef, unlike pork, meat is more capricious and demanding in its preparation. If you do something wrong, you risk getting dry, sinewy, just “not chewing” beef. And with a multicooker everything is simple: you have chosen the right mode ... voila - tasty, juicy, appetizing, healthy and aromatic meat is ready! It is more useful for the human body than pork, and is also less high in calories. Let's cook delicious "Beef Stroganoff" from beef in a slow cooker with you.

• 850 gr Beef (pulp)
• 1 pc Bulbs
• 4 wedges of Garlic
• 3 tbsp. l. Vegetable oil
• To taste Salt, mustard, spices and black pepper
• 2 tbsp. l. Tomato paste
• 4 tbsp. l. Sour cream

Let's start preparing the meat. Rinse the beef in cold water and dry. Then you need to carefully examine the meat for the presence of films and veins, if you find any, carefully cut them off with a knife. The meat must be cut into small pieces across with a drag. Then beat each piece with a hammer. The pieces should not be too small and thin. Focus on the photo below. Then each piece of meat must be dipped in mustard (you can use any: spicy, Russian, American, etc.). Then all these pieces must be put in a bowl and left to marinate for 20 to 30 minutes. It can be in the refrigerator, or right on the table, if your kitchen is not hot.

Pour vegetable oil into a multicooker. When the meat is marinated, it must be put in a preheated multicooker bowl. To do this, you need to select the "ROASTING" or "MULTI-COOK" program, 140 - 150 degrees. You need to cook the meat for about 15 - 20 minutes in this mode. Stir the beef slices a couple of times until they cook evenly.

Cut the onion and garlic into small cubes, put them in the multicooker bowl with the beef. Stir the ingredients.

Mix sour cream and tomato paste, add spices, salt and a little water there. Place the mixture in the multicooker bowl, spreading it evenly over the meat.

Now you need to change the mode in which our dish will be further cooked. Close the multicooker with a lid, turn on the "STEWING" or "COOKING" program at 90 degrees. Set the time to 120 minutes. All this time, the lid can be left unopened.

When you hear the multicooker signal about the end of the program, hurry to open the lid and enjoy the result. This is how it turned out for us. If you like the aroma of herbs, you can add finely chopped dill to the dish at the end, 3 - 5 minutes before the end of the program. As a side dish for beef stroganoff, we decided to cook crumbly rice and vinaigrette, which we also made in a multicooker. Help yourself, enjoy your dinner!

Recipe 3: pork beef stroganoff in a slow cooker

• pork - 500 grams;
• onion - 1 piece;
• sour cream 20% - 3 tablespoons;
• salt to taste;
• spices to taste;
• garlic - 1 clove;
• water - 100 ml;
• flour - 3 tablespoons;
• bay leaf - 1 piece

In this case, I cook beef stroganoff from pork. I cut the slightly frozen pork into thin cubes. Frozen meat is very easy to cut. I leave the meat like this until it is completely defrosted.

Meanwhile, I peel one large onion and cut it into thin half rings.

I fry the onions in a slow cooker until transparent.

My meat is already thawed. It needs to be lightly breaded in flour. Pour flour into a separate bowl and roll the meat in several pieces.

The meat prepared in this way, I send to the multicooker bowl directly to the onion.

I stir and fry the meat and onions for five minutes. Stir occasionally so that the flour does not stick. I add salt, spices and sour cream to the fried meat. Be sure to top up with water. Approximately 100 milliliters.

Mix everything thoroughly again and add the bay leaf. I choose the "Stew" mode and carcass the meat for 40 minutes.

Five minutes before cooking, I open the lid and put in finely chopped garlic. And I throw in the bay leaf. It does not need to be left in the dish. It will not change the taste for the better.

After five minutes, the pork beef stroganoff is ready.

My family members gobble up this dish with great pleasure with mashed potatoes. Supplements are often asked for. The meat is very soft and juicy. In addition to gorgeous meat, we also have excellent gravy.

Recipe 4, step by step: pork beef stroganoff in a slow cooker

Pork beef stroganoff will come in handy with any side dish. My family loves this sauce with regular noodles or mashed potatoes. Today's step-by-step recipe with a photo will reveal to you all the secrets of cooking Stroganoff pork with sour cream and tomato paste in a slow cooker.

To prepare this dish, you will need 500 - 600 grams of pork pulp. We cut the meat into cubes 5 - 7 centimeters long. To make the pork tender, it must be completely thawed before cooking, preferably at room temperature.

We begin to prepare the dish by cutting the ms into strips as in the photo and filling the pieces with 2-2.5 tablespoons of flour and stirring thoroughly. It is important that each piece is evenly wrapped in a layer of flour.

Now, the pork needs to be fried as quickly as possible. I will do this in several steps, since small portions will brown faster, which means they will lose less juice, which gives the meat juiciness. I roasted the volume of pork indicated in the recipe in two steps.

It is better to fry not in a multicooker bowl, but in a regular pan with a non-stick coating. This is due to the fact that the area of ​​the pan is larger and the amount of meat can be increased at a time.

So, heat 3 tablespoons of vegetable oil in a pan. We spread a small portion of cold cuts and quickly fry it over maximum heat. We shift the finished frying into a separate container and proceed to frying the next portion of meat.

Cut a large onion in half, and then cut it in half rings.

In a multicooker bowl, heat 2 tablespoons of vegetable oil and fry the onion until translucent.

Add pork roast to the onion.

Put 2 tablespoons of sour cream and 1 tablespoon of tomato paste on the meat. For spices, you can add a mixture of peppers or your favorite herbs.

Fill the contents with 400 milliliters of water, salt to taste and stir.

We close the lid of the multicooker and set the standard "Quenching" mode for 40 minutes.

We put any side dish on the plates and fill it with Stroganoff stewed pork.

The meat itself turns out to be very tender, it just melts in the mouth. Try making pork beef stroganoff using this photo recipe and I'm sure you will be happy with the result.

Recipe 5: beef stroganoff in sour cream in a slow cooker

A multicooker can transform even the toughest meat into delicious food. She has such a wonderful mode - "Quenching". Even five hours of mascara won't burn anything. So for the beefstrogan we will take not special steamed meat from the market that is specially suitable for the dish, but rough shop beef. One that you won't fry in a pan - no teeth will then be enough to chew it. The task is complicated by the fact that the meat will be stewed without sauce - we will add it to our beef stroganoff at the very end.

• 700 g of beef,
• 1 large onion
• 1.5 tbsp. tablespoons of flour
• 250 g sour cream or heavy cream,
• 1 tsp salt
• freshly ground pepper

We fry the onion. This procedure in my multicooker took 15 minutes. It took me the same amount of time to cut the meat. It turned out to be sinewy and was cut with difficulty - these are the products that the nearest supermarket pampers us with for sale.

I cut the meat across the fibers, thin enough. Now you can put it in the multicooker bowl and fry it.

Only now, frying store-bought meat is an unrealistic task today. The meat was very generously sprinkled with water. Here she actually gurgles.

So I just waited until the water was almost completely boiled away. It took another 10 minutes. The multicooker bowl can be closed. Extinguishing mode 40 minutes. If you only have this mode for an hour at least, like mine, then it’s not a big deal. In an hour, the meat will become even softer. Time has passed. The meat has become very soft. And it's time to make a delicious yummy out of it. Add one and a half tablespoons of flour, a teaspoon of salt. Add the pepper already when serving. I have such a mill and a multicolored pepper pea. Enhances the taste of any dish! And even more delicious beef stroganoff.

Stir so that the flour is not noticeable. And add sour cream or cream. I have been using only 33% cream for a long time. Somehow, our sour cream became completely inedible, and the cream still retained its natural taste.

Stir and let it gurgle for about three minutes, so that the flour is cooked, the sauce thickens and takes on a creamy color.

That's all. Beef stroganoff turns out to be very soft, with a brightly expressed creamy taste. And it goes well with mashed potatoes.

Recipe 6: beef stroganoff in a slow cooker (step by step photos)

Beef stroganoff in a multicooker is prepared very simply, does not require much time and effort, and the most common products are used. As a result, we get soft and aromatic meat and a lot of delicious gravy. Basically, this is a beef stew in a sauce, but there are a few little secrets to make the dish turn out the way it should be. Be sure to fry the beef and onions before you start stewing. It is best to use cream for pouring. And you definitely need to leave the finished dish to brew under the lid, so that the beef stroganoff becomes even more fragrant. The addition of ground nutmeg gives a special zest, which radically changes the taste.

• 500 gr of beef
• 0.5 tsp nutmeg (ground)
• 1 tbsp corn starch
• 2 onions salt
• 250 ml 12% cream
• black pepper
• 2 tbsp vegetable oil
• 2 bay leaves

Prepare the required foods. Rinse the beef, peel it from films and dry it from excess liquid. Instead of cornstarch, you can safely take potato or flour.

Turn the multicooker on to the "Fry" mode, pour in vegetable oil and let it warm up for 1-2 minutes. Cut the beef into oblong strips and place in a bowl. It is better to fry in portions, otherwise the meat will release a lot of liquid and begin to stew.

Beef stroganoff recipes

Chicken beef stroganoff is a very satisfying and quick dish. Sour cream sauce or a mixture of tomato paste and sour cream gives the dish a special piquancy.

chicken stroganoff

5 servings

35 minutes

160 kcal

5 /5 (1 )

Chicken beef stroganoff will help out great when you need to quickly prepare a hearty lunch or dinner. From a minimum of ingredients, you can make a dish that goes well with any side dish. And if it is beautifully decorated, then it can even be served on a festive table.

Chicken Stroganoff Recipe with Sour Cream

We will need:

Ingredients

Cooking steps

Chicken Stroganoff video recipe

In this video, you will learn the steps of cooking chicken breast stroganoff with sour cream.

Easy Chicken Stroganoff Recipe

Today you will learn how to make an easy chicken stroganoff recipe. The whole cooking will take half an hour, and the result will be a hearty, juicy and beautiful dish that is perfect for any side dish.

We will need:
- Chicken fillet: 500 gr
- Sour cream 10% fat: 200 gr
- Tomato paste: 50 gr
- Repchaty bow
- Flour: 1 tablespoon
- Mustard: 1 tablespoon
- Salt and pepper

Cut the chicken breast into thin strips and put it in a hot pan. Peel the onion and cut it into half rings. Add the onion to the chicken and fry together for about 4 minutes. Meanwhile, mix the sour cream, tomato paste, flour and mustard. Pour in the sauce to the meat, salt, pepper, stir and simmer under the lid for 10 minutes.

In total, from this amount of food, we get 110 grams of protein, 35 grams of fat and 25 grams of carbohydrates.

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2016-04-14T14: 00: 00.000Z

Chicken Stroganoff with Mushrooms

• Cooking time: 45 minutes.
• We need: cutting boards, knife, frying pan with lid.
• Servings: 5.

Ingredients

Cooking steps

Video recipe for chicken beef stroganoff with mushrooms

From this video you can learn how to make beef stroganoff from chicken fillet with mushrooms.
https://youtu.be/VFRNMcFICao

Chicken Stroganoff in a slow cooker

• Cooking time: 36 minutes.
• We need: hammer for beating, knife, board, multicooker.
• Servings: 7.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

7 Mar 2017 Nov.

Content

This classic dish dates back to the late 19th century. Count Stroganov's chef managed to combine the peculiarities and traditions of Russian and French cuisines, thanks to which a recipe for juicy fried meat with gravy, called beef Stroganoff, was born.

How to make chicken stroganoff

The main ingredients of the dish are meat, sour cream and tomato paste. Mustard is often added for pungency and special taste. To make chicken stroganoff, choose a chilled fillet. It contains less water and saves time. The process itself is simple: fry chicken pieces, onions, make a sauce of flour, sour cream, tomato paste. Then combine all the ingredients, simmer a little more over the fire - and you're done!

Chicken Stroganoff Recipe

• Servings Per Container: 4-7 Persons.
• Calorie content: 147 kcal per 100 g.
• Cuisine: Russian.

The classic chicken Stroganoff recipe doesn't involve hard-to-find foods or spices. It is close to the original made from beef, and is in no way inferior to it in taste and aroma. Any housewife can cook chicken beef stroganoff without having to run to the store to buy more food. Almost all of them are in your refrigerator.

Ingredients:

• poultry meat - 400 g;
• oil - 50 g;
• sour cream (20% fat) - 150 g;
• onion - 1 onion;
• hot mustard - 1 tbsp. l .;
• flour - 1 tbsp. l .;
• salt, spices - 2-5 g each;
• tomato paste - 2 tbsp l .;
• parsley leaves - 50 g.

Cooking method:

1. Remove the skin from the bird, cut into thin strips, fry over low heat.
2. Remove the peel from the onion, chop it in half rings, and bring it to caramel color in a separate frying pan.
3. Add half a glass of water, two tablespoons of tomato paste, a spoonful of flour and sour cream to the onion. Stir the sauce vigorously.
4. Combine the gravy with chicken, bring to readiness.
5. Decorate with parsley.

Chicken fillet beef stroganoff

• Cooking time: 35-40 minutes.
• Servings Per Container: 4-5 Persons.
• Calorie content: 178 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

The easiest way to make a flavored beef stroganoff is from chicken fillet. This dish is versatile and can be served with any familiar side dishes, be it cereals, vegetables or pasta. The recipe is useful for very busy housewives who spend a lot of time at work, because the dish is quickly prepared and turns out to be juicy. Home people will be grateful for a hearty dinner.

Ingredients:

• breast fillet - 500 g;
• tomatoes - 2 pcs.;
• sour cream - 200 g;
• olive oil - 4 tablespoons l .;
• salt, spices - to taste;
• bay leaf - 1 pc.
• flour - 4 tbsp. l .;
• onions - 2 pcs.;
• ground black pepper - to taste;

Cooking method:

1. Cut the fillet into strips 1-15 cm wide, beat off slightly.
2. Chop the onion in half rings, fry until golden brown.
3. Fry the chicken in a second pan, add spices, sour cream, flour and peeled, finely chopped peeled tomatoes.
4. Pour in boiled water, sour cream.
5. Put the gravy in the onion, continue simmering for 10 minutes.
6. Turn off, put in chicken fillet stroganoff, a couple of bay leaves, let stand for half an hour.

Chicken breast beef stroganoff with sour cream

• Cooking time: 40-45 minutes.
• Servings: 4-5 persons
• Calorie content of the dish: 138 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

To make beef stroganoff from chicken breast with sour cream, you will need a minimum of time, because this part is very tender, you do not need to beat it additionally. For additional calorie reduction, use vegetables such as carrots to add color to the sauce and enhance the flavor. You can add variety to the recipe by adding any available foods to it. Greens are perfect for decoration.

Ingredients:

• sour cream - 150 ml;
• chicken breast - 1 pc.;
• mustard - 1 tsp;
• onion - 1 pc.;
• tomato paste - 2 tbsp l;
• dried garlic - 1 tsp;
• flour - 1 tbsp. l .;
• salt, spices - to taste.
• carrots - 1 pc.;

Cooking method:

1. Cut the breast fillet into narrow strips, roll in garlic, fry.
2. Shred the onion, put it in a second pan with grated carrots, cook until a light caramel shade appears.
3. Add tomato paste, sour cream, mustard, spices and a spoonful of flour to vegetable frying. Fry for 6-9 minutes, then turn off the gravy, pour it into the meat.
4. Simmer the gravy until tender; if necessary, add water.

Chicken Stroganoff with Mushrooms

• Cooking time: 40-50 minutes.
• Calorie content of the dish: 163 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian
• Complexity of preparation: easy.

Delicate beef stroganoff with chicken is a suitable option for a hearty and nutritious dinner for the whole family. It is prepared from any part of a poultry carcass, but chicken breast would be the best choice, because it contains more meat and almost no bones. If you are tired of banal dishes, you should diversify them with additional ingredients, for example, you can make beef stroganoff from chicken with mushrooms.

Ingredients:

• chicken breast - 500 g;
• onions - 100 g;
• fresh champignons - 200 g;
• wheat flour - 2 tbsp. l .;
• ready-made mustard - 1 tsp;
• butter - 50 g;
• natural yogurt - 100 g;
• salt, spices - to taste;
• garlic - 1 clove;
• broth - 1 glass.

Cooking method:

1. Carefully cut the meat, rinse, cut into small pieces, fry.
2. Separately sauté finely chopped washed onions and mushrooms.
3. Combine the two, add broth, mustard, yogurt, minced garlic cloves, spices and flour.
4. Pour the broth, close the dish with a lid, continue to simmer until boiling.

Chicken Stroganoff in a slow cooker

• Servings Per Container: 3-4 Persons.
• Calorie content: 189 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Many exemplary housewives have chicken stroganoff in a multicooker as their favorite recipe. It is versatile, because you can combine the dish with any familiar side dish, and cooking is no more difficult than on the stove, in addition, you do not need to control every step. At the same time, the benefits of the products and all the taste qualities are preserved. Another plus of cooking in a multicooker is that there is no need to add a lot of broth or stewing water.

Ingredients:

• tomato paste - 2 tbsp l .;
• chicken meat - 400 g;
• sour cream - 100 g;
• flour - 1 tbsp. l .;
• onion - 1 head;
• paprika, seasoning - to taste.

Cooking method:

1. We cut, beat off the meat, cut into strips, put them in a multicooker cup with a drop of oil. We turn on the "Baking" mode, fry, stir so that it does not stick.
2. While the meat is fried, peel the onion and cut into half rings. We send to the fillet, fry together for 5-8 minutes.
3. We mix sour cream, a spoonful of flour, tomato paste. We dilute the resulting flour mass with 50 ml of water, pour it into a chicken fry.
4. We add salt, paprika, it will give a brighter shade and spicy taste.
5. Simmer until tender.

Chicken Stroganoff with Cream

• Cooking time: 45-50 minutes.
• Servings Per Container: 4-6 Persons.
• Calorie content of the dish: 193 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

Do you like soft, juicy, tender meat? Then you should try the fragrant chicken stroganoff with cream - they give the meat a special delicate taste. It is better to choose the highest possible heavy cream, then the meat will be even softer and juicier. Preparing a dish is elementary, you just need to follow simple step-by-step instructions, it is almost impossible to spoil it!

Ingredients:

• chicken fillet - 600 g;
• heavy cream - 200 g;
• onion - 1 pc.;
• garlic - 2-3 cloves;
• flour - 2 tbsp. l .;
• tomato juice - 1 glass;
• salt, spices - to taste.

Cooking method:

1. Cut the fillets in half, beat lightly, then chop until thin strips.
2. Grind the cloves of garlic on a grater, cut the onion into rings, fry everything.
3. When the vegetables are covered with a golden crust, lay out the chicken, reduce the heat and simmer until tender.
4. Combine tomato juice, cream and flour. Pour over the sauce, stir, leave for another 5 minutes.

Chicken stroganoff with mushrooms and sour cream

• Cooking time: 50-60 minutes.
• Servings Per Container: 5-6 Persons.
• Calorie content of the dish: 186 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

In the menu of any restaurant it looks very impressive on the photo of chicken stroganoff with mushrooms and sour cream, it is impossible to miss such a dish and not try it. Cook at home just like a restaurant chef requires minimal cooking skills, the right food, and an hour of free time. Believe me, making a truly delicious lunch is easier than you thought!

Ingredients:

• fillet - 600 g;
• fat sour cream - 200 g;
• tomato paste - 2 tbsp l .;
• flour - 2 tbsp. l .;
• salt, spices - to taste;
• dried garlic - about 1 teaspoon;
• onion - half an onion.

Cooking method:

1. Cut the fillet into strips, roll in garlic and spices, fry.
2. Chop the onion, add to the meat.
3. While everything is cooking, combine flour, sour cream and 2 tablespoons of tomato paste in a cup.
4. Add the mixture to the meat, add water (if necessary), simmer until tender.

Chicken Stroganoff with Mushrooms and Cream

• Cooking time: 45-60 minutes.
• Servings Per Container: 6-7 Persons.
• Calorie content: 174 kcal per 100 g.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

The recipe is very similar to the previous one, according to it, chicken stroganoff with mushrooms with cream turns out a little softer and more tender. Choose fresh poultry, chicken breast is ideal, it is softer and easier to prepare. To soften the fillets, use only heavy milk cream (at least 15%). It is better to take large or medium-sized mushrooms so that it is convenient to chop.

Ingredients:

• chicken fillet - 600 g;
• champignons - 300 g;
• cream - 200 g;
• tomato paste - 2 tbsp l .;
• flour - 2 tbsp. l .;
• salt, spices - to taste;
• garlic - 2-3 cloves;
• onions - 100 g.

Cooking method:

1. Rinse and dry the meat, cut it into strips, fry until a thin brown crust appears.
2. Chop the mushrooms into strips, add to the meat.
3. Add onion rings and grated garlic. Cook for about 5 more minutes.
4. Pour in the cream, season the dish with spices, put in the tomato paste, bring to readiness.

There is a strong opinion about the complexity of the recipe, but it is easy to prepare beef stroganoff from chicken. Anyone can cope with this delicious dish if they follow the advice of experienced chefs:

1. Chicken is not as fatty as pork or even beef, so it can be harsh and dry. You can avoid this by properly preparing the fillet. It must be slightly beaten off with a kitchen hammer, and it is better to cut it along the fibers.
2. A weighty argument in favor of chicken fillet is its calorie content, because it is an order of magnitude lower than that of beef or pork.
3. According to the classic recipe, meat was always cut into thin strips, similar to noodles: this way it roasted faster without losing its juiciness. However, this does not apply to chicken, it can be cut into any pieces of 3-5 grams.
4. For a flavorful meal, try adding flour and poultry to raw poultry, roll in them, and then fry. So all the basic flavor of the spice will saturate the meat.
5. Place the meat in a preheated skillet so it will juice and not be firm.
6. Pay attention to the taste of the sauce, the result depends on it. There are many varieties of gravy, but the classic sauce is tomato paste and sour cream with mustard. It shouldn't get too thick or watery, look for optimal consistency.
7. A marinade made from red wine or vinegar can help soften the poultry.
8. Meat fried in butter has a richer taste.
9. Serve this dish with a vegetable salad. It will go well with cereals.

Video: beef stroganoff from chicken breast

In the traditional version, beef stroganoff is made from beef fillets. But today we will look at 5 of the most winning and delicious options for performing this chicken dish. In this case, beef stroganoff turns out to be especially tender and tasty, and the process and cooking time is significantly reduced. Slices of meat fried with onions and vegetables are tender and soft. And a special aroma and taste will be given by a special branded sauce.

This dish is versatile as it goes well with any side dish. It is suitable for both daily and festive table. A distinctive feature is the minimum cost of time and money. Even a novice culinary specialist can make beef stroganoff. You don't need special skills and abilities for this. But for all its simplicity, it has an excellent taste that will appeal to even the most discerning gourmet.

It consists of fried pieces of meat, which are then stewed in a sauce and added with vegetables or mushrooms. In fact, there are a lot of cooking recipes. Someone likes a creamier and more delicate taste, so they prepare a special sauce. For spicy lovers, there is a recipe that includes paprika and spices.

Classic Recipe: Chicken Stroganoff with Sour Cream

The most popular and demanded recipe. The range of products is minimal and the taste is amazing.

For cooking you will need:

• 1 medium onion;
• 5 tbsp. spoons of sour cream 20% fat;
• 800-900 gr. chicken fillet;
• a couple of tablespoons of flour.

Preparation

1. Peel the onion and cut it into half rings.
2. Add vegetable oil to a preheated pan and fry the onion until it becomes golden.
3. Cut the chicken fillet into strips and beat each piece with a kitchen hammer.
4. Add the chopped fillets to the onion, increase the heat and fry the meat until golden brown. Add salt, pepper and flour and mix everything. After that, we send sour cream there and cover with a lid.
5. Simmer for 10-15 minutes over low heat.

We serve the dish with any side dish or vegetables. You can add your favorite greens if desired.

Chicken stroganoff with mushrooms in a creamy sauce

Mushrooms and creamy sauce perfectly complement and accentuate the taste of the dish. It turns out to be incredibly tasty and tender.

For this we need:

• 300 gr. champignons (fresh);
• 600 gr. chicken fillet;
• 1 medium onion;
• a few tablespoons of flour;
• 60 gr. butter;
• ½ tbsp. tablespoons of mustard;
• ½ cup sour cream 15% fat;
• ¼ glasses of low-fat cream;
• 2 tbsp. tablespoons of vegetable oil for frying;
• 500 ml water or warm chicken broth.

Preparation

1. Wash the champignons thoroughly and cut them into small layers.
2. Finely chop the onion and place in the pan. Fry until golden brown and add mushrooms. We fry them until half cooked. After cooling down, put in a bowl.
3. Pour flour, a little salt into a deep bowl and put the finely chopped fillets and mix until smooth.
4. Pour oil into the pan and heat it well. We spread the chicken and fry until golden brown.
5. Put butter in a clean pan, melt it and add 1 tbsp. a spoonful of flour. Stir until the lumps disappear. After that, we send there mustard and onion-mushroom mixture, and fried fillets.
6. Mix sour cream with cream and add to the bulk. We heat everything over low heat, not letting it boil.

Recipe with creamy sauce and tomatoes

Tomatoes will give the dish a special aroma, and the meat will add juiciness and sweet and sour piquant taste.

• 2 pcs. medium-sized tomato;
• 600-700 gr. chicken fillet;
• 2 medium onions;
• one tablespoon of flour;
• 50 gr. butter;
• 2 tbsp. tablespoons of unrefined vegetable oil.

Cooking step by step:

1. Cut the onion into half rings and send it to a preheated pan with the addition of vegetable oil. Fry until golden brown.
2. Cut the chicken fillet into strips, no more than 1 centimeter thick. Breaded in flour and add fillet and butter to the fried onions.
3. Tomatoes must be skinned. To do this, make an incision and fill them with boiling water for a few minutes. After that, the skin will come off perfectly.
4. Cut them into small cubes and add to the meat.
5. Next we send sour cream and stir slowly. Cover the pan with a lid and simmer over low heat for 15-20 minutes.

Spicy chicken beef stroganoff with sour cream and paprika

This recipe will delight lovers of spicy food, those who like "hot".

• 700 gr. chicken fillet;
• 2 medium onions;
• ½ cup meat broth or water;
• 2 cloves of garlic;
• 1 glass of sour cream of any fat content;
• a couple of tablespoons of flour;
• 50 gr. butter;
• 2 tbsp. tablespoons of vegetable oil;
• ¼ Art. spoons of paprika.

Preparation

1. Add vegetable oil and butter to a preheated pan, and then 2 cloves of garlic (whole).
2. Pre-cut the chicken into thin long slices and send it to the garlic.
3. After the meat turns white, remove the garlic.
4. Add the onion, cut into half rings, to the chicken and fry until golden.
5. Add flour to water or broth and stir until smooth.
6. Pour the resulting mixture over the meat.
7. Add paprika, salt and pepper to sour cream and send to the pan.
8. Simmer over low heat for 15 minutes.

Beef stroganoff in a slow cooker

A multicooker is an indispensable thing for every housewife. Meat dishes are more juicy and tender in it.

• 1 large onion;
• 300 gr. fresh champignons;
• 1 medium carrot;
• 1 clove of garlic;
• 600 gr. chicken fillet;
• 3 pickled tomatoes;
• ½ glass of water or broth;
• ½ cup sour cream.

Preparation

1. Pour oil into the multicooker bowl and add finely chopped champignons. We select the "Fry" mode.
2. Cut the onion into half rings and put it on top of the mushrooms.
3. Rub the carrots on a coarse grater and add to the onions and mushrooms.
4. Cut the fillet into thin strips and send it to a common bowl with all the ingredients.
5. Peel the tomatoes, knead them with a fork and spread them after the chicken.
6. Add sour cream and broth (water) to all products.
7. We select the "Quenching" mode and cook for 40 minutes.

Beef stroganoff is an excellent dish that even a beginner can cook. The most affordable products end up with amazing taste. It goes well with spaghetti, rice or buckwheat. You can also use steamed or grilled vegetables as a side dish. From all the variety of recipes presented, everyone can choose the one they like and cook it for themselves and their loved ones.