Beef Stroganoff Quick and Easy Recipe

Beef Stroganoff or Beef Stroganov is a classic Russian dish, now very popular all around the world, which comes in with considerable variation to its original recipe. Traditionally, this dish was prepared by adding onions, mustard sauce and tomato paste. However, over a period of time, the recipe was such a hit, that most of the countries brought in several variations to the original dish by adding mushroom, garlic cloves, sour cream sauce and what not. The authentic dish is simple to make however, to get that real taste you have to wait longer until it cooks properly. If you're impatient and can't wait until you taste this yummy thing, then you have to look for some quick and easy ways to make beef stroganoff. Well... to make your work easy I have some simple ways for this mouth watering beef recipe. Scroll down...

Quick and Easy Ways to Make Beef Stroganoff Explained

Crockpot Beef Stroganoff (4 Hours)
Ingredients

• Beef stew meat, cut into bite sized pieces
• Fresh mushrooms, sliced
• 1 onion chopped
• Cream of mushroom
• Salt and pepper
• 1 cup of milk
• Cheese cream sauce
• Egg noodles, pasta or rice (your choice)

Procedure
This is not only a quick way of making beef stroganoff but also the most hassle free and easiest way to cook this amazing dish. All you have to do is empty the ingredients in a crockpot and forget about it till dinner time. To get started, in the crockpot combine the stew meat, sliced mushrooms, chopped onions, cream of mushroom, cup of milk, salt and pepper (to taste). Cover the crockpot with its lid and let it cook until the meat is tender and soft, which will take about 4 hours. In the mean while, bring a pot of water to boil, cook the egg noodles or pasta for about 10 minutes in it. Drain and serve in with beef stroganoff. Pour some cheese cream sauce over the hot dish, to add to the awesome taste!

Sauce Pot Beef Stroganoff (25 Minutes)

Ingredients

• Beef stew meat
• 2 onions chopped
• 5 cloves of garlic crushed
• Tomato sauce
• Sliced mushrooms
• ½ cup of sour cream sauce
• 2 tablespoons of olive oil
• Oregano
• Salt to taste
• Egg noodles, pasta or rice (your choice)

Procedure
Heat olive oil in a sauté pan, add beef stew pieces, chopped onions, crushed garlic, cook until soft and tender. Now, to the mixture add a pinch of salt and oregano. When the meat is almost done, add tomato sauce, sour cream sauce and sliced mushrooms to the mixture and cook for 5 minutes. Now, on the other flame cook pasta or noodles until done and drain. Serve with hot beef stroganoff. You can garnish it with cheese cream or a dollop of sour cream. Enjoy!

Microwave Beef Stroganoff (20 Minutes)

Ingredients

• Beef stew meat
• 1 onion, thinly sliced
• 5 cloves of garlic, minced
• 2 tablespoon butter
• Fresh mushrooms, sliced
• 1 tablespoon tomato sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup sour cream
• Egg noodles, pasta or rice (your choice)

Procedure
In a large microwave safe casserole add bite sized cut beef stew meat, sliced onions and garlic. Microwave on high for about 5 minutes until the beef is cooked properly. In a large mixing bowl add a little butter, tomato sauce, Worcestershire sauce and sour cream, stir well. Now, add this mixture of sauces to the beef mixture and stir. Make sure you have mixed everything well. Cover the microwave safe bowl and microwave for another 5-6 minutes, until it is thoroughly heated. Once you are done, let it stand for a few minutes and then serve hot along with egg noodles, pasta or rice. Making beef stroganoff in the microwave is the easiest and quickest way of getting this yummy dish ready!

You can also prepare this dish with wine, sweet corn or heavy whipping cream. Other than serving beef stroganoff with pasta or egg noodles, there are creative ways you can serve this fantastic dish. You can use it as a topping on pizzas, toasts or baked potatoes. Bon Appetite!

Shchi

Shchi (Russian cabbage soup) is one of the most typical soups of the Russian cuisine. Shchi is made of winter vegetables, meat, and added with Smetana before served. Shchi can be divided to two main variations; there are green shchi which fresh cabbage is key ingredient and ‘sour shchi which sauerkraut is key ingredient.

Ingredients :
• 8 cups beef stock (Vegetable Stock or Water for vegetarian)
• 1 ½ lbs green cabbage
• 4 garlic cloves
• 3 medium potatoes
• 2 medium onions
• 2 medium tomatoes
• 2 small radishes
• 1 leek (bottom half only)
• 1 large carrot
• 3 bay leaves
• 2 tablespoons butter
• 1 teaspoon black peppercorns
• 1 teaspoon caraway seed
• 2 tablespoons sour cream (or Smetana, per bowl)
• 1 teaspoon dill (per bowl)
• 1 teaspoon parsley (per bowl)

Directions :
1 Core and shred the green cabbage.
2 Peel and chop the garlic.
3 Peel and chop the potatoes into large chunks.
4 Peel and chop the onions.
5 Wash and chop the tomatoes.
6 Peel and dice the radishes.
7 Wash and slice the leek into thin circles.
8 Peel and grate the carrot.
9 Melt the butter in a large pot or pan.
10 Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
11 Add beef stock (vegetable stock or water) and bring to a boil.
12 Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
13 Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
14 Remove and discard bay leaves.
15 Finely chop dill and/or parsley.
16 Ladle into bowls.
17 Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
18 Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
19 Pumpernickel or rye bread and butter make a great side.
20 Refrigerate any leftovers.

Okroshka

 

 Okroshka is a famous cold soup in Russian cuisine which mostly served in summer. Okroshka is made of variety of raw vegetables such as cucumbers and spring onions, boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass. Usually, Okroshka is garnished with sour cream.

Ingredients :
• ½ can of sweet peas (water drained)
• ½ cup of cilantro chopped
• ¼ cup of dill chopped
• ¼ cup scallions chopped
• ½ medium cucumber chopped
• 3 beef franks (8 oz. boiled/cooked meet of beef is highly preferred)
• 3 hard boiled eggs
• 1 medium carrot boiled
• 2 potatoes cooked
• 2 cups of plain yogurt or kefir
• 1,5 cups of water (if you are using kefir, use less water)
• black pepper
• salt to taste

Directions :
1. Place all chopped ingredients in a large bowl. Cut the meat or beef franks thinly.
2. Chop up the eggs, boiled carrot and previously cooked potatoes. Add everything to the bowl.
3. Dilute yogurt with water and pour over the remaining ingredients. Add black pepper and salt as needed.
4. Serve.

Pirozhki

 

 Pirozhki is known as baked or fried buns stuffed with a variety of fillings. There are varieties of Pizozhki filling such as sweet-based fillings which comprised of stewed or fresh apples, cherries, apricots or chopped lemon, jam or cottage cheese, vegetable filling which comprised of mashed potatoes, mushrooms, onions, egg or cabbage, salty filling which comprised of meat or fish.

Ingredients :
• 2 cups milk, warmed
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 2 tablespoons butter, melted
• 1 egg
• 1 teaspoon salt
• 6 cups all-purpose flour
• 1 tablespoon butter
• ½ medium head cabbage, finely chopped
• 6 hard-cooked eggs, chopped
• salt and pepper to taste

Directions :
1. Place ½ cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
2. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
3. While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
4. Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
5. Preheat the oven to 400 degrees F (200°C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
6. Bake for 20 minutes in the preheated oven, or until golden brown.