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Pork liver according to the Stroganoff classic recipe. Stroganoff liver: a classic recipe

Beef stroganoff(from French Bœuf Stroganoff - Stroganoff beef), although the name is French, but beef stroganoff- this is Russian dish, which has become widespread in the world. It can also be found under the names " Stroganoff meat», « Stroganoff beef», « Bef-Stroganov" or " Beth a la Stroganov».

As is often the case with popular dishes, a single version of the history of beef stroganoff does not exist. It is only known for certain that it is associated with the name of Count Stroganov. Also did not survive and exact recipe of this dish, therefore under the name "Beef stroganoff" you can find many variations of cooking, and each of them will be called "classic", although which one was really classic recipe unfortunately not known. The only thing that, perhaps, all the recipes agree on, beef stroganoff- these are thinly sliced ​​pieces of beef in sour cream sauce.

Ingredients

  • beef 500 g
  • onion 1 PC. (150-200 g)
  • sour cream 150 g
  • flour 1 tbsp. spoon
  • tomato paste 1 tsp
  • water 150 ml
  • salt
  • black pepper

Now a little about the ingredients. Here, in general, there is nothing incomprehensible, the only thing I would like to draw your attention to is meat. Ideally, it should be fresh beef tenderloin, but, for example, in our stores the word "fresh" rarely matches the tenderloin that is sold, and it is also quite expensive. Therefore, in the absence of a good tenderloin, take a fresh beef pulp(without veins).

From the specified amount of ingredients, 4-6 servings of beef stroganoff are obtained.

Preparation

We prepare all the ingredients. Wash and dry the meat.

Without cutting the beef, slightly beat it off. I make it through cling film so that the meat does not break and the hammer does not get clogged with pieces of meat, which are then very difficult to wash.

Cut the meat across the fibers into thin slices (about 5 mm thick).

Cut the slices into thin strips. The thinner we cut the meat, the faster it will fry and the more juice will remain inside.

Cut the onion into thin quarter rings.

Pour a little vegetable oil into the pan and heat it up very well. We will fry the meat in a very hot skillet in small portions, so that the meat lies on the surface of the pan in one layer. We need the meat pieces to grab a crust immediately, and then all the juice will remain inside. If we put a lot of meat in the pan at once, it will give out juice and can be tough. There is no need to salt at this stage, because salt also causes the meat to sap, we will do that later. Fry the meat for 2-3 minutes, turning, until a crust forms. Because our pieces are very thin, this time is enough, the meat will have time to fry.

We spread the fried beef on a plate, and in the same way we fry all the remaining meat.

Pour some vegetable oil into the same pan, heat it well again and fry the onion until golden brown.

Sprinkle the fried onions with flour, mix well and fry for about 1 minute.

Add sour cream and tomato paste.

Pour water and mix everything well.

Put the meat in a frying pan, salt, pepper, mix well and simmer for about 5 minutes more.

After 5 minutes, we open the lid and taste the meat, and now there are several options for the development of further events. If it is soft, then you are lucky with the beef, you cut and fried it correctly, and in general, in this case, your beef stroganoff is ready. And it was perfect option, however, due to the quality of beef in our stores, another option is increasingly happening: the meat turned out to be tough. If this happened, then we are not upset, but simply close it with a lid again and continue to simmer further over low heat until soft. This may take 10 to 40 minutes. If you have to simmer for a long time and the sauce thickens a lot, just add a little more water to it. When the beef is finally tender, remove the pan from the heat.

Pick up a side dish for beef stroganoff to your taste, it goes well with potatoes (fried and mashed potatoes), rice, pasta... Bon Appetit!



The dish, named after Count Stroganov, is beef cut into small pieces in a tender sour cream sauce. Juicy if desired cooking masterpiece any hostess can repeat. How to cook Stroganoff beef? We offer the most interesting variations of a famous dish.

The best recipe is the classic. It was she who received many positive comments from famous critics. Despite the fact that the dish represents a restaurant level, it can be prepared on your own without having any special cooking skills.

The composition of the products will be required:

  • beef tenderloin - 700 g;
  • a clove of garlic;
  • onion- 50 g;
  • sour cream - 300 g;
  • flour - 1.5 tbsp. l .;
  • odorless oil;
  • Bay leaf;
  • salt and pepper to taste.

Cooking in stages:

  1. Lightly beat the beef meat, then cut into thin strips. Sprinkle with flour and stir.
  2. Chop the onion into half rings.
  3. Put the pan on the stove and heat. Pour a small amount of odorless oil, bring it to a boiling state.
  4. Fry the pieces for 5 to 10 minutes, season with pepper and season with salt. It is important not to overcook the meat! After education golden brown the pieces can be put in a plate prepared in advance. The meat will be tender and very juicy.
  5. Fry the onion in the remaining oil. After a light golden hue has formed, add flour and bay leaf. Fry for another 30 seconds.
  6. Add sour cream. Once the sauce looks like a single, lump-free consistency, you can return the grilled meat.
  7. After 2-3 minutes of additional frying, turn off the heating, cover the dish with a lid.

While the meat is infused (it takes 10-15 minutes), you can cook boiled potatoes. Garnish with herbs before serving.

Mushroom recipe

Another no less tasty way cooking meat - beef stroganoff with mushrooms. This recipe will be appreciated by fans. incredible taste tender meat with mushrooms.

The option can be divided into two types:

  1. Beef with mushrooms.
  2. Beef in mushroom sauce.

We propose to disassemble all of the above.

Ingredients:

  • beef - 800 g;
  • oyster mushrooms, champignons or shiitake 200-300 g;
  • two cloves of garlic;
  • onions - 70 g;
  • sour cream - 300 g;
  • flour - 1 tbsp. l .;
  • salt, pepper, additional seasonings to taste;
  • lean oil.

Cooking meat for this recipe is no different from classic version, so there is no need to dwell on this. Let's prepare mushrooms for the future dish.

  1. Wash the mushrooms thoroughly, cut into small pieces.
  2. Prepare a small cooking pot. Pour half of the sour cream (150 g) into it.
  3. Add mushrooms to the resulting mass. Season with salt and season if necessary. Fry the contents for 5-7 minutes over medium heat.

After this stage, decide which dish you want to cook. If you choose beef stroganoff with sour cream in a mushroom sauce, then the juice should be added to the meat, only the juice obtained after frying. In another case, add everything that is fried to the beef.

The dish requires 3-5 minutes of infusion. This is necessary so that the mushroom juice is absorbed into the meat, creating a more pleasant aroma and, directly, taste.

Delicate recipe for beef stroganoff from Stalik Khankishiev

Stalik Khankishiev is experienced chef as well as the creator of many books on culinary topics. Its recipes are used by world chefs. We suggest taking a closer look at the method of cooking meat according to its method.

The composition of the products will be required:

  • beef tenderloin - 800 g;
  • potatoes - 1 kg;
  • tomatoes (varieties of different colors can be used) - 0.3 kg;
  • onion head;
  • sour cream - 200 g;
  • wheat flour - 1 tbsp. l .;
  • a mixture of spices to taste;
  • frying oil;
  • thyme;
  • rosemary;
  • a couple of cloves of garlic;
  • salt and pepper to taste.

Cooking in stages:

  1. Bake the chopped potatoes with thyme, rosemary and garlic. Bring the preheated oven to 220 degrees. The side dish will take 30 minutes to cook.
  2. Let's prepare the meat. Thoroughly pepper and salt the beef tenderloin, then start cutting into strips.
  3. Sprinkle flour on the resulting pieces. Stir.
  4. Add frying oil to a preheated pan, then diced onion. Fry it until golden brown.
  5. We start laying out the meat in the pan. Stir the pieces constantly so that neither side is burnt. Fry the pulp for 5 minutes, then transfer to a deep plate.
  6. To prepare the sauce, pour sour cream with the selected seasonings into a preheated pan (or saucepan). Add some water.
  7. We shift the tomatoes there. Mix well. We fry for 3-4 minutes.
  8. V ready-made sauce add meat and mix. Cover the pan with a lid, reduce the heat and leave the beef stroganoff for 20 minutes.

After the meat and side dish are ready, the dish can be served. The Stroganoff beef turned out to be tender and very juicy.

Cooking in a multicooker

The recipe for cooking beef is similar to in the classic way, therefore, the ingredients are taken the same as in the first option.

Method of cooking meat in a multicooker:

  1. Cook the onion cut into half rings in the "Fry" mode for 2-3 minutes.
  2. Add the meat cut into strips. We turn on the "Extinguishing" mode for 35 minutes.
  3. Season the meat with salt and pepper, add sour cream and mix everything. Cook in the same mode for another 5 minutes.
  4. V ready meal add one bay leaf.

The dish is ready to serve!

Stroganov style meat recipe from Ilya Lazerson

Ilya Lazerson is a chef with many incredible masterpieces under his belt. He has his own developed method of cooking "Beef a la Stroganov". Let's see how it works.

The composition of the products will be required:

  • beef - 600 g;
  • onion head;
  • sour cream - 250 g;
  • milk - 300 ml;
  • flour - 100 g;
  • tomato paste - 200 g;
  • salt and pepper to taste.

Cooking in stages:

  1. The meat must be cooked according to the classic recipe detailed above. The only difference is that the meat does not need to be removed from the pan.
  2. Pour milk over the beef and cover for 10 minutes. The meat will turn out to be very juicy and tender. After the time has elapsed, add to classic dish tomato paste.

Stroganoff liver - a variation on the classic meat dish beef stroganoff. The liver is prepared using the same technology as beef. But unlike meat, liver is a capricious product. If you overexpose it a little, you get rubber. Sometimes it also happens that the liver comes across hard or frostbite, and then simple frying and a short stewing will not help to cope with the task one hundred percent. I'll tell you now how to cook a soft and juicy liver in Stroganov style even from any quality beef liver, we will leave the classic recipe unchanged, but we will apply one little trick to prepare the liver. We will soak it in milk. This method is probably known to you. But in our family, he received some development. Usually, after soaking, the milk is drained. And we will put the liver in a frying pan, leaving a little milk, wait until it evaporates, and the liver itself is slightly fried. Thanks to this, the liver acquires creamy taste and delicate structure. And when you additionally extinguish it in sour cream, you will get a real deliciousness in general. Tip - If you want an ultra-creamy flavor, substitute 33% cream for sour cream. And if you want to get a piquant sourness and orange color of the gravy, add a tablespoon of tomato paste or two fresh grated tomatoes at the very end. The classic recipe allows for such variations, so you can be sure that you will cook the most real Stroganoff liver.

Ingredients:

  • beef liver - 700 gr.;
  • milk for soaking the liver - 600 gr.
  • onions - 1 pc.
  • wheat flour - 15 gr. (heaped tablespoon)
  • vegetable oil - 100 ml,
  • sour cream 25% fat - 200 gr.
  • salt, pepper - to taste.

How to cook Stroganoff liver:

Wash your liver thoroughly. It is imperative to remove films and streaks. Cut the liver into small cubes.


Place the pieces of liver in a deep bowl and cover with warm milk. Refrigerate for 1 hour.


Place the liver soaked in milk in a well-heated and poured pan with a lot of vegetable oil. It needs to be fried over medium heat for 10 minutes.

Place a clean skillet over low heat and sprinkle wheat flour directly on a dry surface, stir until creamy.


Pour in some vegetable oil and fry the flour for 1 minute.


Chop the onion. Carrots are not provided for in the classic Stroganoff liver recipe, but if you add it, like me, for juiciness and color, there will be no crime. Add the onion. Mix well with flour. This simple procedure will help to avoid lumps in the sauce. Fry the finely chopped onion until golden brown.


Place the liver in a broiled skillet.


Add the sour cream and stir well. (If you want to add tomato, then this is the time to do it.)


Season with salt and pepper and leave on the stove on a slow heat for 15-20 minutes. During this time, the liver will be well saturated. creamy sauce, which in turn will thicken.


The cooking technology is so simple that any novice cook can easily cope with this simple culinary task. Our twelve-year-old daughter has already managed to please us extraordinarily delicious liver Stroganoff. And what are your young cooks capable of?


The Stroganoff liver appeared as a successful experiment on the topic. Stroganoff meat was thin strips of beef, pre-fried and stewed in sour cream sauce. The dish was prepared almost instantly, it turned out juicy, tender and tasty. The housewives began experimenting with the classic recipe, using pork, chicken, and offal - liver or heart instead of beef.

Stroganoff liver is cooked no more than 20 minutes, it turns out to be the most tender, because it is known that the longer the heat treatment, the harder the liver. For cooking, use beef and pork liver, chicken liver and turkey liver. In addition to liver, add onions and sour cream to the dish, season with black pepper, bay leaves and salt. The popularity of liver beef stroganoff is explained by the fact that from the minimum set of products you can make a delicious dish that can be cooked on weekdays and not be ashamed to be put on a festive table.

In turn, the Stroganoff liver allows experimentation. To create unusual flavor combinations, pickles, tomatoes, mushrooms and other vegetables and herbs are added to the dish. We will tell you how to cook Stroganoff liver and suggest the most successful, proven recipes.

Classic Stroganoff liver recipe

Photo # 1. Classic Stroganoff Beef Liver Recipe

For the preparation of Stroganoff liver according to the classic recipe, we recommend using beef, and preferably veal liver. It is the most juicy and tender with a sweetish taste. The liver, in the preparation of which they use high-quality homemade sour cream and cream, salt is not recommended. The dish acquires a unique natural taste, in which the natural sweetness of the liver, sour milk sourness and light bitterness of fresh ground pepper are successfully harmonized.

Ingredients for the recipe:

  • veal liver 500 g.
  • onions 2 pcs.
  • cream 250 ml.
  • sour cream 150 g.
  • olive oil 3 tbsp. spoons
  • flour 2 tbsp. spoons
  • salt, pepper to taste

The classic recipe for cooking liver in Stroganoff style:

  1. Remove the film from the liver. It is convenient to do this with your hands. Cut the offal into small thin slices.
  2. Peel and cut the onions into half rings.
  3. Heat the olive oil in a skillet. Saute the onion until soft. While the onions are fried, coat the liver slices in flour. Move the onion to the side of the pan and fry the liver on both sides in the same oil for 1 minute.
  4. Pour in the cream. Evaporate 3-5 minutes over low heat. Add sour cream, salt and black pepper. Simmer another 3-5 minutes... Place the lid on the skillet and let stand. about 10-15 minutes.

Submission method: Best side dish to the liver - airy mashed potatoes, seasoned with nutmeg. Can be served with rice, pasta or as independent dish with soft white bread, which is delicious to dip in a creamy sauce.

Photo # 2. Recipe chicken liver Stroganoff with mushrooms

Chicken liver - affordable, inexpensive and very useful product... The simplest dish that can be prepared from liver in half an hour is Stroganoff liver. If you add to classic recipe fresh champignons, the dish will turn out to be more aromatic and juicy.

Ingredients for the recipe:

  • chicken liver 500 g.
  • champignons 300 g.
  • onion 2 pcs.
  • heavy cream 500 ml.
  • vegetable oil 30 ml.
  • salt, pepper to taste
  • parsley 3-5 sprigs

Stroganoff chicken liver recipe:

  1. Wash the chicken liver and divide into wedges. Peel the onions, cut them into half rings. Cut the mushrooms into plates.
  2. Fry the liver in a heavy-bottomed skillet in vegetable oil. This is done over high heat. The liver should be crusty, which will make it soft when stewing further.
  3. Once the liver is browned, add the onion and mushrooms. Fry under the lid, stirring occasionally, until the liquid evaporates.
  4. Pour cream over the liver. Simmer over low heat 5-7 minutes... Season with salt and pepper. Sprinkle with finely chopped parsley before serving.


Photo # 3. Recipe pork liver Stroganoff in a slow cooker

Many people do not like pork liver for its bitterness and specific taste. These disadvantages are easy to avoid if you know how to cook the liver correctly. Follow our advice step by step, and your family will never understand that pork liver is so sweet and tasty it will turn out.

Ingredients for the recipe:

  • pork liver 700 g.
  • onion 2 pcs.
  • sour cream 250 ml.
  • milk 250 ml.
  • flour 1 tbsp. spoon
  • tomato paste 2 tbsp spoons
  • butter 100 g.
  • salt, pepper to taste
  • greens (dill, parsley) small bundle

How to cook deliciously Stroganoff liver in a slow cooker:

  1. Remove the skin from the liver and cut into thin strips. Place the liver in a deep bowl and cover with milk. The milk should completely cover the liver. Leave to soak for 30 minutes(as long as possible).
  2. Peel the onion, cut into half rings. Set the multicooker to the "Fry" mode for 15 minutes. Place the butter in the bowl. When the butter is melted, add the onion and the liver extracted from the milk. Fry, stirring occasionally, until the end of the set program.
  3. Add sour cream, tomato paste, salt (≈1.5 teaspoon), pepper to taste, flour to the liver. Mix everything thoroughly. Set the "Extinguishing" mode, time - 30 minutes... The amount of sour cream and tomato paste can be changed depending on taste preferences. In this case, there should always be more sour cream than tomato paste.

Submission method: Liver in sour cream tomato sauce goes well with rice or pasta.

Stroganoff Liver Tips

The liver is a capricious by-product. If you know how to cook Stroganoff liver according to the rules, the liver melts in your mouth and tastes delicious. However, if you break the technology, you will get hard pieces with a bitter specific aftertaste. Take advantage of the advice of experienced chefs and liver dishes will work out wonderfully well:

  • Be sure to remove the film before cooking. Doing so easier with your hands when a piece of liver is slightly frozen.
  • The most delicious dishes are obtained from calf liver... To make beef and pork liver no different from veal, keep the offal in milk from 30 minutes to 2 hours.
  • Before frying the liver it is recommended to bread in flour. Flour promotes the formation of a crust during frying, so the liver is soft and juicy.
  • The liver is cooked over high heat and very fast.
  • Salting liver dishes is necessary at the end of cooking, as the salt draws out water, making the offal hard and dry.
  • In addition to sour cream and cream, you can make a dish with mushrooms, tomatoes, add ketchup or pickles to the sauce.

Beef stroganoff - these are small mouth-watering pieces of beef drenched in a fragrant sour cream sauce, to which slices of porcini mushrooms can be added. There are several versions of the origin of the dish. According to the most plausible, beef stroganoff was invented by the French chef Count Alexander Stroganov. With age, the count lost almost all of his teeth and he could no longer eat his favorite beef. His personal chef André Dupont came up with a recipe with small pieces soft meat that Stroganov could eat. The Count's guests were delighted with this dish and christened it "beef stroganoff", which means "Stroganoff beef" in French. They began to cook meat in a similar way in other noble houses and in restaurants.

Photo: Shutterstock.com

Unfortunately, the classic beef Stroganoff recipe has been so often modified, supplemented and modernized that we will never know how this dish was prepared in its original form. It is believed that it is closest to the original version of the Soviet connoisseur of Russian cuisine, William Pokhlebkin. According to this recipe, beef cut into small pieces must be rolled in flour and fried with onions in oil, then pour the mixture of sour cream with tomato paste and simmer until the meat is tender. The best side dish for classic beef stroganoff, according to the same V. Pokhlebkin, is french fries and fresh tomatoes. For a long time, the only meat suitable for this dish was considered only beef tenderloin... However, over time, the concept of "beef stroganoff" began to mean rather a way cooking, namely long-term stewing-simmering of meat in sour cream sauce. So, for example, in Soviet canteens, in the absence of a scarce tenderloin, beef stroganoff was often prepared from beef liver stewed in sour cream sauce and served with white boiled rice... In cookbooks, you can also find recipes for beef stroganoff not only from beef or veal, but also from pork, and even from chicken or turkey. There was a lot of controversy among the chefs about how exactly the meat should be cut. The classic of Russian culinary literature Elena Molokhovets recommends housewives to cut the meat into large square pieces. They do not fall apart during the cooking process and look beautiful on the plate. In Soviet classical gastronomy, the rules of which have been inherited by many modern restaurants, meat in beef stroganoff is cut into thin strips.

As for the sauce in which the meat languishes, then there are many different options... The simplest, which is considered the oldest version of the dish, includes only sour cream, broth, flour, butter and mustard. Later, the chefs supplemented this simple recipe with mushrooms (porcini, champignons or chanterelles), tomato puree, soy sauce, satsebeli, beef jelly.

By the way, beef stroganoff should not be reheated, since when heated, the sour cream in the sauce can disintegrate into fractions, and the dish itself can lose all its taste. It is better to cook the sauce separately and pre-fry the meat, and combine and simmer in small portions immediately before serving the beef stroganoff to the table.

Classic Stroganoff Sauce:

Melt 2 tbsp in a saucepan. l. butter, fry 1 tbsp in it. l. wheat flour... Separately mix 200 ml of sour cream with 1 tsp. dijon mustard and dilute with broth to the thickness of kefir. Add the sour cream mixture to the saucepan to the flour and warm a little, stirring occasionally. You can already put pre-fried pieces of meat in this sauce and simmer until the beef is cooked.

Beef stroganoff: recipe of Sergey Vekshin, chef of Tatler Club restaurant

Photo: Shutterstock.com

4 servings
Mushrooms (porcini, chanterelles, champignons) - 280 g
Beef (tenderloin) - 800 g
Bulb onions - 3 pcs.
Cognac - 2 tbsp. l.
Broth - 2 cups
Cream - 1 l
Vegetable oil - for frying
Salt and pepper to taste

1. Peel and fry mushrooms and onions.
2. Fry the meat separately.
3. Combine mushrooms, onions and meat. Add cognac meat broth and cream. Carcasses until tenderness of beef. Salt and pepper to taste.

Beef stroganoff with mashed potatoes: a recipe by Viktor Grimailo, chef of the Tchaikovsky restaurant

4 servings
Beef tenderloin - 700
Bulb onions - 2 pcs.
Champignons - 200 g
Beef broth - 1.5 cups
Cream - 1.5 cups
Sour cream - 5 tbsp. l.
Dijon mustard - 4 tbsp l.

Salt and pepper to taste
Mashed potatoes - 600 g
Gherkins - 200 g
1. Cut the tenderloin pre-peeled from fibers, fry in a hot pan with vegetable oil until golden crust appears over not too high heat, salt and pepper.
2. After the beef is cooked, transfer it to a plate and fry the chopped onion in a skillet. When the onion is golden brown add the pre-chopped mushrooms and sauté for about 10 minutes.
3. Then add meat, broth, after 5 minutes - cream, sour cream and mustard. Carcasses over low heat until the meat is tender.
4. Serve beef stroganoff with mashed potatoes and lightly salted gherkins.

Stroganoff veal with porcini mushrooms: a recipe by Andrey Bov, chef of the Ded Pikhto restaurant

Photo: Shutterstock.com

4 servings
Veal tenderloin - 500 g
Porcini mushrooms (frozen) - 150 g
Champignons - 150 g
Onions - 100 g
Sour cream - 200 g
Cream 30% - 200 g
Vegetable oil - 5 tbsp. l.
Potatoes - 500 g
Milk - 100 g
Butter - 50 g
Barrel pickled cucumbers - 300 g
Salt and pepper to taste
1. Boil porcini mushrooms in hot water, dry and cut into cubes. Rinse the champignons, dry them and chop coarsely.
2. In a saucepan, fry the chopped onions until they are translucent. Then add the mushrooms and fry them until golden brown. Then add the chopped veal and sour cream to the pan. Carcasses on low heat.
3. After the meat becomes soft, pour in the cream, add spices, salt and pepper to taste, bring to a boil.
4. Peel the potatoes, cut into pieces and boil until cooked in salted water, add butter, milk and mashed potatoes.
5. Serve veal in mushroom sauce with mashed potatoes and barrel pickles.

Beef stroganoff with homemade horseradish and raspberry jelly: a recipe by Nikolai Sarychev, chef of the Dynasty restaurant

4 servings
Beef tenderloin - 600 g
Cream 33% fat - 300 ml
Cognac - 4 tbsp. l.
Shallots - 0.5 pcs.
Chives - 4 arrows
Parsley and dill - 4 sprigs each
Carrots - 1 pc.
Vegetable oil - for frying
For crap:
Vodka - 500 ml
Horseradish root - 80 g
Flower honey - 50 g
For raspberry jelly:
Raspberry puree - 120 g
Sugar - 1 tsp
Agar-agar - 5 g
Water - 1 tbsp. l.

1. For horseradish: cut the horseradish root into thin slices, fill with vodka, add flower honey, mix and leave for 2 weeks. Then strain and store in the refrigerator.
2. For raspberry jelly: pour water into a saucepan, add raspberry puree, sugar and bring to a boil, add agar-agar, stir, pour into a mold, cool and cut into pieces.
3. Cut beef fillet, cut into strips and fry in vegetable oil until golden brown, add chopped shallots and fry for 4-5 minutes. Then pour in cognac, evaporate, add cream, salt and pepper to taste and carcass until the meat is soft.
4. Cut the carrots into strips, mix with dill and parsley leaves, season with oil.
5. Put beef stroganoff on the plates, next to it - carrots and raspberry jelly, serve separately a shot with homemade horseradish.