Meat a la beef stroganoff in Swiss

Category: Meat dishes
Meat a la beef stroganoff in Swiss


Meat (beef / pork) 600-700g.
Bulb onions 1pc. (Large)
Champignon mushrooms (any) 1 can (400g.)
Butter 50g.
Wheat flour 1-2 tbsp. l.
Dry white wine 250-300g ..
Cream 10% / sour cream 20% 250-300g ..
Salt, ground black pepper, dried thyme. taste
Vegetable oil 1-2 tbsp. l.

Cooking method

  • A simple and delicious recipe for meat with mushrooms in wine and cream!
  • A recipe from the ancient Burda magazine for 1990, which I adapted for MV Panasonic.))).
  • Let's start ...
  • Switch on the MB on the "Baking" mode for 40 minutes. Pour in vegetable oil.
  • Wash, dry and cut the meat as for beef stroganoff.
  • Meat a la beef stroganoff in Swiss
  • Put meat in a bowl Мв and fry, if possible. This time I had a lot of meat, and roasting as such did not work ... but that's okay.
  • While the meat is fried, prepare the sauce.
  • Dice the onion.
  • Meat a la beef stroganoff in Swiss
  • And fry in butter, then add the chopped mushrooms.
  • Meat a la beef stroganoff in Swiss
  • Fry for 5 minutes, and pour in the wine.
  • Meat a la beef stroganoff in Swiss
  • Let it boil, then evaporate a little, min 5-8.
  • After that, add salt, pepper, thyme, cream or sour cream diluted with a little water.
  • Meat a la beef stroganoff in Swiss
  • Let it boil a little. The sauce is ready.
  • Meanwhile, our meat is fried and stewed, pour flour on top and mix well.
  • Meat a la beef stroganoff in Swiss
  • Now add the sauce from the pan, mix everything well.
  • Meat a la beef stroganoff in Swiss
  • Turn off the "Baking" mode, turn on the "Stew" mode for 1 hour 30 minutes.
  • Delicious, tender, aromatic meat with mushrooms is ready!
  • Served with macaroons, mmmmm delicious!
  • Meat a la beef stroganoff in Swiss
  • Bon Appetit everyone!

The dish is designed for


Time for preparing:


Cooking program:

Stove / MV Panasonic 18.


I hope you enjoy the recipe!

You can take any meat, in the original - veal.

This is not the first year I have been cooking such meat, and the recipe is not boring at all !!!!

Ksyunya! Well, wonderful meat! I have never cooked it with wine and, it seems, missed some interesting things. We will try when I get some meat.
A wonderful recipe for multi! THANK YOU!
Mikhaska, Irisha, thank you sho dropped in!
I'm always glad to see you!
And the meat is really tasty, so go for it.
Trishka, Ksyusha, very appetizing. And if you fry fresh mushrooms, or is it better canned here? And what flavor does the wine give, can a little kid eat it?
Rada-dmsThank you for your attention!

Yes, I adapted it for multi out of laziness, and so it is cooked on the stove in the original.

When I first saw it in a magazine, I almost ate the magazine with pictures.
And this recipe did not give me this recipe to live in peace, but then I was strained with food, so I had a current to look after, while eating sausages, lyubazza was on him.

Wait kaneshna is another matter.

And with the help of your favorite multi, so finally lafa

Jiri, Irina, in the original recipe, which is just fresh mushrooms from the magazine, so it’s possible.
You just need to fry a little longer so that there is no juice.

And I think wine gives aroma, if a child, then kaneshna is not necessary. I think you can replace it with water, or if the mushrooms are fresh, then do not evaporate the juice to the end, and this will be instead of wine.

Look at the thickness of the sauce itself, it is necessary that when mixed with meat it is not too thick
In general, I realized during cooking that I would not add cream, sour cream would be better, because almost always the cream from my wine curdles.
But you girls, try this and that.
And see how you like it more.
Thank you for reminding me, Ksyusha. Very tasty meat, I've been cooking it for many years, probably since the release of this recipe in Burda magazine.They also offered Swiss fried potatoes.
I did it with cream and sour cream - neither one nor the other was never curdled (I diluted sour cream a little with cold water and added starch), perhaps because I took both high-fat dairy products. And also, a lot of wine is added, and I practically evaporated everything.
Trishka, Ksyusha, thanks for the answer!
Joy, Marina, to your health!
Yes, probably the secret is in the fat content of cream / sour cream.
Somewhere Tanyusha-Admin wrote about this ...
And I forgot aaaa.
But, my sour cream has never curled up.
Jiri, Irish, please!
Aaaaa, they will treat Ksyun with meat here! Malay! I'm already tired of chewing greens,
give the product!
Thank you dear from all my male team!
Tumanchik, Irish, you checked in here too!
And you, have you already prepared something, or so, current men while teasing with pictures!
Quote: Trishka
Have you already prepared something
tomorrow. I will defrost the meat ... iiiiii while the Mikhaska's curd chews!
And I also visited Mikhaska, reported
Delicious cutlets gettstaaa.

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