Beef "Stroganov"
Russian cuisine has long since conquered the world. Beef "Stroganov" is a popular dish in national and world cuisine, and it is made of stewed, finely chopped, pieces of beef in mushroom sauce and sour cream. The dish was first mentioned in a Russian chef from the end of the 19th century. The exact recipe has not been preserved, so in many countries various changes have been made to the recipe and hence we have several variants of this classic dish. According to some sources, the dish was created by a French chef who served the Count Count Stroganov. The old man, who lived to be 95, lost almost all his teeth and could no longer eat his favorite beef. The Count's cook devised a recipe for a dish where small pieces of meat were stewed in a special sauce. At one of the receptions at the count's, a meal was offered to the guests and everyone was delighted with it. Thus began the sharing of the "Stroganov beef" recipe through aristocratic houses and restaurants.
Preparation steps
- The making of this recipe is fast and that is why it is necessary to prepare all the ingredients that we will use in advance. Rinse a quality, non-greasy piece of meat in cold water and dry it with a paper towel. Cut the meat with a sharp knife into strips half a centimeter thick, so that they are the size of a bite when they are baked and reduced. When the meat is thinly sliced, it looks like there is more of it :) Wash the mushrooms in cold water, dry them with a paper towel and cut them into thin slices. Peel the onion, send it and cut it very finely. Peel a squash, grate it and chop it finely. Wash, dry and chop the primrose. Measure and heat the broth. Heat the oil in a large pan over a moderate heat. Add one piece of meat at a time, without overfilling the pan. Fry the meat for 3 minutes, turning, until the pieces change color. Frying is the most important step in the preparation of the dish and it should not take long, so that the slices remain juicy and the meat does not dry out. Take the meat out of the pan into a bowl and cover it to keep it warm, and put another part of the cut meat in the pan. When we are done frying the meat in the same pan, or in another, put a piece of butter and melt it over a moderate heat. Add chopped onion and fry for a few minutes. Add the chopped champignons and simmer for about ten minutes, or until all the liquid that the mushrooms will release has evaporated, and they have softened and turned slightly yellow. If necessary, reduce the temperature. Add the chopped garlic to the mushrooms and fry it for a minute on a very low heat, stirring. Add a tablespoon of flour and stir fry for another minute. Add the broth little by little and cook the sauce while stirring until it thickens slightly. Add Worcestershire sauce, mustard, salt and pepper. Add fried pieces of meat to the creamy sauce and simmer for about 15 minutes. According to your taste and desire, determine the density of the sauce by adding a little more broth. Add sour cream and stir. Check that the dish is spicy enough. In parallel with the preparation of the dish, cook the pasta according to the manufacturer's instructions. The pasta is cooked for ten minutes in a lot of salted water. Strain. Beef "Stroganoff" and side dish are served while warm, because the chilled dish loses its taste and consistency. Decorate with chopped primrose. Stroganoff beef is the main, second dish on the table. In addition to pasta side dish can be cooked rice, fried or mashed potatoes.
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