Beef stroganoff - general principles and methods of cooking
Beef Stroganov is a Russian dish donated to the world by Count Alexander G. Stroganov and gained popularity thanks to numerous Russian emigrants who left their homeland in the first half of the 20th century and settled in different parts of the world. The dish is meat stewed in a gravy, usually served with rice, pasta or potatoes.
In the past century, sour cream was considered the traditional gravy for beef strogans, our ancestors also added onions and mushrooms, today there are a lot of other interpretations of the dish, some of which you will be invited to meet.
Beef stroganoff - food preparation
Such a dish as beef stroganoff can be divided into two main components: meat and sauce (sauce). The procedure for preparing each of the basics of the dish must be approached responsibly.
Of all the beef carcass parts, it is preferable to use the loin portion for preparing this dish. Cut the meat into small pieces, the size of which is from 2 to 3 centimeters.
Provided that the meat is soft and gentle to beat it is not necessary, otherwise the pieces will turn into a mush and the dish will be spoiled. If the beef is tough, it should be processed with a hammer to beat the meat.
The main secret of juicy beef stroganoff is that the meat is sealed and retains the juice, for this it should be breaded in flour and put in a hot frying pan.
As for the cooking of the sauce for beef stroganoff, then you should be especially careful if it contains sour cream, you should not overheat this product, so you should add the ingredient to the dish just before serving.
Beef stroganoff - cooking utensils
To prepare the dish, you will need a usual frying pan and a pan or a duck pan for stewing. Before frying the beef on it, heat the pan thoroughly and grease with butter.
Recipe 1: Beef Stroganoff with mustard
Mustard gives the dish a savory taste, its use began long before the onset of the XXI century.
- 1/2 kilogram of beef (fillet);
- 100 grams of butter;
- 2 medium sized bulbs;
- 1 cup of broth;
- 1-2 tablespoons sour cream;
- 1 tablespoon of tomato paste;
- 1 tablespoon wheat flour;
- 1 teaspoon of hot mustard;
- Bay leaf;
- ground black pepper;
Cut the meat into small pieces, after getting rid of the spit and veins, salt and pepper. In this form, leave the beef for several hours, during which time it will become softer.
It is necessary to fry the meat in butter, and this process should not take a lot of time, just a few minutes before the appearance of golden brown. A few minutes after the beef is on the pan, you need to add finely chopped onions and fry the ingredients together, then pour the sauce and simmer for about half an hour.
The sauce is prepared as follows: melt some butter in a skillet, then add flour, stir, pour in broth, bring to a boil. Further, mustard, tomato paste, seasonings and lastly sour cream are used.
Recipe 2: Beef Stroganoff with Mushrooms
Beef stroganoff with mushrooms is a traditional Russian dish that has been prepared by our ancestors for several centuries. True, today, instead of traditional forest gifts, mushrooms are grown artificially grown in special greenhouses.
- 1/2 kilogram of beef (tenderloin);
- 1/2 kilogram of mushrooms (you can use any, but preferably white or champignons);
- 1 cup of broth;
- 1 onion;
- 1 cup sour cream;
- 2 tablespoons of brandy;
- 1 tablespoon mustard;
- Greens (dried dill).
Put the sliced meat into a frying pan with melted butter, fry until golden crust on a not too high fire. After the beef is ready, it should be shifted to another container, and send onions to the pan. After the onion has turned golden, add the boiled mushrooms (5-10 minutes) and fry for about 10 minutes. Next, add the meat, brandy and broth, cook for 15 minutes. Sour cream and mustard put, when the dish is ready, mix everything thoroughly, bring to a boil and turn off. Greens put before serving.
Recipe 3: Homemade Beef Stroganoff
The traditional recipe for beef stroganoff.
- 500 grams of beef (fillet);
- 2 glasses of broth;
- 3 onions;
- 150 grams of sour cream;
- 3 tablespoons of fat;
- 1 tablespoon of tomato puree;
- 1 tablespoon flour;
- ground black pepper;
Beef cut into pieces, if necessary, beat off with a special hammer. Fry the meat in a skillet (about 7-8 minutes), add chopped onion and tomato paste. Fry another 10 minutes, then add flour, broth and sour cream, after 2 minutes, put salt and pepper, turn off the heat, cover the dish with a lid and let it brew.
Beef stroganoff - tips from experienced chefs
The ideal meat for beef stroganoff is beef sirloin, neck, scapula and brisket is better not to use.
Meat should be beaten off only if it is hard, tender fillets should not be subjected to such processing.
You should not fry the pieces of meat (if they are quite large) in one go, you must make sure that they do not touch, then the juice will remain inside the beef, and not flow out to the pan.
It takes only a few minutes to roast the meat - 1-1.5 minutes on each side, otherwise the beef will be tough.