Beef stroganoff has been popular since the mid-19th century, went into the Prime issue of the ' Scriptures ' culinary classic prarevolusioner the prestigious publication Russia 1861, "A Gift to Young Housewives" (a gift to Young Housewives), written by Elena Molokhovets. This dish is also entered in the L'Art Culinaire in 1891, and soon was present in the Larousse Gastronomique, where this dish is entrenched since then.
Pasta Perestroika, memories of the past that the gray
Revolution of 1917 made the nobility Russia -- as well as their tradition -- spread to various parts of the world. Beef stroganoff was adopted by Chinese chefs to get rid of sour cream out of recipes, membumbuinya, and oblige over rice. From there, the recipe was exported by American servicemen in the 1940s to the us. In the land of Uncle Sam, this dish is served over egg noodles. Unfortunately, this recipe is somewhat marred by the desire of the American people who want to save time. They mix the recipe with cream of mushroom soup and canned tomato sauce as the sauce, Heinz, who certainly cannot replace the original flavor of the resulting strong blend of sour cream, mustard, tomatoes, and saute mushrooms that have won the hearts of Count Pavel.
This time, I will present the original recipe beef stroganoff and oblige the traditional way in Russia, namely sautéed potatoes with grated cucumber and pickled sour.
Beef Stroganoff Recipe
Materials
600 grams Beef sirloin, soak in soy sauce or Worcestershire sauce (ketchup, United Kingdom) for one hour
400 gr of white mushrooms, cut into four pieces and FRY using butter and white wine
1 tsp dry mustard powder
1 tsp sugar
Black pepper powder
1 tsp vegetable oil
1 grain of medium-size onion, finely chopped
2 tsp tomato sauce
4 TSP plain flour
80 ml white wine or dry vermouth
350 ml beef broth
120 ml sour cream
1 Tbsp chopped parsley
How To Make A
Sauteed mushrooms with white wine and butter, then set aside.
Mix the mustard powder and sugar with 2 tsp. hot water to turn into sauce.
Grease a pan with oil and heat till smoky. Pat-Pat the soaked meat with kitchen paper towels to dry, then cook until both sides are browned. Set Aside.
Add the onion, mushrooms, pepper powder and half a teaspoon salt and cook until browned for five minutes. Add tomato sauce and flour, then cook until the vegetables and sauce is well blended.
Add broth, wine, and mustard sauce. To a boil and cook until the bottom of the skillet to kikis pulled off the browned parts.
Reduce heat and cook until sauce thickens, begin more or less for five minutes.
Sirloin slices diagonally with a thickness of about seven mm. Add meat and its juices into the sauce and cook until the meat is warm.
Remove the skillet from the heat and allow it to stop boiling cuisine. Add the sour cream and 1 tablespoon of the wine. Serve with garnishes of parsley.
Note: Classic Beef stroganoff does not require other additional spice, however I am cheating the Chinese chef recipes and add a pinch of paprika or chili powder to taste more evocative. Adjust the seasonings to your taste.
Serve with sauteed potatoes and grated cucumber pickle, red wine, or as the preferred Count Pavel i.e. one shot of vodka as cool as ice
Pasta Perestroika, memories of the past that the gray
Revolution of 1917 made the nobility Russia -- as well as their tradition -- spread to various parts of the world. Beef stroganoff was adopted by Chinese chefs to get rid of sour cream out of recipes, membumbuinya, and oblige over rice. From there, the recipe was exported by American servicemen in the 1940s to the us. In the land of Uncle Sam, this dish is served over egg noodles. Unfortunately, this recipe is somewhat marred by the desire of the American people who want to save time. They mix the recipe with cream of mushroom soup and canned tomato sauce as the sauce, Heinz, who certainly cannot replace the original flavor of the resulting strong blend of sour cream, mustard, tomatoes, and saute mushrooms that have won the hearts of Count Pavel.
This time, I will present the original recipe beef stroganoff and oblige the traditional way in Russia, namely sautéed potatoes with grated cucumber and pickled sour.
Beef Stroganoff Recipe
Materials
600 grams Beef sirloin, soak in soy sauce or Worcestershire sauce (ketchup, United Kingdom) for one hour
400 gr of white mushrooms, cut into four pieces and FRY using butter and white wine
1 tsp dry mustard powder
1 tsp sugar
Black pepper powder
1 tsp vegetable oil
1 grain of medium-size onion, finely chopped
2 tsp tomato sauce
4 TSP plain flour
80 ml white wine or dry vermouth
350 ml beef broth
120 ml sour cream
1 Tbsp chopped parsley
How To Make A
Sauteed mushrooms with white wine and butter, then set aside.
Mix the mustard powder and sugar with 2 tsp. hot water to turn into sauce.
Grease a pan with oil and heat till smoky. Pat-Pat the soaked meat with kitchen paper towels to dry, then cook until both sides are browned. Set Aside.
Add the onion, mushrooms, pepper powder and half a teaspoon salt and cook until browned for five minutes. Add tomato sauce and flour, then cook until the vegetables and sauce is well blended.
Add broth, wine, and mustard sauce. To a boil and cook until the bottom of the skillet to kikis pulled off the browned parts.
Reduce heat and cook until sauce thickens, begin more or less for five minutes.
Sirloin slices diagonally with a thickness of about seven mm. Add meat and its juices into the sauce and cook until the meat is warm.
Remove the skillet from the heat and allow it to stop boiling cuisine. Add the sour cream and 1 tablespoon of the wine. Serve with garnishes of parsley.
Note: Classic Beef stroganoff does not require other additional spice, however I am cheating the Chinese chef recipes and add a pinch of paprika or chili powder to taste more evocative. Adjust the seasonings to your taste.
Serve with sauteed potatoes and grated cucumber pickle, red wine, or as the preferred Count Pavel i.e. one shot of vodka as cool as ice