A great many have been invented by mankind in ways of cooking meat. The vast majority of them involves heat treatment: cooking, frying, baking, stewing ... But there is a wonderful dish for the preparation of which the oven is not needed. Meat stroganin was invented by the northern peoples, where there may be problems with fire, but frost is always available. Gradually, it spread to warmer territories. And people were surprised to learn that raw meat can be very tasty.
By the way, not only Siberians and Yakuts knew about this. Other nationalities also have their own options for consuming raw meat. Suffice it to recall the Peruvian ceviche, steak tartare (which, incidentally, contrary to popular belief, has nothing to do with Tatar cuisine) or carpaccio from sunny Italy.
Meat Secrets
Stroganin from meat, as experts say, is healthier, more satisfying and appetizing than dishes in which the meat was fried. It gives a person vigorous energy and makes the blood renew faster. There is an opinion that raw meat is harmful because it can endow the eater with parasites. However, deep freezing, which is being cut for a long time, kills all harmful organisms, even if they were in the animal.
When preparing stroganin from meat, the recipe involves primarily venison or elk. It is clear that game is not accessible to everyone. In territories far from hunting grounds, planing is made from pork and beef. In the latter case, you need to give preference to veal: from it the dish is juicier and more tender. However, with a good cook, any meat will be perfect. For stroganina, fresh, preferably fresh, meat is sought . A cut is either a tenderloin or a back.
Secrets of slicing
To make meat stroganin melting in the mouth, it should be correctly cut. The traditional way is long, up to 10 cm, and thin stripes. They should be three centimeters wide and not more than 2 mm thick. Some cooks recommend records; in this case, the width increases, but the thickness remains minimal.
Extremely sharp knives are used in the North for cutting. But even if the utensils are ground perfectly, experience is required to obtain the desired result. In urban areas, you can advise you to buy a slicer machine, which is used to cook cheese or sausage. The finest slices obtained are then cut into strips of the desired width.
Yakut meat stroganin: recipe with photo
The classic way to cook this dish is simple to primitive. Which, we note, does not make its taste primitive.
Before making stroganina from meat, it should be thoroughly washed and freed from films. Then the cut is dried with napkins, wrapped in a clean towel and hidden in the freezer until it becomes woody. Then the chunk is cut according to the specified rules, and in the amount that is able to eat for those who are sitting at the table. Better cut if not enough than chew on thawed and not so tasty meat. The "inventors" of the recipe for stroganin from meat are eaten without any seasoning, just dipped in salt. However, this rule is not mandatory. You can make a mixture of salt and pepper, you can put mustard on horseradish, or horseradish, or your favorite ketchup.
The second version of the classics
So they prefer to cook the Khanty dish. The difficulty is that the meat needs to be cut fresh, not frozen, but still thin. The task is difficult, but, in principle, is solvable. The stripes are peppered and salted. A large onion and a whole head of garlic are finely chopped. Strips of meat are crumbling in them and are twisted by rolls. In order not to turn around, you can fix them with toothpicks or tie them with threads. Rolls are placed in a wide bowl in a single layer and poured with table vinegar (you can - apple or white wine). Overnight in the refrigerator - and you can eat. Especially good for this recipe is obtained stroganina from pork meat. Before eating rolls you need to squeeze a little and remove the “fasteners”.
Sliced Stroganina
And here is another way how to make sliced meat. Here, the tenderloin does not freeze: a long sausage is often stuffed with slices of bacon and garlic. To do this, cuts are made in it, where the "filling" is laid. The meat surface is rubbed on all sides with a mixture of peppers and salt. You can also add your favorite spicy herbs. The tenderloin is aged at room temperature for an hour or two so that the flesh is saturated with aromas. Then it freezes; when serving, it is cut across very thin, translucent round circles.
European stroganina
According to this recipe, the most successful is stroganin from beef meat. It is chopped traditionally, in a well-frozen state and in compliance with the rules of slicing. The piquancy will be in the sauce. A stack of soy sauce, a spoonful of mustard, juice from half a lemon and a spoonful of olive oil are mixed for him. It is possible to replace with sunflower, but it is not recommended. If the sauce seemed too sour or salty, it is diluted with mineral water. The mixture is greased with plates in which the meat stroganin will be placed on the table, veal petals are laid out on top and watered with the remains of the marinade. The final touch is the sprinkling of “still life” with chopped dill. Some chefs also recommend sprinkling grated cheese with stroganina.
Stroganina in Shubinsky style
The general public is hardly aware of G. G. Shubin. Meanwhile, in the 50s of the last century, he was the director of the Pechora-Ilychsky Reserve. Although in the memory of gourmets his name was postponed just because of the dish described below. In the original version, an elk is taken, but pork meat stroganin also sounds very good. The recipe involves heat treatment, which should be especially liked by extremely cautious citizens.
The meat is planed in accordance with the requirements, but is not served immediately. A wide frying pan is well heated and smeared (slightly!) With a piece of butter. Strips of meat are laid out on it immediately and immediately filled with milk. It is desirable - rustic, as greasy as possible. Citizens can replace it with cream, in this case - not the fattest. Salt and pepper immediately after boiling milk. It is not necessary to stir, except at the very end, when the milk is almost completely boiled. Ready-made stroganin from “Shubinsky” meat is considered at the moment when the aroma of toasted meat floats in the kitchen. It’s not worth keeping the dish on fire longer: burnt beef will lose most of its appeal. Stroganina will become even more delicious if supplemented with a large number of fried onion rings.
Stroganina in Ukrainian
Another way to prepare meals for those who are categorically against raw meat. Frozen pork or beef is cut with the same long and very thin strips. In parallel, onions are chopped in half rings and mixed with meat, salt, black and red peppers, tomato paste, crushed garlic and vinegar. All components are taken "by eye", in accordance with personal preferences. In a cauldron, vegetable oil is heated. When it is heated, stroganin is loaded into the bowl and allowed to stir until white. The process will take about a quarter of an hour. Interestingly, eating a meal is recommended cold. And it is in perfect harmony with beer. Especially if you do not skimp on salt and peppers.
A note of Asian exotic
Chinese and Japanese cuisine have long conquered our compatriots. And they figured out how to combine the original Russian dish with their favorite flavoring shades. Note that the result was interesting and quite worthy of attention even of the most picky gourmets. And to realize the recipe will not be difficult even for the most lazy cooks. It will require a kilogram of low-fat frozen pork. She is sliced as thin as possible; no further striping is required. The angle and direction of the cut does not matter - the meat in any case will turn out to be extremely tender.
A deep and thick-bottomed pan (ideally a wok) warms up well with enough oil. All meat is poured into it and for about ten minutes it is cooked on a low light. During this time, you will have time to mix three tablespoons of soy sauce and half - natural honey. The resulting sauce is poured into a pan; fire increases to average. Four large onions are cut in half rings that spill out to the meat. Everything is mixed and left on the stove for another five minutes. Then, four large garlic slices chopped in a sufficiently large size and a chopped bunch of basil are added. It remains to wait until the planer comes to “condition”, and you can call the family to the table. However, it is probably already marking time in the kitchen, sniffing mouth-watering flavors.
It is clear that at first you will be prone to the idea of trying some of the last dishes. However, our advice: take courage and take a chance to taste the real, raw stroganina. The taste is excellent, cooking takes a minimum of time, pleasure is at its best. At the same time sharpen knives ...