Beef stroganoff ... What is it, imagine a lot of people. Seems to be complicated? Just a beautiful name for meat stewed in sour cream sauce. There is, of course, a share of truth in this, but it is still worth considering in more detail.
There are a lot of recipes for cooking BΕuf Stroganoff (from French - beef in Stroganoff). Although these recipes differ for the most part only in the way they cut meat, there are still certain secrets. Today it is easy to learn not only how to make an interesting meat dish, but even how to cook beef stroganoff from the liver. In Europe, this name of the dish is not used at all, it is understandable. Translate the name, understand.
Today, few people know how the dish got its name, consisting of a Russian surname - Stroganov, belonging to the count family. The original recipe has undergone many changes. Fortunately, the foundation has remained almost untouched. Based on this, we will prepare an incredibly delicious dish - beef stroganoff from the liver.
There is a lot of information on how to cook beef stroganoff from the liver. It is worth considering that if the liver is improperly prepared, it βgivesβ the dish an incredibly bitter taste, having tried it, many people often lose the desire to eat this product for many years. Consider a proven recipe, which is easy to prepare and has a taste that meets the needs of gourmets. Let's get started! Ingredients:
- Liver (beef) - 1 kg;
- Sour cream (preferably 20%) - 250 g;
- Oil (vegetable) - 3-4 tbsp .;
- Onions (onions) - 3 pcs.;
- Flour (wheat) - 1 tbsp;
- Water - 180-200 g;
- Salt - 2 tsp;
- Ground black pepper - 1 Β½-2 tsp
Processing of the liver begins with the fact that it needs to be thoroughly washed and must be cleaned of the film. Many at this step also end, moving on to slicing, but it is better of course to free the liver from the veins. Beef stroganoff from the liver should justify its name, which means that there should be as few flaws in the dish as possible. Separating the soft parts (it takes no more than 3-5 minutes), you guarantee the incredible softness of the liver in your dish. Believe me, the process is justified. It is worth noting that you do not need to try to get rid of absolutely all the veins. Separate only the main ones, this is quite enough. Rinse again.
We continue to consider the recipe for beef stroganoff from the liver, and move on to the frying process. Heat the oil in a pan.
During the incandescence of oil, you can engage in slicing the liver. It is worth dividing it into small sticks up to 4 cm long, and not more than 1 cm high. Then we spread it in a frying pan. Roasting should take place over low heat, stirring for 5 minutes. This beef stroganoff from the liver does not differ from the preparation of an original dish of beef meat.
These 5 minutes of roasting allow us to slowly chop onions. It is recommended to cut in half rings, since with prolonged frying and stewing, onions in the case of a shallow shredder will practically not be visible, only taste remains. Beef stroganoff from the liver begins to turn into reality when chopped onion is added to the fried liver. It should be fried over low heat for 5-10 minutes. Mixing is extremely careful so as not to damage the integrity.
It is no wonder that the recipe for beef stroganoff from the liver cannot be limited to the fact that the liver and onions are simply poured with sour cream and stewed further (as is usually the case). We need real sauce. Do not worry, everything is simple. Take a glass of water (not hot!) And mix with a tablespoon of flour in a separate bowl until a certain homogeneous mass is obtained. Using cold water, you will protect yourself from the struggle with lumps that appear every now and then. We put this mass on the stove and heat it up.
Shortly before the water approaches the moment of boiling, pour sour cream into it and stir constantly. After all, such a dish as beef stroganoff (from the liver or meat - it makes no difference) is bitter, sour, and the like, and burnt sour cream makes such a flavor. As soon as the sauce begins to boil, pour it to the liver and simmer everything together under a closed lid for 10-15 minutes. Everything is ready. Eat with pleasure! Mashed potatoes or buckwheat are great for garnishing.