The now popular dish, beef beef stroganoff, is a treasure of classical Russian cuisine, which has gained distribution around the world. In fact, it is called "beef stroganoff" (or beef in Stroganov style). He was invented not by the count, whose name is now immortalized in many menus of gourmet restaurants and cookbooks, but, most likely, by his chef (presumably a Frenchman) back in the eighteenth century. But in our country it is, nevertheless, more often called just that - beef stroganoff, meaning, obviously, that the meat is "planed", that is, chopped with a knife. “Beef” in French means cow meat, so the name contains a certain tautology, but it’s not so important, there’s no point in finding fault with it, it’s better to learn how to cook this dish, it deserves it.
The time that is supposedly needed to create an aristocratic meat delicacy is an hour and a half. At the same time, preparatory procedures will take an hour, and it is necessary to extinguish it directly in only 30 minutes (so many beef stroganoffs are prepared ). The recipe includes the following ingredients: about four grams of beef fillet, 400 grams of chopped mushrooms (mushrooms, but better, of course, boletus or chanterelles), a cup of Russian table mustard, as much sour cream, sugar and sunflower oil, finely chopped, are recommended for four servings onion, a little tomato paste, 100 grams of flour, half a glass of sour cream and a bunch of parsley. If there is a little natural dry white table wine, then it can also be put into action.
The cooking process is best started with meat: it should be cut into thin slices (across the fibers) and beat, and then salt and pepper. Then the onion is cut into rings. Together with mushrooms, it is fried in sunflower oil until a golden hue, after which they need to be removed from the pan, and put the prepared meat in it. Sprinkle beef with flour and fry, then return the mushrooms and onions.
To prepare the gravy, tomato paste, sour cream, mustard, sugar and water are mixed, and the meat stewed with onions and mushrooms is poured with all this. At the final stage, two or three bay leaves and, if desired, pepper should be added to beef beef stroganoff.
Further, the culinary process goes into a passive stage. For half an hour, beef beef stroganoff is stewed in a deep frying pan or stewpan with the lid closed on a slow fire until thickened. At the end of the process, you can pour half a glass of wine into an almost ready dish, it will add aroma, cover again and leave it to “reach” for another ten minutes.
This is how beef stroganes are cooked. The recipe, despite its aristocratic origin, is not the most laborious, but the composition includes simple and affordable products, no exotic. The meat is very soft and tender. Beef stroganoff is the main dish, which is served with a variety of side dishes. This may be rice, potatoes (mashed or fried), buckwheat, pasta. Parsley should be cut and sprinkled with it: it is beautiful, tasty and very healthy.
It remains only to wish bon appetit to all fans of Russian cuisine.