A dish of beef stroganoffs is one of the most popular easy-to-prepare and inexpensive meat dishes. Invented beef in a Stroganov style in the XIX century, the cook Count Stroganov, who had to cook a small amount of meat in such a way as to feed a large number of eaters. Fry for every steak the cook could not, so he cut the beef steaks thinly and, having beaten the meat, each slice dissolved into thin strips. These meat strips fried with a lot of onions and filled with sour cream. It turned out a satisfying dish, in which a small amount of products went for each serving.
Beef Stroganoff is easy
From the name of the dish it is clear that beef stroganoff is prepared from veal or beef. How to cook beef Stroganoff? In fact, this is a simple dish, with the preparation of which is quite manageable and not having the experience of cooking meat people. The most important thing is to choose the right beef. It should be a fresh tenderloin, the edge of the fillet without veins and fat. If small veins in the meat are still present, carefully cut them using a very sharp thin knife. Then cut the fillet into thin slices, not more than one and a half centimeters thick. Some believe that the meat needs to be frozen beforehand in order to be easier to cut, but frozen beef will lose most of the nutrients, so just grind the knife properly and it will work out.
Preparing beef stroganoff
Thin slices of meat should be taken off with a hammer, but not too hard, as the meat is cooked quickly, and if it is severely discouraged, it will lose its juiciness. Cut off slices of meat cut across the fibers to not very long, but not short strips, salt and pepper. Onion (for 1 kg of meat, 0.5 kg of onions), peel and cut with feathers. On vegetable oil, salve the onions to clarity, then add the meat. Prepares beef stroganoff from veal on high heat for no more than 10 minutes, and stir the meat intensively so that the meat does not burn. Add the flour. So that it does not form a lump, pour a little and immediately rub with meat sauce. Traditionally, this dish is prepared with sour cream, but it is possible to cook beef stroganoff with cream or tomato paste. Sour cream should also be added a little and immediately mixed, to make a sauce of a uniform consistency. After the addition of sour cream, beef stroganoff from veal is prepared for another 2-3 minutes, then served with greens, salads or potatoes.
Add mushrooms
Very tasty it is possible to prepare beef stroganoff with chanterelles for the same recipe. Mushrooms rinse, peel and slice into long slices. Fry them in vegetable oil. Usually when frying mushrooms produce a lot of liquid, it needs to be evaporated and wait until the chanterelles begin to lightly blanch. Prepare the meat as described above. In the second pan, save the onion and cook the meat, stirring, on high heat for 7 minutes, then add the mushrooms, mix and leave for 2 minutes under the lid, so that the meat and mushrooms "make friends". Add flour and sour cream, salt and pepper. Finished beef stroganoff with chanterelles sprinkle with parsley.
Beef Stroganoff as a way of cooking
Today, many variations of this dish have been invented. Instead of beef, use pork and chicken. Of course, the meaning of the name of the dish is distorted, however, the beef stroganoff from pork with mushrooms or chicken breef-strogan does not yield to the traditional Beef Stroganoff. The recipe will be identical in everything, except for a few subtleties. Chicken meat should not be beaten - just cut the fillets into thin strips. Preparing chicken beef stroganoff about 5 minutes (before the addition of sour cream), and it is better to cook with cream. In beef stroganov from pork with mushrooms it is better to use champignons, and it needs to be cooked for about 10 minutes.