How to cook beef stroganoff from a classic recipe

This dish was created by the cook of Count StroganovAt a time when open meals were in vogue. Incorporating Russian and French traditions, it quickly found its admirers in the circles of the intelligentsia and gained popularity. This dish occupied an honorary place in many culinary books of that time.

Since then, the beef stroganov's recipe has often been distorted andsupplemented, but the product of culinary art is considered to be the original classic recipe. Any self-respecting Russian restaurant must have in the menu beef stroganoff from beef.</ p>

How to Cook Beef Stroganoff

The most important thing is the right choice of meat. Beef should be dark red, preferably without veins. You can check the freshness by pressing your finger lightly. If a notch is formed and then quickly smoothed, then you can take it. Ice cream does not give the same flavor as fresh. But if you still have to use it for cooking, then pre-defrost on the bottom shelf of the refrigerator. From microwave it is better to refuse. Defrosting will not be uniform, which will affect the taste of the dish.

Ingredients:

beef - 600 g

onions - 1 pc

garlic - 2 cloves

tomato juice - 1 tbsp

flour - 30 g

-cleaned walnuts - 50 g

sour cream 250 g

cream - 100 ml

black ground pepper - 2 tsp.

starch - 1 tsp.

dill

parsley

salt

water - 1 t

Cooking method:

prepared meat (washed and dried) cut into pieces, as on chops, about 1 cm thick. Beat with a special hammer;

Sprinkle pieces of salt and pepper and cut into strips;

place the juice, finely chopped greens, chopped garlic and nuts in a small container and mix well;

Cut the peeled onions along into four pieces and chop;

On a heated frying pan with vegetable oil, place the onions, then pieces of meat. Fry over medium heat until a golden hue appears;

Mix the cream with a glass of water and put on a fire. When boiling, add starch, dissolved in water, reduce heat and simmer for 3 minutes, stirring. Then pour the sour cream and cook for another 10 minutes;

when the meat is ready, pour into the pan a mixture of tomato juice and simmer for another 15 minutes;

pour the sauce from the cream and simmer another 15 minutes.

Let it brew for 15-20 minutes, and the beef stroganoff is ready!

It is considered a tradition to serve this dish with fried potatoes or French fries. However, as a garnish, boiled rice or buckwheat porridge is perfect.

How to make beef Stroganoff more delicious and aromatic

For this it is important to follow certain rules:

it should be noted that you only need to cut the meat across the fibers, otherwise it will be very difficult to bite off;

on a hot frying pan, first lay the onions, then the meat, and fry over high heat until a golden crust appears, after which the heat can be reduced;

this dish is very well combined with tomatoes;

if you add a little white mushrooms when frying, the taste will be unique;

serve only hot after preparation. Warmed, it absolutely loses its flavor and flavor.

Adhering to such rules, you will preparereal beef Stroganoff. But it is not necessary to adhere to the canons thoroughly, because everyone has different tastes. And you will not spoil the dish if you add your favorite spice or seasoning during cooking.