Beef stroganoff is a dish of Russian made from cuts of beef sauteed and cooked with cream. It was a tasty and slightly acidic due Kerim used to have a sour taste. Champignon mushroom and green pepper into the material of the dish worthy companion for you try this.
The origin of the beef stroganoff was clear from the French, and most of culinary experts, such as Darra Goldstein-author of "A Taste of Russia" -sepakat that famous French chef who worked for the food lover Count Pavel Stroganoff is a person who contributed to making the dish became popular as now. The cook French cuisine beef fricassee modify to better suit the tastes of his Russian employers by adding sour cream.
Beef stroganoff has been popular since the mid-19th century, into the inaugural edition of 'scripture' culinary classic prerevolutionary Russia the prestigious publication in 1861, "A Gift to Young Housewives" (Gift to Young Housewives), written by Elena Molokhovets , The cuisine is also included in L'Art Culinaire in 1891, and shortly thereafter was present in the Larousse Gastronomique, where the cuisine is entrenched since then.
1917 revolution led the Russian nobles, as well as their traditions spread to various parts of the world. Beef stroganoff was adopted by a Chinese chef to get rid of the sour cream recipe, spice, and serve it over rice. From there, the recipe was exported by American soldiers in the 1940s to the US. In the land of Uncle Sam, this dish served over egg noodles. Unfortunately, this recipe was somewhat marred by the desire of Americans who want to save time. They mix up the recipe with canned cream of mushroom soup and Heinz ketchup as the sauce, which certainly can not replace the strong original flavor resulting blend sour cream, mustard, tomatoes, and sauteed mushrooms that have won the hearts of Count Pavel.
This time, I will present the original recipe of beef stroganoff and serve it in the traditional Russian manner, which is accompanied by sautéed grated potatoes and pickled cucumber sour.
Beef stroganoff Ingredients
- 600 g beef sirloin, soak in soy sauce or Worcestershire sauce (ketchup UK) for one hour
- 400 g white mushrooms, cut into four pieces and fry using butter and white wine
- 1 tsp dry mustard powder
- 1 tsp sugar
- Black pepper powder
- 1 tsp vegetable oil
- 1 whole onion medium size, finely chopped
- 2 tsp tomato sauce
- 4 tsp flour
- 80 ml white wine or dry vermouth
- 350 ml beef broth
- 120 ml sour cream
- 1 tbsp chopped parsley
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| Beef stroganoff |
How To Make Beef stroganoff
- Sauteed mushrooms with white wine and butter, then set aside.
- Mix the mustard powder and sugar with 2 teaspoons hot water until it turns into a sauce.
- Grease a skillet with oil and heat until smoky. Pat meat that has been marinated with a kitchen towel to dry, then cook until browned on both sides. Set aside.
- Add onion, mushrooms, pepper and half teaspoon salt and cook until browned for five minutes. Add tomato sauce and flour and cook until the vegetables and sauce mix.
- Add broth, wine and mustard sauce. Cook until boil and scrape the bottom of the pan to remove browned parts.
- Reduce the heat and cook until the sauce begins to thicken, for about five minutes.
- Sirloin sliced diagonally with a thickness of about seven mm. Add the meat along with the liquid into the sauce and cook until the meat warm.
- Lift the skillet from the heat and allow it to boil stop cooking. Add sour cream and 1 tbsp wine. Serve together with garnish of parsley.
Note: Beef stroganoff classic does not need another extra spice, but I am cheating Chinese chef recipe and add a pinch of paprika or chili powder to taste more evocative. Adjust seasonings to your taste.
Serve with sautéed grated potatoes and pickled cucumber, red wine, or as preferred Count Pavel namely a shot of icy vodka.
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