Another name for this meat dish - beef Stroganoff in sour cream sauce. Legend has it that the author of this recipe was a French chef André Dupont, who served as the Count AG Stroganov.
By the way, despite the fact that the chef was French, Russian style is reflected cook the meat in the sauce immediately, rather than serve it separately with saucers.
In the twentieth century authentic prescription Diversity onions, mushrooms and tomato paste in step cooking sauce.
But in the old days was the only sour and less - mustard.
Recipe Beef Stroganoff
Ingredients:
● 0,5 kg of beef (better singingfromNice, renal chafromfive or cutting)
● 50 ml pafromtitelnogo mafromla,
● 200 ml fromMetal,
● 30 grams of flour,
● fromol, black pepper.
Preparation:
1. Myafromof cut into steaks (thickness of about 1 cm, a width of about 5-6 cm in length, depending on the piece of meat).
Each - to fight off both sides.
Then cut into thin strips (about 1 cm wide).
2. Ready strips breaded in flour. By the way, Elena Molokhovets insisted that the meat should be cut into cubes, but traditionally - since the Dupont - the meat was cut into strips.
3. In a frying pan heat the vegetable oil. In it on high heat to brown the meat until golden brown.
4. Parallel to preparing the sauce: In a skillet sour cream mixed with flour, simmer on low heat for a couple of minutes to sour not overheat. Add salt and black pepper to taste.
5. The meat is then to shift into a saucepan, simmer in the sauce where half an hour.
Serve stroganoff need hot, otherwise the dish loses much like the taste, and the texture.
Traditionally, the dish garnished mashed potatoes, simply boiled or fried potatoes.
But in America, where he fell in love beef stroganoff, served him pasta or rice.
Today stroganoff made with pork, chicken, squid and even shrimp.
Bon Appetit!
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