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- an onion
- 2 cloves of garlic
- 400 g of veal muscle
- 3 mushroom mushrooms
- 200 g liquid cream for cooking
- 2 tablespoons mustard
- 5o ml of white wine
- salt and pepper
- green parsley
Preparation time: less than 30 minutes
HOW TO PREPARE Beef stroganoff RECIPE:
The veal is cut into thin strips. Peel the onion and garlic and cut them into cubes. Heat a little oil in a pan and sauté the onion and garlic. Add the meat and let it soften well on all sides. Add the wine. When it starts to catch a light crust, pour the mixture from the pan into a bowl and keep warm. Peel the mushrooms and cut them into slices, then sauté them in the pan. When they have softened, add the meat over them, liquid cream and salt and pepper to taste. Bring to a boil until the sauce thickens. At the end, add the mustard and mix well on the fire. Turn off the heat and sprinkle with finely chopped fresh parsley. Serve with brown rice.
Stroganoff - The work of culinary art
Around the Stroganoff (or Stroganov) beef recipe there are ambiguities about both the authenticity and the name given. One of the legends says that the recipe was invented by Count Stronagov's chef during a stay in Siberia. Since the meat he was going to prepare was frozen, the cook thought that the sure way to prepare it was to cut the meat into thin strips. Another legend says that the recipe was also invented by the count's chef, who cut the meat into strips to help the count who had lost almost all his teeth.
On the other hand, and much closer to the truth, there is a legend that mentions that the recipe was created at the count's court. Alexandr Grigorévici Stroganov, the last of a long line of Russian counts and barons, who kept the table open in his palace. The count leaves the entrance free to the tables at the palace for any person who respects a dress code or for any cultured person. Alexander Grigorievich Stroganov (1795-1891) donated his library to the University of Tomsk and created the University of Odessa.
The first inscriptions about this recipe appear in 1861 in the cookbook written by Elena Ivanovna Molokhovets, in which she specifies "Beef a la Stroganoff, with mustard". It was prepared from sautéed beef cubes (not strips) and served in a sauce made from soup, mustard and sour cream. Subsequently, there were several recipes that contain, in addition to beef, mushrooms and / or onions, wine or cognac, etc.
The recipe has undergone many changes over time and has become an extremely popular food not only in Europe but also in the USA, China, Japan, Iran. Currently Stroganoff can be made with beef, chicken breast or turkey, each region adapting the recipe (with wine instead of broth, with or without mushrooms, etc.) and the garnish with which the meat is served.
Made to satisfy cultivated tastes, the Stroganoff recipe is simple, but at the same time refined
13. Spiced Apple Cider
Beef stroganoff is ridiculously savory, so sometimes all you need is a nice beverage to cut through that richness. And that & rsquos nothing a nice mug of spiced apple cider couldn & rsquot do.
To make, pour a gallon of cider into a pot. Add cloves, a cinnamon stick, an orange slice, and a whole allspice. For sweetness, stir in & frac12 cup brown sugar. Bring the mixture to a boil and simmer for one hour. Yum.
Beef Stroganoff - the legendary recipe that conquered the whole world!
Beef (calf) Stroganoff is a classic recipe of Russian cuisine, appeared in the mid-nineteenth century, which has already become popular around the world, but has also undergone some changes in terms of ingredients. The classic recipe contained sauteed beef, served in a mustard sauce with beef and sour cream.
The recipe offered today by the team Bucăratul.eu it is not exactly the original one, but it is an absolutely delicious one, super tender and fragrant and it is cooked extraordinarily simple and fast. It is a food suitable for situations when you find guests on the doorstep. We highly recommend you to try it. You will definitely like it! Good appetite!
- 600 g of veal
- ½ teaspoon ground black pepper
Method of preparation
1. Wash the meat well (muscles, meatballs the meat must be tender) and clean it of any skins.
2. Cut the meat into slices (perpendicular to the fiber) of about 1.5-2 cm.
3. Beat the pieces of meat with a hammer of schnitzels, until they reach a thickness of 0.5-1 cm, then cut them into strips.
4. Cut the onion into semicircles and lightly fry it in a little oil until it becomes transparent.
5. Add the meat over the onion, sprinkle with salt and pepper and brown over high heat for 5-6 minutes, stirring constantly.
6. When the meat has browned a little, add the flour, mix and fry everything for another 2-3 minutes.
7. Add the cream, mix and simmer the mixture for 2 minutes. Add the finely chopped dill.
Easy Beef Stroganoff
This beef stroganoff recipe is a cinch to prepare because it starts with leftover cooked roast beef, pot roast, brisket, or even store-bought roast beef from the deli counter. You can even use leftover steak you don't even have to worry about whether or not it's tough or overcooked. When using cooked beef in this way, a stroganoff brings the beef back to life. So all you have to do is make the sauce. To save time, look for presliced mushrooms if you like.
This recipe is also easy because it incorporates a can of condensed cream of mushroom soup. If you'd like to upgrade the recipe a bit, some stores and brands, such as Trader Joe's and Pacific Natural Foods, respectively, sell versions of condensed cream of mushroom soup made with all-natural ingredients. You can even make your own condensed cream soup if you like.
Serve this stroganoff with hot cooked egg noodles and a green salad. It tends to be a kid’s kind of stroganoff because of the noodles and the creamy nature of the beef. You can also try it with rice, cauliflower rice, or mashed potatoes.
What is stroganoff sauce made of?
Stroganoff sauce is a sour cream gravy made with beef broth that & # 8217s thickened with flour. It & # 8217s is flavored with mustard and has mushrooms in it.
I love the pale brown creamy color against the deep golden brown seared beef!
If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!
Wondering if you can freeze beef stroganoff?
Yes you can! The sour cream won & # 8217t separate or congeal. Thaw, then reheat & # 8211 be very careful not to overcook the beef when reheating.
Pat the meat dry with paper towels. Cut the beef against the grain into 2-inch strips about 1/2 inch thick. Sprinkle the meat with the salt and pepper and set aside.
Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
Blend in the flour and cook, stirring constantly, for 2 minutes.
Gradually pour in the beef stock, stirring and cooking until thickened and smooth.
In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes.
Push the onion to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Once done, push the seared meat into the onion to make room for the next batch.
Once all of the beef is browned, add the beef and onion to the thickened sauce. Cover and cook on low, stirring occasionally, about 10 minutes.
Take a tablespoon or two of the hot sauce and add to the sour cream mix well. This is called tempering and prevents the sour cream from curdling.
Stir the sour cream into the sauce and heat through but do not boil.
Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley.
What's the Best Beef for Stroganoff?
This recipe calls for top sirloin, which is a tender cut of meat. Because the beef isn't cooked for too long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking time. If you can't find top sirloin, you can use boneless rib-eye steak, filet mignon tips, or beef tenderloin. (Tenderloin is pricey, but it is excellent in stroganoff.) If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook.
400 gr beef (I had white brine and it was excellent)
8-10 mushroom mushrooms
150 ml sweet cream (for cooking)
25-30 ml of brandy (+ 100 more to get into the rhythm :))
1 teaspoon classic mustard
1 teaspoon mustard with berries
salt, black pepper
Cut the beef into thin strips. Mushrooms as well.
Heat a frying pan well and fry the beef in olive oil for about 4-5 minutes, over medium-high heat.
Add the brandy and simmer the meat, either by tilting the pan towards the flame or with a matchstick. Be careful not to scare the photographer, as I did & # 8230
Add the mushrooms and after 1-2 minutes season everything with both mustard, Worcestershire sauce, salt and pepper.
After another minute, add the cream and leave everything on the fire for another 2 minutes, to thicken the sauce a little.
Congratulations! You made Beef Stroganoff
I added a generous portion of rice with curry and vegetables (peas, onions, carrots and mushrooms [that they had left over and it was a shame about them :)]).
- 2 pounds beef stew meat, cut across the grain into 1 / 4x1 / 2-inch strips
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon Spanish paprika
- ¼ cup butter
- 1 ½ onions, minced
- 1 ½ pounds sliced fresh mushrooms
- 1 (10.5 ounce) can condensed beef broth, divided
- ⅓ cup dry white wine
- 6 cloves garlic, minced
- 3 tablespoons ketchup
- salt and ground black pepper to taste
- 1 (16 ounce) package broad egg noodles
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1 pinch of paprika, for garnish
Season beef with salt, pepper, and Spanish paprika.
Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes transfer to a bowl, retaining some of the butter in the skillet.
Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes drain.
Whisk remaining beef broth and flour together in a bowl add to beef mixture. Bring the mixture to a boil, stirring continuously, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.
- 1 (12 ounce) package egg noodles, cooked and drained
- 6 ounces fresh mushrooms, sliced
- 1 onion, chopped
- ¼ cup butter
- 2 pounds lean ground beef
- 4 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- salt and black pepper to taste
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain.
Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft remove from pan.
Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Recipe №3. Beef stroganoff with pickles
It turns out tasty beef Stroganoff not only with mushrooms, but also with pickles. Also, this recipe is different from the fact that classic for the preparation of sauce we use sour cream and sour cream. This sauce is much milder, and the meat will only melt in your mouth.
For the preparation of Stroganoff beef with pickles, you will need of the following ingredients:
1. Beef fillet - 500 grams.
3. Fresh mushrooms - 200 grams.
4. Pickles - 5 pieces of medium size.
Vegetable oil 7. - 3 tbsp.
8. Salt, black pepper, spices and spices to taste.
1. Peeled onions, rinses and cut into cubes or semi-rings. Mushrooms clean and wash well under running water, cut into thin slices. Cucumbers for the preparation of this dish, it is necessary to use salt, the best - drum. Rinse with cucumbers cut into sticks, squeeze off excess liquid. Beef is washed with cold water, dried with paper towels and cut into small pieces.
2. Heat a small amount of vegetable oil in a pan, fry the sliced meat to form a delicious crust. In another pan or saucepan and heat the oil and fry the chopped onion and mushrooms until golden brown. When all the liquid has completely evaporated, add the beef and pickles, mix and fry all together for five minutes. In a separate bowl, mix the cream and mustard. Fill the contents of the pan, add salt, black pepper, favorite spices and seasonings, reduce the flame, stir and boil, covered for another ten minutes.
This finished dish is served with mashed potatoes and green peas. Bon Appetit!