Beef Stroganoff - the secrets of cooking meat Stroganoff"

This dish is one of the most popular in Russian cuisine, and all over the world know him as one of the most delicious Russian dishes are served in restaurants everywhere. Beef Stroganov is perfect for everyday and festive table, the main thing - correctly and tasty to cook it.

There are two versions of the invention the Stroganoff. According to his first invented English chef, combining technologies of Russian (supply of sauce to the meat together as gravy) and French (roasting meat and podczas it with sauce) cuisine. According to another version the author cuisine is a French chef who invented it at a very prosaic reason old count dropped teeth. Whatever it was, the appearance of this wonderful meals we ought to count Stroganov, who was from 1839 to 1841 by the Minister of internal Affairs of the Russian Empire and in General in all respects a remarkable man.

As for the name, as you can guess, it consists of two parts: the word "Boeuf", from French translated as "beef", and the name of the graph. Therefore, if you call it only "in the Russian manner", you get "beef Stroganoff".

Initially, the Stroganoff was prepared exclusively of beef, but over time the Stroganoff became a common notion, pointing to a way of cooking meat, and cook it became also pork and liver. And from "beef Stroganoff" it turned into "beef Stroganoff".

Past century, and invented to count the dish is not only not forgotten, but gained world fame. Today meat Stroganoff served in restaurants in many countries of the world. In the nomenclature of the international restaurant kitchen it is marked as "Russian cuisine".

Briefly, the technology of preparation of this dish can be described as follows: the meat in one piece goes, cut across the grain into slices less than 0.5 cm thick, paneer in flour, put in a pan with heated oil and onions, fried until Browning, then poured mixed with tomato paste sour cream and the lid stew until tender.

The subtleties of cooking meat Stroganoff

There are certain subtleties of cooking it in its original version:

• You must use the flesh of beef - tenderloin, edge or renal region;
• Beat the meat need not much, just a little;
• Slice the meat must necessarily across the fibers;
• When roasting meat should not touch the bottom of the pan, before putting some meat in the pan, put onion cut into circles and so on high heat meat quickly fried until brown;
• The meat is well browned, it should be a little, but the cooking time should not exceed 5 minutes (according to the classic recipe is for 2-3 minutes) - this allows you to preserve juiciness;
• Sour cream mixed with tomato paste in proportions to taste, but the first must be more;
• Depending on the quality of the meat should be put out from 15 minutes to one hour;
• From spices to the beef Stroganoff can be used only black pepper;
• In sour cream, you can add 1-2 tbsp Madeira;
• Served beef Stroganoff got extremely hot.

Keeping all these details, you can cook the meat Stroganoff, the same as you were good enough to eat famous in his time count. More often, however, in our time cooking beef Stroganoff limited to adherence to the classical technology.

For this great dishes you can use almost any side dishes, but, again, the original recipe provides for the filing of beef Stroganoff with fried potatoes and slices of fresh tomato. Today we gladly eat this dish with rice, salad, spaghetti or macaroni, mashed potatoes, etc.

Variations of cooking beef Stroganoff with 19th century there were many. However, the most sought after classic can be called just a few: beef Stroganoff pork, liver, and with the addition of mushrooms.

Recipe beef Stroganoff with mushrooms

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You will need: 500 g beef, 200 g of mushrooms (or other mushrooms), 1 onion, 3 tbsp. oil, 3 tbsp sour cream, 2 tbsp. flour, salt, black pepper.

How to cook beef Stroganoff with mushrooms. Beef lightly beat, cut across the grain cubes, cut the mushrooms into plastics, onion half-rings. Onions browned in a pan with a thick bottom, put the mushrooms, continue cooking until the liquid has completely evaporated, in another pan fry the meat on high heat until taromenane, add the flour, stir. The mushrooms to put the sour cream, stir, pour a small amount of water, add pepper, stir, put the beef, salt, over moderate heat then within half an hour.

Recipe beef Stroganoff pork is not much different from cooking beef, so if you want to prepare this dish with pork, just replace one another, leaving the rest of the ingredients and proportions as in the classic recipe. But the Stroganoff from the liver is prepared a little differently. By the way, the liver can use any pork, beef and even chicken.

Recipe beef Stroganoff from the liver

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You will need: 800 g liver, 200 g sour cream, 50 g butter, 1 onion, 1 tbsp. of flour ? tbsp sugar, black pepper, salt.

How to cook liver Stroganoff. Liver wash, prepare accordingly depending on its type: beef and pork cleaved from the films, veins and cut into cubes, chicken cut into random pieces. Chopped liver, sprinkle with sugar, pepper and salt. Chop the onion half-rings. Put the liver in a dry pan without oil with constant stirring, fry 4 minutes. Put butter and onion, fry for the same amount, stirring occasionally. Add the flour, stir fry for 2 minutes, pour in the cream, if it's thick, add a little water under the lid to extinguish to readiness.

This delicious and tasty dish like beef Stroganoff is actually very easy and simple to cook. It is hearty, always delicious and perfect for any occasion.