The first story was this one. Beef Stroganoff appeared in the Russian kitchen in 1861. The first who mentioned, in writing a dish of beef stroganoff, was Elena Molohovets, this recipe of beef she brought in her book of recipes. Very long ago, in the Russian Empire, for a nobleman, Count Strogonov, beef stroganoff was cooked, then the personal cook of the count cut the roasted piece of meat into small pieces, and then poured it into a sauce and served it to the table. Here ostensibly so appeared the recipe for beef stroganoff.
Under the point of this story was the second version of the appearance of the beef stroganoff recipe. In one of the provinces of Novorossia lived an elderly governor Strogonov, he often took and dismissed personal cooks from work, I do not motivate my decision. Once the French cook guessed what the mystery of the elder Stroganov was, they were all for all the sick teeth and the weak jaws. And then the savvy cook decided to cut the meat in small, neat pieces, steaming it well and serving it with an appetizing sauce on the table to the governor. According to this legend, the governor was very pleased, and often this dish treated his noble guests.
The second story is based on the memoirs of Tatiana Metternich, who once told that Count Stroganov was in Paris and visited one of the popular restaurants. He supposedly liked the restaurant and its cuisine, and he decided to share his recipe with the restaurant chef. Very quickly this dish became popular in France. However, this version of the appearance of befstrogan is very doubtful, since records of this recipe for cooking beef in France were back in 1891, and the famous restaurant visited by Count Strogon was opened only in 1896. So, what to believe or not, to solve this story individually to each.
How to cook beef stroganoff?
Beef stroganoff is prepared from veal, it is possible and from beef. Before cooking, you need to thoroughly wash the meat, then the selected piece of meat should be cut into small pieces, about 1.5 cm long, and not more than 0.5 centimeter wide. Put the frying pan on the stove, warm up to the required state, then pour in the vegetable oil and allow it to heat up for a while. Then gently spread the chopped meat and fry until a ruddy crust. In order to make our meat tender and juicy in a frying pan, it is necessary to add a certain amount of water, and let the meat appear in it. When the water in the frying pan is boiled (evaporated), it is possible to add onion and carrots into a frying pan if desired. In the finished meat floor, you can add tomato or sour cream and continue for 30-50 minutes, then five minutes before cooking, you need to add salt and pepper to taste.
There is no single recipe for today, alas, no. For many years of the existence of this recipe, different peoples have modified it and experimented in the process of its preparation. Close to the true recipe for cooking befstroganov was Pokhlebkin, he still knew how to cook beef stroganoff correctly. Further, after Pokhlebkin, nobody could establish this recipe more clearly and correctly.
By the recipe Pokhlebkin, beef stroganoff had to be prepared from the lumbar part of veal or not very old beef. Meat was cut into large enough pieces, then carefully beat off. Then the chipped pieces were cut across the fibers in long pieces that were naturally not thicker than half a centimeter. Ready-to-fry pieces of beef were breaded in flour and laid out on a prematurely heated frying pan. The process of roasting in vegetable oil was no more than two or three minutes. The meat was juicy and tender. Immediately in the hot meat added sour cream, tomato, salt, pepper and for 20 minutes, and sometimes for an hour the meat with sauce languished over low heat.