A bit of history
So, "Beef Stroganoff" is a Russian dish presented by Count Alexander Grigorievich Stroganov. More precisely, he was invented not by the count himself, but by one of his cooks. It happened in the second half of the 90s of the nineteenth century. And some legends say that this dish was invented by the cook for the count, due to the fact that the earl was old and the process of eating meat became difficult for him.
Nothing difficult to prepare this delicacy, but there are some features and subtleties, knowing which, you can cook and surprise your relatives and guests. Read carefully and you will learn all the subtleties that will help make the taste even more refined and soft.
Preparation of beef stroganes from beef for two servings in the classical version
Ingredients:
- two or three bulbs
- fresh beef tenderloin 200-250 gr
- cream (10-20% fat content) - half a cup
- sour cream (preferably low-fat) - 100-120 gr
- butter - 50 gr
- olive oil or vegetable oil for roasting
- how much tomato
- pepper and salt according to your preference
Features of the preparation of meat for Beef Stroganoff, meat in the style of Stroganov or another one of the names "Beth a la Stroganov" - is cutting meat somewhere in half a centimeter, and then cutting these pieces into straws. The resulting meat cut must be rolled in a small amount of flour. It is worth remembering that salt and pepper minced should be in the process of cooking, but in no case at the time of sprinkling flour to the meat.
After we sorted out the beef, proceed to prepare the onion. Cut it should be semirings, but not too thick. If you like that the onion in the dish was imperceptible, we recommend that it be soaked in hot water.
Now the most important thing. In a well-heated frying pan, first add a little vegetable or olive oil, then add a little creamy.
Then we begin to fry the onions cut into half rings. Cook it on a fairly large fire, until the moment when he did not let his juice.
Once you saw that the onion began to grasp a little, meat should be added. In this case, we advise you to reduce the fire a little and not to stir meat in any case. That is forcemeat should be roasted on onions. The whole process will take you no more than 10 -12 minutes. Readiness is determined by color. Meat acquires a light golden hue or as it is said about it in the circle of cooks - "lacquered".
then in the middle of the cooking process, you can add pepper to your taste. Notice - just pepper!
At a time when there is a "varnishing" of meat, you should prepare tomatoes. To do this, one large or a pair of medium-sized tomatoes should be doused with boiling water, peeled from them and rubbed on a grater. As soon as you saw that the meat has turned gently yellow, you should add the grated tomato and only at that moment you can mix everything that is in the pan. After that, we immediately remove the contents in the saucepan, since if we over-restrain the meat in a frying pan, it will harden and become completely insipid.
In the saucepan add sour cream and cream and continue to stew for 10-15 minutes. You ask, why are added both sour cream and cream? The answer is simple, sour cream gives a little bit of acid to befstrogan, and cream is a sweet. This combination gives a special taste to the dish. At the end of the preparation, add salt. As a result, we get delicious meat with a thick sauce.
For the preparation of beef strogan in a multivark, you will need the same products that were used for a dish in the classic version. After turning the multivarker into the "Baking" or "Frying" mode, you need to fry the onions to a yellowish color and lay the meat over the onion. And the lid should not be closed. Once the meat has picked up a bit, switch the multivarker to "Quenching" mode and continue to cook according to the recipe described above.
The time of extinguishing will take you about 1 hour and 20 minutes.
It is very tasty when the beef stroganes are served with pre-boiled and fried potatoes. But even if you have simple macaroni for a garnish, this combination will not spoil the taste. This recipe perfectly suits not only as an everyday dinner, but also as the main dish of the festive table. Bon Appetit!