Beef Stroganoff with sour cream
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Beef Stroganoff is our family's favorite dish. I hope that once you try it, you will love this dish just as much.
Beef Stroganoff or, as it is also called, “beef Stroganoff” is a wonderful hearty dish of Russian cuisine. Although it is not nationally Russian. This dish is so popular that it is served in simple cafes and chic restaurants.
There are several stories about the origin of this wonderful dish, but they are all connected with the name of Count Alexander Grigorievich Stroganov. The first version says that the count had an “open table” in Odessa for rich people who could come to him and eat. The dish was invented precisely on the basis that it could be quickly prepared, conveniently divided into portions, and it had impeccable taste. Another version says that a cook named Andre Dupont, who served the count, invented the dish especially for him when he lost his teeth in old age, because beef stroganoff is a dish that is tender, soft meat, cut into small pieces.
This recipe was first mentioned by Elena Molokhovets in the book “A Gift for Young Mothers or a Means to Reduce Household Expenses.” Although the famous researcher of culinary history V. Pokhlebkin claims that beef Stroganoff appeared in the second half of the 90s of the 19th century.
Regardless, this is a delicious dish. The classic recipe for beef stroganoff with sour cream is very simple - the main thing is to use high-quality young beef, and also follow the rules when cutting and cooking meat.
Ингредиенты
Beef – 800 g
Onions – 3 pcs.
Sour cream – 300 g
Tomato paste – 2 tbsp.
Butter – 40 g
Salt - to taste
Ground black pepper - to taste
Greens - a bunch
Рецепт
1. Remove film and tendons from the meat.
2. Cut into thin slices, no more than 5 mm thick. Be sure to cut across the grain. Some chefs beat each slice with a hammer at this stage. But the books don't say this. If you are sure that you have tender meat from a young animal, this is not necessary.
3. Cut the slices into thin strips (although the old book by Elena Molokhovets says that the meat should be cut into small squares). The thinner you cut the pieces, the faster they will fry and the juicier they will be.
4. Put butter in a frying pan (half an ounce, writes E. Molokhovets), wait until it melts, and add finely chopped onion. Fry until golden.
5. Add the meat and fry over high heat until lightly browned; the surface of the pieces should look as if they were varnished.
6. Do not reduce the heat, because during high frying, the juice remains inside, which makes the meat tender and juicy, and if you lower the heat, the meat will release all the juice and begin to stew in it, resulting in dry and tough meat.
7. Add salt and ground black pepper to taste. Add sour cream.
8. Immediately send the tomato paste.
9. Mix thoroughly. Add chopped herbs. Stir again, cover with a lid and leave to simmer over low heat until cooked through. The time will depend on the type of meat, or rather, on the age of the animal. If the meat is a young animal, then it will take 5 minutes to stew the beef stroganoff. If, after tasting the meat, you decide that it is a little tough, continue to simmer with the lid closed until soft. If the sauce thickens too much, add a little water or broth, and you can also add more sour cream. E. Molokhovets writes in his book: “The meat must be covered tightly with a lid, placed on the edge of the stove for 1/4 hour, boiled, and served.”
10. According to the classic recipe for beef stroganoff with sour cream, it must be served hot, since the cooled dish loses both taste and consistency. As a side dish, you can serve fried potatoes, mashed potatoes, boiled pasta or any cereal.
11. Bon appetit. Cook with love.