Beef Stroganoff or Beef Stroganoff is a famous Russian dish of stewed beef slices served in a sauce with sour cream. In the middle of the 19th century, it became popular all over the world, although national recipes differ significantly from the original recipe.
A bit of history
For the first time the concept of "beef stroganoff" appeared in the middle of the nineteenth century. This name is associated with the famous Count Alexander Stroganov. But it was not the count himself who became the founder of this dish, but his chef, who has French roots, who easily combined the cuisines of the two peoples in one recipe. Being in old age, Count Stroganov, having lost almost all his teeth, was unable to chew his favorite beef. And then his French chef André Dupont invented a dish in which the meat was cut into small pieces, which made it easier to chew it.
Beef Stroganoff was to the liking not only of the count himself, but also of his numerous guests, and later also the authors of cookbooks and everyone who tried this dish. The dish embodies the most delicate and juicy taste of meat fried in small cubes. Since then and to this day, beef stroganoff has enjoyed the widest popularity in restaurants around the world and in any home kitchen. It is considered a Russian dish, although it is not.
In fact, beef stroganoff is not a recipe, but a way to cut meat.
What should be beef stroganoff
Due to the fact that the dish was learned much later than the time when it was invented, the original recipe was lost and possibly distorted.
According to the classic recipe, beef tenderloin or fillet from a part of the loin is usually used. The meat is beaten off and cut into long sticks no more than one centimeter thick. Next, the meat is breaded with flour, fried over high heat with onions, and then stewed in sour cream.
Usually it takes a little time to prepare a dish - less than an hour.
As a side dish for beef stroganoff, potatoes are served in various forms - mashed potatoes or fries.
It is recommended to use the dish hot and with dry red wine.
Based on the original recipe, beef stroganoff, made from beef liver, appeared in the cookbooks of the Soviet Union. The cooking technology is simple and does not differ from the classical one. In addition to sour cream, you can add tomato paste, cream, sprinkle with herbs. Domestic chefs recommend serving beef stroganoff with almost any side dish - porridge, pasta, potatoes.
The benefits of beef stroganoff
The calorie content of beef stroganoff (be it fillet or liver) is low - about 200 kcal per 100 grams of product.
Such a dish contains a fairly large amount of vitamins, minerals and trace elements: vitamins of group A, B, P, D, E, minerals potassium magnesium, zinc, selenium, iron, sulfur, iodine and many others.
This dish is most useful for people suffering from anemia and iron deficiency in the body, people with a lack of iodine in the body, growing organisms and pregnant women, people whose work is associated with both physical and mental stress.
Hepatic beef stroganoff is easy to make at home.
One of the important points of preparation is to cut the offal correctly.
Classic beef liver stroganoff in sour cream. Step by step recipe
This recipe follows the classic cooking method.
Required ingredients: 0.5 kg beef liver, 2 tbsp. tablespoons of ghee, 1-2 onions, 1 tbsp. a spoonful of flour, an incomplete glass of sour cream, salt and pepper to taste.
Before cooking, it is necessary to thoroughly rinse and clean the liver from films. Cut it into long cubes. After peeling the onion, finely chop the onion and send it to a preheated frying pan with oil. The liver is laid out in a separate preheated pan and fried in oil for ten minutes. Salt and pepper the liver to taste. After the time has elapsed, fried onions are added to the liver, sprinkled with flour and, stirring, fried for another five minutes.
Next, add sour cream (you can add a little tomato paste), cover the dish with a lid and stew for another ten minutes.
At the end of cooking, beef stroganoff sprinkle with herbs.
A juicy and healthy dish is ready.
It can be served with your favorite side dish for every taste.
From such an ordinary set of homemade ingredients, it is possible to prepare an interesting and very tasty dish called beef stroganoff, which will please everyone.
Beef stroganoff from the liver with mushrooms in the oven. Step by step recipe
This dish turns out to be very interesting and tasty.
It will take no more than an hour to prepare it, and the calorie content is very low - about 100 kcal per 100 grams.
It is necessary to prepare the following components: 850 grams of beef liver, 50 grams of semi-sweet white wine, 300 grams of hard cheese, half a glass of heavy cream or sour cream, 0.5 kg of frozen mushrooms honey agarics, salt and pepper (preferably white) to taste.
As usual, the liver is prepared: it is washed, all films and veins are removed and cut into small pieces.
First you need to defrost the mushrooms, grate the cheese on a coarse grater.
Liver is laid out on the bottom of a pre-prepared baking dish and sprinkled with salt and pepper. Next, mushrooms are laid out and also salted and pepper.
From above everything is sprinkled with wine, then poured with sour cream and mixed.
The form should be sent to the oven, preheating it to a temperature of 260 degrees. Cover the top with foil.
Bake for half an hour.
After the time has elapsed, the dish is covered with grated cheese and left for about ten minutes.
After turning off the oven, let the baking sheet stand for about ten minutes.
The dish is ready to serve.
Beef stroganoff is best consumed hot.
French beef stroganoff with chicken liver
This recipe is distinguished by its special sophistication and delicacy of taste.
It takes only 40 minutes to prepare this dish.
Required ingredients: 0.5 kg chicken liver, half a cup of cream (or sour cream), 1 tablespoon flour (or starch), half a cup of white wine, 4 sweet shallots, 3-4 cloves of garlic, 1 teaspoon of dried herbs (parsley or cilantro), 1 cup broth (or water), half a teaspoon of nutmeg, 50 grams of butter, salt, pepper and cumin to taste.
Before you start cooking, you need to rinse and clean the liver. Cut the offal into small pieces. Grind peeled garlic with caraway seeds in a mortar. Then butter and dried herbs are placed there and mixed thoroughly.
This oil with spices is put on a preheated frying pan. As soon as the spices have given the aroma, the liver is laid out in the pan and fried under a covered lid over high heat for several minutes.
Next, you need to extinguish the fire and pour the wine over the dish, leave to simmer for 5-7 minutes.
At this time, the onion is finely chopped, salted and poured into the dish.
At the moment when the onion becomes transparent, flour is poured on top and carefully poured with cream. Everything is mixed and left again for 5-7 minutes.
Next, you need to add broth, nutmeg, herbs and black pepper and bring to readiness.
This dish should be served hot along with spaghetti or boiled rice.
Some tricks for making beef stroganoff
The liver should be cut into long pieces no more than 1 cm wide and about 7-8 cm long.
As a sauce, you can take sour cream or heavy cream, and add a little tomato paste or tomato sauce.
The cold dish does not have a sufficiently rich and refined taste, so beef stroganoff should be served hot.
