Beef stroganoff is one of the most famous and delicious dishes in Russia at the end of the 19th century. It was considered the food of the aristocrats. Post-Stroganov beef, as this dish is also called, became popular abroad in the first half of the 20th century. The flavor of the dish is given not only by its delicate taste, but also by its history.
History of appearance
Beef stroganoff is a dish named after the Russian aristocrat Count A. G. Stroganov. Representatives of the Stroganov family have been known since the second half of the 15th century as large salt-makers and industrialists, as well as benefactors and patrons of the arts. Now this surname for many is associated with a popular dish.
The exact date of the creation of beef stroganoff is unknown, but it is roughly the middle or second half of the 19th century. There is an assumption that this recipe was created by a French chef, especially for the count. However, it is possible that the count himself was involved in the creation of this dish.
By the way, Stroganoff meat was served in all restaurants on the territory of the Russian Empire. Despite the simplicity of preparation, only very rich people could afford it. Fame in the world "bef ala stroganov", as the dish was called abroad, received thanks to the Russian emigration who left Russia after 1917.
In cooking, there are now a large number of recipes for this dish, not only from beef, but also from the meat of other animals, with various ingredients. They have only one thing in common - these are small and thinly sliced pieces of meat, stewed in sauce. As for the classic recipe, it was prepared exclusively from beef fillet. Even the name "boeuf Stroganoff" is translated as beef in Stroganoff style. The peculiarity of the dish was its amazing tenderness and unusual appearance.
Cooking classic beef stroganoff
Ingredients:
- beef or veal tenderloin -400 g;
- onion - 1 large onion.
- dried flour - 1 tbsp. the spoon.
For the sauce:
- sour cream - 1 glass.
- tomato juice (paste) - 2 tbsp. spoons.
For the traditional Stroganoff meat recipe, beef or veal tenderloin is necessarily used. The meat is beaten a little in a piece and cut into small rectangular strips along the fibers, about 5-6 cm in length and 1 cm in width. Then beat off again and cut to length. After that, the meat is doused in flour and placed in a frying pan with onion rings. It is important that the meat does not touch the pan. When it acquires a varnished shine, remove from heat. The main thing in cooking is not to overexpose on the stove, otherwise the dish will become tough.
After that, the sauce is prepared. Sour cream and tomato juice (paste) are mixed and boiled a little until a homogeneous mass is obtained. After that, the sauce is added to the meat and stewed in a saucepan. The cooking time depends on the properties of the meat and usually does not exceed 30 minutes.
As for the side dish, any can be used. Traditionally, Stroganov-style beef is served with potatoes, but it can be buckwheat, rice, and even pasta.
