how to make beef stroganoff recipe By Chef Zahira

No comments

What is the origin of beef straganoff?

The beginning and history of beef Stroganoff is a tremendous lesson in food lore. Even as meals historians commonly agree the dish takes its name from remembering Stroganoff, a nineteenth-century Russian noble, there are conflicting theories concerning the genesis of this “conventional” dish. Truly, but there is proof confirming the recipe predate the best count number and his esteemed chef. United States of America's introduction dates in print to the 1930s. Inside the 1950s-Nineteen Sixties red meat Stroganoff become taken into consideration as a modern-day dish. Shortcut versions promoted via meals to corporations proliferated. “Regardless of the illusion of the call “stroganoff” to count number Paul Stroganoff, a 19th-century Russian diplomat, the origins of the dish have never been confirmed. That similar dishes were acknowledged because the 18th century however insists the dish with the aid of this precise call become the advent of chef Charles Briere.

How to cook a beef stroganoff recipe?

Beef Stroganoff or Stroganov is a delicious Russian dish, easy and quick to make. It is minced beef in a sauce based on sour cream, onion, mushrooms, beef broth, mustard. Wonderful with pasta, rice, mashed potatoes or steamed potatoes ...

beef stroganoff ready meal

Preparation                       Cooking                        Portion(s)

 10 minutes                        25 minutes                  4 servings

Easy recipe to enjoy the best beef stroganoff..!! 

Beef Stroganoff or Beef Stroganoff Sauce is a recipe that is part of my small collection of quick dishes. Ready in 30 minutes, it is suitable for weekdays when you don't have much time or want to spend hours in the kitchen. The trick to a quick beef stroganoff is to use beef that cooks fast: steak

Beef Stroganoff or Beef StroganovSauce is a recipe that is part of my small collection of quick dishes. Ready in 30 minutes, it is suitable for weekdays when you don't have much time or want to spend hours in the kitchen. The trick to a quick beef stroganoff is to use beef that cooks fast: steak

The quick recipe for beef stroganoff

Some people call it Beef Stroganoff (me!!), but the real name is Beef Stroganoff with an A!

It is a dish of Russian origin: a long time ago, in the distant past, a French cook created a dish of beef cubes in sauce with sour cream for his chef. He was a member of a Russian noble family. Instead of busting his head looking for an original name for his dish, this gifted cook chose the simplest solution: he named his beef in the sauce after his chef's name! And what is the name of this fortunate man? You guessed it! Stroganoff! Haha

Nowadays, Beef Stroganoff is a very popular dish in many countries.

Which piece of meat for beef stroganoff?

 

A tender beef tenderloin/steak for quick cooking. Or other cuts of meat, 

 e.g. simmering beef for a longer cooking time in a casserole or slow cooker.

A tender beef tenderloin/steak for quick cooking. Or other cuts of meat,    e.g. simmering beef for a longer cooking time in a casserole or slow cooker.

How to make a beef stroganoff fast version?

There's nothing simpler than making beef stroganoff or, more precisely, beef in stroganoff sauce.

For quick-cooking, use a steak.

Heat a large (preferably thick-bottomed) frying pan and add a little oil. Sear minced beef steak with salt and pepper over high heat. 30 seconds on each side. Important: use a large skillet and proceed in half. Reserve the meat on a plate and cover with aluminum foil. In this way, the meat will preserve its tenderness and flavor.

Beef stroganoff variants 

The original Stroganoff sauce is made with beef.

Nowadays there are many variations. Mainly beef can be replaced by chicken, veal, or even ground meat or meatballs.

There are also other versions with pressure-cooker cooking, or slow-cooker cooking, for pieces of meat that take longer to cook.

Not forgetting the variants with different spices. And yogurt, fromage frais, or crème fraîche as a substitute for the sour cream used in the original recipe.

What to serve with beef stroganoff?

Here in the US, beef stroganoff is served mostly with egg noodles.

But it is also good with other pasta, especially fresh pasta, rice or potatoes.

Beef Stroganoff on a bed of mashed potatoes, yummy!

Here in the US, beef stroganoff is served mostly with egg noodles.  But it is also good with other pasta, especially fresh pasta, rice or potatoes.   Beef Stroganoff on a bed of mashed potatoes, yummy!

🚩Ingredients :


  ✔️ 500 to 750g beef steak Moi 750g, cut into thin pieces of about 5 cm x 0.60 cm
  ✔️ Salt and pepper
  ✔️ 2 tablespoons of vegetable oil
  ✔️ 3 tablespoons of butter
  ✔️1 large onion, chopped
  ✔️ 250g to 300g sliced mushrooms
  ✔️ 2 tablespoons of flour to thicken the sauce or cornstarch for 
        a gluten-free version 
  ✔️ 2 cups | 500 ml beef broth
  ✔️ 1 to 2 teaspoons of mustard or according to taste
  ✔️⅓ cup to ½ cup | 80 ml to 125 ml sour cream or sour cream

    To serve :

  ✔️Chopped parsley or aromatic herbs of your choice, optional

Chopped parsley or aromatic herbs of your choice, optional

🚩Instructions :

Preparation of the ingredients :

 1. If not already done, cut your steak into small pieces.

2. Chop the onion.

3. Cut your mushrooms into slices.

Sear the pieces of steak :

1. Heat a large frying pan. Add 1 tablespoon of oil and sear half of your beef pieces in it over high heat (30 seconds on each side). When the meat is browned, a crust will form and protect the juices inside. This is what makes the meat tender. Don't overcook the meat too long as this will make it hard.

2. Remove the pieces of beef, set them aside on a plate, and cover with aluminum foil.

3. Add the remaining oil to the pan and sear the other half of the beef in the same way. Once golden, add them to the plate.

The Stroganoff sauce :

1. Put the butter in the pan and add the onion. Fry it for a few minutes to soften it. Add the mushrooms and cook, stirring from time to time. The mushrooms will release their juice.

2. Season with salt and pepper. Sprinkle with flour (or cornstarch for a gluten-free version). Mix well.

3. Add the broth two or three times, stirring to avoid lumps.

4. Cook, stirring occasionally to thicken the sauce.

5. When you see that the sauce has thickened, add the mustard and sour cream.        Stir to combine.

6. Add the beef and heat without boiling.

7. Your beef stroganoff is ready.

To Serve :

Serve hot with egg noodles or other pasta, rice, mashed or steamed potatoes, Sprinkle with chopped parsley.

Serve hot with egg noodles or other pasta, rice, mashed or steamed potatoes, Sprinkle with chopped parsley.

🚩 Tips :

✔️At home, we like to have a lot of sauce, but Don't hesitate to reduce the amount of broth and sour cream if you prefer less sauce.

✔️ If using less tender cuts of beef, cook them in broth, covered, until tender.

✔️ Mushrooms: You can use whatever you want, but I prefer button mushrooms and cremini.

✔️ Sour cream and cream: If you don't have sour cream, use Greek yogurt, fresh cream with a little lemon juice, or fromage frais.

 

        Enjoy it...Bon appetit

No comments

Post a Comment