How to cook BEEF STROGANOFF?

How to cook BEEF STROGANOFF?Category: CuisineAuthor "admin"How to cook BEEF STROGANOFF?
admin Staff asked 2 years ago

As with many national dishes each cook has his own receipt of how to cook Beef Stroganoff.

There are several versions of the history of the dish and all they go back to Earl Alexander Stroganov (1796-1891). During that time the dish has become on of the most popular Russian dish in the world.

As I try to minimize carbohydrates in my food, I stick to the receipt which doesn’t contain wheat flour and farina, which some people use to speed up thickening of sauce. I achieve thickening by long time stewing. Thus cooking takes more time, but the dish becomes low-carb. It perfectly suites those who are on low-carb diet and people with diabetes.

Also the dish is good at the present time, as you can prepare it and use for several days keeping safely in fridge.

For the dish we need:

beef – 800 g

mushrooms – 800 g

onion – 2 big onions

garlic – 4 cloves

soar cream (15-20% fat) – 250 ml

cream (20-25% fat) – 250-300 ml

any seasoning, including pepper, basil or anything else 🙂

STEPS:

Slice onions and cock them in 28 sm skillet on low heat. On electric stove with 9 caliber I put 2,5 or 3.

while the onion is cooked up for about 10-15 minutes, slice mushrooms

Put mushrooms into the skillet

close with a cover

and cook for about 5-10 minutes until the condition as on the picture

in the meantime slice garlic and prepare soar cream and cream

put them into the skillet, add seasoning at this stage and cook at the lowest heat for another 10-15 min

in the meantime prepare meat cut it into small pieces across grain

then put into another skillet and fry at rather high heat (at 7 of electric stove or 80% of gas stove), if you have not got another skillet (as I do) put sauce (previously made of onions and mushrooms) into separate saucepan for simmering

cook meat for about 5-7 minutes until brown

then put sauce of onions and mushrooms into meat, cover and simmer for about 1 hour stirring every 10-15 minutes

in the process of simmering sauce will be thickening. I normally finish cooking when sauce is thick enough

I prefer to salt the dish at this moment. If you salt it earlier as a result of thickening of the sauce the dish can be oversalted in the end.

You can take it with pasta or rice or mashed potatoes or buckwheat or whatever 🙂

As I mentioned before, in the end you get about 1,5 kilo of beefstroganoff and you can use it safely keep it for 4-5 days in the fridge.

Have you tried to cook beefstroganoff by yourself?