Beef Stroganoff from beef is a very delicious dish that came to us in the late 19th century from Russian cuisine and has enjoyed the greatest demand so far. Soft juicy pieces of beef that are wrapped in a delicate sour cream sauce, lightly seasoned with spices - a wonderful dish. You can serve meat in a Stegangan style with different side dishes: boiled vegetables, rice or any other porridge. I propose to prepare beef Stroganoff with potatoes "Pyle".
For Beef Stroganes:
- beef pulp - 350 grams;
- sour cream - 200 milliliters;
- tomatoes in its own juice - 200 grams;
- onion - 1 piece;
- salt - to taste;
- vegetable oil - for frying;
- flour - 1-2 tablespoons;
- ground black pepper - to taste.
- potatoes - 4 tubers;
- vegetable oil - 100-150 milliliters (for frying);
- salt - a pinch;
- greens - to taste.
Beef Stroganoff from beef. Step-by-step recipe
- First we cook beef stroganoff from beef. For this, the meat is cut across the fibers, plates thickness of 5 millimeters.
- Then cut into strips 2-4 centimeters long. Thin long strips of meat are obtained.
- Beef meat season with salt and black pepper, sprinkle with flour and mix everything.
- Council. Instead of wheat, you can use corn flour for frying meat. It has a slightly different structure: and the meat will turn out to be more crispy. Especially corn flour is good for making chops.
- Council. Also for making this wonderful meat dish, you can use other types of meat: for example, veal or pork.
- Peeled onions cut into half rings.
- Fry in oil at high temperature, until it is transparent. You can add a little pork fat.
- To the onions, add meat pieces and also fry well on all sides until golden brown.
- Stir-fried meat for befstroganov put in a saucepan.
- Separately, through a sieve grind the canned tomatoes.
- Council. If you do not have canned tomatoes, you can use tomato paste, only it needs to be diluted a little with water.
- Puree from tomatoes, which was formed poured into a frying pan and stewed for several minutes, then add sour cream there. And a little more on the fire, then we pour the sour-cream tomato sauce into the saucepan to the meat.
- Stew beef together with sauce over low heat until cooked: from 20 minutes to one hour. From time to time, stir our meat dish. During cooking, beef stroganoff will change color and become a beautiful light brown color.
- Council. Also, at the end of cooking, you can add a bay leaf and a sprig of rosemary: they will add a pleasant flavor to the dish
- We cook the side dish for meat in a Stroganov style - potato pile. Washed and peeled potato tubers, you need to grate on a special grater: for cooking carrots in Korean.
- Council. Potatoes for roasting is better to take those varieties that are not boiled. If the sliced or grated potatoes are washed in cold water, then we wash the starch, which gives friability to the potatoes. And strips of potatoes will remain after frying whole.
- In the saucepan you need to heat up the vegetable oil.
- Council. For dishes that require heat treatment, it is better to use refined oil - it is less foaming and has no characteristic odor.
- In the preheated oil we throw strips of potatoes and fry until golden brown.
- We dip the potatoes with a paper towel: and in the end we add salt.
- Council. Salt the fried potatoes you need after cooking: as the salt helps to soften and boil the potatoes. But boiled potatoes must be poured immediately, as water boils.
Serve the ready-made dish of beef stroganoff with potatoes "Pyle"
Need hot: lightly sprinkled with chopped greens. The peculiarity of this dish is that the meat is cooked in a large amount of sauce. This gives it extra juiciness and softness. What other side dishes can be cooked for beef in a Stroganov style, you can find out on the site "I love to cook".