Rustic Beef Stroganoff with Egg Noodles
Beef stroganoff is a delicious second course of Russian origin made with beef cut into pieces and cooked together with onion, well wilted, and mushrooms. The special thing about the stroganoff is the addition of sour cream at the end of cooking, which binds the flavors together and combines well with all the ingredients. There are two legends around the origin of this dish: some report that it was first prepared by a French chef, personal chef of the Russian count Pavel Stroganoff, who added sour cream to the classic beef fricassée to make it closer to the count's tastes. The dish was successful and was named after the count, in his honor according to a tradition of the time. Others report that Stroganoff was the name of the doctor who cured Tsarina Maria's herring poisoning with a diet of beef, onions, and sour cream. Beef stroganoff is a full-bodied and flavorful dish, ideal for a rich winter meal...
INGREDIENTS
White onions 500 g400 gr of fettuccineMushrooms 500 gButter 50 gSour cream 80 gExtra virgin olive oil to tasteParsley to chop 2 TuftsSalt to tasteBlack pepper to tasteVodka 45 mlTomato puree 50 gWater to tasteFlour to tasteBeef pulp 1 Kg
Preparation
To prepare beef stroganoff, start by slicing the onion very finely; then clean the mushrooms well and cut them into slices; Finally, cut the beef meat into strips, about 5 cm long. In a large non-stick saucepan, sauté the onion for 10 minutes with 25 g of butter, taken from the total dose: the onion must become transparent and if it dries out a lot, add a few tablespoons of water. Add the mushrooms to the pan together with a couple of tablespoons of parsley and finish cooking for another 10 minutes, then salt and pepper. Meanwhile, flour the strips of meat and cook them with a drizzle of oil and the remaining 25 grams of butter in another pan over high fire; As soon as they start to brown, blend with vodka and continue to cook. Season the meat with salt and pepper. Add the mushrooms and onions to the meat and finally sour cream and tomato puree. Cook for a few more minutes, stirring the ingredients with a spoon, until the cream is well blended. Season the pasta with the creamy sauce and serve immediately with chopped fresh parsley. Beef stroganoff is ready to be brought to the table!
Beef stroganoff is a delicious second course of Russian origin made with beef cut into pieces and cooked together with onion, well wilted, and mushrooms. The special thing about the stroganoff is the addition of sour cream at the end of cooking, which binds the flavors together and combines well with all the ingredients. There are two legends around the origin of this dish: some report that it was first prepared by a French chef, personal chef of the Russian count Pavel Stroganoff, who added sour cream to the classic beef fricassée to make it closer to the count's tastes. The dish was successful and was named after the count, in his honor according to a tradition of the time. Others report that Stroganoff was the name of the doctor who cured Tsarina Maria's herring poisoning with a diet of beef, onions, and sour cream. Beef stroganoff is a full-bodied and flavorful dish, ideal for a rich winter meal...
INGREDIENTS
White onions 500 g
400 gr of fettuccine
Mushrooms 500 g
Butter 50 g
Sour cream 80 g
Extra virgin olive oil to taste
Parsley to chop 2 Tufts
Salt to taste
Black pepper to taste
Vodka 45 ml
Tomato puree 50 g
Water to taste
Flour to taste
Beef pulp 1 Kg
Preparation
To prepare beef stroganoff, start by slicing the onion very finely; then clean the mushrooms well and cut them into slices; Finally, cut the beef meat into strips, about 5 cm long. In a large non-stick saucepan, sauté the onion for 10 minutes with 25 g of butter, taken from the total dose: the onion must become transparent and if it dries out a lot, add a few tablespoons of water. Add the mushrooms to the pan together with a couple of tablespoons of parsley and finish cooking for another 10 minutes, then salt and pepper. Meanwhile, flour the strips of meat and cook them with a drizzle of oil and the remaining 25 grams of butter in another pan over high fire; As soon as they start to brown, blend with vodka and continue to cook. Season the meat with salt and pepper. Add the mushrooms and onions to the meat and finally sour cream and tomato puree. Cook for a few more minutes, stirring the ingredients with a spoon, until the cream is well blended. Season the pasta with the creamy sauce and serve immediately with chopped fresh parsley. Beef stroganoff is ready to be brought to the table!
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