???????? Russia Traditional Food - Beef Stroganoff
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Beef Stroganoff Recipe
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Beef Stroganoff Recipe
In this video, I'll walk you through how to cook Beef Stroganoff. Beef Stroganoff or Beef Stroganov is originally a Russian dish of sautéed pieces of beef served in a sauce of mustard and smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
Ingredients
1 lb beef tenderloin
Salt and black pepper
3 tbsp butter
1 yellow onion
8 oz mushrooms
1 tbsp fresh thyme
1 clove garlic
1/2 cup white wine
2 tbsp flour
3/4 cup sour cream
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 1/2 cups beef broth
Cut beef into strips and season with salt and pepper. Cook on high heat for 1 min, flip and cook for 1 more minute! Set aside. Do not overcook the meat!!! Using the same pan add 1 tbsp of butter, onion, and salt, and cook until the onion is tender. Add 2 tbsp of butter, mushrooms, and thyme- cook 5 min. Add garlic. After 1 min pours wine and evaporate. Sprinkle flour, mix, and add sour cream, Worcestershire sauce, mustard, and 1/4 tsp black pepper. Mix and pour the beef broth. Cook for 5-7 min until sauce has thickened. Add meat for 1 min!!! Do not overcook the meat ???? Enjoy
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Beef Stroganoff Recipe
Beef Stroganoff Recipe • A Delicious Version of a Russian Classic! - Episode #199
Bonjour my friends! In this episode I'll show you how to make my Beef Stroganoff recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Beef stroganoff with mushrooms and pickles. How to cook beef stroganoff. Best recipe.
Beef stroganoff is very famous dish of Russian cuisine. A popular legend says the dish was created by a French chef in the employ of the Stroganov family. As the story goes, Count Stroganov had such poor teeth he could no longer eat steak. A dish of tender bits of beef in a creamy sauce fit the bill. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
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Ingredients:
Beef - striploin steak 1 kilogram
Onion - 3 piece
Mushrooms - 250 gramm
Cucumber pickles - 170 gramm (Namakin brand)
Plane flour
Cooking cream - 700 gramm
Sour cream - 2 table spoon
Tomato paste - 1.5 tea spoon
Butter
Olive oil
Salt and black pepper.
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My recipe is one of the variations, you can find it in some restaurants. It's very delicious and worth trying. Bon appetit !!!
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Russian Beef Stroganoff Recipe (with the Whatever Pan) | Best Cookware
Ingredients
• 2 tbsp salted butter, divided
• 225 g/8 oz button mushrooms, sliced
• 1 onion, thinly sliced
• 450 g/1 lb sirloin steak, sliced thinly
• 2 tbsp all-purpose flour
• 1 cube beef broth
• ½ tsp ground mustard seeds, (or 1 tbsp whole grain mustard)
• 1 tbsp tomato paste
• ½ cup sour cream
• ½ tsp salt
• ¼ tsp ground black pepper
Method
• In your Whatever Pan, heat 1 tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside.
• Add the remaining 1 tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes.
• Add the beef chunks to a bowl and toss in the flour. Mix well and add to the Whatever Pan. Cook until browned, 2-3 minutes.
• Add the beef broth, ground mustard seeds, and tomato paste to the pan along with the cooked mushrooms.
• Cover and simmer over medium heat for 15 minutes, until the beef is cooked to your liking.
• Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
• Taste the stroganoff and add the salt and pepper, to taste.
• Serve the Stroganoff with potatoes, rice, or noodles!
Jean Patrique tools used
• The Whatever Pan
#food #beefstroganoff #howtocook
Thanks for watching the video Russian Beef Stroganoff Recipe
Beef Stroganoff: Authentic Recipe from Russia
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Beef Stroganoff or beef Stroganov (бефстроганов) is a traditional Russian recipe made with sautéed beef then topped with smetana (sour cream).
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Ingredients
❒ 1 lb beef top sirloin or beef tenderloin (whole), at room temperature
❒ 3 medium onions cut into thin strips
❒ 7 oz. smetana
❒ 4 tablespoons butter
❒ 4 tablespoons sunflower oil
❒ 2 teaspoons flour
❒ 1 teaspoon tomato paste
❒ 1 teaspoon mustard
❒ 1 teaspoon paprika
❒ ½ cup boiling water
❒ 3 tablespoons chopped parsley
❒ Salt
❒ Black pepper (freshly ground)
Equipment
❒ Dutch oven
❒ Mallet
❒ Parchment paper
Instructions
❒ Wash the meat, and pat dry it well with paper towels.
❒ Without cutting the beef, place it between two sheets of parchment paper and beat it lightly with a mallet.
❒ Cut the meat against the grain into thin slices about ¼ inch (5 mm) thick and then cut it into very thin strips.
❒ In a Dutch oven, heat 3 tablespoons of butter and 2 tablespoons of sunflower oil over medium heat and add the onion strips.
❒ Season with salt and pepper and sauté over low heat until golden brown, stirring regularly.
❒ Sprinkle the fried onion with sieved flour and mix.
❒ Add the smetana, mustard, paprika, and tomato paste and mix well.
❒ Add the boiling water and bring to a boil while mixing.
❒ Cook for 5 minutes over low heat, stirring occasionally.
❒ Heat a dry pan on high heat, add the remaining oil and butter.
❒ Fry the meat over high heat in small portions, so that the meat sits on the surface of the pan in a single layer. The goal is to sear the meat to immediately get a crust so that all of its juice stays inside. Putting too much meat at the same time will generate too much juice.
❒ Salt, at this stage, is prohibited because the salt causes the release of meat juices.
❒ Fry the meat for 2 to 3 minutes, turning it over, until it is crusted.
❒ Transfer the fried meat to the creamy onion sauce.
❒ Stir well and simmer for another 2 minutes over low heat or until the meat is tender.
❒ Finish by seasoning with salt and pepper.
❒ Serve with mashed potatoes, boiled potatoes, shoestring potatoes, or rice.
❒ Just before serving, sprinkle with chopped parsley.
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????????Full recipe and history behind the recipe (in English):
???????? Recette et histoire sur l'origine de la recette du boeuf Stroganoff (en français) :
???????? Receta e historia sobre el origen de la receta del ternera Strogonoff (en español):
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