Beef Stroganoff | Il manzo Stroganoff
[Italian below] From Russia a dish whose origins are still debated. Beef Stroganoff is one of the great classics of 19th century Russian cuisine, and in the 20th it became popular the world over, with significant variations on the original recipe.
The dish is composed of strips of sautéed beef served in smetana, a sour cream sauce produced using lactic-fermented cream and widely used across Eastern Europe. It's a versatile sauce, with a delicate and lightly acidic flavor that can accompany both main courses and desserts, cold or hot.
Regarding the name of the dish, one theory holds that it was invented by the French chef of Count Pavel Stroganoff, who added the sour cream to the beef in a fricassee, to please the Count's palate. According to others, however, the name comes from the a doctor who cured a case of herring poisoning with an usual medicine: beef, onions and sour cream!
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Direttamente dalla Russia un piatto le cui origini sono tuttora dibattute. Il filetto o manzo Stroganoff è uno dei grandi classici della cucina russa del XIX, diventato poi popolare in tutto il mondo, con grandi variazioni rispetto alla ricetta originale.
Si tratta di pezzi di manzo o di un filetto saltato in salsa di smetana, un prodotto caseario ottenuto dalla panna sottoposta a fermentazione lattica e diffusa in tutta l'Europa dell'Est. È una salsa versatile, dal sapore delicato e lievemente acidulo che si può accompagnare a piatti dolci o salati, caldi o freddi.
Quanto al nome del piatto, alcuni riportano che sia stato preparato dal cuoco francese del conte Pavel Stroganoff, il quale aggiunse la panna acida al manzo in fricassea, per compiacere i gusti del conte. Secondo altri, invece, Stroganoff era il nome del medico che curò un'intossicazione di aringhe con un farmaco molto particolare… Costituito da carne bovina, cipolle e panna acida!
Wedge Salad | Grilled Fillet of Beef | Garlic Mashed Potatoes | Brandied Mushrooms | Green Beans
Wedge Salad Recipe:
Cut head of iceberg lettuce into wedges
pint of cherry tomatoes halved
8 slices of bacon cooked and crumbled
1/8th of red onion sliced very thin
Blue cheese Dressing;
-1 cup mayonnaise
-1/2 cup sour cream
-1/2 cup buttermilk
-3 dashes worchestershire sauce
-4 oz blue cheese crumbles
-1/2 teaspoon salt
-1/2 teaspoon black pepper
Mix all blue cheese dressing ingredients together in bowl.
To put salad together; start with lettuce wedge, blue cheese dressing, tomatoes, bacon and onion. Drizzle balsamic vinegar around edge.
Grilled Beef Tenderloin
-whole trimmed beef tenderloin
How to breakdown whole tenderloin
-3 tablespoons of olive oil
-salt, pepper, and garlic powder to taste
Mix Seasoning in small bowl. Brush tenderloin with oil. Rub
seasoning mixture evenly over beef tenderloin. Fold thin end of tenderloin
underneath. Tie with butcher's twine, then tie with twine every 2 inches, so roast keeps its shape. Let beef stand at room temperature for 30 minutes before grilling. Prepare grill for indirect heat (about 325°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Place beef on unlit side of grill. Close grill. Grill 40 to 45 minutes or until internal temperature of thickest part of roast is 125°F, turning occasionally if needed for even cooking. Move roast to lit side of grill. Turn lit side of grill to high.
Grill, uncovered, an additional 8 to 10 minutes or until roast is slightly charred and has reached desired doneness, turning once. Let stand 10 minutes before slicing.
Roasted Garlic Mashed Potatoes;
-2 1/2 pounds peeled and boiled potatoes
-2 heads garlic
-2 teaspoons olive oil
-1/2 cup butter
-salt and pepper to taste
--1/2 cup to 1 cup heavy cream
Directions:
Preheat oven to 350 degrees F. Slice off the very top of the garlic heads. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake
until tender and fragrant, roughly 45 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Meanwhile butter, potatoes, garlic, salt and pepper in mixing bowl. Mix on low speed adding enough heavy cream to get desired consistency.
Green Beans
1b green beans
2 tablespoon butter
1 clove garlic minced
pinch red pepper flakes
salt and pepper to taste
Cook green beans in boiling water for 1-2 minutes. Remove green beans to ice bath to set color. In same pan add butter, garlic and red pepper flakes; cook about 30 seconds. Return green beans to pan; season with salt and pepper to taste and warm through.
Brandied Mushrooms
Ingredients
1 Tablespoon olive oil
2 Tablespoons butter
8 ounces of button mushrooms, may slice if desired
8 ounces brandy
Instructions
Heat stainless steel pan over medium heat. Add olive oil and butter. After butter has completely melted, add mushrooms and saute until soft.
Turn off flame. Add brandy off heat, and long match ignite. Allow alcohol to burn completely off.
After flame subsides, turn burner back on to medium heat and reduce the liquid in the pan.
Turn off heat and reserve mushrooms to serve over steaks or burgers.
Beef Stroganoff recipe | SimplyCook | Parcel from Gary Boyd :)
#SimplyCook
Hello folks!
Welcome back to What’s For Tea :) So today I made a delicious beef stroganoff! I made mine using the 3 step kit from SimplyCook but if you don’t have these you can still easily make it with herbs you may have already :) I’ve done a full recipe on chicken stroganoff which I’ll link below incase you want to follow a traditional recipe. My Traditional stroganoff video recipe-
This was so tasty and well work the £1 I paid for it!! You get to choose 4 meal kits from a large library of recipes.
Here’s a link to my invite code for SimplyCook and the offer you’ll get yours at the discounted price of £1! (Normally £10) This is a monthly subscription box and you’ll get to choose 4 recipe kits every month…there are lots to choose from! Is if you’re a meat eater of veggie :) there’s something for everyone x
Everything I used will be mentioned below incase you want to make them yourself. Thanks for stopping by,
-Cheryl x
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What I used:
Simply cook stroganoff kit
300g Beef steak strips
200g Sliced mushrooms (Button/chestnut/wild)
200ml Soured or Double cream
1 Finely diced onion
500g Potatoes
2 Tablespoons tomato puree
A little butter
**Optional handful of parsley**
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Classic Comforting Beef Stroganoff with Buttered Noodles
Beef Stroganoff is one of those comfort foods that's also really fun to make. So much fun technique!
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INSTANT READ THERMOMETER:
-- RECIPE --
▪2lbs/1kg thin cut sirloin
▪50g or 3Tbsp soy sauce (for marinade)
▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce)
▪200g/1 med white onion, medium diced
▪450g/1lb crimini or button mushrooms, sliced
▪4-5 large garlic cloves, minced/pressed
▪High smokepoint oil (canola, grapeseed, avocado, etc)
▪Salt
▪175g/1 glass dry white wine
▪25g or 1.5Tbsp tomato paste
▪15g or 2Tbsp ap flour (or substitute with GF flour)
▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
▪25g 1 2/3Tbsp dijon mustard
▪3g or 1.5tsp black pepper
▪450g/1lb Campanelle pasta (bronze die cut if you can find it)
▪65g/.5 stick unsalted butter, cut into chunks
▪75g or 1/3c heavy cream
“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.
Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F/53-55C.
Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.
Stir in heavy cream.
Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)
When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
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TO FINISH THE BEEF STROGANOFF
Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
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????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:23 marinating and tenderizing the beef
1:36 prepping the veg
2:34 searing the beef
3:48 mushroom wine sauce & boiling pasta
7:17 Tippsy sake (ad)
8:27 Buttering the noodles and slicing the steaks
9:48 Finishing the sauce and plating
11:30 Let’s eat this thing
#beefstroganoff #stroganoff
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The One STEAK Appetizer I can't Stop Making it!
If you love steak, this episode was made just for you. I mean, I can not say enough how good and amazing this is. The flavors is just perfect together and most important, it's so easy to make!
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Butter Garlic Beef Cubes Recipe
Ingredients:
1 kg (2.2 lb) sirloin steak (cut into 1 to 1.5 cm cubes)
3 tbsp worcestershire sauce
2 tbsp soy sauce
2 tsp onion powder
2 tsp garlic powder
1/2 tsp salt
1 tsp black pepper
2 tsp minced garlic
2 tbsp olive oil
40 gm butter (two 20 gm pieces)
1/2 cup beef broth
Some parsley for garnish
Note: At the last stage when cooking the whole amount for 10 minutes, lower the heat to medium-low
Enjoy...
How To Make Butter-Garlic Beef Cubes Recipe