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How To make Russian Beef Stroganoff Coca Cola
1 1/2 lb Chuck steak or round
Steak, boneless 3 tb Flour
1 ts Salt
2 tb Oil or shortening
1/2 c Onion, finely chopped
1 cl Garlic, minced
1/2 c COCA-COLA
1/4 c Water
2 tb Flour
1/2 c Water
1 tb Worcestershire sauce
1 cn Mushrooms with liquid
1 c Sour cream
2 tb Parsley, minced
Mashed potatoes, noodles, Or rice, cooked and hot Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender. In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981
How To make Russian Beef Stroganoff Coca Cola's Videos
???? What Is Beef Stroganoff? Beef Stroganoff Recipe
The What Is Beef Stroganoff? Beef Stroganoff Recipe.
Beef Stroganoff is one of those recipes... with a lot of different variations. Mostly because the original written Russian recipe is not the greatest; and cooks through the ages have added their own twists to make this beef recipe even better. This Beef Stroganoff recipe takes some of the original components and add some of the greatest improvements from the last 100 years or so.
Ingredients:
500g (1 pound) beef chuck or flank, sliced thinly
5 mL (1 tsp) salt
2 mL (1/2 tsp) ground allspice
30 mL (2 Tbsp) oil
50g butter
1 small onion, thinly sliced
300g white mushrooms, sliced
125 mL (1/2 cup) white wine
15 mL (1 Tbsp) flour
125 mL (1/2 cup) beef stock
15 mL (1 Tbsp) hot English mustard
250 mL (1 cup) sour cream
Method:
Sprinkle the steak with salt, and allspice, and let stand for about an hour at room temperature.
Heat a pan on high heat, and pour in the oil and sauté the beef.
Remove the beef from the pan.
In the same pan, melt the butter, and cook the onions and mushrooms until soft, golden and sweet.
Deglaze the pan with the wine, and reduce by half.
Stir in flour and cook for 1-2 minutes.
Stir the stock into the pan.
Reduce the heat to medium low and stir in the mustard.
Stir the sour cream into the pan.
Add the steak back to the pan to simmer gently for 15 - 20 minutes.
Season to taste.
Serve over French fries, mashed potatoes, rice, or noodles.
Original Recipe:
Two hours before service, cut a tender piece of raw beef into small cubes and sprinkle with salt and some allspice.
Before dinner, mix together 1/16 lb (polos mushka) butter and 1 spoon flour, fry lightly, and dilute with 2 glasses bouillon, 1 teaspoon of prepared Sareptskaja mustard, and a little pepper.
Mix, bring to a boil, and strain.
Add 2 tablespoons very fresh sour cream before serving.
Then fry the beef in butter, add it to the sauce, bring once to boil, and serve.
Ingredients:
2 lbs tender beef
10-15 allspice
1/4 lb butter
salt
2 spoons flour
2 tablespoons sour cream
1 teaspoon Sareptskaja mustard
---A Gift to Young Housewives, Elena Molokhovets, [Moscow, 1861], recipe #635
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Vegetarian tries a steak for the first time ever
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Beef Stroganoff | Simple Beef Stroganoff | Легкий биф строганов
Beef Stroganoff | Simple Beef Stroganoff | Легкий биф строганов
Make a classic beef stroganoff with steak and mushrooms for a tasty midweek meal.
Beef Stroganoff (or Stroganov) is one of the first recipes that is taught in modern French culinary school, and for good reasons. It is simple, it uses some useful cooking techniques and it tastes great. It is not a French recipe but a bit of a mystery recipe coming from Russia. the modern version of that recipe was made famous by a French chef working at the time for the Stroganov family a. The most popular variant using mushrooms has been done that way since 1891 when French chef Charles Briere presented his version at a competition in Paris. this version of recipe is the modern standard that you will find across Europe and other countries. Please try to make classic beef Stroganoff
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Making food for backpacking - Beef Stroganoff
So today I want to make some dry food for camping/hiking using my harvest right freeze-dyer. However, in the process, I am going to be making some beef stroganoff which turned out to be ideal for freeze-drying.
This was inspired after talking to a friend of mine who goes hiking with his family. When camping on the first night he really likes to have some of the prepackaged freeze dryer food you get from rei or Costco. The problem with this stuff, other than the coast, is the fact that there is a high level of salt in the dish, which is perfectly great when you are actively hiking, but when he is just camping with his family, it’s quite high for his children.
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Harvest Right Freeze-Dryer:
============= Video Equipment ==================
Camera:
Lens:
Lens Adaptor:
Light:
============= Ingredients ==================
2 medium onions
16 Oz 450 g of Mushrooms
1 lb or 500 g of Sirlioin steak
2 tablespoons of butter
1/4 cup or 35 g of flour
6 cups or 1.5L of Beef Broth
1.5 cups or 250 g of Sour Cream
12 oz package (350 g) of uncooked egg noodles
Healthy shakes of worstershire sauce
One healthy dose of love.
German dish chicken stroganoff