Stroganoff meat is a popular dish not only in Russian cuisine, but also in many countries of the world. It is served in restaurants and is known as one of the most delicious Russian dishes. And if you have never cooked it yet, then let's do it together.
Recipe content:
- The subtleties of cooking
- Ingredients
- Step by step cooking
- Video recipe
Unfortunately, over the years of its existence, the original recipe for the dish has been so often modified, modernized and supplemented that we will never know the classic recipe of its original form. The closest version to the original is considered to be a recipe by the Soviet connoisseur of Russian cuisine, William Pokhlebkin. According to his version, Stroganoff meat, or as it is also called "beef stroganoff", is prepared from finely chopped pieces (cubes) of beef, which are fried with onions, then poured with sour cream and stewed until the meat is soft.
The best side dish, according to V. Pokhlebkin, is French fries with fresh tomatoes. For a long time, it was believed that the only suitable meat for this dish is beef tenderloin. However, over the years, the concept of "beef stroganoff" has come to mean a method of cooking - long-term simmering of meat in white sour cream sauce. Therefore, chefs prepare this dish from absolutely any type of meat and even from offal.
The subtleties of cooking meat in Stroganoff style
- The meat is cut across the grain.
- It is fried for no more than 5 minutes in good heat until brown - this allows it to preserve its juiciness.
- If the meat is tough, then it should be beaten off a little. But it is better to use the pulp - tenderloin, kidney, or rim.
- Sour cream can be mixed with tomato paste, but there should always be more first.
- The meat is stewed, depending on its quality, from 15 minutes to an hour.
- The dish is served exclusively hot.
Observing all these secrets, you will cook real tasty meat in Stroganov style, which is perfect not only for everyday, but also for the festive menu.
- Caloric content per 100 g - 193 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Pork tenderloin - 500-700 g
- Garlic - 2
- Onions - 1 pc.
- Sour cream - 250 ml
- Bay leaf - 2-3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Refined vegetable oil - for frying
Stroganoff cooking
1. Peel the pork from films, streaks and fat. Although the fat can be left to make the food juicier and more satisfying. Then wash the meat under running cold water, wipe with a paper towel and cut into strips across the fibers, with sides 1x3-4 cm.
2. Peel the onion and garlic, wash and chop, also in an elongated shape.
3. Heat a frying pan with oil and put the meat to fry. Set the heat to high and cook, stirring occasionally for about 5-7 minutes. It is necessary that it is covered with a golden brown crust, this will preserve all the juiciness in the pieces, while the pork should not burn. Spread the meat in one layer in the pan, otherwise it will start stewing piled up in a pile.
4. Then add chopped onion and garlic to the pan.
5. Turn the heat to medium and continue to fry for another 10 minutes.
6. Pour sour cream, season with spices (nutmeg, basil, coriander, ginger), ground pepper, salt, put bay leaf, peppercorns.
7. Stir the food, bring to a boil, reduce the temperature to the minimum and cook the meat covered for about an hour.
8. Serve the ready meal hot with any side dish or salad.
See also the video recipe on how to cook Stroganoff meat.
