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How to cook beef stroganoff: chef Vlad Piskunov’s recipe KXan 36 Daily News

Date: February 27, 2024 Time: 06:10:53

Vlad Piskunova:

Beef Stroganoff. The most delicate dish that can only be prepared with beef without mincing. If it is good beef, and the dish is skillfully prepared, then the meat simply melts in the mouth. A dish of Russian origin, as evidenced by its world famous name, is prepared according to the rules of French cuisine.

There are not so few options for preparing a beef stroganoff. Even the recipes of recognized culinary luminaries, starting with Alexandrova-Ignatieva and Molokhovets, ending with Kovalev and Pokhlebkin, vary greatly and sometimes even contradict each other. I’ll leave the search for the “true” recipe to the most meticulous culinary historians, but here I’ll describe my most frequently used preparation method.

It is not at all a fact that in the time of Count Stroganov (late 19th century) this dish was served with potato pores. But now we eat it more often this way: with potatoes, pickles and herbs.

Ingredients:

850g beef tenderloin (“head” and “tail”) 50g dried porcini mushrooms 50g leeks or shallots 50g melted butter 25ml vegetable oil 1 clove of garlic 400ml strong beef or chicken stock 200 ml of cream (20-25% fat) 2 tbsp. I flour 1 tbsp. I Dijon mustard Freshly ground black pepper 1 bay leaf Salt

We cut the silver film and other fats and veins from the loin. Cut the cutting into three pieces. The middle part can be sent to other dishes: roast, steak, roast beef, and for meat stroganoff the “head” and “tail” of the tenderloin are quite suitable.

Cut the meat across the grain into thin medallions. Each medallion is first tapped through the cling film with a culinary hammer, and then cut into narrow strips. For convenience, you can place 2-3 medallions on top of each other, flatten them slightly with the palm of your hand and cut into 4-5 strips. Transfer the minced meat to a large bowl.

We sort the mushrooms and soak them in cold water for about an hour.

Slice the onion as finely as possible and sauté it in melted butter until golden.

Sprinkle the meat with salt and pepper. Sprinkle with flour and mix.

In a skillet with a high side, heat 25g of melted butter. Lay out the meat. Don’t rush to mix, just smooth over the entire surface of the pan. Cook over high heat.

After the allotted juice disappears, we begin to mix. The meat for beef stroganoff is not fried, but stewed in its own juice.

Pour 200 ml of hot broth into the meat and return the browned onion to it.

Meanwhile, when the meat is cooked, squeeze the mushrooms well and cut them into thin strips. In another pan, very quickly fry the mushrooms in vegetable oil. Salt, add crushed garlic.

Add bay leaf and mustard to meat, mix. Let the juice go down to half the volume and add the cream. Stir and bring to a boil over low heat.

Put the fried mushrooms. Pour in the remaining 200 ml of broth. Cover with a lid and simmer for another five minutes.

You can serve!

***

The next public holiday this year will be March 8th. But that is a completely different story.

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Hansen Taylor
Hansen Taylor
Hansen Taylor is a full-time editor for ePrimefeed covering sports and movie news.
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