Beef Stroganoff with mushrooms and other recipes

Beef Stroganoff is an excellent meat dish that does not have a truly national origin. It was invented by certain people. Curious is the story of his creation.

There is a legend about Count Alexander Sergeevich Stroganov (1733-1811), President of the Academy of Arts, noble aristocrat, famous diplomat. He adored beef chops, but in his old age he was completely without teeth. Then he decided to cut the meat into thin strips and stew it to such a state that it began to melt in his mouth. But this is only a widespread legend.

The appearance of Beef Stroganov is due to another Count Stroganov. Here we are talking about Alexander Grigorievich Stroganov (1795-1891), who was governor-general of Novorossiysk and ended his days in Odessa. On the slope of his years he arranged "open tables" - dinners, which almost any person could come to. His cook thought up befstroganov, probably to save meat, cooking it with lots of sauce.

After the Second World War ended, Beef Stroganov firmly entered the menu of restaurants around the world as a "Russian dish," although he was never Russian to the people.

The exact recipe of that very first Beef Stroganoff, unfortunately, did not survive. He tried to reconstruct the famous culinary expert William Pokhlebkin. Let's see how to cook beef Stroganoff. That's how it looks. We beat the beef in a piece. We cut thin, in half a centimeter, pieces across the fibers. We pan these slices in flour, pour oil into the frying pan, cover the bottom with circles of onions so that the meat does not come into contact with it. On high heat, quickly brown the meat to brown. Its surface becomes to some extent "lacquered." Roasting should not last more than two to three minutes, otherwise the juiciness of meat may be lost. Then pour the meat with sour cream, mixed with tomato paste. Stew for about fifteen minutes under the lid.

From spices, only black pepper is recommended. In some old recipes it was required to add a couple of spoons of Madeira to taste. So cooks classic beef stroganoff.

Of course, today it is not the only way to prepare this dish. For example, let's see how to cook beef stroganoff with mushrooms.

First, cut the onion into thin half rings and fry it in a skillet in oil until a light brownish hue appears. We add the chopped mushrooms (after all we have beef stroganoff with mushrooms) and fry until the juice evaporates completely. At the time when mushrooms are prepared, cut thin strips of meat. Once the mushrooms are ready, add meat to them and quickly fry it from all sides. Then you need to reduce the heat and add flour. As it is necessary to mix everything. Let's add cream, bay leaf, do not forget to put salt, pepper to taste. Now cover the lid and protushim until the meat is not very soft. And so, beef stroganoff with mushrooms is ready. You can serve under any side dish.

There is another way of cooking. This recipe is similar to the previous one, but it has some differences. First, as before, fry the onions. Then take it out and fry mushrooms. Then separately roast slices of meat, watering them with cognac. We make sure that the alcohol is completely evaporated. Then add the onions, mushrooms and sour cream to the meat, season with paprika and chopped finely greens. In this recipe, beef stroganoff with mushrooms is served with noodles seasoned with butter, or with boiled rice.

Beef Stroganoff is a quality, delicious, yet easy-to-prepare dish, in which there are many different variations with sauces and seasonings.