Stroganin of meat: recipes and tips for cooking

There are a lot of ways to prepare meat for mankind. The vast majority of them imply heat treatment: cooking, roasting, baking, quenching ... But there is a wonderful dish, for the preparation of which the oven is not needed. Stroganin from meat is invented by northern peoples, where there may be problems with fire, but frost is always available. Gradually, it spread to warmer territories. And the people were surprised to learn that raw meat can be very tasty.

By the way, this was not only known to Siberians and Yakuts. Other nationalities also have their own options for consuming raw meat. Suffice it to recall Peruvian ceviche, steak tartar (which, among other things, contrary to popular belief, does not have anything to do with Tatar cuisine) or carpaccio from sunny Italy.

Secrets of meat

Stroganin from meat, as experts say, is more useful, more satisfying and appetizing dishes, in which meat was fried. It gives the person ebullient energy and causes the blood to renew faster. There is an opinion that raw meat is harmful, since it can give the eater parasites. However, deep freezing, which the tenderloin undergoes for a long time, kills all harmful organisms, even if they were in the animal.

When preparing a string of meat, the recipe includes, first of all, venison or elk. It is clear that game is not available to everyone. In areas far from hunting grounds, stroganina is made from pork and beef. In the latter case, it is necessary to give preference to veal: from it the dish turns out juicier and more tender. However, a good cook will have any meat perfect. For stroganina is looking for fresh, preferably pair meat. The cut is either a tenderloin or a back.

Secrets of slicing

To make a sliced straw from the meat melting in your mouth, it should be properly cut. The traditional method is long, up to 10 cm, and thin strips. The width should be three centimeters, but not more than 2 mm in thickness. Some cooks recommend plates; In this case the width increases, but the thickness remains minimal.

In the North, extremely sharp knives are used for cutting. But even if the utensils are sharpened perfectly, experience is required to obtain the desired result. In urban conditions, you can advise to buy a machine-slicer, which produces cheese or sausage. The finest slices are then cut into strips of the desired width.

Yakut sliced meat: a recipe with a photo

The classic way to cook this dish is simple to primitive. What, we will notice, does not make its taste primitive.

Before you can cook sherry from meat, it should be thoroughly washed and freed from the films. Then the cut is dried with napkins, wrapped in a clean towel and hides in the freezer until it stiffens. Then the slice is cut according to the specified rules, and in the amount that can be eaten by those who sit at the table. It is better to prune, if not enough, than chew melted and not so delicious meat. The "inventors" of the recipe are made from meat without any seasonings, simply dipped in salt. However, this rule is not necessary for compliance. You can make a mixture of salt and pepper, you can put mustard, or horseradish, or your favorite ketchup.

The second version of the classics

So they prefer to cook Khanty dish. The difficulty is that the meat needs to be cut fresh, not frozen, but still thin. The problem is difficult, but, in principle, solvable. Strips are peppered and salted. Finely chopped large onion and whole garlic head. Strips of meat crumble in them and roll up rolls. In order not to unfold, you can fix them with toothpicks or tie them with threads. Rolls are laid in a wide bowl with one layer and filled with table vinegar (you can - apple or white wine). Night in the fridge - and you can eat. Especially good for this recipe is made from pork meat. Before eating a roll, you need to squeeze a little and remove the "fasteners".

Stroganin bacon

And here's another way how to make a string of meat. Here, the cut is not frozen: the long sausage is brewed as often as possible with slices of bacon and garlic. For this, cuts are made in it, where the "filling" is laid. The surface of meat from all sides rubbed with a mixture of peppers and salt. You can also add your favorite spicy herbs. The tenderloin is aged at room temperature for an hour or two, so that the flesh is absorbed by the aromas. Then it freezes; When fed, cut across very thin, translucent rounds.

Stroganina in European style

According to this recipe the most successful is a string of beef meat. It is traditionally broken, in a well-frozen condition and with observance of cutting rules. Piquancy will be in the sauce. For him, mix a stack of soy sauce, a spoonful of mustard, juice from half a lemon and a spoonful of olive oil. Sunflower can be replaced, but not recommended. If the sauce seemed too acidic or salty, it is diluted with a mineral water. The resulting mixture is smeared with plates in which the sirloin from the meat will be placed on the table, veal petals are spread over it and watered with the remains of the marinade. The final touch is the strewing of the "still life" with chopped dill. Some chefs advise also to sprinkle with stroganina grated cheese.

Stroganina in Shubinski

GG Shubin is unlikely to know the broad masses of the population. Meanwhile, in the fifties of the last century he was director of the Pechoro-Ilychsky Reserve. Although in the memory of gourmets his name was postponed due to the dish described below. In the original version, the elk is taken, but the pork meat is also very good. The recipe implies heat treatment, which should be especially liked by extremely cautious citizens.

Meat is planed in accordance with the prescriptions, but is not served on the table immediately. A wide frying pan is well warmed up and smeared (lightly!) With a piece of butter. Strips of meat are laid out on it immediately and immediately filled with milk. It is desirable - rustic, maximum fat. Citizens can replace it with cream, in this case - not the most greasy. Salt and pepper should be immediately after the boiling of milk. Do not stir, except at the very end, when the milk is almost completely boiled. Ready-made sherbet from meat "in Shubinski" is considered at the moment when the aroma of roasted meat begins to float in the kitchen. Longer keep the dish on fire is not necessary: burnt beef will lose most of its attractiveness. Stroganin will become even more tasty if you supplement it with a large number of fried onion rings.

Stroganina in Ukrainian

Another way to prepare meals for those who are categorically against raw meat. Pork or beef in frozen form is cut with the same long and very thin strips. Simultaneously, the onions are cut by half rings and mixed with meat, salt, black and red peppers, tomato paste, pressed garlic and vinegar. All components are taken "by eye", in accordance with personal preferences. Lenten oil is heated in the cauldron. When it is heated, a bowl is loaded into the vessel and mixed with whitening until it is whitened. The process will take about a quarter of an hour. Interestingly, it is recommended to eat a dish in a cold form. And it is in perfect harmony with beer. Especially if you do not skimp on salt and peppers.

A note of Asian exoticism

Chinese and Japanese cuisine have long conquered our compatriots. And they came up with how to combine the traditional Russian dish with the favorite taste tones. Note that the result turned out to be interesting and quite worthy of attention even the most picky gourmets. And to realize the recipe will not be difficult even for the most lazy cooks. It requires a kilogram of low-fat frozen pork. It is planed as thin as possible; Further striping is not required. The angle and direction of cutting do not matter - the meat in any case will turn out extremely tender.

A deep and thick frying pan (ideally - wok) is well heated with a sufficient amount of oil. It pours out all the meat and takes about ten minutes on a weak fire. During this time you have time to mix three tablespoons of soy sauce and a half - natural honey. The resulting sauce is poured into a pan; Fire increases to average. Four large bulbs are cut into half rings, which are poured out to the meat. Everything is mixed and left on the stove for another five minutes. Then, chopped enough garlic cloves and a sliced bunch of basil are added. You will have to wait until the stroganina reaches "condition", and you can call the family to the table. However, it is probably already tramping in the kitchen, sniffing at appetizing flavors.

It is clear that at first you will be inclined to try something from the last dishes. However, our advice: get the courage and risk to eat real, raw stroganina. The taste is gorgeous, cooking takes a minimum of time, pleasure - at altitude. At the same time, and shake the knives ...