Beef stroganes from beef - refinement of Russian cuisine

A popular dish now, beef stroganes from beef, is a treasure of classical Russian cuisine, which has spread all over the world. In fact, it is called "befstroganov" (or beef in a Stroganoff style). It was not invented by a count whose name is now immortalized in many menus of exquisite restaurants and culinary books, and, apparently, his cook (presumably - a Frenchman) back in the eighteenth century. But in our country, however, it is more often called this way - beef stroganes from beef, implying, obviously, that the meat is "scraped", that is, ground with a knife. "Beth" in French means cow meat, so the name contains a certain tautology, but it's not so important, there's no sense to pick on the words, it's better to learn how to cook this dish, it deserves it.

The time that is supposedly needed to create an aristocratic meat delicacy - an hour and a half. In this case, the preparatory procedures will take an hour, and it should be extinguished immediately in just 30 minutes (so many beef stroganes are prepared from beef). The recipe includes the following ingredients: it is recommended to consume about 600 grams of beef fillet, 400 grams of cut mushrooms (you can mushrooms, but better of course, mushrooms or chanterelles), four cups of mustard, the same amount of sour cream, sugar and sunflower oil, finely chopped Bulb, a little tomato paste, 100 grams of flour, half a glass of sour cream and a bunch of parsley. If there is some natural dry white table wine, then it can also be put to work.

The process of cooking is best to start with meat: it should be cut into thin slices (across the fibers) and discourage, and then salt and pepper. Then the onions are cut with rings. Together with the mushrooms, it is fried in sunflower oil to a golden hue, after which they must be removed from the pan, and put the prepared meat into it. Beef strew flour and fry, then return the mushrooms and onions.

To prepare the gravy mix tomato paste, sour cream, mustard, sugar and water, and all this is poured stewed with onions and mushrooms meat. At the final stage, two or three laurel leaves and, if desired, peppers should be added to beef stroganes from beef.

Further, the culinary process passes into the passive stage. For half an hour, beef stroganes from beef are stewed in a deep frying pan or sauté pan with the lid closed on low heat until thick. At the end of the process, half a glass of wine can be poured into an almost ready dish, it will add flavor, cover again and let it "go" for another 10 minutes.

This is how the bifstrogans are prepared. The recipe, despite its aristocratic origin, is not the most laborious, and the composition includes simple and affordable products, no exotics. The meat is very soft and gentle. Beef Stroganoff is the main course, which is served with a variety of side dishes. This can be rice, potatoes (in the form of mashed potatoes or fried), buckwheat porridge, pasta. Parsley should be cut and sprinkled with a dish: it's beautiful, tasty and very useful.

It remains only to wish a pleasant appetite to all fans of Russian cuisine.