Beth Stroganoff
by Editorial Staff
Previously, beef stroganoff was very common through the catering system. But due to the quality of preparation, beef stroganoffs often turned into gravy with tough meat. But a real beef stroganoff is easy to cook and then the fried pieces of meat in tomato-sour cream sauce will turn into an exquisite dish.
Ingredients
- Veal or beef – 600 g
- Sour cream – 2 tbsp
- Tomato paste – 1 tbsp
- Turnip onions – 1-2 heads
- Salt
- Pepper
- Flour – about 0.5 cups
- Vegetable or butter – 2 tbsp
- Broth – 1.5 cups
- (If stock is not available, use a stock cube.)
- Ready-made mustard – 1 teaspoon
Directions
- How to make beef stroganoffs:
Peel the meat from the films, cut it across the fibers into 1 cm thick pieces and slightly beat off. -
From these pieces we cut strips up to 1 cm. thick.
- Prepare sauce in a saucepan – mix sour cream, tomato paste, mustard and broth. Salt and pepper, bring to a boil and set aside.
- Breaded the meat in flour, but then put it in a colander or sieve and shake to remove excess flour.
-
Lightly sauté the chopped onion in fat and put the meat on it. The fire is strong. We stir the meat all the time. We fry it for several minutes (6-8 minutes) until shine appears. At this point, you must immediately stop frying, otherwise the meat will harden. Place the meat in a saucepan with the sauce and simmer the beef stroganoff over low heat for 20-30 minutes (depending on the quality of the meat). Do not forget to interfere
- Beef stroganoff usually had potatoes and vegetables as a side dish.
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