Good old Beef Stroganoff
Discussion
You could do worse than try this one from Rick Stein where he stresses not to overcook the beef.
Have seen him make it on his programme and it looks the dog's danglies.
https://www.bbc.co.uk/food/recipes/beefstroganoffw...
Have seen him make it on his programme and it looks the dog's danglies.
https://www.bbc.co.uk/food/recipes/beefstroganoffw...
Porkbrain said:
You could do worse than try this one from Rick Stein where he stresses not to overcook the beef.
Have seen him make it on his programme and it looks the dog's danglies.
https://www.bbc.co.uk/food/recipes/beefstroganoffw...
Yep, I followed this one a few months ago and it was great. Have seen him make it on his programme and it looks the dog's danglies.
https://www.bbc.co.uk/food/recipes/beefstroganoffw...
Get stuck in OP.
Vvroom said:
Porkbrain said:
You could do worse than try this one from Rick Stein where he stresses not to overcook the beef.
Have seen him make it on his programme and it looks the dog's danglies.
https://www.bbc.co.uk/food/recipes/beefstroganoffw...
Yep, I followed this one a few months ago and it was great. Have seen him make it on his programme and it looks the dog's danglies.
https://www.bbc.co.uk/food/recipes/beefstroganoffw...
Get stuck in OP.
I haven't cooked it in ages, but this thread made me remember it, so picked up smoe beef yesterday to do it the next day or so. I remember do research on recipes, but there are so many versons it is hard to work out who is right and who is wrong. As long as it tastes good I guess that is the main thing.
I have an Eastern European cook book that has a simple authentic sounding recipe - I'll look it up later and post it.
I have an Eastern European cook book that has a simple authentic sounding recipe - I'll look it up later and post it.
A recipie I use quite often for stroganoff is
strips of steak
1 large tub of double cream (400ml)
Splash of white wine
4 teaspoons bisto powder
1 punnet mushrooms (sliced)
oil
(Cracked Black peppercorns if you want it a bit peppery)
Put some oil in a wok and bring up to temperature
Add your steak and seal the outsides
Add your mushrooms and white wine
Once the alcohol has burnt off add all of the double cream and bring to the boil.
Whilst the cream is reducing slightly mix your bisto with about the same again of cold water and mix to a runny paste.
Add your bisto mix to the wok and stir. You can add your peppercorns now if you want them (add them to taste)
Serve immediately with boiled rice and veg.
strips of steak
1 large tub of double cream (400ml)
Splash of white wine
4 teaspoons bisto powder
1 punnet mushrooms (sliced)
oil
(Cracked Black peppercorns if you want it a bit peppery)
Put some oil in a wok and bring up to temperature
Add your steak and seal the outsides
Add your mushrooms and white wine
Once the alcohol has burnt off add all of the double cream and bring to the boil.
Whilst the cream is reducing slightly mix your bisto with about the same again of cold water and mix to a runny paste.
Add your bisto mix to the wok and stir. You can add your peppercorns now if you want them (add them to taste)
Serve immediately with boiled rice and veg.
I made it tonight. Sorry, no pics but the presentation wasn't worthy anyway.
I used 780g of fillet cut in to strips of even thickness
300ml soured cream
100ml creme fraiche
120ml brandy
1.5 tsp paprika, not smoked
lots of black pepper and a tsp salt
juice of a lemon
a large teaspoon of Dijon
500g button mushrooms
Bunch chopped parsley
3 medium white onions
a stick of celery
4 chopped gherkins
I sliced the onions and mushrooms and sautéed them until soft with a little colour. Set aside. All other ingredients were prepared i.e. gherkins chopped, rice cooked, cream mixed in with cooked onions and heated through.
I became obsessed with not over-cooking the meat as I wanted it rare and very pink - difficult when cut in to thin strips! I kept it chilled in the fridge until the very last minute and tossed it in flour and paprika, salt and pepper. It was then tossed in the pan for 45 seconds and added to the hot onion and mushroom mix with the cream.
The amalgamated mix was then heated through for two minutes and served on hot plates with basmati and wild rice mix. It was pink, tender and very good indeed. A happy uncle and fiancé seemed to enjoy it too.
Don't over cook your steak!!!
I used 780g of fillet cut in to strips of even thickness
300ml soured cream
100ml creme fraiche
120ml brandy
1.5 tsp paprika, not smoked
lots of black pepper and a tsp salt
juice of a lemon
a large teaspoon of Dijon
500g button mushrooms
Bunch chopped parsley
3 medium white onions
a stick of celery
4 chopped gherkins
I sliced the onions and mushrooms and sautéed them until soft with a little colour. Set aside. All other ingredients were prepared i.e. gherkins chopped, rice cooked, cream mixed in with cooked onions and heated through.
I became obsessed with not over-cooking the meat as I wanted it rare and very pink - difficult when cut in to thin strips! I kept it chilled in the fridge until the very last minute and tossed it in flour and paprika, salt and pepper. It was then tossed in the pan for 45 seconds and added to the hot onion and mushroom mix with the cream.
The amalgamated mix was then heated through for two minutes and served on hot plates with basmati and wild rice mix. It was pink, tender and very good indeed. A happy uncle and fiancé seemed to enjoy it too.
Don't over cook your steak!!!
I had a look up in my Eastern European cookbook, and checked a few on the net, and traditionaly Beef Stroganov contains:
Beef (well, it has too!)
Butter
Onion
Flour
Tomato Paste
Mustard (Dijon is listed)
Lemon Juice
Soured Cream
Salt and Pepper
Some old recipes use a beef stock too, but no mustard. Served with fried potatoes.
Although it seems that it has evolved over time, but stuff like Brandy, Paprika, Mushrooms are all Western twists on it.
Beef (well, it has too!)
Butter
Onion
Flour
Tomato Paste
Mustard (Dijon is listed)
Lemon Juice
Soured Cream
Salt and Pepper
Some old recipes use a beef stock too, but no mustard. Served with fried potatoes.
Although it seems that it has evolved over time, but stuff like Brandy, Paprika, Mushrooms are all Western twists on it.
Wikipedia said:
Elena Molokhovets' classic Russian cookbook (1861) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju "Beef à la Stroganov, with mustard" which involves lightly floured beef cubes (not strips) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms. An 1890 competition is sometimes mentioned in the dish's history, but both the recipe and the name existed before then. A 1912 recipe adds onions and tomato paste and serves it with crisp potato straws, which are considered the traditional side dish in Russia.[2] The version given in the 1938 Larousse Gastronomique includes beef strips, and onions, with either mustard or tomato paste optional.
After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties with Russian restaurants and hotels serving the dish with rice but not sour cream. In the version often prepared in the USA today in restaurants and hotels it consists of strips of beef filet with a mushroom, onion, and sour cream sauce and served over rice or noodles.
In the UK and Australia a recipe very similar to that commonly found in the USA has become popular, generally served with rice. British pubs usually serve the dish to a creamy white wine style recipe, whereas more 'authentic' strogonoffs are often red stews with a scoop of sour cream separately served on top.
After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-Communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It came to Hong Kong in the late fifties with Russian restaurants and hotels serving the dish with rice but not sour cream. In the version often prepared in the USA today in restaurants and hotels it consists of strips of beef filet with a mushroom, onion, and sour cream sauce and served over rice or noodles.
In the UK and Australia a recipe very similar to that commonly found in the USA has become popular, generally served with rice. British pubs usually serve the dish to a creamy white wine style recipe, whereas more 'authentic' strogonoffs are often red stews with a scoop of sour cream separately served on top.
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