Description
The technology of cooking this famous dish I have is somewhat different from the traditional, but it only wins. It turns out the tender meat in a wonderful, aromatic sauce that goes well with various side dishes. And most importantly - is prepared fairly quickly - usually less than an hour. Well, if you don't put black pepper and mushrooms (no mushroom sauce is just sour cream), the dish is quite suitable for children's diet.
Ingredients
-
Beef
600 g
-
Salt
-
Black pepper
-
Mushrooms
100 g
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Powder mushroom
-
Soy sauce
0.5 Tbsp
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Onion
2 piece
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Vegetable oil
-
Sour cream
200 g
-
Greens
1 coup
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Sugar
1 tsp
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Dry white wine
Cooking
The meat is cut into chops ka, good beats, and then cut into strips of about 15-2 cm wide
In a mortar put about 1 tsp of salt and about the same amount of pepper (I had a mixture of peppers)
Grind into powder
Prepare the dish with foil
According to the classic recipes are offered meat with salt and pepper, and then fry in a pan with two sides. But if you add salt before roasting, the meat in the process let a lot of juice, which would have to evaporate to obtain a Golden crust, which can make it tough and dry, and the cooking time will increase. I go the other way. NO SALT on high heat stir fry meat in small portions from two sides.
Literally 1 minute.
Spread the roasted meat in foil, add salt and pepper-salt powder too, on both sides.
Wrap in foil and leave to walk while preparing the sauce.
For the sauce wash, peel and finely chop the mushrooms.
Chop onion half-rings.
Fry the mushrooms over high heat in vegetable oil. In the middle of the process add the soy sauce and mushroom powder. These techniques will make the greenhouse mushrooms more flavorful.
Spread the mushrooms out of the pan
Add to it some more vegetable oil and fry on him an onion
Until Golden brown
While fried onions, the sour cream add a teaspoon of sugar, a pinch of salt and freshly ground black pepper.
Mix well
Return the mushrooms to the onions
Literally fry all together for 1-2 minutes
Add sour cream dressing
Heat all together for a couple of minutes. If too thick add a little water. The sauce is ready.
With greenery interrupts the leaves.
Finely chop.
Now you should try meat. If it is harsh, it's worth it to post in a separate pan, pour a small amount of diluted 1:1 with white wine (you can just water but wine is better the meat will soften and add flavor and all the alcohol evaporated) and to extinguish under a cover on a strong or medium heat until the liquid is evaporated. I have meat this time, it was gentle and without additional quenching, despite the fact that there was beef, not veal. Put the meat in the sauce.
Mix
And stew under a lid for 5 minutes. All recipes beef Stroganoff was recommended is that time stewing in sour cream sauce, and what I adhere to. Therefore, if the meat is tough - its carcass until soft in advance.
Turn off the heat, place the greens, stir and give the infusion under the cover for another 5 minutes.
The dish is ready. Tender meat with fragrant sauce. Goes well with rice, buckwheat, potatoes, pasta and other side dishes.
Bon appetit!
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