Beef Stroganoff is a dish made from thinly sliced pieces of beef that are first seared, then braised in sour cream with a small amount of tomato sauce. The dish is named after Count Alexander Grigoryevich Stroganov — according to one legend, his chef invented it for the count's convenience, as in his old age the count had lost his teeth and could no longer eat regular cutlets. "Boeuf" in French means beef. The dish became very popular and today Beef Stroganoff is served in all kinds of establishments, from cafeterias to fine restaurants. If you are using tomato paste instead of tomato sauce, you will need less — about one teaspoon.
Ingredients:
- 400 g beef
- 200 g onion
- 200 g sour cream
- 1 tbsp tomato sauce
- 1 heaping tsp flour
- salt
- pepper
- vegetable oil for frying
How to cook beef stroganoff
Rinse the beef and pat it dry with a paper towel. Slice it across the grain into pieces about 0.5–1 cm thick. Pound each piece with a meat mallet.
Add a little vegetable oil to a skillet and heat it well over high heat. Add about half of the meat and sear it over high heat. Cook, turning constantly with a spatula, for about 1–2 minutes. Transfer the seared meat to a deep plate. Sear the second batch of meat the same way and transfer it to the plate.
Add the sour cream and tomato sauce, season with salt and pepper. Pour in about half a cup of water, stir, and bring to a boil.
Comments