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While traditional Russian recipes styles were often based on the diet choices and tastes from the rural population, the growing number of people moving towards the countrys towns has vastly opened lots of creative doors towards integrating good the old and also the new. Take for instance the venerable Russian beef stroganoff. Beef stroganoff, or Stroganov in Russian, is really a dish of sauted bits of beef, which can be served in a sauce with sour cream or Smetana.
Russian Food Recipes - This dish was considered to have originated in 19th-century Russia, and has now become popular around the world, although the recipe has already experienced considerable variations from the original methods. Here's how you can prepare the original Russian recipe - the beef stroganoff.
Ingredients
To prepare Russian beef stroganoff, you will require the following ingredients: 500 g of filled and trimmed beef (reduce strips), 2 finely chopped onions, 2 tablespoons sunflower oil, 45 g butter, 350 g sliced button mushrooms, 1 tablespoons plain flour, 300 ml sour cream, 1 pinch black pepper, 1 pinch paprika, or red pepper cayenne.
Cooking Instructions
To cook the Russian beef stroganoff, listed below are the required steps.
1. First, heat 1 / 2 of the oil in a wide, heavy fry pan, over high heat, and fry half the beef for a couple minutes until they become lightly browned. 2. Next, scoop out right into a bowl and repeat with all the remaining beef slices, and put in a bit more oil if required. 3. Lessen the heat to medium, and add half the butter to the pan, so when foaming, add some mushrooms, and fry until brown and tender. Ensure that you scrape it in to the bowl after. 4. After this, melt the rest of the butter within the pan, adding the onions, as well as stir them around and cook gently until they become golden and soft. Now, return the mushrooms as well as the beef in to the pan, and sprinkle within the flour, stir well and fry for a few minutes more. 5. Lastly, add some sour cream, pepper and salt, and gently cook for an extra 2 or 3 minutes, before sauce becomes thick and rich. Taste the mixture and attempt to adjust the seasoning if neccessary. Spoon the stroganoff in to a serving dish, and lightly dust it with cayenne or paprika.
History
In accordance with Russian culinary historians, numerous reasons happen to be given for the name Stroganov. Some have presumed that the name was based on part of the big and influential Stroganov family in Russia, perhaps Alexander Stroganoff of Odessa, or Count Pavel Stroganov (a diplomat). Following the fall from the Russian empire, the dish was served in hotels and restaurants in China, the US as well as other countries.
In the US, the dish is principally served with rice or pasta and/or with onion or sour cream sauce whilst in British pubs, this straightforward Russian recipe is served to a creamy white wine style recipe. Brazilians, on the other hand, use chicken or shrimp as opposed to beef and it is served with potato sticks.
