Beef Stroganoff

Maria KostoffMaria Kostoff
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Beef Stroganoff
23/03/2013
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Preparation20 min.
Cook40 min.
Тotal60 min.
Servings2-3
"Today we`re going to present you an aristocratic Russian dish thats become a favorite for people worldwide. It`s easy to make and has been satisfying taste buds since the 19th century."

Ingredients

  • beef - 18 oz (500 g) topside
  • onions - 2 heads
  • mushrooms - 7 oz (200 g)
  • flour - 2 tbsp
  • butter - 2 oz (50 g)
  • white wine - 3 1/3 tbsp (50 ml)
  • tomato juice - 3 1/3 tbsp (50 ml)
  • cream - 2/3 cup (150 ml) liquid
  • white pepper
  • salt
  • thyme - or other herbs
measures

How to cook

Cut the meat into slices. Sprinkle with flour and white pepper, stir and leave to stand. Then in a pan with melted butter, fry the meat until golden on all sides. Put it in portions so the liquid doesn't separate from the meat slices but so that they fry well.

Put the meat on a plate and fry the onion and mushrooms in the oil, until golden. Pour the wine in and let it evaporate, stirring often. Add tomato sauce and stir until thickening.

Return the meat to the other products, and salt. Fill the dish with the cream and mix well again. Then remove from the heat and sprinkle with herbs and spices.

Beef Stroganoff is usually served with a side of boiled rice.

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