Beef Stroganoff "In Mom's Way"

Meat 660 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Beef Stroganoff
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour 40 m
  • Calories: -
  • Difficulty: Easy
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The cooking technology of this hearty meat dish, which my mother, Belova Lyudmila Vasilievna, treated my children to, is somewhat reminiscent of the well-known beef stroganoff (from the French Bœuf Stroganoff - “Stroganoff beef”). But in my mother's version, the meat is stewed in a vegetable sauce of tomatoes, carrots and onions, which gives it not a classic creamy, but a slightly different, but no less pleasant - sweet and sour taste. PS You can prepare a side dish for a dish in advance (for example, boil buckwheat) or while the meat is stewing (for example, boil pasta, potatoes, or make mashed potatoes).

Ingredients

Directions

  1. Wash and peel the onions and carrots, and set aside until served. If you took fresh tomatoes for the dish, also wash and dry them on a paper napkin. Tip: if you use fresh tomatoes, but do not like their skins in a finished dish, then you can do this: make a cross-shaped cut on top of washed whole vegetables with a knife and put them in boiling water for literally 1 minute, after setting a pan with enough water. Then immediately transfer them with a colander to a bowl of cold water for 15-20 seconds, or rinse them with cold tap water in a colander. After this temperature contrast, remove the skin from them. Place prepared tomatoes on a plate and leave until ready to eat, keeping in mind that blanched tomatoes are slippery, so be careful when slicing them further.
  2. If you bought meat in one piece, rinse it with cold running water, dry it with a paper towel and cut (preferably across the fibers) into small pieces about 1-1.5 cm thick.If you use a ready-made azu, just rinse it with running water and dry it with a napkin (if the meat is clean, without fragments of bones and other contaminants, it should not be washed again).
  3. In a metal saucepan with a thick bottom Ø about 24 cm and a height of 9.5 cm (or any other with a wide thick bottom and a volume of about 4-5 liters), pour a little (about 2 tablespoons) of refined sunflower oil and put on medium heat ... When the oil has warmed up, start spreading the meat in small portions into the saucepan, adding heat if necessary and stirring the meat to heat evenly. Fry the meat until it turns darker in color. Move each portion that has slightly "grasped" in this way to the edge of the pan, and put a new one in the vacant place. Do everything quickly, without delaying the process, continue until all the meat is in the pan, and then mix everything again, close the pan with a lid and simmer the meat, stirring occasionally, over low heat for about 30 minutes.
  4. At this time, cut the onions and carrots into large cubes, and after 30 minutes. fold in layers to the meat (first onions, then carrots). Then simmer for another 30 minutes under the lid. over low heat. Note: If the meat is running low on juice, you can add about 50 ml of cold filtered water to the pan.
  5. After the time specified in point 4, mix the meat with vegetables with a spoon and put the canned pulp of fresh tomatoes or pre-peeled tomatoes (if desired - see the advice to point 1) and cut tomatoes into medium cubes in a saucepan. Also add salt, sugar and peppercorns, stir again with a spoon, top with bay leaves. Close the pan with a lid and simmer the meat and vegetables for another 30-40 minutes until the meat and vegetables are ready (they should be easily broken with a sharp knife).
  6. At the end of cooking, stir the dish again, turn off the heat under it and let it brew under the lid for 15-20 minutes, then you can serve it to the table, sprinkling with finely chopped dill or green onions, with any side dish to taste.
  7. Store cooked meat in a sealed container in the refrigerator at + 5-6 ° C for no more than 2 days. Just preheat it in a skillet before serving, adding a side dish to it.

Beef Stroganoff "In Mom's Way"



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 1 hour 40 m
  • Calories: -
  • Difficulty: Easy

The cooking technology of this hearty meat dish, which my mother, Belova Lyudmila Vasilievna, treated my children to, is somewhat reminiscent of the well-known beef stroganoff (from the French Bœuf Stroganoff - “Stroganoff beef”). But in my mother's version, the meat is stewed in a vegetable sauce of tomatoes, carrots and onions, which gives it not a classic creamy, but a slightly different, but no less pleasant - sweet and sour taste. PS You can prepare a side dish for a dish in advance (for example, boil buckwheat) or while the meat is stewing (for example, boil pasta, potatoes, or make mashed potatoes).

Ingredients

Directions

  1. Wash and peel the onions and carrots, and set aside until served. If you took fresh tomatoes for the dish, also wash and dry them on a paper napkin. Tip: if you use fresh tomatoes, but do not like their skins in a finished dish, then you can do this: make a cross-shaped cut on top of washed whole vegetables with a knife and put them in boiling water for literally 1 minute, after setting a pan with enough water. Then immediately transfer them with a colander to a bowl of cold water for 15-20 seconds, or rinse them with cold tap water in a colander. After this temperature contrast, remove the skin from them. Place prepared tomatoes on a plate and leave until ready to eat, keeping in mind that blanched tomatoes are slippery, so be careful when slicing them further.
  2. If you bought meat in one piece, rinse it with cold running water, dry it with a paper towel and cut (preferably across the fibers) into small pieces about 1-1.5 cm thick.If you use a ready-made azu, just rinse it with running water and dry it with a napkin (if the meat is clean, without fragments of bones and other contaminants, it should not be washed again).
  3. In a metal saucepan with a thick bottom Ø about 24 cm and a height of 9.5 cm (or any other with a wide thick bottom and a volume of about 4-5 liters), pour a little (about 2 tablespoons) of refined sunflower oil and put on medium heat ... When the oil has warmed up, start spreading the meat in small portions into the saucepan, adding heat if necessary and stirring the meat to heat evenly. Fry the meat until it turns darker in color. Move each portion that has slightly "grasped" in this way to the edge of the pan, and put a new one in the vacant place. Do everything quickly, without delaying the process, continue until all the meat is in the pan, and then mix everything again, close the pan with a lid and simmer the meat, stirring occasionally, over low heat for about 30 minutes.
  4. At this time, cut the onions and carrots into large cubes, and after 30 minutes. fold in layers to the meat (first onions, then carrots). Then simmer for another 30 minutes under the lid. over low heat. Note: If the meat is running low on juice, you can add about 50 ml of cold filtered water to the pan.
  5. After the time specified in point 4, mix the meat with vegetables with a spoon and put the canned pulp of fresh tomatoes or pre-peeled tomatoes (if desired - see the advice to point 1) and cut tomatoes into medium cubes in a saucepan. Also add salt, sugar and peppercorns, stir again with a spoon, top with bay leaves. Close the pan with a lid and simmer the meat and vegetables for another 30-40 minutes until the meat and vegetables are ready (they should be easily broken with a sharp knife).
  6. At the end of cooking, stir the dish again, turn off the heat under it and let it brew under the lid for 15-20 minutes, then you can serve it to the table, sprinkling with finely chopped dill or green onions, with any side dish to taste.
  7. Store cooked meat in a sealed container in the refrigerator at + 5-6 ° C for no more than 2 days. Just preheat it in a skillet before serving, adding a side dish to it.

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