Beef stroganoff (Bœuf Stroganoff) is a Russian-French dish made from pieces of beef in sour cream and tomato sauce. From French cuisine in the dish - fried pieces of beef tenderloin or sirloin, breaded in flour, from Russian cuisine - serving the sauce not in a separate gravy boat, but as a gravy along with meat.
Cooking time:
40 minutes.
Servings: 6.
Content
Ingredients needed to make beef stroganoff with rice:
one kilogram of beef (tenderloin, fillet or ham),
2-3 or one large onion,
150 milliliters of cream (10% is acceptable),
200 grams of tomato paste,
a bunch of fresh dill,
olive oil
sea salt, freshly ground black pepper - take based on your own taste preferences.
To create a side dish, you will need:
200-250 grams of rice,
one carrot,
one head of onion.
A bit of history.
Beef Stroganoff – There are several versions of the history of the creation of beef stroganoff. According to one of them, the dish was invented specifically for the open tables that the count arranged in Odessa (every decently dressed gentleman could attend such a dinner without an invitation). According to another existing version, in his old age, the count's teeth fell out, and his French cook came up with a juicy and delicious meat dish not from minced meat, but also not from a whole piece of meat. The key to success in making beef stroganoff: first quickly fry the meat until golden brown (seal), and then simmer in the sauce.
Cooking.
1. First of all, the ham must be washed, allowed to dry and then beaten. Then cut the meat into bars and the onion into thin strips. At the same time, it is necessary to try to ensure that the pieces of meat are the same size, so that it is convenient for further even roasting of the meat.
2. Now you should fry half of the onion (taking it directly in the skin) and the meat until golden brown in a small amount of oil. Next, you should pour broth into the meat and simmer until tender (until clear juice is obtained from the meat).
3. After all this has been done, you need to peel and finely chop the remaining onion. Also peel and chop the carrots into small cubes.
4. Now fry the onions and carrots, add the rice. After that, pour the broth in such a way that the liquid covers the rice by 1.5-2 cm. Boil for 3 minutes, then reduce the heat and cook until the water is completely absorbed.
5. When the meat is ready, and the broth has evaporated, you will need to add tomato paste, heated for 2-3 minutes in olive oil. Pre-frying the tomato paste will turn it into a sweeter and more flavorful one.
6. Simmer the meat with pasta for 5-10 minutes, adding broth or hot water. Now add the cream, evaporate a little.