There are many varieties of cookingsuch a dish as meat in a Stroganov style. All of them differ both in the availability of different sauces, and in the kind of products used. It should be noted that the original recipe simply does not exist, because over time it has been changed and refined. Therefore, all that is left of the primary dish is a slicing, which has the appearance of thin and long pieces.
Ingredients
For the preparation of beastrogan from beef it will be required:
- young veal - 300 g;
- sour cream - 150 g;
- onions - 1 piece;
- Tomato paste - 1 tea;
- salt;
- flour - 1 tbsp .;
- pepper;
- vegetable oil - 1 tea;
- parsley - 2 sprigs.
Preparation and slicing of meat
For the preparation of beastroganov from beefit is necessary to properly process the meat. First of all, it needs to be thoroughly rinsed. Then, using paper towels, the beef is dried. At the next stage, the entire piece should be taken off to give it softness. Then it is cut into slices one centimeter thick. It is necessary to do this across the fibers.
Next, the slices are cut into long strips. As a result, you should get brusochki with a side of one centimeter and a length of 3-4 cm. Then each piece is rolled in flour.
Preparation
For a well-heated frying pan pour a smallamount of vegetable oil. If prepared beef burgers in a multivark, it is also necessary to wait for complete heating. This is done so that the meat does not stick to the surfaces and as a result does not lose its shape. On a frying pan lay the brusochki in flour and fry for 2-3 minutes. At the same time, you should season the dish with salt and pepper.
Then separately, fry the onions, whichpre-cut into small cubes. In this case, to this type of processing of vegetables, there are no clear criteria that would put forward a prescription. Bastrogans can be cooked with onion, cut into half rings, which is what many chefs do, combining it with long pieces of meat. When the onion is ready, add sour cream and tomato paste to it. All carefully mixed and stewed for another two minutes.
In the next step add the meat to the onions.At the same time, it is necessary to take into account that the recipe of bestseller from beef categorically prohibits boiling the sauce. That's why the meat is stewed on low heat in gravy until it becomes soft enough. Ideally, if you are using young veal, just warm it up a little and then let it brew for 15 minutes.
Innings
To the table of Bastrogans from beef servedexclusively in hot condition. Usually it is used as an independent dish, but often it is prepared for various side dishes. It can be mashed potatoes or boiled rice. Also, such meat will fit well with Italian pasta or ordinary pasta. To it the red wine or tomato juice perfectly approaches. As a decoration and addition to the taste, parsley is used which not only adds flavor, but also helps the foods to be absorbed in the body, thanks to special useful substances.
