Food, as we know, is especially tastyone of the temptations that humanity has to overcome in its life. This overcoming can be built in different ways - you can forbid yourself to even think about food, or you can obey your desires and cook yourself, your friends, and relatives a very tasty and at the same time nutritious lunch or dinner. Everyone knows that now it is very easy to master the basics of cooking of different cultures (Japanese, Italian, Chinese, finally), and therefore you always have the opportunity to pleasantly surprise your guests. But for this it is important to know their tastes. And if you are not familiar enough with all the people invited to dinner, then the best option would be to cook a classic dinner, including in it in minimal proportions something new, something that can surprise them. Dinner, as is customary all over the world, must necessarily include a hot dish. It will be better if the hostess takes meat as its basis - pork, beef, game or fish. After all, you won’t find as much energy as the protein found in meat in any other food product.

History of the occurrence of the beef stroganova

The dish got its name thanks to the countStroganoff, who, while working as a cook, developed a recipe for preparing a meat dish in a special way back in the 19th century. The first part of the name of this dish - "beef" - is related to the foreign word beef, which means "beef" in French and English. However, the instruction to use beef when preparing beef stroganoff included only the classic recipe for this hot dish, which was invented by Stroganoff. And over time, cooks began to replace such healthy meat with veal, and then with turkey, chicken, and even venison and even elk. Those who love seafood will be pleasantly surprised to see beef stroganoff made from squid or fish on the restaurant menu. Liver, for example, heart and liver, also very often becomes the main ingredient in the preparation of such a dish as beef stroganoff. There are about 100 exquisite recipes in the world.

Beef dishes - tasty and healthy

One of the healthiest types of meat is calledbeef or veal. This is because beef is filled with a large amount of protein and iron, due to which it is able to enrich the cells of the human body with oxygen, which contributes to the rapid restoration of strength and energy. Therefore, beef is recommended to those people who work in heavy production, are engaged in physical labor, as well as athletes. After all, the percentage of fat in beef is minimal. Collagen and elastin, proteins that are contained in large quantities in beef, are the building material of interarticular ligaments, which is especially important for the elderly and, again, athletes. Many nutritional and mineral microelements enrich the entire body as a whole and help maintain immunity at the proper level. The calorie content of beef is about 218 and a half kilocalories, and the nutritional value of beef has the following indicators: proteins in 100 gr. beef contains 18.6 grams, and fats - 16 grams. Beef is prescribed to people with low hemoglobin. Since time immemorial, mankind has eaten beef dishes, with the exception of perhaps the inhabitants of India, since for Indians, a cow is considered a sacred animal that cannot be beaten, let alone killed and eaten. In Russia, it is customary to eat the meat of cows and calves, while European cuisine considers cow meat second-rate and prefers bulls. Nevertheless, the list of dishes that can be prepared from cattle meat is quite extensive. These include French meat, beef soups, such as kharcho soup, Arabic pilaf Mak-Lube, Tuscan schnitzel, basturma, beef with onions, mushrooms, etc. But the most popular beef dish in the world is probably beef stroganoff, the recipes for which currently number a huge number - beef stroganoff from chicken breast, from heart, with mushrooms or mushroom sauce, Swiss beef stroganoff and others. We will consider the classic version of cooking beef stroganoff.

The classic recipe for "beef stroganoff"

Although in its original form this recipepreparation and was lost, one of its possible types has survived to this day. In order to try what the first cooked beef stroganoff was like, you will need a completely ordinary set of products included in the recipe. So, you need the following components:

• tomato,
• butter,
• sour cream,
• beef,
• greenery,
• onion.

Any recipe for this dish consists of two stages.- frying and stewing. Cooking will not take much time, and you will not need to perform any too complicated manipulations with the ingredients. The most important condition that must be met is that the meat is cut into strips, the length of which should not exceed 6 centimeters, and the thickness - 1 cm. This is necessary so that too small pieces do not crumble completely during the cooking process, and too large ones have time to boil. The meat is fried in a deep frying pan, since you need quite a lot of it (about 1.5-2 kilograms), especially if you are cooking for a holiday or a dinner party. You should not fry the meat for very long (10-15 minutes is enough) immediately with onions in butter. If it is overcooked, it will be too hard. Another secret of cooks is that raw meat should be cut not along, but across the grain. Once the frying is ready, the meat is sprinkled with spices, herbs and poured with sour cream (some replace it with cream). Then, depending on the meat you have chosen, it must be stewed in the sauce for about 15-30 minutes. The finished dish is served hot with a side dish (usually potatoes are preferred, but some like buckwheat porridge). Another obligatory element of the set table when serving beef stroganoff are salted or fresh cucumbers. In order to reduce the calorie content, some use only boiled meat, not fried, and vegetarians replace beef with soy meat.

Recipe for Beef Stroganoff, according to the reconstruction of V. Pokhlebkin

No matter how they try to convince you of this or thatrestaurant, but the true Russian recipe for "Beef a la Stroganoff" has not survived to this day. Over various periods of time, various variations of this dish have been created, but they all only led to the loss of integrity and "character" of the dish, especially if the recipe was transformed abroad. Mushrooms, pasta, and various types of fish were included as ingredients. Nevertheless, the Soviet chef and historian William Vasilyevich Pokhlebkin managed to recreate a recipe that reflects all the features of the Stroganoff meat recipe to the maximum extent. How does it differ from all the others? The first difference relates to the stage of meat preparation. It must be beaten in a piece, and only then cut into long slices. At this stage, everything is done the same way as in the previous recipe (both the cutting method and the sizes of the meat slices). As for the rest of the ingredients, you will also need:

• onion,
• butter,
• flour,
• sour cream,
• tomato paste,
• salt,
• ground black pepper.

So, moving on to frying the meat, all of itthe pieces should be rolled separately in flour. Place the onion, cut into rings, on the bottom of the frying pan in order to create a kind of stand for the meat, since it should not touch the frying pan. The frying stage itself should not exceed 5 minutes, otherwise the meat will not be juicy. But you should not rely entirely on the clock, carefully watch the color of the meat, and as soon as it is browned, you can remove it. And in this way, you need to fry all the meat. After this, again pour sour cream mixed with tomato paste over all the meat. The amount of sauce depends entirely on your taste preferences. However, even if you are an ardent fan of spices and spicy dishes, then here you will have to curb your preferences, since the main thing in this recipe is to enjoy the juiciness and taste of the meat.

Is it possible to cook beef strogan in a multivariate?

Of course you can.Moreover, meat dishes are among the most suitable for this type of kitchen equipment. In a multicooker, you can do whatever your heart desires - boil, fry, stew, steam. So, if you decide to cook beef stroganoff in a multicooker, you will need:

• beef - about a kilogram (although it all depends on how many people the dish is intended for),
• 2 onions,
• sour cream - about half a liter,
• refined sunflower oil,
• spice.

The thoroughly washed meat is cut into pieces,the length of which does not exceed 3 cm, and the width - no more than 0.5 centimeters. The multicooker must be set to the "baking" mode, then pour oil into it and fry the meat for 20 minutes. During this time, cut the onion into cubes, and then, adding it to the meat, fry this mixture for another 15 minutes. Next, using a multicooker glass (180 ml), pour 2 norms of hot water into the onion-meat mixture and fill it all with sour cream. The multicooker mode remains the same, set the time with hot water for 45 minutes, and if the water is cold, then at least 50 minutes. After 20-25 minutes, do not forget to look into the multicooker and add liquid if necessary. As soon as the time in the "baking" mode has come to an end, proceed to flavoring additives - pepper, salt and add the necessary spices to your taste. After this, set the "stewing" mode for 1 hour. The prepared dish becomes very juicy, and the sour cream acts as a sauce in it. This dish must be served with a side dish, since as a main dish it will be too sweet and heavy to digest and assimilate.

Beef stroganoff from the liver as one of the dishes

In order to reduce the load somewhat forstomach, some prefer to replace meat with offal. Liver is best suited for these purposes. For those who are dealing with this product for the first time, it will not be superfluous to know that the liver must be soaked in water in advance (preferably the night before). The next morning, rinse the liver again and you can proceed to slicing. For this, you can use any of the above-mentioned slice sizes. Next, note that we rub the liver with spices, salt and even sugar. After all the manipulations with the raw product, we proceed to frying it. An important factor is that in this case, the liver is fried without oil, in a dry frying pan for 4 minutes. After that, add onions and oil, fry for another 4 minutes. Then sprinkle the meat and onions with flour and fry it all for 2 minutes. The dish is almost ready. All that remains is to pour sour cream over everything (if it is too thick, then add a little water) and simmer it all for 15 minutes. When serving, be sure to sprinkle the liver with herbs. For those who like to experiment, you can replace sour cream with cream or kefir. This already depends on how much you are concerned about the calorie content of the food you eat. In this case, the sauce may turn out a little more watery and thinner than with sour cream. This option is the fastest (except for preparing the liver). Another advantage of this recipe is that you can use a variety of livers (chicken, pork, etc.).

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