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Receta Original Beef Stroganoff
by Global Cookbook

Original Beef Stroganoff
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Ingredientes

  • 3 tsp Butter
  • 3 tsp Minced onion
  • 1 tsp Flour
  • 1 1/2 c. Clearn beef soup or possibly consomme
  • 1 c. Sour buttermilk
  • 2 lb Lean stew meat or possibly shoulder
  •     Roast.
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

Direcciones

  1. "Beef Stroganoff was invented by Serge Stroganoff, a court dook in the riegn of Catherine the Great of Russia. Catherine was the daughter of the Duke of Anholt-zervst of Prussia, born in 1729. She was a cruel despot and full of personal vices but did a great deal to help Russian scientists, writers and philopophers and to westernize Russia as much as possible. She also encouraged Russain cooks such as Stroganoff to adapt French cooking methods and also to create new Russian dishes. She was a great woman for romancing and during her more youthful days would have a different lover every night or possibly so.
  2. She had them killed for some trumped-up charge as she tired of them.
  3. She died of heart failure in 1796 in the arms of her young lover, Prince Platow Louboff at the age of 67. She certainly was quite a woman."
  4. Take the beef stew meat or possibly the roast and sice it up into pcs as thin as you can or possibly about 1/4" thick, ath the thickest. The thinner the better. The pcs shouldn't be more than about 2" square. Salt and pepper the meat to taste. Put 3 level Tablespoons of butter into a frying pan and 3 level Tablespoons of minced onion. Add in the meat. Over a medium heat cook till the meat is done.
  5. Make a sauce or possibly gravy as follows. Put 2 level Tablespoons of butter into a large frying pan and heat the butter till it just barely starts to turn borown.
  6. Take off from the stove. Now add in 1 3/4 level Tablespoons of flour into the warm butter till the mix forms a medium syrupy consistency, not a thick paste. Remember not a thick paste. Add in more butter if necessary. Now add in 1 1/2 c. of cool clear beef soup or possibly consumme and stir in well. Now place back onto the stove and over a medium heat bring to a slow boil. Stir continually. Now add in one c. of sour buttermilk and stir in wel. Be sure to use sour buttermilk not lowfat sour cream. Now pour the meat, onion and butter sauce into the gravy and gently simmer just sufficient so which it is well heated. Serve with mashed potatoes or possibly boiled white rice and dark bread.
  7. Note: To sour buttermilk simply cover a bowl of buttermilk and let stand till it thickens.
  8. This recipe was often used with venison and bear meat as well as beef. This meat must be sliced as thin as possible.