Beef Stroganoff
Beef Stroganoff - sometimes spelled Stroganov - dates back to at least the mid-19th century. Nobody knows the exact origins of the name. Some suggest it was the named after a chef, others think it was someone in the Stroganov family of industrialists in Russia. Whatever the origins, beef stroganoff is rich and creamy and very easy to make.
The written recipe for beef stroganoff is here:
CHAPTERS
00:00 Intro
00:42 Beef Stroganoff in The Prawn Cocktail Years
1:06 Beef Stroganoff origins
1:40 Beef Stroganoff ingredients
2:04 About the beef
3:12 Prep the veggies
3:48 Cook the Stroganoff
3:58 Prep the Beef
4:28 Continue Cooking the Strog
4:45 Sear the Beef
5:20 Put it all together
6:55 Taste test time
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Russian Shashlik (Шашлык) / Shish kabab / Skewer Kabobs.
Shashlik (Шашлык) is a type of shish kebab commonly found in Russia.
2 lbs (1 kg) Beef or Lamb.
1 Onion.
2 Garlic Cloves.
3 Tablespoons Apple Cider Vinegar.
3 Tablespoons Lemon Juice.
1/3 Cup (0,8 dl) Water.
1 Teaspoon Salt.
1 Tablespoon Oregano.
1 Teaspoon Black Pepper.
Как правильно готовится говяжья требуха (рубец)! Очень вкусный полуфабрикат!
В видео показано, как правильно готовится говяжья требуха (рубец).
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Русский шашлык | Russian old traditional Shashlik
How to make #RussianShashlikRecipe. #Шашлык BBQ Shashlik, or #shashlyk, is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally, by various other names in the Caucasus and Central Asia, and from the 19th century became popular as shashlik across much of the Russian Empire.
The word shashlik or shashlick entered English from the Russian shashlyk, of Turkic origin. In Turkic languages, the word shish means skewer, and shishlik is literally translated as skewerable. The word was coined from the Crimean Tatar: şış ('spit') by the Zaporozhian Cossacks and entered Russian in the 18th century, from there spreading to English and other European languages. Prior to that, the Russian name for meat cooked on a skewer was verchenoye, from vertel, 'spit'. Shashlik did not reach Moscow until the late 19th century.[8] From then on, its popularity spread rapidly; by the 1910s it was a staple in St Petersburg restaurants and by the 1920s it was already a pervasive street food all over urban Russia.
Shashlik was originally made of lamb, but nowadays it is also made of pork, beef, or venison, depending on local preferences and religious observances. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato. In Iranian cuisine, meat for shashlik (as opposed to other forms of shish kebab) is usually in large chunks, while elsewhere the form of medium-size meat cubes is maintained making it similar to brochette. The meat is marinated overnight in a high-acidity marinade like vinegar, dry wine or sour fruit/vegetable juice with the addition of onions, herbs and spices.
While it is not unusual to see shashlik today listed on the menu of restaurants, it is more commonly sold in many areas in the form of fast food by street vendors who roast the skewers on a mangal over wood, charcoal, or coal. It is also cooked in outdoor environments during social gatherings, similarly to barbecue in English-speaking countries.
Beef or Pork which is best?
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FISH kebab on the grill. Shashlik in Caucasian style | GEORGY KAVKAZ
Lula fish kebab. Juicy barbecue in Caucasian style. How to cook lula kebab? Recipe for grilled fish skewers. Delicious dish of fish and chicken fillet.
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