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How To make Ukrainian Beef Strogonov
3 lb Filet mignon tips
1 c Onion finely chopped
4 tb Butter unsalted
1 1/2 lb Mushrooms small 1/2" or
- smaller 2/3 c Heavy cream
3/4 c Sour cream or plain yogurt*
2 1/4 ts Dijon mustard
2 tb Dill fresh, chopped fine
1 1/2 tb Fresh parsley
2/3 c Beef stock
Salt & pepper to taste 2 3/4 ts Flour
Slice the beef into thin strips approx. 1 1/2" - 2" in length. Heat a large cast iron skillet over high heat and add the meat a few stripos at a time to sear the meat. Remove the meat from the heat and set aside. Reduce the heat in the skillet to medium and melt the butter. Add the onion, saute', until soft . Raise the ehat to med-high, add the mushrooms, saute;, stir frequently, cook for 15 - 20 minutes. Lower heat to med-low sprinkle in the flour, stir well for 1-3 minutes. Stir in the stock, cream, sour cream, & mustard. Cover, reduce heat to low and simmer for for 5-7 minutes. DO NOT ALLOW TO BOIL! Return the meat to the skillet, mix with sauce, stir in the dill & parsley, and serve.
How To make Ukrainian Beef Strogonov's Videos
Russian Beef Stroganoff!
Stir frying Russian Beef Stroganoff! Will be ready soon and I can't wait to dive in! Get the recipe here: #beefstroganoff #stroganoff #easybeefrecipe #shorts
Veselka's Full Ukrainian Dinner: Soup, Goulash, Pierogi, and More | Support Ukraine
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Ukrainian foods, pork stroganoff
Trivia Ukraine foods always have sour cream without sour cream the foods not tasty.
???????? [White Beef Stroganoff] * Surprisingly easy! Classic Russian Cuisine: How to Make Beef Stroganoff
This is a channel that provides easy-to-understand recipes for authentic Eastern European cuisine such as Russian and Ukrainian cuisine so that you can reproduce them in Japan ☺️
▼ If you are interested, please subscribe to the channel here ????
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Click here for other recommended recipes ☺️
▼How to make authentic beef stroganoff with brown sauce
Russian Cuisine Русская кухня:
Ukrainian Cuisine Українська кухня:
Georgian cuisine ქართული სამზარეულო:
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Thank you for reading the summary column ☺️
Beef stroganoff, which can be said to be a representative of Russian cuisine, is actually a relatively new dish among Russian cuisine.
There are various theories about its origin, but Count Stroganov, who lived in the 19th century, lost his teeth due to old age and was unable to eat his beloved beef.
Andre Dupont, a French chef who worked exclusively for Count Stroganoff, took pity on it, and it is said that the dish that became the prototype of beef stroganoff was devised so that even elderly people with no teeth could eat beef.
The reason why it sounds closer to the French word for beef (boeuf) than the Russian word for beef (gabyazina) is probably because the dish was invented by a French chef.
Beef stroganoff with brown sauce is famous, but this time we will introduce a recipe for pure white beef stroganoff with white sauce!
It's easy to make and very delicious, so please try making it ????
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(Ingredients) Serves 4-5 people
Beef (thigh or tenderloin) 200g
1 onion
About 10 mushrooms
Fresh cream (35%) 200cc
Sour cream 100g
Water 200cc
Butter 20g
A little salad oil
Half a tablespoon of wheat flour + appropriate amount for coating the meat
2g salt + 2g for marinating meat
Appropriate amount of white pepper
*You can also use chicken to make it delicious.
Thank you for reading until the end!
#beefstroganoff
#бефстроганов
#russianfood
#beefrecipe
#russiancuisine
Chef Lee’s Ukrainian Beef Stroganoff
Making Chef Lee’s Ukrainian Beef Stroganoff Recipe
Beef Stroganoff - Traditional
Serves: 6 - 8 guests
3 lbs. Beef, cut into 1” cubes or slices (Chuck Roast or Sirloin)
1 lbs. Mushrooms, sliced & quartered
8 oz. Onions, sliced thin
2 cloves Garlic, shaved or minced
4 oz. Butter, unsalted
64 oz. Veal Stock (Beef or Vegetable Stock may be substituted)
As Needed Salt
As Needed Pepper, fresh ground
2 Tbsp. Worcestershire Sauce
4 oz. A/P Flour (Brown Rice Flour for gluten free)
2 cups Sour Cream
As Needed Wide Egg Noodles or Rice Pilaf
Method:
1. In a preheated saucepan sauté the garlic, onions and mushrooms until tender. Then remove and set aside for later.
2. In the same saucepan brown the beef on all sides. Add ¾ of the stock, Worcestershire, salt & pepper. Bring to a simmer, cover and cook until tender.
3. Once the beef has cooked, in a separate bowl add the remaining stock to the flour. Whisk until incorporated, then add to the beef. Stir well. Simmer uncovered for 20 minutes, then add the mushrooms & onions.
4. Cook for 5 minutes more and serve with pasta or rice pilaf