Beef Stroganoff With Spinach and Mushrooms
Like shooting fish in a barrel basis beef stroganoff made from scratch. Only a few cheap ingredients like ground beefiness, mushrooms and noodles and you lot volition have a perfect family unit dinner gear up.
Beef Stroganoff is one of those family meals, you tin be certain you tin delight anyone with. Footing beef, noodles and a creamy sauce, who would say no to that?
I accept been making unlike kinds of beef stroganoff recipes for years now. From the more expensive calf stroganoff (only once) to chicken or pork, classic beefiness stroganoff with thinly cut beef strips, and this very like shooting fish in a barrel ground beefiness stroganoff.
Origins of the dish
Every bit the name suggests, the dish has Russian origins. It was originally fabricated with strips of beefiness served with sour cream.
The original recipe included no mushrooms, just equally the recipe developed and got famous exterior of Russia besides, mushrooms started to be added to the dish and the recipe became that what we know and love today.
The first mention of the dish is found in a classic Russian cookbook "A Souvenir to Immature Housewives" past Elena Molokhovets from 1871. The dish was cooked with beef cubes, served in a mustard and burgoo gravy containing a modest amount of sour cream, simply no onions or mushrooms.
After on, at the beginning of the 20th century, onions and tomato paste were added, making the dish more similar to what we know today.
After the fall of Tsarist Russia and through the Russian immigrants, beef stroganoff became popular outside of Russia also. Apparently, it offset became popular in Cathay before World War 2 and was brought to America by Chinese and Russian immigrants after the state of war.
The current classic version of the dish is made with strips of beefiness in a sauce containing onions, mushrooms, and sour foam. Traditionally, in Russia, it would be served with crisp, fried potato straws, but otherwise information technology is well-nigh commonly served with noodles or rice.
I personally adopt to serve it with mashed potatoes, especially when cooking the dish with basis beef, but my kids adopt noodles in this instance, then I stick to noodles virtually of the times.
Ingredients
Ground beef: I apply lean ground beef.
Mushrooms: definitely fresh mushrooms, either cremini or white mushrooms. If you use button mushrooms, y'all can leave them whole or only halve them, they will wait very pretty in the dish.
Sour foam:
- I use smetana or Schmand, which is widely available in Frg. If yous can find a Russian or Eastern European store, do endeavour smetana, it is delicious. Otherwise, regular sour cream can be hands substituted.
- I use only a small-scale corporeality of smetana or sour cream, less than I saw in other recipes. I like it this style, I think information technology adds exactly the corporeality of smoothness to the dish without making it too heavy.
- The sour cream or smetana tin can be added at the terminate of the cooking process or directly at the tabular array, a minor dollop on each plate.
Stock:
- I utilize homemade stock, beef, or chicken, mostly craven. I most e'er have chicken stock in the fridge or freezer.
- Withal, using homemade chicken or beefiness stock is non mandatory, a skilful quality brand or even burgoo cubes will do just fine.
How to make?
Stride i: Slice and melt the mushrooms. I used cremini mushrooms this time, but white mushrooms can be used instead. Cook the mushrooms for about five minutes until nicely gilt. Remove from the pan and prepare aside.
Stride ii: Cook the ground beefiness, onions and garlic until the onions start to go golden. Make sure to break all the footing meat lumps during this step.
Step iii: Add the lycopersicon esculentum paste, flour and h2o mixture (which is necessary to thicken the sauce), stock and Worcestershire sauce.
Step four: Simmer for one 60 minutes on low heat. Many recipes instruct y'all to cook the footing beef stroganoff for a much shorter time, but I retrieve this dish gains in flavor from being slowly cooked for a longer fourth dimension.
Footstep 5: Add together the sour foam and stir well, don't permit the dish come to a boil anymore.
Serve with broad noodles (for example tagliatelle), rice, fried straw potatoes, or mashed potatoes.
I like to serve some pickled vegetables on the side, but that is just my Romanian blood. A nice salad or sauteed vegetables like green beans, cauliflower or broccoli would do simply besides.
Prevent your screen from going dark
- 250 thou/ viii.eight oz cremini or white mushrooms
- 1 tablespoon vegetable oil or unsalted butter
- 1 medium onion
- 1 garlic clove
- 500 g/ 1.i lbs lean basis beef
- ii tablespoons all-purpose flour
- 175 ml/ 6 oz/ ¾ cup h2o
- 250 ml/ 8.v fl.oz/ 1 cup beef or craven stock
- ii tablespoons tomato plant paste
- i teaspoon Worcestershire sauce
- 2 heaped tablespoons sour cream or smetana
- 1 teaspoon fine sea table salt
- freshly ground blackness pepper
- parsley
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Clean and slice the mushrooms. Rut the oil or butter in a large pan (which has a chapeau) and fry the mushrooms for about 5 minutes or until golden brown. Remove to a plate and set aside.
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In the meantime, finely chop the onions and the garlic. Add them to the aforementioned pan and cook for about 4-5 minutes until the meat is chocolate-brown and the onions slightly aureate. Interruption the lumps of meat using a wooden spoon during this fourth dimension.
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Whisk together the flour and the water. Add the mixture to the pan together with the chicken or beefiness stock, tomato paste, Worcestershire sauce, table salt, and pepper. Mix well.
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Turn the heat downwardly to depression, encompass the pan and simmer for ane hour, stirring from time to fourth dimension.
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Add the mushrooms to the sauce. Proceed simmering for 10 more minutes, without the lid, the sauce should thicken slightly.
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Stir in the sour cream or smetana. Don't let the dish come to a boil over again.
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Sprinkle some chopped parsley over the ground beefiness stroganoff and serve with noodles, rice, or mashed potatoes.
Serving: 1 /4 of the dish | Calories: 404 kcal | Carbohydrates: 13 g | Protein: forty thou | Fat: 21 1000 | Saturated Fatty: 7 g | Polyunsaturated Fat: 11 g | Trans Fat: one grand | Cholesterol: 117 mg | Sodium: 753 mg | Fiber: 2 g | Sugar: 5 g
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