Beef (or chicken) Strganoff
October 19th 2006 01:34
Beef (or chicken) Stroganoff
You will need:
500g beef (or chicken) strips
6 x button mushrooms
1 x large onion
1 x 600ml sour cream
oil
salt and pepper to taste
plate
frypan or wok
spatula or other utensil for stirring
What to do:
If you didn’t get your meat in strips, then slice it into thin strips. Also slice the mushrooms and onion; it’s just a waste of money.
Using a few drops of oil, brown the meat in pan or wok over a high temperature, just ‘sear’ it a little, over browning will make the meat tough.
Take out meat and place on a plate.
If the pan is dry, add a few more drops of oil, sauté the onion and mushroom, again only for a little while.
Return the meat to the pan, add all of the sour cream and mix all ingredients.
Reduce heat a little (medium high) and let cook for around 5 minutes.
Stir again continually for another 5 minutes, you should notice the sour cream has turned a browner color, this is the flavor from the sautéed meat and vegetables.
Keep cooking until the required consistency is achieved.
Add salt and pepper to taste.
Great served with my cheats boiled rice and basic green salad.
Technical modifications:
Only peel the mushrooms if you really feel you have to, just give them a bit of a wash.
Don’t get rid of the mushroom stems, its just a waste of money and it all tastes great when its cooked.
The onion can be sliced into rings or diced. It’s all personal choice here. Why not be creative and do the opposite to what you are used to?
If you like your meat extra tender, you can boil it, this is a special trick used in many Asian communities. The boiling takes ½ hour to 1 hour depending on the cut of meat, all you do is put your sliced meat into a pot of water and boil until it is tender. Keep in mind that it will seem tough for a little while, and then the consistency will change.
Some people like to have a lot of sauce and others prefer to have less. This recipe caters for both and is easily controlled by you. If you find there is not enough sauce, you can just add some water and mix well.
The sour cream creates quite a strong taste, to make it lighter, you can use cream, evaporated milk or light evaporated milk.
You will need:
500g beef (or chicken) strips
6 x button mushrooms
1 x large onion
1 x 600ml sour cream
oil
salt and pepper to taste
plate
frypan or wok
spatula or other utensil for stirring
What to do:
If you didn’t get your meat in strips, then slice it into thin strips. Also slice the mushrooms and onion; it’s just a waste of money.
Using a few drops of oil, brown the meat in pan or wok over a high temperature, just ‘sear’ it a little, over browning will make the meat tough.
If the pan is dry, add a few more drops of oil, sauté the onion and mushroom, again only for a little while.
Return the meat to the pan, add all of the sour cream and mix all ingredients.
Reduce heat a little (medium high) and let cook for around 5 minutes.
Stir again continually for another 5 minutes, you should notice the sour cream has turned a browner color, this is the flavor from the sautéed meat and vegetables.
Keep cooking until the required consistency is achieved.
Add salt and pepper to taste.
Great served with my cheats boiled rice and basic green salad.
Technical modifications:
Only peel the mushrooms if you really feel you have to, just give them a bit of a wash.
Don’t get rid of the mushroom stems, its just a waste of money and it all tastes great when its cooked.
The onion can be sliced into rings or diced. It’s all personal choice here. Why not be creative and do the opposite to what you are used to?
If you like your meat extra tender, you can boil it, this is a special trick used in many Asian communities. The boiling takes ½ hour to 1 hour depending on the cut of meat, all you do is put your sliced meat into a pot of water and boil until it is tender. Keep in mind that it will seem tough for a little while, and then the consistency will change.
Some people like to have a lot of sauce and others prefer to have less. This recipe caters for both and is easily controlled by you. If you find there is not enough sauce, you can just add some water and mix well.
The sour cream creates quite a strong taste, to make it lighter, you can use cream, evaporated milk or light evaporated milk.
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