Beth Stroganoff

Category: Meat dishes
Kitchen: georgian

Ingredients

Beef 1 kg
Onions 4 heads
Wheat flour 2 tbsp. l
Sour cream 3 tbsp. l
Tomato paste 2 tbsp l
Fresh coriander 0.5 bunch
Parsley 0.5 bunch
Basil 0.5 bunch
Black pepper and salt to taste

Cooking method

  • Finely chop the beef (preferably brisket) across the grain. I cut into small long strips. Cut the onion into small cubes. Pour meat into a preheated saucepan with a thick bottom and fry over high heat. When the meat has released the juice, simmer over low heat. You can add a little hot water several times. When the meat is ready, evaporate almost all the liquid, season with salt, pepper and add the onion. Stir, simmer for 5 minutes. Make sure not to burn. Fry the flour in a separate frying pan until golden brown. Add flour, sour cream, tomato paste to the finished meat with onions. Mix everything well. Gradually dilute this mass with boiling water to the consistency of liquid kefir. pour chopped greens. Basil is better to use dried-1 tbsp. l. It is more aromatic. Put on a low heat and cook for 7-10 minutes, stirring constantly, so as not to burn. Fry the potatoes separately as for fries. But not deep-fried, but in a skillet. Serve beef stroganoffs by sprinkling potatoes on top of each plate.

The dish is designed for

2 liters

Time for preparing:

1 hour

Cooking program:

Plate

Kokoschka
I will definitely cook it!
Already dried basil and green and purple over the can!
Gayane, how do you prepare parsley and cilantro so that you can make dishes as aromatic in winter?
Gayane Atabekova
Kokoschka, Lily, we have parsley and coriander it is round the winter. If you can use garlic in a dish, then I put adjika a magic wand. In beef stroganoff, you can use a dressing for soup. There are parsley and dill. Add more dried basil. This will be enough. It is dried basil that gives the unique aroma. You can do without cilantro. In our family, this is one of the favorite dishes. Beef stroganoff, even with dried basil, is very tasty. Likes more black pepper.
stall
Gayane, sorry for asking if you are cooking nat. sausages? Prescription if possible.
Kokoschka
Thank you Gayane for the explanation, before your recipes the basil didn't exist for me ...
For many years, since childhood, she lived in the north, where during the years of the USSR there had never been anything, potatoes, sauerkraut, blueberries, raspberries, raspberries, milk mushrooms and a mustache ...

Do you put green or purple basil?
Have you noticed that you prefer purple more or am I mistaken?
Gayane Atabekova
Kokoschka, Lilya I use purple. Green goes only into beans. But I don't usually use it. You have to buy it on purpose.
Kokoschka
I see, that is, it doesn't matter, phew .... it's good.
I just buy both and bought both.
Albina
Quote: Gayane Atabekova
Pour meat into a preheated saucepan with a thick bottom and fry over high heat.
Fry without vegetable oil?
Gayane Atabekova
Albina, Fry without vegetable. In principle, it is not fried, but simply grabbed from all sides. and very soon the meat releases its juice. Carcass in this juice, occasionally adding a little boiling water so that the meat is just covered with liquid. You can throw it into heated oil, but it splashes terribly. And then there are 3 more sour cream spoons with top. I want it not to be very fat. Probably my gas does not have enough heating. Even when I throw it in hot oil, the meat releases juice very quickly. Well, since there is no difference, then I cook without oil. You can cook in any way you like, there won't be much difference.
Kirks
Gayane Atabekova, Thank you for the recipes, tell me how you make a hodgepodge in Georgian? I love it very much, I made it according to recipes from the Internet, but I don't like it, it turns out not thick.
Gayane Atabekova
Kirks, Ntalya will lay out a separate recipe for meat dishes, otherwise the moderators will scold me.
Kirks
Gayane Atabekova, Thank you
Gayane Atabekova
stall, Sorry I haven't seen your question before. Our national sausage is kupaty. I laid out the recipe. But since there are no photographs they are not visible. See my recipes on my profile.
Kapet
Quote: Gayane Atabekova
Basil is best used dried-1 tbsp. l. It is more aromatic.
Again, sorry for my "five cents", but in dried basil, most of the essential oils evaporate during drying. Therefore, a priori, it cannot be more fragrant than fresh.

Regarding whether to use green basil, or purple, this is about flamasters - in taste and in color. For example, we prefer to grow or buy only green, classic, camphor at home, because purple basil (in the Caucasus it is called regan) has an off-odor and aftertaste (lemon notes soar, and something else), which we do not to your liking.

Shl. I cannot find the seeds of the Italian Basil Genovese Gigante in Ukraine, a classic for pesto.

Sorry for offtopic! Went for the beef for this recipe ...

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