Beef Marinade Beef Stroganoff Coffee and Soy Sauce

Recipe, photography and styling by Tanya Zouev.

For those who don't know, my heritage is Russian and I have an analogousness for Russian food because I grew upwardly with it and relish eating it from time to fourth dimension. Ane of the dishes I enjoy the most is Beefiness Stroganoff and when I started researching it's history, I naively thought that there was simply ane authentic version, my mother'southward. I was wrong. I then read one of the original known recipes by Russian cookbook author Elena Molokovhets in her 1861 book A Gift For Young Housewives. She fabricated hers with sour cream whereas my mother but uses pure cream (slivki in Russian) considering she says it makes for a more flavoursome strog. It in fact turns out there are hundreds of different versions from ones made with sausage in Finland to versions fabricated with buffalo meat in the USA. It is obviously a far more international dish than the strictly Russian one I thought it to be. Only for this post I will focus on the ane I dearest, the recipe I grew up with and that I even so believe to exist the best.

I travelled to Russian federation in 2006. In my usual fashion of eating my fashion around foreign countries, I ate Beef Stroganoff wherever I could notice it. I ate information technology at minor family restaurants in rural country areas and I ate information technology at the exclusive and über pricey Café Pushkin in Moscow and I'chiliad lamentable to say I was somewhat disappointed. Perhaps information technology's a case of what one grows up with being the criterion, but the versions I ate simply didn't gustation as good. My mother's Stroganoff is literally melt in the mouth. It is made up of delicately sliced rump steak sitting in an incredibly flavoursome sauce with just the right corporeality of mushrooms and cream. She says the clandestine is in cooking the mushrooms separately in butter and adding them at the very end, only before you lot serve.

Information technology is an interesting fact that the name of the dish is said to have originated in the kitchens of the Stroganov family around the mid 18th century. The upper classes of Pre-Revolutionary Russia loved the French and considered everything Le Francaise to exist the epitome of grade and fashion. Russian cooks and chefs of the time were encouraged to cook in a French manner and many of them were shipped off to France to study cookery by their employers. Such an employer would have been Alexander Stroganov (come across picture below) and if yous ask me he looks a bit of a scamp. I reckon he would have enjoyed downing vodka shots with Beluga caviar whilst hanging out with his mates in the courts of old Russian aristocracy. He would have loved my mum's strog, and I promise you practice too.

(Pic: Mr. B. Stroganoff himself, circa mid 1800's.)

Prep time: xx mins, cooking time: 60 mins. Serves iv-6 as a primary meal.

Ingredients:

1 tablespoon butter
at to the lowest degree 1 cup of mushrooms, preferably Swiss Browns cut thin (I use effectually two cups because I like my Stroganoff mushroomy)
1 tablespoon olive oil
1kg (ii pounds) rump steak cutting into fine strips approx 4cm x 1cm (2″10.5″)
i medium to large onion halved then cutting into fine strips
1/2 cup chicken or beef stock if required (water tin can be used every bit well)
2-iii tablespoons soy sauce (I use tamari, a wheat-free soy sauce)
1 loving cup of thickened cream
lots of croaky pepper (mum says that Beef Stroganoff only loves black pepper)
salt to taste

Method:

one.  Heat the butter over medium rut in a heavy base pan (I used a Le Creuset 24cm cast fe casserole pan) and fry your mushrooms until cooked through, they should accept a dark brown appearance and some lovely juices in the bottom (approximately 5-7 mins). Put aside.

2.  Using the same pan estrus the olive oil on medium heat and chocolate-brown your meat. Add onions and cook with meat until soft and translucent and go on cooking until there is quite a scrap of wet in the pan from the meat juices.

three.  Add two of the tablespoons of soy sauce and stir to mix through. Practice not add the third tablespoon until y'all have tasted the sauce towards the end of cooking.

4.  Add together chicken or beef stock (or water) if the meat and onions are dry out only I find there is ordinarily plenty of wet in the pan at this stage. Simmer for at least forty minutes on low heat until meat is soft, about 45 minutes is normally acceptable but you may demand a little more than if your cut of beef is a piddling tough.

5: When the meat is cooked through add the cream and plenty of black pepper. If sauce is too pale, add a lilliputian chip more soy sauce to darken and if you lot experience the sauce needs a footling more flavour. Bear in mind the sauce will darken a little from the mushrooms upon standing afterward Step vi.

6: At the end of cooking your meat and onions add the mushrooms, stir and simmer for another couple of minutes. Thicken if required (see notes below) and serve immediately.

*If the sauce is a little runny, you lot can thicken with either a heaped teaspoon of corn flour or tapioca starch dissolved in about a 3rd of a cup of h2o then add slowly to the pan whilst oestrus is yet on stirring thoroughly. Be careful not to over thicken.

Serve with steamed white rice or mashed spud. Too goes well with big apartment pasta noodles though in my family it was pretty much always rice or mash, or on toast for breakfast (we weren't much of a corn-flakes family). The flavours actually go improve upon standing.

Variation: you can as well use veal.

*Photography and styling notes:

Well I couldn't decide between a rustic tabletop setting or a elementary setting for ii and then I did both. The one matter I had decided on was that I wanted to apply predominantly vintage props. Both settings with the exception of the beautiful dark-green Le Creuset pan and the wonky wooden spoon are made up entirely of bits and bobs from charity shops (thanks once again Vinnie's). The wooden spoon has been in my family for decades then it's a veritable heirloom!

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Source: https://tanyazouev.com/classic-beef-stroganoff/

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