In our version of beef Stroganoff, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered to optimize its flavor.
and you'll get braised short ribs served with sour cream . Get yourself a time machine and travel back to Tsarist Russia, and you'll find cubes of beef served with a sauce flavored with mustard and smetana, the Russian term for sour cream that is almost onomatopoetic in the way it seeps out of your mouth and flows off your tongue.Larousse Gastronomiquegives the dish a Russian-by-way-of-a-French chef version of the story.
Then I thought: What's the point of cutting the meat before cooking it? Couldn't we get better results by simply cooking the meat whole as tenderloin steaks,I brought home some thick tenderloin steaks, dried them carefully with paper towels , then seasoned them up with a blend of salt, pepper, and some paprika , pressing the mixture firmly onto the steaks to make sure it fully adhered.
Did the final dish look exactly like the Stroganoff in my mind? Nope. But it tasted a damn sight better than any beef Stroganoff I've had in the past. In my book, that's a win.
Looking through those recipes for Stroganoff I found, it's insane how short they give for the cooking times for a Stroganoff-sized batch of mushrooms. Some call for a mere four minutes—barely enough time for them to even expel their moisture, much less take on any color. Others advise you to add the mushrooms and onions to the pan at the same time. This is a good way to end up with burnt onions and nearly-raw mushrooms.
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