Original Beef Stroganoff Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
3 T: Butter,
3 T: Chopped onion,
1 T: Flour,
1 1/2 cup: Clearn beef soup or consomme,
1 cup: Sour buttermilk,
2 lbs: Lean stew meat or shoulder,
Roast.,
1/4 tsp: Black pepper,
1/4 tsp: Salt,
Directions:
"Beef Stroganoff was invented by Serge Stroganoff, a court dook in the
riegn of Catherine the Great of Russia. Catherine was the daughter
of the Duke of Anholt-zervst of Prussia, born in 1729. She was a
cruel despot and full of personal vices but did a great deal to help
Russian scientists, writers and philopophers and to westernize Russia
as much as possible. She also encouraged Russain cooks such as
Stroganoff to adapt French cooking methods and also to create new
Russian dishes. She was a great woman for romancing and during her
more youthful days would have a different lover every night or so.
She had them killed for some trumped-up charge as she tired of them.
She died of heart failure in 1796 in the arms of her young lover,
Prince Platow Louboff at the age of 67. She certainly was quite a
woman."
Take the beef stew meat or the roast and sice it up into pieces as
thin as you can or about 1/4" thick, ath the thickest. The thinner
the better. The pieces should not be more than about 2" square. Salt
and pepper the meat to taste. Put 3 level T. of butter into a frying
pan and 3 level T. of chopped onion. Add the meat. Over a medium
heat cook until the meat is done.
Make a sauce or gravy as follows. Put 2 level T. of butter into a
large frying pan and melt the butter until it just barely starts to
turn borown.
Take off from the stove. Now add 1 3/4 level T. of flour into the
hot butter until the mixture forms a medium syrupy consistency, not a
thick paste. Remember not a thick paste. Add more butter if
necessary. Now add 1 1/2 c. of cold clear beef soup or consumme and
stir in well. Now place back onto the stove and over a medium heat
bring to a slow boil. Stir continually. Now add one cup of sour
buttermilk and stir in wel. Be sure to use sour buttermilk not sour
cream. Now pour the meat, onion and butter sauce into the gravy and
gently simmer just enough so that it is well heated. Serve with
mashed potatoes or boiled white rice and dark bread.
Note: To sour buttermilk simply cover a bowl of buttermilk and let
stand until it thickens. This recipe was often used with venison and
bear meat as well as beef. This meat must be sliced as thin as
possible.
Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES", by
George Herter and Berthe E. Herter, copyright 1969
Source from luhu.jp
riegn of Catherine the Great of Russia. Catherine was the daughter
of the Duke of Anholt-zervst of Prussia, born in 1729. She was a
cruel despot and full of personal vices but did a great deal to help
Russian scientists, writers and philopophers and to westernize Russia
as much as possible. She also encouraged Russain cooks such as
Stroganoff to adapt French cooking methods and also to create new
Russian dishes. She was a great woman for romancing and during her
more youthful days would have a different lover every night or so.
She had them killed for some trumped-up charge as she tired of them.
She died of heart failure in 1796 in the arms of her young lover,
Prince Platow Louboff at the age of 67. She certainly was quite a
woman."
Take the beef stew meat or the roast and sice it up into pieces as
thin as you can or about 1/4" thick, ath the thickest. The thinner
the better. The pieces should not be more than about 2" square. Salt
and pepper the meat to taste. Put 3 level T. of butter into a frying
pan and 3 level T. of chopped onion. Add the meat. Over a medium
heat cook until the meat is done.
Make a sauce or gravy as follows. Put 2 level T. of butter into a
large frying pan and melt the butter until it just barely starts to
turn borown.
Take off from the stove. Now add 1 3/4 level T. of flour into the
hot butter until the mixture forms a medium syrupy consistency, not a
thick paste. Remember not a thick paste. Add more butter if
necessary. Now add 1 1/2 c. of cold clear beef soup or consumme and
stir in well. Now place back onto the stove and over a medium heat
bring to a slow boil. Stir continually. Now add one cup of sour
buttermilk and stir in wel. Be sure to use sour buttermilk not sour
cream. Now pour the meat, onion and butter sauce into the gravy and
gently simmer just enough so that it is well heated. Serve with
mashed potatoes or boiled white rice and dark bread.
Note: To sour buttermilk simply cover a bowl of buttermilk and let
stand until it thickens. This recipe was often used with venison and
bear meat as well as beef. This meat must be sliced as thin as
possible.
Source: "BULL COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES", by
George Herter and Berthe E. Herter, copyright 1969
Source from luhu.jp