Beef stroganoff with oyster mushrooms
Composition / ingredients
4
Servings:
Cooking method
1) Take beef (or veal), wash it, dry it with a paper towel. We cut it into pieces of medium thickness (approx. 1-1.5 cm), then beat it off and cut it into strips about 2 cm wide (although this is as anyone likes, it can be wider).
2) Pour 2 tablespoons of flour into a saucepan and put it on the fire less than average, sometimes stir. We check the readiness of the flour, including our sense of smell, you should feel a slightly nutty aroma. But we must be careful, do not let the flour burn!
3) Meanwhile, heat up the frying pan with half the butter (20 gr), cut the onion into thin half rings and fry over medium heat until the onion is soft and transparent.
4) Is the flour ready? We remove it from the fire and slowly pour it into the sour cream, stirring with a whisk so that there are no lumps. Then we send the mixture back to the saucepan, salt, pepper and put it back on the fire. Stir with a spatula until thickened.
5) Connect the onion with sour cream, keep it on the fire a little more and turn off the burner. The sauce is ready!
6) In parallel with this, heat up another frying pan with the remaining oil over high heat. I emphasize that the frying pan must be hot, otherwise the meat will not seize, it will immediately give juice and will be tough. When the condition is met, we throw the meat. It squirts, splashes, but we are not afraid of anything, we distribute it in a frying pan and fry it on both sides for two minutes (until a light crust). Then salt and pepper, keep it on the fire for a little longer, stirring constantly, and add it to the sauce.
7) Now let's do the oyster mushrooms. Wash, clean and cut into medium pieces (about the same as meat). In each dish, everything should be harmonious: both taste and appearance.
8) Fry the mushrooms in vegetable oil on high heat for 5 minutes, then salt, reduce the heat to low and simmer under the lid for another 10 minutes.
9) Add the finished mushrooms to the meat and mix everything. You can also put our dish on a small fire for 3 minutes so that everything gets married.
The dish is ready!!! Spread on a plate, sprinkle with herbs. You can serve! Garnish is optional here, but if you really want it, then buckwheat or rice will do.
By the way, salt should be very carefully, since everything eventually mixes, there is a risk of over-salting.
2) Pour 2 tablespoons of flour into a saucepan and put it on the fire less than average, sometimes stir. We check the readiness of the flour, including our sense of smell, you should feel a slightly nutty aroma. But we must be careful, do not let the flour burn!
3) Meanwhile, heat up the frying pan with half the butter (20 gr), cut the onion into thin half rings and fry over medium heat until the onion is soft and transparent.
4) Is the flour ready? We remove it from the fire and slowly pour it into the sour cream, stirring with a whisk so that there are no lumps. Then we send the mixture back to the saucepan, salt, pepper and put it back on the fire. Stir with a spatula until thickened.
5) Connect the onion with sour cream, keep it on the fire a little more and turn off the burner. The sauce is ready!
6) In parallel with this, heat up another frying pan with the remaining oil over high heat. I emphasize that the frying pan must be hot, otherwise the meat will not seize, it will immediately give juice and will be tough. When the condition is met, we throw the meat. It squirts, splashes, but we are not afraid of anything, we distribute it in a frying pan and fry it on both sides for two minutes (until a light crust). Then salt and pepper, keep it on the fire for a little longer, stirring constantly, and add it to the sauce.
7) Now let's do the oyster mushrooms. Wash, clean and cut into medium pieces (about the same as meat). In each dish, everything should be harmonious: both taste and appearance.
8) Fry the mushrooms in vegetable oil on high heat for 5 minutes, then salt, reduce the heat to low and simmer under the lid for another 10 minutes.
9) Add the finished mushrooms to the meat and mix everything. You can also put our dish on a small fire for 3 minutes so that everything gets married.
The dish is ready!!! Spread on a plate, sprinkle with herbs. You can serve! Garnish is optional here, but if you really want it, then buckwheat or rice will do.
By the way, salt should be very carefully, since everything eventually mixes, there is a risk of over-salting.
Caloric content of the products possible in the composition of the dish
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Pickled oyster mushrooms - 23 kcal/100g
- Oyster mushrooms are fresh - 38 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
