The title says it all ! I do not mean to discriminate but sometimes, some of you maybe new to the concept of cooking. Some learn to cook, some don’t. It’s no rocket science, its just a matter of patience and the 5 senses !
The title of my post was actually the title of a cookbook published by the Russian author, Elena Ivanovna Molokhovets, way back in the 19th century. It had recipes of famous Russian preparations, one of which I am going to share with you today : Beef Stroganoff.
I actually learnt this recipe from one of my favorite chefs, Anthony Worrall Thompson, when I was volunteering at a Food Festival here in Dubai. Its very easy to prepare, tastes spectacular and is so great that it is even the national dish of Russia !
Try preparing this dish and the most important thing is, keep the meat tender (that’s your secret to success 😉 )
The ingredients are listed below, so you are well aware of your shopping list !
- 1 kg Beef Tenderloin/Chicken Breast (cut into strips)
- 250 gms Button Mushrooms
- Oil to fry and 1 tbsp of butter
- 2 large white onions
- 1 pod Garlic
- Juice of 1 Lemon
- A handful of parsley
- Salt and Pepper to taste
- 1 tsp Paprika powder
- 1 small packet of cooking cream mixed with 2 tbsps of fresh yoghurt
See, that’s all the ingredients you require ! So now let me take you through the preparation.
First you have to marinate the meat with salt, pepper and a little oil, then keep it in the fridge. Slice the onions and mushrooms. Chop the garlic and parsley fine. In a bowl, you can mix the lemon juice, yogurt and cream with just a teaspoon of water.
Now you put oil in whichever dish you would use to prepare a curry and also the butter and let it sizzle (but don’t let it brown). Once that’s done, add the meat and stir till its brown after which you take it out in a plate and keep it aside. The trick here is, once you see the meat browning, take it out immediately because over cooking it would make it chewy.
In the same oil, add the garlic first and then the onions and let it cook till its transparent. Then you add the mushrooms and let it sizzle away ! After the mushrooms soften a little, add the cream-yogurt mixture and stir quickly. If you would like more gravy, add a little water. Add salt, pepper and paprika and let it simmer.
Once the gravy thickens a little, add the meat and let it come to a boil. Check the meat to see if it is tender enough according to you, and throw in the chopped parsley. Serve it with a bed of rice, pasta, noodles or even have it with baguette !
Now wasn’t that simple ? I hope the pictures are proof of my salivation right now ! I might just go home and gobble some tonight.
Do let me know if you tried it out and questions are always welcome 🙂