Russian Beef Stroganoff

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Russian Beef Stroganoff

When it comes to food, all world-wide known cuisines have some similar dishes, salads, or desserts. Today, I would like to introduce you to one of those dishes that greatly varies in different areas, but was originated in Russia; the country where our beautiful Eastern European ladies are from. Remember, you might expect to have this fabulous dish on your table with your beautiful Russian match.

Beef Stroganoff or Beef Stroganov (in Russian: Befstroganov) has been invented in Russia during the 18th century, and the name of this delicious dish comes from one of the members of Stroganov family. In the 19th century, the dish was spread world-wide and has its variations of  sauces, meat, and toppings. Some serve it with rice while others serve it with mash potatoes, buckwheat, or noodles.

However, original Russian stroganoff is served atop a bowl of crispy (French fries type) pan-fried potatoes. As word of a mouth history would have it, the origins of beef stroganoff date back to the times when then-County Paul Stroganoff was stationed in the wilds of Siberia. His cook had discovered that meat tended to get extremely frozen. In order to preserve what little meat that had, the chef decided it best to cut the meat into thin strips. The thinner strips made it easier to cut and thaw meat. This process has been maintained throughout the history of the dish and so will you. Before we break down how to make your own beef stroganoff dish, you will need the following ingridients:

  • 1 1/2 lb  beef tenderloin
  • 2 onions
  • 4 ounces of butter
  • 4 ounces of mushrooms
  • 2 tbsp flour
  • 4 tbsp of tomato paste
  • 1/2 cup of sour cream
  • 1 cup of broth 
  • salt & pepper

Chop the beef tenderloin into very thin strips. Combine flour, salt and pepper to taste, and mix it with the beef strips. Fry chopped onions on a pan until a golden brown color, and add the mixed beef to the onions. Fry on a hot heat until the meat turns into a light brown color.

Meanwhile, make the sauce: fry 1 tbsp of flour pounded with butter for few minutes, add sour cream, tomato past, and salt. Pour the sauce over the meat and stew on a low heat for 15-20 minutes. You can add seasonings, some chopped parsley, sour cream and serve it on the top of the pan-friend potatoes.

Russian women are oftentimes great cooks as they have learned from their babushkas and mothers as part of their upbringing. If you are a meat and potatoes lover, perhaps meeting a single Russian woman from the Dream-Marriage online dating network might be the trick to finding someone to enjoy this recipe with. After all, there is nothing fun about dinner for one.

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