Beef stroganoff
❤️ Click here: Wenches kjkken biff stroganoff
You need to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. Remove the onion to the same dish as the meat and keep warm. Melt a tablespoon of butter in a large pan on a medium heat.
Ingredients 250 g 9 oz beef fillet, sirloin or rump are good choices 3 tbsp butter 1 small onion, peeled and thinly sliced ¼ tsp freshly ground nutmeg, or less salt and freshly ground black pepper 200 g 7 oz mixed wild mushrooms or 100 g 4 oz cultivated , sliced 120 ml ½ cup soured cream 1 tbsp brandy or sherry optional Method 1. Most recipes also include mushrooms and paprika or nutmeg, but there are many variations. Cook, stirring occasionally for about 4 minutes.
Beef stroganoff - The cattle are able to withstand cold climates so they are common in Sweden, Scotland, Canada and New Zealand.
Beef stroganoff Biff stroganoff This is a famous Russian dish, but given the proximity of Sweden and Russia, it is no wonder that it is also very popular in Sweden. Young Swedes probably prefer sausage stroganoff which is extremely popular in Sweden, but beef is also widely used. Some people attribute it to Alexander Stroganoff and others to Count Pavel Stroganoff. All agree that it was originally based on sauté beef and onions with soured cream. Most recipes also include mushrooms and paprika or nutmeg, but there are many variations. My version uses a generous portion of wild mushrooms, but you can easily substitute cultivated mushrooms and reduce the quantity of mushrooms. Stroganoff is usually based on 125 g 4½ oz of beef and 50 g 2 oz of mushrooms per person. If using a cheaper cut be sure to cut the meat across the grain when slicing it up. The cattle are able to withstand cold climates so they are common in Sweden, Scotland, Canada and New Zealand. Ingredients 250 g 9 oz beef fillet, sirloin or rump are good choices 3 tbsp butter 1 small onion, peeled and thinly sliced ¼ tsp freshly ground nutmeg, or less salt and freshly ground black pepper 200 g 7 oz mixed wild mushrooms or 100 g 4 oz cultivated , sliced 120 ml ½ cup soured cream 1 tbsp brandy or sherry optional Method 1. Cut the beef into thin strips about the width and length of a finger. Melt a tablespoon of butter in a large pan on a medium heat. You need to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, season it with some salt and pepper. When both sides are browned, remove the beef to a dish and keep warm. Repeat with the remaining beef. Reduce the heat to medium, add another tablespoon of butter and the onions to the pan. Cook until transparent and softened, ensuring that the meat juices are soaked up. Remove the onion to the same dish as the meat and keep warm. In the same pan, melt another tablespoon of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle on nutmeg, salt and pepper. Reduce the heat to low; add the soured cream to the mushrooms and stir thoroughly. Do not let it boil or the soured cream will curdle. Stir in the beef and onions. Add salt and pepper to taste. Stir in the brandy if desired. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on: Editor and Founder.
Stir in the beef and onions. Most recipes also include mushrooms and paprika or nutmeg, but there are many variations. Ingredients 250 g 9 oz beef fillet, sirloin or rump are autobus choices 3 tbsp butter 1 small onion, peeled and thinly sliced ¼ tsp freshly ground nutmeg, or less salt and freshly ground black pepper 200 g 7 oz mixed wild mushrooms or 100 g 4 oz cultivatedsliced 120 ml ½ cup soured cream 1 tbsp brandy or sherry optional La wenches kjkken biff stroganoff. Boken er rett og slett det du trenger for å lage fristende, kjempegod og enkel mat i alle årets sesonger. Skikkelig GOD mat fra hele Norges mat-Ida. Some people attribute it to Alexander Stroganoff and others to Count Pavel Stroganoff. Kjempegodt helt enkelt - ute 08. I denne boken har Ida note sine nye personlige favoritter - hennes aller beste oppskrifter. If using a cheaper cut be sure to cut the meat across the grain when slicing it up. The cattle are able to withstand cold climates so they are common in Sweden, Scotland, Canada and New Zealand.
