Beef Stroganoff Recipe

Today, we reach out to Russian cuisine with this recipe. Although the word beef in its name gives the impression of a British or American cuisine, the word Stroganoff is a strong proof of its Russianness. It was speculated that Strogonoff was descended from one of Russia's powerful families, the Stroganovs. Of course, as the name suggests, the food was introduced to the world by the Americans, not the Russians. The recipe has evolved throughout history and has found different serving styles in the cuisines of different countries.

In the first recipes known in Russia, onions and mushrooms were not included. It was prepared only by adding meat broth and cream after the meat covered in flour was roasted. Later, tomato paste was also added. In Russia, it is mostly served with fried potatoes. The first country it reached after Russia was China. Here, as you can imagine, it was served with rice. Mushrooms and onions were added to the recipe over time. Serving it with pasta is a contribution of American culinary culture.

I have prepared a version that suits best to Turkish taste, which I think everyone will like the most. Serving it with rice is definitely a method closer to Turkish cuisine. However, creamy food is not something we are very accustomed to. Pasta sauces are the method we are most used to using cream in meals. Starting from this point, I wanted to show the pasta service. I used spaghetti, but of course you can use any type of pasta you want. Or, as I just said, you can serve it with rice. You can also serve it with french fries. If you want to make it Russian style, I will say, but believe me, I don't have a slice. The cream is already quite oily, it seems to me that if there is frying with it, the food will be too oily. Come on, Russia is cold, they can burn the calories they take to warm the body, what should we do in this hot country?

By the way, when you see the recipe, there is no recipe for pasta? I'm sure they will say. Actually, this inference can be made from what I wrote above, but it is still useful to write clearly. Beef stroganoff is not the name of the whole dish you see on the plate in the photo, it's just the name of the dish that appears on the pasta. Pasta is just a side/complement to the meal.

However, for those who say I can't even boil pasta; Boil salted water in a deep saucepan, add the pasta and cook over medium heat, stirring occasionally, until soft. Drain the water and take the pasta to the serving plate. I gave a portion but the amount of pasta will vary according to your eating capacity.

Recently, someone said that I shared a bulgur pilav recipe for 4 people, but even 1 person cannot be satisfied with 1 cup of bulgur rice and she thinks that I probably eat 2 spoons of bulgur for a meal. That made me laugh. The first reason for my laughter, yes, when I eat bulgur, I really eat 2 spoons. The second reason is that my comment was very clearly summarising what I've been trying to explain for years, albeit in a somewhat vulgar style. I am adding an estimated portion information to the recipes as a result of intense insistence, but I am never comfortable about it. Based on this comment; 4 of us, sometimes even 5-6 people, the rice we eat is not enough for even 1 person for this friend. If you prepare the rice that I have given to your guests for 4 people and the rice is not enough, for example, although it is not my fault within the framework of logic, I will be sad because you are in a difficult situation. That's why I think portion information should not be included in the recipes. The amount of material used and the dimensions of the containers give a very good idea in terms of the amount of product that will come out. For example, let's consider pilaf made with 1 glass of bulgur wheat. According to the portion information for 4 people, 1/4 cup of bulgur per person falls. When the bulgur is cooked, it increases 2-3 times, so if we boil the bulgur only, we will get a rice around 1/2-3/4 water. If there are vegetables such as tomatoes and peppers in it, it makes about 1 cup of rice per person. You know more or less the people who will eat your food, you already know how much they can eat. What will you do with it, will the rice be satisfying or supportive? If you determine the portion amount yourself according to these, you will get much better results. Then, when your friend/mother/mother-in-law/aunt-in-law says come on, let's cook the rice, you won't be upset. You already know how to arrange rice according to the situation.

I messed up the topic a lot, but I'm wrapping it up now, don't worry. Cook the amount of pasta always the same amount as you cook for 4 people. Even if you have never cooked pasta before, beef stroganoff is a bit of a high-end recipe for you anyway, learn how to cook pasta first. You can think of cooking as learning a foreign language. If you go level by level, you will definitely learn over time, if not in a short time. But if you try to solve the questions/cook the dishes that are beyond your level, you will both get demoralized, lose your self-confidence and enthusiasm for the language/kitchen, and lose your mind. You're confusing yours. Don't start with the question you want, so go in the kitchen, row by row.

Enjoy the recipe...