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Stroganoff

My husband has always struck by the Russian culture as a kid learned the language and whenever possible he likes to listen and if possible practice. Here, in Santander, is a shop Russians in the High Street of the lions, along the Mexican market, where it tends to go quite often to buy sausages, chucrutt or pelmeni.

As I have also have guessed Russian cookbooks, at least three. Is not the first time I prepare Stroganoff also has always been a dish that does not quite like despite its popularity as a Russian dish par excellence, so when my husband told me why not prepare something Russian and came to a new recipe dish I ever had any illusions.

This time it was different is a very good recipe if you have any curiosity to try and eat there in the distance I recommend. The dish has to be dark because the cream sauce should be prepared in the frying oil the meat, but I was spoiled me a lot and changed the oil and washed the pan, hence the white cream.

The beef stroganoff is a strange story which I will tell you right now. Count Alexander Stroganoff was a Russian who lived between 1795 and 1891, never noted for his taste but for their concern for others. Like other wealthy Russians in the late nineteenth century home maintained in a "soup kitchen" in which I could eat for free any person wearing a bit of decorum. The beef Stroganoff was invented by one of French chefs for this area, because the meat was sliced \u200b\u200bvery easy to distribute.

WANTED:

- 750 gr. beef tenderloin cut into strips. I used steaks.

- 2-3 tablespoons of flour.

- 3 tablespoons of oil.

- Salt and black pepper.

- large onion finely chopped.

- 250 gr. sliced \u200b\u200bmushrooms.

- 200 gr. sour cream (cream with lemon juice to taste).

- 1 teaspoon mustard.

- 2 tablespoons finely chopped parsley.

- Potatoes for frying.

- Pickles (I used bittersweet).

WE DO:

with flour is meat strips and fry in hot oil. Are removed from the pan and season well.

Brown the onion in the same oil, add mushrooms and sauté until done. He joined the sour cream and mustard.

Put the meat in the sauce and gives it a boil. Sprinkle with parsley.

The dish is served with straw potatoes and pickles.

The recipe is from the book Culinaria Russia's Editorial hfullmann