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Traditional Russian Dish That Is Loved All Over The World Posted by on Jun 29, 2020 in Culture, Russian food, Traditions

Today we will eat like real barons. Beef Stroganoff is a dish, popular around the world, named after Alexander Stroganov, Russia’s minister of the interior, baron, and count of the 19th century. According to the main version of its history, the dish was invented by a French cook, who served the Stroganovs, Andre Dupont. However, some believe that the dish was invented for the so-called “open table”, which the count often arranged.

Kid Chef

Image by Jeffrey Kontur Flickr

Beef Stroganoff is an excellent source of Protein, Selenium, Iron, Niacin, Vitamin B, Zinc, and Selenium. Its preparation varies. The classic recipe is brilliant in its simplicity – a pound of meat, a glass of sour cream, which makes it juicy and tender, and some spices. The chef combined some French culinary techniques and the Russian way of serving food, when the sauce was not on the side but rather alongside a meal as a gravy. This dish is loved in different countries. It is on the menu of many world-famous restaurants.

Let’s get started cooking Russian traditional Beef Stroganoff (Бефстро́ганов).

Ingredients (Ингредие́нты)

 

Beef Loin

Image by AlisonBlair2 Flickr

 

– Beef tenderloin or sirloin tip steaks – 1 pound

Вы́резка и́ли сте́йки филе́ из говя́дины – 450 грамм

 

 

It is important to use the right cut of beef. Quality is essential here, I recommend to ask your local butcher for advice. You will want to get the sirloin steak tips and not regular top sirloin.

 

Mushrooms, Onion, Spices, Olive Oil

Image by Marco Verch Professional Photographer and Speaker Flickr

– Fresh mushrooms – 1/2 pound

Све́жие грибы́ – 230 грамм

– Onion – 2, medium size

Лук – 2 сре́дних разме́ров

– Butter – 2 tablespoons

Сли́вочное ма́сло – 2 столо́вых ло́жки

 

 

Sour Cream

Image by Marco Verch Professional Photographer and Speaker Flickr

– Salt – to taste

  Соль – по вкусу

– Pepper – to taste

Пе́рец – по вку́су

– Sour cream (full fat) – 1 cup

Смета́на (жи́рная) – 1 стака́н

 

For our recipe, it is best to use room temperature (ко́мнатной температу́ры) sour cream.

 

Mustard

Image by Leslie Seaton Flickr

– Mustard – 1 tablespoon

Горчи́ца – 1 столо́вая ло́жка

*Russian mustard is more spicy (о́стрый).

– Chopped fresh parsley

Ру́бленая све́жая петру́шка

 

 

Flour

Image by Veganbaking.net Flickr

– All-purpose flour – 2 tablespoons

Универса́льная мука́ – 2 столо́вых ло́жки

– Water – 1 cup

Вода́ – 1 стака́н

 

 

 

Image by Marco Verch Professional Photographer and Speaker Flickr

– Cooked fusilli

Пригото́вленные фузи́лли

* You can use rotini (роти́ни), noodles (лапша́), pasta (макаро́ны), white rice (бе́лый рис), or any other side dish (гарни́р)

– Oil for frying

Ма́сло для обжа́ривания

 

Directions (Инстру́кция приготовле́ния)

Recipe Reading

Image by jess2284 Flickr

1. Slice meat into thin strips (about 1/8-inch thick).

Наре́жьте мя́со то́нкими поло́сками (толщино́й о́коло 3 мм).

2. Pound gently with a meat hammer.

Осторо́жно отбе́йте молотко́м для мя́са.

Wood Hammer

Image by Andy / Andrew Fogg Flickr

3. Preheat a large heavy skillet. Over medium-high heat, cook beef in butter until no longer pink.

Разогре́йте большу́ю тяжёлую сковороду́. На сре́днем огне́ жа́рьте говя́дину на сли́вочном ма́сле, пока́ она́ не переста́нет быть ро́зовой.

If you have kids they can help you cook further.

4. Add flour

Доба́вьте муку́

Flour Child

Image by Tennessee Wanderer Flickr

and constantly stirring over high heat; fry the meat for another 5-6 minutes.

и постоя́нно поме́шивая на си́льном огне́, обжа́ривайте мя́со ещё 5-6 мину́т.

Food Mixing

Image by John Martinez PavligaFollow Flickr

5. Cut mushrooms into thin slices.

Наре́жьте грибы́ то́нкими ло́мтиками.

Mushrooms

Image by Marco Verch Flickr

6. Slice onion into half-rings.

Наре́жьте лук полуко́льцами.

Onion Cutting

Image by anjanettew Flickr

 

7. Melt the butter in a pan; sauté the onions until soft on low heat.

Растопи́те сли́вочное ма́сло на сковороде́, oбжа́ривайте лук до мя́гкости на сла́бом огне́.

8. Add the mushrooms and simmer. All water should evaporate.

Доба́вьте грибы́ и туши́те. Вся вода́ должна́ испари́ться.

9. Combine mushrooms with mustard and sour cream, stir well. Add salt and pepper to taste.

Смеша́йте грибы́ с горчи́цей и смета́ной, хорошо́ размеша́йте. Доба́вьте со́ль и пе́рец по вку́су.

Sour cream-covered hands

Image by oddharmonic Flickr

10. Add water and cook for a couple of minutes until sauce is thickened.

Доба́вьте воды́ и гото́вьте па́ру мину́т, пока́ со́ус не загусте́ет.

11. Put meat to your sauce and stir. Reduce the heat to low, and cook for about half an hour.

Положи́те мя́со в со́ус и перемеша́йте. Уме́ньшьте ого́нь до мини́мума и гото́вьте о́коло получа́са.

12. Beef Stroganoff is ready. Serve immediately over fusilli. Garnish with chopped fresh parsley.

Бефстро́ганов гото́в. Пода́йте сра́зу пове́рх фузи́лли. Укра́сьте ру́бленой све́жей петру́шкой. 

Beef Stroganoff

Image by jeffreyw Flickr

Bon appetit!

Прия́тного аппети́та!

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