Cocina Rusa (VII). Beef Stroganov – Russian Cuisine (VII). Beef Stroganov


La carne Stroganov o “beef Stroganov” es un plato clásico ruso del siglo XIX, en el cual se mezcla la carne salteada con smetana, sazonada con un poco de mostaza y caldo de carne. Así es la receta original, con la carne en cubos y no en tiras y sin cebolla ni champiñones. Sin embargo, al cabo del tiempo se añadieron las cebollas, se cambió la carne en cubos por tiras y se añadía salsa de tomate o mostaza opcionalmente. La adición de champiñones es cosa de la evolución de la receta en Estados Unidos, adonde llegó poco antes de la Segunda Guerra Mundial.

El beef Stroganov, como la ensalada Olivier, es un plato que nació de una manera, se exportó a todo el mundo y ha evolucionado de muy diferentes modos en todos los países del globo, desde Brasil a Japón, pasando por Suecia o Estados Unidos. Hay variantes con pollo, con salchichas, con vino, con pepinillos, servidas sobre pasta, sobre arroz, con patatas, dentro de crepes o incluso sobre pizzas. Es sin duda uno de los platos rusos más internacionales junto con la ensalada Olivier.

Mi receta particular de beef Stroganov consiste en sofreír la cebolla hasta que esté doradita, añadir la carne ya salpimentada en tiras para sellarla, cocerla luego con vino blanco, y cuando reduce añadir los champiñones y un poco de nata líquida.

Beef Stroganoff - Beef Stroganoff

Beef Stroganoff – Beef Stroganoff

Meat Stroganov or Beef Stroganov is a classic Russian dish from the 19th century, where meat is sauted and mixed with sour cream and sauced with some mustard and meat broth. That is the original recipe with meat in dices and not stripped and without onions or mushrooms. However, after some time, onions were added, meat was changed from dices to strips, and tomato sauce or mustard were optionally added. Mushrooms inclusion in the recipe is part of the evolution in the USA, where it arrived before starting the Second World War.

Beef Stroganov, same as the salad Olivier, is a dish that was created in a certain way, got exported to the entire world and has evolved in different ways in each country of the globe, from Brazil to Japan, Sweden to USA. There are variants with chicken, sausages, wine, pickles, served over pasta, over rice, with potatoes, inside crepes or even over pizzas. It is without doubt one of the more international Russian dishes, together with the salad Olivier.

My particular recipe for Beef Stroganov consists in frying the onion until golden, add meat (already salted and peppered) to seal it, cook it with white wine, and after reduction, add mushrooms and some liquid cream.

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