施特羅加諾夫法烹調的牛肉片
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施特羅加諾夫法烹調的牛肉片是牛肉，并且在黃油嫩煎的蘑菇然後在酸性稀奶油煨了。 它是好與謀生或麵團。 我今晚服務了它對我家為晚餐與麵團，和謀生在邊。 根據 Askmen.com於St.起源的施特羅加諾夫法烹調的牛肉片 Petersburg在俄國，優勝者的混合在烹飪競爭中。 廚師命名了贏取的盤以紀念他的雇主，計數Pavel Alexandrovich Stroganov。
經典施特羅加諾夫法烹調的牛肉片用牛肉裡脊肉。 但注意您能替代較不昂貴的牛肉塊像胸肉。 煮半熟牛肉、冷顫然後裁減入小條。
您將需要一個杯子酸性稀奶油做這個盤。 如果商業酸性稀奶油是無法獲得的，做您自己。 方向在食譜被給。
這份食譜使用牛肉胸肉和自創酸性稀奶油。
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3 responses on 'Beef stroganoff'
Clar on Jun 29, 2007 at 12:43 am
Hi Connie,
pardon my ignorance.
- what do you mean by “parboiled”?
- as for the pimientos, i only know the ones that are canned. where can i find fresh ones? is there a different name to it? thanks a lot!
Connie on Jun 29, 2007 at 10:56 am
Link to definition of Parboil.
Pimientoes are smaller and sweeter bell peppers. They’re widely available in public markets and supermarkets.
andie on Jul 18, 2007 at 10:46 am
hi ms. connie! i would like to ask for your advice. my friend and i are hosting a lunch. she picked out lasagna and chicken, bec they are her specialties. i originally wanted to bring chicken cordon bleu but it will be redundant. im thinking of making a pork version but i think it might end up dry. do you think beef stroganoff would pair well with my friend’s choices? do you have any suggestions on what i can cook?
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