They say that at the end of the 19th century, Alexander Stroganov, an aristocrat from a well established old Russian family, gave his name to this well-known Russia dish of beef and onions. The recipe is written in hundreds of cookbooks and one of these is “The Practical Encyclopedia of Eastern European Cooking” from 1999, found in London 6 years ago and of course tried once. I decided to write this recipe because this is the original, not the liver Stroganoff I wrote some weeks ago, which is just a version. A very tasty one but not the original. Plus, I thought of lingering in Russia for a bit. It is a wonderful country that my parents visited 22 years ago and spend the Romanian Revolution in Moscow. I remember how difficult it was for them to leave Romania as tourists, even for a communist country. But they succeeded after weeks of antechamber and left just before the Revolution started. When they returned, Ceausescu was no more but they saw Russia and they were really impressed. That is why I would love to see it myself, all of it, if possible. And there was another thing that I loved about Russia: the butter. My parents told me that there was butter with every meal. And this is like paradise to me. I loved butter since I was in my mother’s womb and I suffered I couldn’t have it as often as I would have liked it. In those times, there was hardly any butter on the market and I would buy it with a ticket…half of pack a months per person. This is a very strong reason to love Russia and want to visit it, for the buutter of it. :)) I would have butter 3 times a day! Isn’t it fantastic? 😉
Now that I have established my reasons of going there, let’s see how the Russian aristocrats of the 19th-20th century ate.
- 450 g (1 lb) fillet or rump steak, trimmed
- 15 ml (1 tbsp) sunflower oil
- 25 g (1 oz/ 2 tbsp) unsalted butter (80-82% fat)
- 1 onion, sliced
- 15 ml (1 tbsp) plain flour
- 5 ml (1 tsp) tomato purée
- 5 ml (1 tsp) Dijon mustard (or just plain mustard if you don’t have Dijon)
- 5 ml (1 tsp) lemon juice (squeeze a lemon, do not cheat with that awful lemon juice in a bottle)
- 150 ml (1/4 pint/ 2/3 cup) soured cream
- freshly ground black pepper
- fresh herbs, to garnish
- Place the steak between 2 oiled sheets of clear film or in a plastic bag. Gently beat with a rolling pin to flatten and tenderize the meat. Cut it into thin strips about 5 cm, 2 in long.
- Heat the remaining oil and half the butter in a frying pan and fry the beef over a high heat for 2 minutes, or until browned. Remove the strips of beef from the pan with a slotted spoon, leaving any juices behind.
- Melt the remaining butter in the pan and gently fry the onion for 10 minutes, until soft.
- Sprinkle over the flour, and stir it in, followed by the tomato purée, Dijon mustard, lemon juice and soured cream. Return the beef to the pan and stir until the sauce is bubbling.
- Season to taste with salt and pepper, and then serve immediately, garnished with fresh herbs, with deep-fried potato chips.
Posted in Beef, Dishes, English, F word, Russian
Tagged beef recipe, beef stroganoff, beef Stroganov, beef stroganov recipe, Dijon mustard, fillet, mustard, recipe, rump steak, Russian recipe, The practical Encyclopedia of Eastern European Cooking, traditional recipe
I like pâté but I am also conscious about the ingredients and the preservatives it contains so I’ve always wanted to find a recipe about a homemade one. Well, my wish came true. I have come across one, today, in this book (Marks & Spencer ‘Chicken. Simple and delicious easy-to-make recipes’) I have mentioned earlier, in Something warm for the cold days of autumn post and I am happy. I have made it several time, to my wonder and I loved it. You can make your own pâté at home and it doesn’t take long, it is tastier and healthier, so it is a win-win situation. And delicious.
Chicken liver pâté
- 140 g (5 oz) butter
- 1 onion, finely chopped (I know it is good but I will skip the onion sometimes)
- 1 garlic clove, finely chopped (yes, and garlic too ;))
- 250 (9 oz) chicken livers
- 1/2 tsp Dijon mustard (or normal one if you don’t have Dijon)
- 2 tbsp brandy (optional)
- Melt half the butter in a large frying pan over a medium heat and cook the onion for 3-4 minutes until soft and transparent. Add the garlic and continue to cook for a further 2 minutes.
- Check the livers and remove any discoloured parts using a pair of scissors or a knife. Add the livers to the frying pan and cook over quite a high heat for 5-6 minutes until they are brown in colour.
- Season well with salt and pepper and add the mustard and brandy, if using.
- Process the pâté in a blender or food processor until smooth. Add the remaining butter cut into small pieces and process again until creamy.
- Press the pâté into a serving dish, smooth the surface and cover. If it is to be kept for more than 2 days, you could cover the surface with a little clarified butter. Serve with toast anytime you feel like.
Posted in Appetizers, Chicken, English, F word
Tagged brandy, chicken liver, Chicken liver pâté, Chicken liver pâté recipe, Chicken. Simple and delicious easy-to-make recipes, Dijon mustard, liver pate recipe, Marks & Spencer Chicken. Simple and delicious easy-to-make recipes, pate, pate recipe
Today I am going to post a very tasty, easy and vegetarian dish. The first time I made it, I found it so delicious that I had said to myself, I would do it again. And I did it.
In case you have a toothache, this recipe is also welcomed. It is tender and it melts in your mouth. One thing I also like about it is the fact that you can mix vegetables that are in season and you end up with a nice colored dish. This recipe is from “Original card from Delicious Meals Made Easy”.
Cheesy – topped vegetables
- 3 carrots, peeled and sliced
- 1 cauliflower, divided into florets
- 225 (8 oz) broccoli, divided into florets
- 75 g (3 oz) frozen peas (you can choose petit pois if you want or fresh peas)
Sauce (as you know, there is never enough sauce so you can double the ingredients):
- 40 g (1 1/2 oz) butter (or 80 g)
- 40 g (1 1/2 oz) plain flour (or 80 g)
- 450 ml (3/4 pint) semi-skimmed milk (or 1 l for a the same milk or a whole one)
- 100 g (4 oz) reduced – fat double Gloucester cheese, grated (or 200 g of that cheese or cheddar or any other that you prefer)
- 2 tsp Dijon mustard (or 4 tsp)
- 1/4 (or 1/2) tsp salt
- black pepper
- 2 tsp of dried herbs de Provence (optional, for a herby flavour)
- Boil the carrots in a big pan of water for 3 minutes. I said big because you add the cauliflower, broccoli and peas. And they need space. Boil for 4 minutes or until the vegetables are just tender.
- Drain the vegetables. Transfer to a flame-proof dish or a Jena oval or square dish and keep covered.
- For the sauce, melt the butter in a pan. Add the flour and cook gently, stirring, for 1 minute. Remove from the heat and gradually stir in the milk. Heat gently, stirring constantly, until the sauce thickens. Stir in three-quarters of the cheese, the mustard and seasoning.
- Pour the sauce over the vegetables and stir until well coated. Sprinkle over the remaining cheese.
- Preheat the grill to medium. Put the dish under the grill for 5 minutes, or until the cheese starts to bubble. Serve.
Posted in English, F word, Vegetarian
Tagged broccoli, butter, carrot, cauliflower, cheddar, cheese, cheese sauce, cheesey - topped vegetables recipe, cheesy - topped vegetables, cheesy recipe, cheesy vegetables, Dijon mustard, easy recipe, flour, Gloucester cheese, herbs de Provence, milk, Original card from Delicious Meals Made Easy, peas, petit pois, sauce, vegetables recipe, vegetarian, vegetarian recipe