{"id":395,"date":"2012-08-26T09:00:28","date_gmt":"2012-08-25T23:30:28","guid":{"rendered":"https:\/\/ale.chenonetta.com\/blog\/?p=395"},"modified":"2012-08-24T13:14:25","modified_gmt":"2012-08-24T03:44:25","slug":"beef-stroganoff","status":"publish","type":"post","link":"https:\/\/ale.chenonetta.com\/blog\/2012\/08\/beef-stroganoff\/","title":{"rendered":"Beef Stroganoff"},"content":{"rendered":"<p>This one&#8217;s an improvised Strog recipe we cooked up on Tuesday night.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1kg Beef, cut into strips<\/li>\n<li>3 very heaped tablespoons plain flour<\/li>\n<li>1 teaspoon(?) paprika<\/li>\n<li>200 grams mushrooms, sliced<\/li>\n<li>3 medium onions, diced<\/li>\n<li>2-3 cloves garlic, chopped into fine pieces<\/li>\n<li>300 ml sour cream<\/li>\n<li>1 can (400ml? I forget how big these are) tomato pur\u00c3\u00a9e<\/li>\n<li>1 litre beef stock (mostly used because I needed to use it up, I normally cook with stock cubes)<\/li>\n<li>Wine<\/li>\n<li>Wide egg noodles (tagliatelle)<\/li>\n<li>Oil and butter for frying<\/li>\n<\/ul>\n<h2>Method<\/h2>\n<ol>\n<li>In a bowl, mix the flour and paprika, then use this to coat the beef strips.<\/li>\n<li>In a generous amount of olive oil and\/or butter, cook the mushrooms and onions until soft and golden. Add the garlic.<\/li>\n<li>Add the beef strips and cook until sealed.<\/li>\n<li>Add the stock and bring to the boil, stirring. The litre I used proved to be a bit excessive and I spent some time reducing it.<\/li>\n<li>Add the tomato pur\u00c3\u00a9e. Allow to simmer. We added just a little cinnamon at this point but I don&#8217;t think it really had any impact on the overall flavour.<\/li>\n<li>Add the sour cream and stir in thoroughly. If necessary, use corn flour to thicken the gravy.<\/li>\n<li>Serve with tagliatelle noodles!<\/li>\n<\/ol>\n<p><a href=\"https:\/\/ale.chenonetta.com\/blog\/wp-content\/uploads\/2012\/08\/IMG_1001.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-396\" title=\"IMG_1001\" src=\"https:\/\/ale.chenonetta.com\/blog\/wp-content\/uploads\/2012\/08\/IMG_1001-300x224.jpg\" alt=\"\" width=\"300\" height=\"224\" srcset=\"https:\/\/ale.chenonetta.com\/blog\/wp-content\/uploads\/2012\/08\/IMG_1001-300x224.jpg 300w, https:\/\/ale.chenonetta.com\/blog\/wp-content\/uploads\/2012\/08\/IMG_1001-1024x764.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Serves 8-ish<\/p>\n<h2>Recommendations<\/h2>\n<p>It seemed at first that the amount of mushroom and onion I used was going to be too much, but based on all of the other quantities used I think the dish turned out quite well. It might have been able to support up to another half kilo of meat. Finding sour cream in less than a 300ml tub was difficult and it seemed the tomato\/sour cream ratio worked out quite nicely here too so I wouldn&#8217;t really think that reducing the mushroom and onion amounts would be necessary.<\/p>\n<p>I&#8217;d normally use red wine in a strog but we were out of it, so I substituted white instead. Seemed to have worked ok.<\/p>\n<p>Using less stock or using stock from cubes instead of from a carton would probably work better too. It&#8217;s a nice rich flavour though \ud83d\ude00<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This one&#8217;s an improvised Strog recipe we cooked up on Tuesday night. Ingredients 1kg Beef, cut into strips 3 very heaped tablespoons plain flour 1 teaspoon(?) paprika 200 grams mushrooms, sliced 3 medium onions, diced 2-3 cloves garlic, chopped into fine pieces 300 ml sour cream 1 can (400ml? I forget how big these are) &#8230; <a class=\"more-link\" href=\"https:\/\/ale.chenonetta.com\/blog\/2012\/08\/beef-stroganoff\/\"><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[111],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-395","6":"format-standard","7":"category-food"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/comments?post=395"}],"version-history":[{"count":0,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/395\/revisions"}],"wp:attachment":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/media?parent=395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/categories?post=395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/tags?post=395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}