Beef beef defstrogan

What beef beef beef is, imagines almost any cook, even a beginner. However, unfortunately, this representation is very vague. So, most believe that some meat is taken, which must be beaten off with a hammer, after which it is finely chopped, baked in flour, fried, and then poured with sour cream and tomato paste, stewed, as they say, until ready.

Meanwhile, the preparation of beef befstroganov requires, if not knowledge, then at least an understanding of certain culinary techniques at the level of intuition along with their ratio and interaction. You can start cooking real beef beef strogans by taking into account that this dish consists of 2 parts: beef meat and sauce - each of them must be approached with full responsibility.

As you know, in beef carcass there are pieces of completely different quality. For example, those that are suitable for grilling are not suitable for baking in the oven or braising in wine. For the preparation of first-class beef befstroganov, a cut of beef carcass, which is known as fillet in the international classification, is considered ideal. In our country, it is customary to divide it into two parts - a thin edge and a tenderloin. The calorie content of beef beef is about 193 kcal.

To some extent, it is suitable for making beef beef beef and a thick edge. However, in this case, caution is needed, especially when working with a shackle - it is necessary to act quite quickly, allowing the meat only to grab. The calorie content of beef beef based on such a meat variety is somewhat different from the nutritional value of the dish from the above product.

It is worth noting that such parts of the carcass as the neck, brisket, shoulder blade, saddle and costretz are decidedly unsuitable for befstroganov. In addition, experts also do not advise purchasing a semi-finished product cut in advance for this purpose due to the fact that it is not known which meat was set up there. By the way, many are interested in whether it is necessary to beat meat. In fact, it is believed that this is not necessary with cutting, since when beating the softest muscle in the cow carcass, the meat will hardly become even softer.

In addition, I would like to touch upon the topic of sauce, in particular its basis - sour cream. The most irreparable thing to do with this product is to overheat it, as it almost instantly begins to break up into fractions. By the way, several options for beef befstroganov sauce are known. The simplest and oldest of them does not provide for the addition of onions or mushrooms, but only requires the use of flour, butter, milk, broth, sour cream and mustard.