{"id":278662,"date":"2025-06-07T05:37:48","date_gmt":"2025-06-07T05:37:48","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/beef-stroganoff-cookinary\/"},"modified":"2025-06-07T05:37:48","modified_gmt":"2025-06-07T05:37:48","slug":"beef-stroganoff-cookinary","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=278662","title":{"rendered":"Beef Stroganoff &#8211; Cookinary"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"wpzoom-recipe-card\">\n<div class=\"recipe-card-image\">\n<figure>\n<img loading=\"lazy\" onload=\"Wpfcll.r(this,true);\" src=\"https:\/\/cookinary.com\/wp-content\/plugins\/wp-fastest-cache-premium\/pro\/images\/blank.gif\" decoding=\"async\" width=\"576\" height=\"477\" data-wpfc-original-src=\"https:\/\/cookinary.com\/wp-content\/uploads\/2021\/12\/Beef-Stroganoff.jpg\" class=\"wpzoom-recipe-card-image\" alt=\"Beef Stroganoff\" id=\"3367\" data-wpfc-original-srcset=\"https:\/\/cookinary.com\/wp-content\/uploads\/2021\/12\/Beef-Stroganoff.jpg 576w, https:\/\/cookinary.com\/wp-content\/uploads\/2021\/12\/Beef-Stroganoff-300x248.jpg 300w\" data-wpfc-original-sizes=\"(max-width: 576px) 100vw, 576px\"\/><figcaption>\n<\/figcaption><\/figure>\n<\/div>\n<p><h2 class=\"recipe-card-title\">Beef Stroganoff<\/h2>\n<p><span class=\"recipe-card-author\">Recipe by Marco<\/span><span class=\"recipe-card-course\">Course: <mark>Main Course<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>Medium<\/mark><\/span><\/p>\n<p class=\"recipe-card-summary no-print\">Tender cubes of beef and a creamy sauce with hot peppers and mushrooms make the fillet goulash stroganoff a favorite of many meat fans. Garnish with parsley and serve with pappardelle pasta.<br \/>In essence, Beef Stroganoff is the traditional French fricass\u00e9e de boeuf with the addition of the onions and sour cream that are traditional to Russia.<br \/>The dish was developed for a cooking competition in 1891 by the French chef Charles Briere chef who worked for a wealthy St. Petersburg family, according to the dish\u2019s widely recognized history.<br \/>He gave his employer, Count Pavel Alexandrovich Stroganov, the honorary title of the winning dish in keeping with the prevailing Russian custom of the time.<br \/>The explanation that the thin beef slices were necessary to suit the elderly Count\u2019s failing teeth is a convincing one that is occasionally provided.<\/p>\n<div class=\"recipe-card-ingredients\">\n<h3 class=\"ingredients-title\">Ingredients<\/h3>\n<ul class=\"ingredients-list layout-1-column\">\n<li id=\"wpzoom-rcb-ingredient-item-676343e994fb3\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">600 g beef fillet (fillet tip)<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-676343e994fb4\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 onion<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-676343e994fb5\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">500 g red hot pepper<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-676343e994fb6\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">200 g mushrooms<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-173455885241791\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 clove garlic, minced, or more to taste<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558858715100\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Fried butter for frying<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558865616109\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp paprika<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558871347118\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">0.5 tsp salt<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558876682127\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 dl white wine<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558883679136\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">2 dl veal stock or meat stock<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558890867145\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp tomato paste<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558897606154\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">100 g pickle<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558902830163\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">180 g sour cream<\/span><\/p>\n<\/li>\n<li id=\"wpzoom-rcb-ingredient-item-1734558909249172\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"\/>\n<p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">Salt, pepper, as needed<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipe-card-directions\">\n<h3 class=\"directions-title\">Directions<\/h3>\n<ul class=\"directions-list\">\n<li id=\"wpzoom-rcb-direction-step-676343e994fb7\" class=\"direction-step\">Preheat the oven to 60 degrees, preheat the plate and plate.<\/li>\n<li id=\"wpzoom-rcb-direction-step-676343e994fb8\" class=\"direction-step\">Cut the meat into approx. 1.5 cm cubes. Peel and finely chop the onion. Pepperoni in fine strips, slice mushrooms.<\/li>\n<li id=\"wpzoom-rcb-direction-step-676343e994fb9\" class=\"direction-step\">Let the butter get hot in a frying pan. Fry the meat in portions all around for approx. 2 minutes, remove, season, keep warm. Reduce heat, dab on cooking fat.<\/li>\n<li id=\"wpzoom-rcb-direction-step-676343e994fba\" class=\"direction-step\">Let a little fried butter warm up in the same pan. Steam the onion. Steam the peppers, garlic and mushrooms until the resulting liquid has boiled down. Pour in the wine, stock and tomato paste, bring to the boil, reduce the heat and simmer to half.<\/li>\n<li id=\"wpzoom-rcb-direction-step-1734558945290197\" class=\"direction-step\">Cut the pickle into strips and stir in with the sour cream . Add the meat, just let it get hot, season, place on the preheated plate.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Beef Stroganoff Recipe by MarcoCourse: Main CourseDifficulty: Medium Tender cubes of beef and a creamy sauce with hot peppers and mushrooms make the fillet goulash stroganoff a favorite of many meat fans. Garnish with parsley and serve with pappardelle pasta.In essence, Beef Stroganoff is the traditional French fricass\u00e9e de boeuf with the addition of the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":278663,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98752],"tags":[10550,107001,19470],"dealstore":[],"offerexpiration":[],"class_list":["post-278662","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-beef","tag-cookinary","tag-stroganoff"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beef Stroganoff - Cookinary - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=278662\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Beef Stroganoff - Cookinary - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Beef Stroganoff Recipe by MarcoCourse: Main CourseDifficulty: Medium Tender cubes of beef and a creamy sauce with hot peppers and mushrooms make the fillet goulash stroganoff a favorite of many meat fans. 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