Russian beef fillet, just named Scottanov beef Beef Stroganoff. One is said to have been invented by the giant merchant Alexander Grigorievich Stroganoff, and the other is said to have been founded by diplomat Pavel Stroganov. How to say it or not, it is all made for the elderly to eat, there is no tooth to bite a large piece of steak, only cut into long strips and chewed.
Later generations also debated that the meat of Russian beef fillet should be cut into long strips or squares. There is no evidence, but I believe that the strip is more convincing, because most of them are cut into large strips and then changed into small squares, and when they go to Russia to ask the country cooks, they also say that they are long strips. The most authoritative cooking book, Larousse Gastronomique, is also a long strip.
After cutting a large piece of Sirloin or Tenderloin beef fillet into long strips, bursting it in a pot, drizzling yogurt and cooking until it is cooked, it is Russian beef fillet, the method is extremely simple, so it is popular from Russia to all over the world.
The history of this dish is not long, and it is believed that the last tsarist era began. After the communion, many White Russians went into exile in China and made Russian cattle and willows in Shanghai and other places. Europeans, Brazilians, and Australians also accepted dishes representing Russia.
Americans like to add tomatoes to the dish, and when they eat it in the United States, the sauce is red, should this dish have tomatoes? Asked the Russians, they said absolutely not, onions and mushrooms and other condiments are acceptable, and finally spread a few fried potatoes can barely eat, that is, do not use tomatoes.
For perfection, consult a Russian chef and get the real recipe: suck the blood out of the steak with paper, then cut it into long strips, sprinkle pepper and salt it. In a pan of olive oil, fry the strips on all four sides until golden brown, then dissolve a large piece of butter, add shallots to stir-fry, cut half a mushroom, fry until dry, then add plenty of yogurt and a little mustard. Add water as soon as the juice is dry and cook until the beef is soft.
When you eat, you pour Russian beef fillet on rice or noodles, which is simple and delicious, and it is worthy of an international dish.