Lomo to Strogonoff, a dish that breaks it

Hello Hello ladies and gentlemen! Welcome to a new post of this beautiful blog where we always talk about super simple, interesting and different recipes at the reach of any mortal. Today: Lomo al Strogonoff , a super gourmet dish that breaks it (the level we handle in this community is better every day).

We are going to talk about the history of this dish that is interesting, also of the perfect cut to cook it and, of course, in the end we chose the ideal garnish to accompany the Strogonoff , although I do not judge you if you prefer to go for the safe and make the Strogonoff with potatoes, it would be the best choice of your part. This dish is so tasty in itself, that it can be combined with whatever you want and it will look good, we could say that in the universe Lomo to Strogonoff there is an ideal garrison for each type of person .

Today's mission is to show the world that the kitchen is not something so complex of what we have to flee, so stay reading and you will see that you arrived at the indicated place. 

On the back to Strogonoff

The origin and essence of the back to the Strogonoff

The back to Strogonoff is a Russian , Russian recipe as no other, its origins date back to the end of the 19th century and since then it is part of a distinguished international list of sophisticated dishes. A recipe that from the beginning seeks to be prepared abundantly and to share in large groups, its main essence is in the veal meat that is cooked accompanied by onions, sauce and much flavor.

The name of this dish was born as a tribute to a Russian count, Alexander Stroganov , a high -class aristocrat. At that time he was governor of Novorossia and had a particular way of receiving guests in his mansion, since he liked to serve this elegant menu as a main dish in an “open table” in Odessa . In this place anyone in the street could pass and lunch in a room of the Count's mansion, with the only condition of being dressed decently and maintaining certain education and culture codes. In this way if you passed by walking outside the Count's house, maybe you could have a delicious fried spine with sauce, cooked by the most prominent Italian chefs.

Later, the beloved dish began to be super appointed in Odessa's kitchen books and everyone wanted to try this exquisite mixture of flavors. The famous contest dish in Stroganov mode .

Today, it is very common to find it with other names, since its name was changed and adapting to the different languages of the world, all for the remarkable popularization of the dish. Beautiful, right?

What is the cut of meat we need

With all this super culinary introduction, we go to the latest important issues.

Veal meat is a very prominent and favorite cut among human beings. Since, in addition to its delicious flavor, it has excellent nutritional properties and not just that! It is a fundamental part of this recipe in its most traditional form, as the chefs of the Count cook it.

Although here, now and entity, we can talk about certain allowed substitutes such as beef, ox or pig that can be used to cook this recipe without any problem.

The perfect garnish for the Strogonoff loin

This dish is delicious where you look at it and with whatever you combine, we already talk about the perfect garrison is what you want at the time of preparing this dish. 

Beyond all this, one of the most typical ways with which the back to the Strogonoff is accompanied is with puree of potatoes, with rice or with fries . Then each one chooses the garrison that seems most and in the comments we see what the winning option was.

Now, enjoy this hill! Chauuu

Strogonoff spine recipe in 6 steps

Ingredients for 2-3 portions

• 250 gr of veal loin.
• 1 medium onion.
• 100 gr of sour milk.
• 2 tablespoons of flour.
• 2 tablespoons of tomato sauce.
• 150 ml. of sweet white wine or chicken broth.
• Salt.
• Pepper.

How to prepare strogonoff back step by step

1. First cut the spine into strips and season with salt, a spoonful of pepper and a little flour, with your hands remove and integrate everything. Reserve to the side.
2. In a pan to the fire, place two tablespoons of butter and the same amount of vegetable oil. Wait for this to take temperature.
3. While chopping the onion in strips and garlic. 
4. In the already hot pan, place the chopped onion and remove over high heat. Cook the onion for 5-10 minutes and then add the pieces of meat. Remove while cooking everything for 5 more minutes. Then with a spatula remove the meat and onion leaving part of the fat in the pan.
5. Then in the same pan saute the chopped garlic and place a tablespoon of tomato sauce, remove and add a tablespoon of flour, continue removing. Finally add the white wine or chicken broth along with a pinch of red pepper. Stir and try a bit to determine if you need a little more salt. Continue cooking while alcohol evaporates, approximately 10 more minutes. 
6. Finally add the meat reserved at first and add the milk cream. Mix to integrate all the cream and then turn off the fire. Wait 2 or 3 minutes before serving.