Ingredients with Measurements:
- 1 lb beef brain, cleaned and sliced
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beef broth
- 1 cup sour cream
- Salt and pepper to taste
- 1 lb egg noodles
- Fresh parsley for garnish
Special equipment needed:
- Large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. In a large skillet, melt butter over medium heat. Add onions and garlic and sauté until onions are translucent.
2. Add sliced mushrooms and cook until they release their liquid and start to brown.
3. Add sliced beef brain to the skillet and cook until browned on both sides.
4. Sprinkle flour over the mixture and stir until the flour is absorbed.
5. Add beef broth to the skillet and stir until the mixture thickens.
6. Reduce heat to low and stir in sour cream. Season with salt and pepper to taste.
7. In a separate pot, cook egg noodles according to package instructions.
8. Serve stroganoff over cooked egg noodles and garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Beef brain can be substituted with beef liver or beef heart.
- Egg noodles can be substituted with any type of pasta.
Variations:
- Add diced bell peppers for extra flavor and color.
- Use white wine instead of beef broth for a lighter sauce.
- Add a tablespoon of Dijon mustard for a tangy twist.
Tips and tricks:
- Make sure to clean the beef brain thoroughly before slicing and cooking.
- Don't overcook the beef brain as it can become tough and rubbery.
- Use a whisk to stir in the sour cream for a smooth and creamy sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve stroganoff in a shallow bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of roasted vegetables such as carrots or green beans.
- Pair with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more beef broth to thin it out.
- If the sauce is too thin, add more flour to thicken it.
Food safety advice:
- Make sure to clean the beef brain thoroughly before cooking.
- Cook the beef brain to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stroganoff is a Russian dish that originated in the 19th century. It was named after the Stroganov family, who were wealthy merchants in Russia.
Flavor profiles:
Savory, creamy, earthy
Serving suggestions:
Serve hot with a side of roasted vegetables and a glass of red wine.
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Region: Russian