PERFECT AND QUICK WINTER RECIPE FOR MEAT LOVERS!
Let me remind you about 3 obvious facts:
#1 It’s getting c o l d.
#2 Our Shanghai lifestyles are super hectic.
#3 Stressed out people who don’t eat properly are prone to catching cold way faster in winter!
“Ok, but how do I eat properly if I am so busy?!’– you might reply. Well, the way I handle it is preparing a warming stew that can stay in the fridge for up to 3 days and have my body warming, home made meal ready in a few minutes!
That’s why when GROUPMALL approached me for possible collaboration with my blog on one of the cool evenings, I knew right away what I would love to concoct! A famous meat stew called beef stroganoff /stroganov!
Before I get down to the super easy recipe, quick explanation first as I realize you are scratching your heads already ‘Shenme? What is GROUPMALL?!’
GROUPMALL – my Dear Followers – is the FIRST WeChat based platform that collects a multitude of great deals on food products! You can find them by searching the WeChat ID: groupmall-china or you can add customer service ID:groupmallservice
Now, BACK TO FOOD!
Beef stroganoff (or beef stroganov) is originally a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in 19th century Russia, it has become popular around the world, with considerable variation from the original recipe.‘Why the name?’ you will ask. Allegedly, it’s derived from some member of the large and important Stroganov family (the richest businessmen in Tsardom Russia).
Due to my paleo lifestyle, I chose meat and veggie version of stroganoff, and it was approved and immediately devoured by 2 non-dieting French men, which means might appeal to majority of you!
Here’s how you make it!
0,6 kilo of beef or pork ( I used boneless beef -striploin from Uruguay by Mr Meat from GROUPMALL)
THE QR CODE BELOW WILL GIVE YOU QUICK ACCESS TO ALL THE LATEST DEALS ON GROUPMALL, INCLUDING THIS JUICY BEEF!
1 big onion
2 cloves of garlic
1 tablespoon of butter
30 dag of champignons
1,5 – 2 litres of broth
2 bell peppers
a few pickled cucumbers (unfortunately I didn’t find them, but it was still delicious!)
a can of tomato sauce
3 grains of allspice
6 grains of pepper
2 bay leaves
sweet red pepper
MARINATE FOR MEAT
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of sweet red pepper
1 teaspoon of mustard
2 tablespoons of oil
2 tablespoons of flour
Preparation ( including marinating meat) : about 40 minutes
Cooking time : Around 20 – 30 minutes
Remember! Prepare the beef A NIGHT BEFORE!
1. A night before cooking, cut the beef into thin slices. Cut off the fat but don’t throw away because you can use it instead of oil to fry the meat!
Put the beef into the bowl and add salt, pepper, sweet red pepper, mustard and oil. Rub into meat generously, cover the bowl with foil and leave in the fridge for the whole night.
2. Cover the meat with flour and rub evenly into all pieces.
3. Put the fat on the frying pan and then add beef slices, fry until it turns into nice brown-ish color.
4. Peel and cut (I use food processor) the onion. Fry it on butter for a few minutes, add sliced garlic and fry 2 more minutes.
5. Wash and peel champignons, fry on butter till the water evaporates.
6. Put meat,champignons and onion into a pot.Pour the broth, add allspice, bay leaves and grains of black pepper. Boil it on low heat,covered, till the meat gets soft – around 20 – 25 minutes).
7. Add bigger pieces of bell peppers,slices of pickled cucumbers. After 10 minutes add tomato sauce and more salt and pepper. Boil for another 10 -15 minutes.
You can serve it with bread however we ate without and it was truly palatable experience!
A useful tip – all stews always taste even better the day after, when all the ingredients take their time to blend with each other!
Obviously you are more than welcome to experiment and add other veggies that you think might be suitable – up to your imagination! I would love to hear about your own twists!