{"id":4100,"date":"2023-03-14T12:27:35","date_gmt":"2023-03-14T12:27:35","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=4100"},"modified":"2023-03-14T19:45:23","modified_gmt":"2023-03-14T19:45:23","slug":"stroganoff-beef-stroganoff","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=4100","title":{"rendered":"Stroganoff, Beef Stroganoff"},"content":{"rendered":"\n
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This little dish comes to us from Moscow, through San Polo, with a stop in Shanghai, a classic beef and mushroom stew in a creamy, tangy sauce.<\/p>\n\n\n\n

As I’ll be using a less-than-prime beef cut, I’ll apply an Asian technique called velveting to tenderize my beef. I will also cut this across the grain.<\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or “velvety” texture to the meat of any entr\u00e9e.<\/em><\/p>\n\n\n\n

The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, corn starch, and sherry or rice wine, and then blanching and drying. The meat can then be saut\u00e9ed, stir-fried, deep-fried, simmered, or boiled. During cooking, the velveting mixture also protects the meat fibres, preventing them from seizing, resulting in more tender meat.<\/em><\/p>\n\n\n

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Velvet Beef<\/h2>\n
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Taking the tough and making it tender<\/span><\/div>\n
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Prep Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div><\/div>
Course: <\/span>Ingredient<\/span><\/div><\/div>
Cuisine: <\/span>Global<\/span><\/div><\/div>
Calories: <\/span>968<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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