Comments by "Michael" (@TrueNicomus) on "Tasting History with Max Miller"
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I am Russian and I live in Russia... Greetings to all of you and a peaceful sky!
here are some facts from Russia and our cuisine now... well, over the last 25 years. I'm forty years old and I've been cooking for myself since I was 10... of course, at first it was croutons and scrambled eggs, pancakes, fried potatoes or cutlets and all that - the simplest, quick and easy cooking while my parents are at work.
- so that's it.. the first fact is beef stroganoff.. no one in Russia calls this dish that! I don't know why.. but we in Russia call it "goulash". Yes, I know that's what they call beef soup... but everything flows and changes.
- recipes vary greatly from family to family. everyone has their own chips... there is no "same goulash" except the one that your mother or you cooked for yourself after many years of practicing independent living without parents and after many experiments..
- beef stroganoff (goulash) does not have to be prepared from... Beef! I often cook pork for myself... any meat will do... even horse meat or mutton... or a turkey...
personally, I love experimenting in the kitchen... I cook goulash like this a lot. I marinate the meat a day before cooking. add 1-1.5 kilos of 9% vinegar and soy sauce so that there is enough liquid... black pepper, dill, garlic, onion.
then I fry the meat in a pan first. very quickly, so that there is a slight crust. but it's still raw. I put it in a bowl. fry the carrots grated on a fine grater. then the bow... he collects everything on himself from the pan. then I return everything to the pan and simmer for a while. then I combine all the ingredients and add mashed tomatoes about half a liter, soy sauce, a little rice vinegar (if necessary.. you have to try everything), salt \ sugar feels like it. black pepper, bay leaf, curry, marjoram and dill. kholopeno and red pepper.
simmer until ready. if you need more sauce, then add flour and liquid.
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