Why must the meat not boil hard?

The book says it should only steep until the sauce thickens.

What is served with it?

Potatoes and vegetables, and it should be served very hot.

How much meat is needed?

600 g of trimmed tender beef cut into coarse, long strips.

Beef Stroganoff

Beef Stroganoff: coarse strips of tender beef are browned in butter and mixed with a sauce of onion, lemon juice, tomato purée and cream, then left to simmer gently under a lid until the sauce thickens. From Erken's Stor kokebok (1949), p. 204.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 204 (falt i det fri)

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About the dish

The dish takes its name from Russian cooking and was a well-known dinner-party dish. The book stresses that the meat should only steep in the sauce, not boil hard.

How to make it

1
Cut the meat
Dry the meat with a cloth wrung out in hot water. Cut it into coarse, long strips.
2
Brown the meat
Brown the meat in the butter and cook gently. Transfer to a deep dish.
3
Make the sauce
Brown the onion in a little of the butter and sprinkle with lemon juice. Pour in the cream and tomato purée and season with salt and pepper.
4
Combine and steep
Mix meat and sauce. Let it all simmer gently for a while under a lid, but do not boil hard. It should only steep until the sauce thickens.
5
Serve
Serve very hot with potatoes and vegetables.

Changes from the original

The recipe is rewritten in modern language, and 1½ del. is converted to 1.5 dl. Amounts and method are unchanged.

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Frequently asked questions

Why must the meat not boil hard?: The book says it should only steep until the sauce thickens.
What is served with it?: Potatoes and vegetables, and it should be served very hot.
How much meat is needed?: 600 g of trimmed tender beef cut into coarse, long strips.

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