Ibali lokuqala lilo. I-Beef Stroganoff yabonakala kwikhikhti yaseRussia ngo-1861. Ookuqala owathethayo, ngokubhaliweyo isitya se-stroganoff, wayeyi-Elena Molohovets, le recipe yenkomo ayifake kwincwadi yakhe yokupheka. Ebudeni bexesha elidlulileyo, kwiRashiya yaseRashiya, kuba yindwendwe, Count Strogonov, inyama yenyama yenyama yenyama, ipheka isonka esiqingqiweyo senyama ibe yincwadana encane, yabe isithululela kwi-sauce kwaye yayihambisa etafileni. Apha ngokucacileyo wabonakala iresiphi yenkomo yenkomo.
Ngaphantsi kweli bali kwakukho ingqungquthela yesibini yokubonakala kwenkcazelo yenkomo yesilwanyana. Kwinye yamaphondo aseNovorossia wayehlala igosa elidala laseStroonov, wayedla ngokugxotha abapheki bakhe emsebenzini, andishukumisi isigqibo sam. Emva kokuba isiFrentshi sipheka sicinga ukuba imfihlakalo yomdala uStroanov yayinguye, yayingumntu wonke kuwo onke amazinyo abagulayo kunye neentlobo ezibuthathaka. Kwaye ke umpheki wecala wanyula ukunqumla inyama kwiincinci ezincinci, ezicocekileyo, ezityebileyo kwaye ezisebenzisayo nge-sauce ekhangayo etafileni kwirhuluneli. Ngokwalo myalezo, urhuluneli wavuya kakhulu, kwaye ngokuqhelekileyo esi sidlo sasiphatha iindwendwe zakhe ezintle.
Ibali lesibini lisekelwe kwiimemori zikaTatiana Metternich, owathi waxelela ukuba u-Count Stroganov wayeseParis kwaye watyelela enye yeevenkile ezidumile. Ucinga ukuba wayeyithanda indawo yokutyela kunye nokutya kwayo, kwaye wagqiba ekubeni ahlanganyele iresiphi yakhe kunye nompheki wokudlela. Ngokukhawuleza esi sidiza saziwa kakhulu eFransi. Nangona kunjalo, le nguqulo yembonakalo ye-befstrogan ayibuzeki kakhulu, kuba iirekhodi zale recipe yokupheka inyama yenkomo eFransi yabuyela ngo-1891, kwaye indawo yokutyela eyaziwayo evakashelwe yi-Count Strogon yavulwa kuphela ngo-1896. Ngoko, yintoni okumele ikholwe okanye ayiyiyo, ukuyicombulula eli bali ngalinye ngamnye.
Upheka njani inyama yeefomo?
I-stroganoff yenkomo isilungisiwe ukusuka kwidala, inokwenzeka kwaye ivela kwenkomo. Ngaphambi kokupheka, kufuneka uhlambulule inyama, ngoko ke inyama ekhethiweyo kufuneka inqunywe zibe ziincinci ezincinane, malunga ne-1.5 cm ubude, kwaye zingekho ngaphezu kwe-0.5 cm ububanzi. Beka ipayipi yokucoca kwisitofu, ufudumise kwilizwe elifunekayo, uze uthele kwioli yezilwanyana kwaye uvumele ukuba kutshaphule ixesha elithile. Emva koko usasaze inyama ecocekileyo kunye nefry kuze kube yinto enqabileyo. Ukuze senze inyama yethu ithenda kunye ne-jicy e-pan yokutsha, kuyimfuneko ukufaka inani elithile lamanzi, kwaye vumela inyama ibonakale kuyo. Xa amanzi eplasini yokutshiza ibilisiwe (ikhuphuke), kunokwenzeka ukongeza i-anyanisi kunye neeqholi kwi-pan yokupanda xa unqwenela. Ekugqibeleni kwenyama yokutya, unokongeza utamatisi okanye ukhilimu omuncu uze uqhubeke imizuzu engama-30 ukuya kwimizuzu engama-50, emva kwemizuzu emihlanu ngaphambi kokupheka, kufuneka ungeze ityuwa kunye nepepper ukuze uzonambitha.
Ayikho iresiphi enye namhlanje, hayi, hayi. Kwiminyaka emininzi yokuba khona kwale recipe, abantu abahlukeneyo baye baguqula kwaye bazama kwinkqubo yokulungiselela. Ukufuphi iresiphi yangempela yokupheka i-befstroganov yayinguPophlebkin, wayesazi ukupheka ngokusemgangathweni i-cow stroganoff. Ukongeza, emva kwePokhlebkin, akukho mntu unokumisela le recipe ngokucacileyo nangokuchanekileyo.
Ngesipopu sePophlebkin, inyama yesilwanyana yayimelwe ukulungiswa ukusuka kwi-lumbar ingxenye ye-veal okanye kungeyona inkomo endala kakhulu. Inyama yahlulwa ibe ngamaqabana amakhulu ngokwaneleyo, ngoko yahlulwa ngokucophelela. Emva koko iziqwenga zenziwe zagqitywa ngaphaya kwee-fibers kwiziqheba ezide ezazingekho ngokwemvelo kunesiqingatha sesentimitha. Iziqwenga ze-fry ezilungeleyo zazitywa ngomgubo kwaye zafakwa kwipeni yokutshisa. Inkqubo yokugcoba kwioli yemifino yayingekho ngaphezu kwemizuzu emibini okanye emithathu. Isidlo sasinomhlaza kwaye sithenda. Ngokukhawuleza kwinyama eshushuyo yongeza ukhilimu omuncu, utamatato, ityuwa, ipilisi kunye nemizuzu engama-20, ngezinye iiyure i-inyama kunye ne-sauce ihluphekile phezu kobushushu obuphantsi.