Traditional recipes

Stroganoff beef snails

Stroganoff beef snails

The snails are salted, beaten and peppered. You can leave larger pieces or cut into thin strips.

Heat the oil in a non-stick pan and first sauté the sliced ​​mushrooms for about 5 minutes, then place them on a plate. Cook the onion in the same oil for about 5 minutes or until it turns golden and add it to the mushrooms. Fry the snails in the same oil, 3-4 minutes on both sides.

Put the snails, onions, mushrooms, Maggi soup, tomato paste and spices in a pressure cooker. Close the pan and when the food starts to boil, reduce the heat to low and leave for 30 minutes.

Mix flour and cream in a bowl, thin with the soup in which the snails were boiled and add to the food (preferably strained, so as not to form lumps). Boil for another 3-4 minutes until thickened, stirring constantly. To the last boils add the green parsley leaf.

Serve with a garnish of mashed potatoes or rice with vegetables.

Good appetite!

Fluffy snails

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Beef schnitzel with onion

Beef schnitzel with onion & # 8211 slices of veal (or beef) with a creamy onion sauce. A kind of low beef steak or a veal stew. Although it doesn't look like baby food, this beef schnitzel with onions is part of the category of childhood memories related to grandma. At that time I wasn't very fond of sauces, but I liked this onion schnitzel so much that, if my grandmother managed to get veal or beef, she clearly had to.

Snitel comes from & # 8222Schnitzel & # 8221 (German lb.) and designates a thin slice of boneless meat. Viennese snail is the one made in flour, breadcrumbs. So not every schnitzel needs to be fried in a crispy crust. Here's how to make an authentic Viennese schnitzel recipe here.

The onion sauce is very well made, you can't feel the onion pieces, but it is creamy and aromatic. Basically, onion schnitzels can be made with pork, but I personally like veal or beef more.

From the quantities below results 4 servings of beef schnitzel with onion.

Stroganoff Beef Snails - Recipes

Ingredients (for 4 servings):

4 pcs. chicken breast, boneless and skinless
250 g flour
4 teaspoons salt
4 teaspoons ground black pepper
3 tablespoons grated ginger
1 tablespoon ground nutmeg
2 teaspoons ground thyme
2 teaspoons ground sage
2 tablespoons paprika
1 teaspoon cayenne pepper
4 eggs
8 tablespoons water
vegetable oil for frying

For honey and garlic sauce:
2 tablespoons olive oil
3-4 cloves of crushed garlic
350 g honey
60 ml soy sauce with low sodium content
1 teaspoon ground black pepper

Cut the chicken breast into several fillets and beat them with a sledgehammer. Sift flour, mix with salt, ground black pepper, ginger, nutmeg, thyme, sage, paprika and cayenne pepper.
Remember: this mixture of flour and spices is enough for two batches of chicken for this recipe, so you can keep the rest in the fridge in a resealable bag.
Beat eggs and mix with water until smooth. Season the fillets with salt and pepper and pass the meat through flour mixed with spices. Pass the snails through the beaten eggs and pass them again through the mixture of flour and spices.

Heat a sufficient amount of vegetable oil in a pan. When the oil is ready, fry the snails, but be careful not to brown too quickly. Reduce the flame to medium-low heat and brown the snails for 4 or 5 minutes on each side, until golden brown and crispy.
Remove the snails on a plate prepared with absorbent paper, to remove the excess oil, and leave them for a few minutes, before passing them through the honey and garlic sauce. If you want, serve them with a garnish of rice or noodles.
For the honey and garlic sauce, add 2 tablespoons of olive oil and the chopped garlic in a pan. Saute over medium heat until the garlic is soft, but do not let it brown or burn too much.
Add honey, soy sauce and ground black pepper. Keep on the stove over low heat for 5-10 minutes, take the sauce off the heat and let it cool for a few minutes. It is important to keep an eye on the sauce while it is simmering, as it can come out very quickly. Serve hot these chicken slices with honey and garlic sauce!

Similar recipes:

Beef loaf

Breaded beef schnitzel, fried in oil after passing through flour, beaten eggs and breadcrumbs

Beef schnitzel with pepper sauce.

Beef schnitzel with pepper sauce and white wine, seasoned with paprika, cumin and garlic

Snitel vitel

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Beef schnitzel with onion

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Vita Stroganoff, a noble and delicious dish

What could be better than a tender beef dish with an absolutely divine sauce? Such a dish is prepared in less than an hour! Beef stroganoff is ready in just 30 minutes, so it's ideal for days when you're tired from work, but you feel like pampering yourself with a royal dinner. To get the best result, use beef tenderloin. For an even faster version of the food, you can use minced beef instead of strips. You can also replace sour cream with yogurt, if you think the preparation is too heavy. Mushrooms can be completely removed from the recipe, but we recommend that the first time you try Stroganoff beef you follow the original recipe, to understand why it is such a beloved dish. The most difficult part of this recipe is not the preparation, but cutting the thin strips of muscle.

Preparation time: 10 minutes


- 500 g of beef tenderloin, cut into strips 5 cm long and 2 cm wide

- 80 g of onion, cut into slices

- 500 g of brown mushrooms, cut into slices

- a tip of a nutmeg knife

- 1/2 teaspoon of dried tarragon or 2 teaspoons of fresh oregano

- 200 g of sour cream at room temperature.

Method of preparation:

1. Melt 3 tablespoons butter in a large skillet over medium heat. Then increase the heat and add the beef strips. It must be cooked quickly so that it browns on each side. Be careful, though! The fire must not be so great as to burn the butter, because the preparation will no longer have the same flavor. Sprinkle salt and pepper over the pieces of beef, to taste. When the strips are ready on both sides, put them aside in a bowl.

2. In the same pan, reduce the heat and add the onion slices. Cook for a minute or two, allowing them to soak in the fat that has drained from the meat. After they have browned, you can put them aside in the same bowl in which you put the meat.

3. In the same pan, melt two tablespoons of butter, then increase the heat and add the mushroom slices. Cook them for 4 minutes, taking care to mix them from time to time. While they are browning, add the tarragon or organ and nutmeg over them.

4. After the mushrooms have browned, turn the heat to low and add the cream over them. You may need to add a tablespoon or two of water to thin the sauce. Mix everything very well and leave the sauce to cook, but not to the point where it boils, because the cream might be cheesy. Add the beef and onion strips, add more spices to taste and cook the whole dish for another 2-3 minutes.

5. Stroganoff beef is added over boiled rice, spaghetti, boiled potatoes, puree, tagliatelle or fettucine.

Bridge: some recipes use mustard and chicken soup in addition to sour cream, for a sauce with a special taste. In this case, you need to use less cream.

So, if you want to prepare a delicious dinner, whether it's a special event or not, we challenge you to try it too. Stroganoff life. It is not for nothing that this recipe is so appreciated in the good world!

Are you an avid beef consumer? Then we offer you two more recipes that will delight your taste buds: marinated beef steak with mushrooms and potatoes and grilled beef steak with mushrooms!

Ingredient Boeuf Stroganoff

  • 500 grams of veal muscle
  • 1 tablespoon flour
  • 1 tablespoon worcestershire sauce
  • 60 ml. of cognac
  • 300 ml. beef or poultry soup
  • 1 large onion, finely chopped
  • 1 clove of garlic, crushed
  • 200 grams of fresh or dried mushrooms, previously rehydrated
  • 70 grams of butter
  • 1 tablespoon olive oil
  • 250 grams of sour cream with at least 25% fat
  • 1 tablespoon mustard
  • 1 tablespoon grated tomato paste
  • 1 teaspoon sweet pepper
  • salt pepper

Prepare Boeuf Stroganoff

Because I used dehydrated mushrooms, in my opinion, the tastiest mushroom you can find to buy, I started cooking by rehydrating the mushrooms, according to the instructions on the package.

The meat is peeled and cut, perpendicular to the fibers, into thin strips:

Add salt and pepper, add the Worcestershire sauce:

The meat thus seasoned is dressed in flour:

In a large saucepan, add the olive oil and then 2/3 of the butter. When the fat is heated, add the meat strips one by one and sauté until lightly browned:

After all the meat strips have browned, add them back to the pan, pour the brandy and allow the optional alcohol to evaporate, it can be flamed for a stronger aroma, in which case you must stop the hood before ignite the alcohol vapors!

As soon as the flame is extinguished, remove the meat from the pan, add the remaining butter, onion and garlic. Cook, stirring constantly, until onions soften and add mushrooms:

Cook for 3-4 minutes and add the meat. Extinguish everything with the soup, mix vigorously, insisting on the bottom of the pan, then let it boil in very small pots for 10-15 minutes (until the meat is tender):

Homemade cream with paprika, tomato paste and mustard, dilute with 2-3 tablespoons of hot sauce and add to the pan:

Be careful to use a good quality cream (at least 25% fat), otherwise it will cut!

Bring to a boil and simmer for another 2-3 minutes, after which the food is ready to serve:

Beef Stroganoff is served hot, with pasta, rice or natural potatoes. I opted for gnocchi with cottage cheese as a side dish and it was a very inspired choice:

Ingredients beef slices with baked tomato sauce (for 4 people)

100 g parmesan (for the sauce in the oven)

100 g mozzarella (for the sauce in the oven)

For the tomato sauce

400 g peeled tomatoes from the box

2-3 cloves garlic (grate)

1 tablespoon sugar (to reduce the acidity of tomato sauce)

1 teaspoon dried basil

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

1/2 bunch of freshly chopped parsley

Stroganoff Beef Snails - Recipes

Vita Stroganoff

This version of a classic recipe, including fast fried meat and mushrooms, shows how vegetables can be used to improve and lengthen a relatively small portion of meat. It is as tasty as the original Stroganoff, but more in line with current trends, according to which the taste of meat should not dominate.


    2 tablespoons extra virgin olive oil 200 g chestnut mushrooms, cut in half 1 red bell pepper, cleaned of seeds and cut into thin strips 200 g broccoli, small inflorescences 150 ml plain beef soup (onion) 1 onion, sliced ​​300 g fillets beef, cut into thin strips 2 tablespoons brandy 3 tablespoons horseradish sauce (optional) 150 ml sour cream salt and pepper

Heat half the oil in a large saucepan. Add the mushrooms and fry for 2 minutes, or until they start to soften. Put the bell pepper and the broccoli bunches, and continue frying for 3-4 minutes, stirring.

Pour the meat juice into the pan and bring to the boil. Cover, reduce the heat and simmer the ingredients slowly for 5 minutes, until the broccoli is tender.

Meanwhile, heat the remaining oil in a large pan and cook the onion for 5 minutes, or until it softens and begins to brown.

Add the meat strips to the onion and fry for 1 minute, until the meat begins to change color. Add the brandy and, standing away from the pan, set it on fire.

As soon as the flames subside, add the horseradish sauce, if desired, and sour cream. The vegetables are then incorporated, together with the liquid in which they were cooked. Mix well, season to taste and serve immediately. Stroganoff's traditional Russian garnish is rice pilaf, but tagliatelle pasta has become more popular today. The new boiled potatoes are also delicious with this version richer in vegetables.

  1. Grind the garlic and mix it with pepper, salt, thyme and paprika.
  2. Cut the meat into slices and grease it with the formed paste and leave it like this for 50-60 minutes.
  3. Put the meat on the hot grill, turning it on all sides until golden.

What do you say? Sounds good, doesn't it? All I can wish you is an increase in their preparation grilled recipes!

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