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CREAMY ORIGINAL LASAGNA RECIPE – VENEZUELAN PASTICHO

Sallida | 10. September 2019 | Recipes

Lasagna Recipe

Today I want to show my Lasagna Recipe or better known in Venezuela as Pasticho. Pasticho is the name we Venezuelans give to the Lasagna. For us Venezuelans, is a very special dish; Pasticho is lasagna with a very special touch and is 100% Venezuelan and is being prepared in the Venezuelan houses for more than 150 years.

In Venezuela we had German, Italian, Portugal and Spanish communities, therefore our food has a big influence from the European kitchen.

Venezuelan Pasticho / Lasagna recipe

This italo-venezuelan recipe was just a little be adapted without loosing its essence.

There are countless anecdotes of Italian immigrants who, when they touched Venezuelan soil fleeing World War II, suffered a change of name or trade when they registered. The reason? Misunderstandings of the languages. Surely "the pastiche" experienced the same fate, because its original name is Lasagna.

Our Pasticho is a normal lasagna with a few extras. Every family has its own recipe, but something that we all do is to add a lot of Béchamel cream. Some families substitute the pasta for sweet fried plantains, which believe or not is incredible.

Other families add chicken, or sausages or even corn. Nevertheless, my recipe is the normal lasagna without plantain, chicken or corn.

Where is lasagna from?

Originally, lasagna is a greek/ Italian dish, however, you can prepare it with vegetables or fish. The word ” lasagna ” comes from the Greek ” lasanon ” through Latin ” lasanum ” which refers to the pan in which they cooked the lasagna. The singular word in Italian is lasagna applies equally to the plate or foil -shaped pasta.

My inspiration

Last Sunday I woke up missing my country more than ever, and to cover somehow my sorrow I decide finally to bring a bit of Venezuela to Vienna. In other words Pasticho Sunday! I looked for my lasagna recipe and spent the whole morning preparing fresh pasta for my lasagna.

If you want, you can also use my pasta recipe to make the pasta by yourself. Although is a lot of work I enjoy the whole process. Especially with fresh pasta, the taste is incredible.

Enough from history and let’s get to work!

Print Recipe

Lasagna / Venezuelan Pasticho

Venezuelan Pasticho

Prep Time1 10

Cook Time30

Total Time1 20

Course: Main Course

Cuisine: Italian

Keyword: lasagna, Pasticho

Servings:

Calories: 316kcal

Ingredients

500 grams ground beef
1 units onions minced
6 cloves garlic minced
3 units carrots minced
1 can tomato sauce Mutti is my favorite
1 tbsp sugar
10 onces mozzarella cheese grated
1 tbsp olive oil
1 tbs butter
2 Bay leaves
salt and peper to taste

Bechamel Sauce

1/2 cup butter
1/2 cup flour
4 cups milk
1/4 tbsp nutmeg
1/2 tbsp salt
1 package of flat lasagna pasta ( not boiling required)

Instructions

Cut the onions, garlic and carrots, and cooked till they are golden at low temperature in a medium pot, add the bay leaves and salt and pepper.
When the onions and garlic are gold add the ground beef and whisk constantly and let it cook will the fat of the meat is gone
Add the canned tomatoes, the sugar and a bit of water; cook for 20 min in low temperature.
Add the bit of milk and continuing cooking for another 20 min
Lower the temperature and let it cook for 40 min and set aside

Bechamel

Melt the butter on an pan and add the flour and whisk until smooth
Add gradually the 4 cups of milk and whisk constantly till you get a smoth sauce
Add the salt and the nutmeg, and cooked in low temperature until the sauce is creamy

Assemble Pasticho

Add a bit of butter to the baking dish
Arrange the pasta sheets add the beef tomato sauce, and the béchamel sauce on top, add again another layer of pasta and repeat the first step till you arrive at the top.
The last layer is the béchamel sauce and the mozzarella cheese Cover the pasticho with a piece of foil and bake, covered, for 30 minutes. Remove foil and continue to bake until cheese is melted. Let cool for 5-10 minutes before serving.

Notes

My secret: when the pastiche is ready for the oven I add a bit of milk to the corners to even make it more creamy!

Nutrition

Serving: 1g | Calories: 316kcal | Carbohydrates: 27.5g | Protein: 13.6g | Fat: 16.5g

BEST HEALTHY TIPS BY JULIE ZEITLHUBER

Sallida | 23. August 2019 | Lifestyle

Healthy Tips

Today Julie Zeitlhuber brings us the best healthy tips to have a natural and more conscience life. Julia is a good friend of mine, and for a while she was my partner in crime, because we used to worked together. Julie is a scientist and food lover. She graduated with a Master in Nutritional Science from the University of Vienna, and now she lived and worked in Melbourne, she worked at the WHO in Geneva and currently she is living in Vancouver. Different countries and their food cultures inspire her.

What does healthy mean to you?

For me, being healthy means being physically, emotionally and mentally fit and strong. Strong not in the sense of how much weight you can lift, but how resistant you are against environmental stress we get bombarded with every day. Being healthy doesn't mean you are size 0 and your cholesterol levels are perfect – it is more a feeling of happiness and confidence you feel when you look at yourself in the mirror. Balanced diets and exercise are big contributors in achieving that healthiness.

How does stress affect our health?

Being stressed is probably one of the biggest risks for our health. Most people nowadays are constantly stressed. At work, around their family, when working out…there is never time to relax and come down and just have a few minutes to ourselves. Long term, this state will affect your health and wellbeing.

HOW? Let me go back in time…when the big sabretooth tiger tried to attack you, the “fight or flight” response was triggered in our nervous system. Back then it was a question of dying or surviving. Nowadays, it still is our fundament physiology response to modern day stress. This defence mechanism activates the sympathetic nervous system and adrenaline, noradrenaline and cortisol are released into our bloodstream. These hormones trigger a bunch of changes in our body such as increased breathing, blood streams away from our digestive tract towards muscles and limbs (ready to escape or fight). Further, the immune system is affected and infections, chronic fatigue, depression, allergies are more likely to be developed. Today’s sabretooth tiger might be a deadline, traffic, arguments with your boss etc.

Consequently, being stressed increases cortisol levels, which affect our digestion and immune system. Food sensitivities or intolerances may therefore not be due to the food itself but due to the impaired function of digestion system. Ask yourself: are you also gluten or lactose intolerant when you are on holiday? Hmm…

Headaches, tensions in muscles, upset stomachs, sleeping difficulties…all those things can be due to the “fight or flight” response we are constantly putting ourselves into when under stress.

What is the best way to control and balance stress in our lives?

Exercise
- put your body into physical stress in order to release mental stress (go for a run, dance classes, lift weights, mountain biking, ride your bike to work instead of taking the bus...whatever works for you) it will also improve your sleep and self-image
Breathe
- Take a few minutes per day – breath in through your nose, exhale through your mouth contracting your abdominal muscles
Meditate and practice mindfulness
Yoga
Be social
- Support from friends and family
Laugh
- Relaxes your muscles, brings more oxygen into system
- Improves mood by releasing endorphins
Reduce caffeine intake
- Too much caffeine can increase stress and anxiety
Get enough sleep
Learn to say “No”
- Decrease workload
Chew gum
Aromatherapy
- Light a scented candle (calming scents like vanilla, rose, bergamot, sandalwood…)
Listen to music
Interact with pets
Sex

What is a no-no in a healthy life style?

Letting yourself go. Comfort eating is not a solution to problems. Don't fall into a daily grind, instead better switch things up (food, exercise, activities…) Stop smoking! Limit your alcohol intake!

What are the 3 healthy tips to achieve a healthy life?

Exercise. Nutrition. Love

Eat well: NOURISH YOUR BODY! You are what you eat. Nutrient dense foods will give you energy and benefit your health and appearance.

Exercise: walk, walk, walk, find a hobby, hike, get out into nature, encourage friends to workout with you, running groups

Love: surround yourself with positive minded people, family, friends, loved ones

What do you recommend to your clients to start a new healthy way of life?

Give yourself time. You didn't establish your old habits in one day. One step at a time. The most important thing is consistency. If you change your complete diet and exercise routing from one day to the other, you will not be able to keep it long term. My recommendations are

Clean your fridge and pantry (get rid of everything that could be a temptation)
Change step by steps e.g. Whole grains instead of white flour, lean meat instead of fatty meat, water and unsweetened tea instead of sugary drinks, dark chocolate instead of milk chocolate.
Write down in your calendar or journal when and what you will exercise. See it as an appointment, rather than a hobby. This way it is harder to find excuses or schedule something else at the same time.
Walk or ride your bike to work, the supermarket, meetings whenever possible.
Don't ever go on a crash diet! It is not sustainable long-term and yoyo effects are programmed.
Listen to your body. Are you really hungry? Maybe you are thirsty or just bored.
Don't restrict your diet completely from “sins”

Tell us about breakfast, what are the best healthy tips to start the day?

Not everyone is a breakfast person. I LOVE BREAKFAST! If I had a big dinner I do not feel like eating in the morning, I wait until I am hungry. For humans it is not natural to eat 24/7, therefore it is totally ok to skip breakfast. Just make sure you get all your needed nutrients throughout the rest of the day. Anyways, I love waking up hungry and having a big breakfast!

I think it’s clear, but don't have food loaded with sugar in the morning (e.g.choco pops) They are low in nutrients, high in sugar and will increase your blood sugar levels for a short term. Your blood sugar level will decrease very quickly after and will make you crave junk food later in the day.
Freshly pressed fruit juices or smoothies have the reputation to be THE healthiest thing in the world, however, containing high amounts of fruit sugar and no fiber. Let’s say you buy a green smoothie containing apple, orange, kale, celery and mint. So easy to drink right? But would you eat 3 apples and 1 orange just like that? The amount of sugar is the same as in the smoothie minus the fiber. But fiber is what keeps us full, aids digestion and prevents certain cancers like colon cancer.
Try to switch it up every now and then and don't fall into a boring routine.

I find having a high protein breakfast and complex carbs keep me full for longer and give me sufficient energy till my next meal.

Omelette with vegetables, whole grain bread, smoked salmon
Oatmeal, chia seeds, Greek yogurt (LINK)
Muesli (unsweetened) + fruit + yogurt
Wholegrain bread + cottage cheese + lean meat or fish (turkey, chicken, smoked salmon)

Tell us about dinner, what are the best healthy tips for dinner?

Again, this is a very individual thing. If you haven’t eaten enough during the day you will need a big dinner, if you had a big breakfast and lunch go lighter on dinner. Some people can sleep better when the last meal was a couple hours before they go to bed, some people need full bellies. Whatever works for you.

Generally speaking, if you watch your weight I would go lighter for dinner. Combining fat and carbs will not benefit your weight loss, meaning mac’n’cheese, pizza, pasta + creamy sauce etc. is rather contra productive since you are not physically active (normally – maybe doing some bed gymnastics ;-)) during bed time, our body stores carbs in your muscles (glycogen) and fat in place you don’t want. Therefore, I’d recommend to consume vegetables, whole grains and protein or fat/protein combinations for dinner if you had not been very active during the day. That way our body falls into some kind of a “fasting” state while we sleep and uses the existing fat depots for body maintenance functions.

Dinner examples would be

-lean meat + veggies (e.g. salad+chicken, quinoa+steamed vegetables+tofu, chilli con carne, omelette, rice cakes + turkey/tuna/cottage cheese, veggie/beed stir fry…)

If you went for a run or did a workout just before dinner, you should fill your glycogen storages (muscles) with sufficient energy in form of carbs + protein.

Rice+meat, Beans+legumes (chickpea salad, bean stew, lentil soup) + tofu or/and rice, bread+turkey/cottage cheese+ topfen (for my Austrian readers), eggs+potatoes, steak+beans

Any favourite recipe you want to share with us?

My beetroot hummus. It’s my favourite snack together with a bunch of cut up veggies and provides you with carbs, good fats, protein and fiber, as well as vitamins and minerals. Adding beetroots to your hummus increases the anti-oxidant and anti-inflammatory potential and aids athletic performance.

INGREDIENTS:

250g dried chickpeas, soaked overnight

3 heaping tsp tahini paste

2 cooked and peeled medium sized beetroot

2 gloves of garlic

250 ml water

1/4 Tsp ground cumin

1 Tsp olive oil

1 Tsp pine nuts roasted

1 Tsp fresh mint leaves, chopped pinch of smoked paprika powder

salt, pepper

PREPARATION:

1- cook chickpeas in boiling water for 45-60min. or until soft

2- rinse and pour into a high-speed blender, blend until smooth

3- add cumin, garlic, salt, pepper and tahini and blend

4- add beetroot

5- add water and olive oil and blend again until smooth

THE AMALFI COAST: HOTEL SANTA CATERINA

Sallida | 3. August 2019 | Travel

The Amalfi Coast

The Amalfi Coast is nowadays one of the beloved places of the Mediterranean and declared by Unesco as the World Heritage sites for its uniqueness and beautiful natural landscape. The Amalfi Coast or Cotiera Amalfitana is a small coastline in the Salermo Gulf on the Tyrrhenian Sea.

The Amalfi Coast is famous for its production of Limoncello liqueur and is because they have a very special lemon known as sfusato Amalfitano. The natural beauty of this incredible part of Italy drive tourist from all over the world. The breathtaking coastline with terraced vineyards and Lemon trees gives an enchanting view, of the town.

The best way to travel to the Amalfi Coast is by arriving at Naples Airport Capodichino and take a train that connects Naples with Salerno and Sorrento. Another way to reach the Amalfi coast is by boat, either way, visit The Amalfi Coast should be a number one on your list.

The main town is Amalfi, of course, but you can travel around and discover Ravello and Positano. Amalfi was one of the first Maritime Republics of Italy and had for a longer period of time the monopoly of trade with the East.

Atrani: is a charming town with a natural amphitheater on the sea and is located at the mouth of the Valley del Dragone.

Positano: Is well known for its staircases and house that follows the natural course of the mountain that creates a vertical landscape.

Scala: is one of the oldest towns in Amalfi, that still preserves its quiet and peaceful atmosphere.

Where to stay in the Amalfi Coast

Hotel Santa Caterina - Amalfi Coast

When traveling to Amalfi from Salerno following the Amalfi Drive, passing by Vietri Sul Mare, Cetara and Maiori, Minori and Atrani, only a few minutes away from the town, Hotel Santa Caterina opens up in front of you in all of its beauty. A precious gem, hewn from a cliffside of the staggeringly stunning Amalfi Coast, perched in the front row and boasting spectacular coastal views.

Santa Caterina in Amalfi is a liberty-style villa from the first 1900s, precisely from 1904, born as a hotel-holiday residence with only six bedrooms. Since the very beginning, the project was to realize a family and intimate hotel in the spectacular setting of Amalfi, unique and inimitable, with understand luxury.

Over a century later, it is now included in The Leading Hotels of the World, and the villa vibes of when it was first founded - intended as a private and prestigious residence, aimed at offering luxury hospitality - still endures and is the establishment’s feather in the cap.

Owned and managed by the Gambardella family for over four generations, this lush estate rests on the rocks and unwinds down to the sea in a series of lovely, landscaped terraces, yet preserves its home-like charm and is sprinkled with astonishing gardens, orchards and citrus groves, ready to lend themselves to a quiet moment while enjoying breathtaking views on the Gulf of Salerno.

Attention to details and impeccable service are the hallmarks of Santa Caterina, which stands out from other 5-star establishments in Amalfi for its unique location overlooking the sea and for the private descent that leads directly to its beach club.

The Cathedral

The Amalfi Cathedral is located just 1 kilometre away from the hotel, which is immersed in the wonderful green grounds, where one can explore and discover a variety of trees and shrubs typical of the Mediterranean shrubland, as well as exotic plants and flowers, such as the dwarf palm and a rare species of fern, the Woodwardia radicans.

The hotel consists of 66 bedrooms, which all differ from one another thanks to rich details that make them unique. The romantic environments, surrounded by orange groves and luscious bougainvillea, has not gone unnoticed by great artists and film directors, such as Elizabeth Taylor and Richard Burton, who, right here, began their relationship while filming Cleopatra. Other personalities, such as Ingrid Bergman, Anna Magnani, Catherine Deneuve, and Meryl Streep, who often vacations there, or even Brad Pitt & Angelina Jolie, who publicly announced their relationship while shooting Mr & Mrs. Smith. More recently, Santa Caterina has been the destination of choice for other celebrities, including Jessica Alba, Eva Mendes, Susan Sarandon, Samuel L. Jackson, Bono Vox, Sting, Tim Roth, and many others

In 2018, the travel section of the New York Times included Santa Caterina among the best receptive establishments where to relax. Similar remarks echoed at the end of 2018 in an article for the Sunday Times by Mrs. Fiona Duncan. And even Forbes mentioned the hotel as one of the top destinations for a vacation in the Amalfi Coast.

Each room is different from the next, both in furnishings and location: some offer views over the villa’s magnificent gardens, while others boast private pools and panoramic balconies overlooking the sea. The interiors are all individually decorated with a careful selection of antique furniture, family heirlooms, and ceramics from nearby Vietri, and the bathrooms are lined with marble and majolica, completing the sophisticated elegance of the guest rooms. Even more spectacular and evocative are the outdoor areas, where guests can choose between two elevators cleaved out of natural rock formations and a wondrous path that crosses through citrus groves and luxurious gardens to reach the seaside facilities, which include a saltwater pool, terraces for sunbathing, a fitness center, a café/bar, and an open-air restaurant.

The Rooms:

The Suites offer grand balconies and terraces dropping sheer to the sea, as well as a small private garden lined with lemon and orange trees. Fine wooden furnishings and multi-colored ceramics from Vietri characterized the interior décor, providing guests with a sensation of beauty that is typical and unique of ancient Mediterranean villas.

Suite Follia Amalfitana: immersed in the delicate scents of the orange and lemon groves, it offers an enchanting panoramic view of the Amalfi Coast. The living room features large windows, letting in lots of natural light, and the flooring is realized in emerald green ceramic tiles; the bathroom features a sunken, round whirlpool tub while the bedroom presents a shell-shaped king-sized bed; outside, the terrace is equipped with sun lounges. The heated infinity pool found in the small garden below the terrace allows guests to fully enjoy the vastness of the sea in front of them.

Suite Chalet Romeo and Juliet: it opens on an intimate, circular terrace overlooking the sea; on the same level are a king-sized bedroom and master bathroom, with a Jacuzzi bathtub, while the ground floor features a second bathroom, a terrace and a small private garden with a heated infinity pool.

The Torrino: overlooks the Hotel’s botanical garden on one side and the Gulf on the other. Worthy of note is the circular Jacuzzi tub, adjacent to the king-sized bedroom facing the balcony.

Three villas have been recently purchased, situated at about 150 meters from the main structure and surrounded by an organic citrus grove and holm oak, juniper and broom trees, typical of the Mediterranean vegetation. Here, we can also find many bergamot plants, a species that is hard to cultivate in the Amalfi Coast region.

These three new structures will be mainly used for exclusive events and banqueting, but will also feature bedrooms and suites. Two of the three villas are already undergoing restoration and will be ready to host events starting from the upcoming season.

Beach Club

Santa Caterina in Amalfi is one of the few coastline hotels with a private descent to the sea. The beach club is easy to access by two comfortable elevators cut into the rock, or following the typical stairs that tumble down to the sea. It is characterized by large sundecks and bathing platforms, a saltwater heated pool, and the “Al Mare” Restaurant; the ideal solution for either a quick bite or scrumptious fish-based dishes, fresh from the sea.

The Restaurants

Santa Caterina features two restaurants, both guided by the masterly hand of recently appointed Chef, Giuseppe Stanzione, who has already been awarded a Michelin star for his work at Le Trabe, in Paestum.

“Al Mare” offers Mediterranean cuisine with great harmony between aesthetics and taste: from fresh grilled fish featuring to fragrant, wood-oven baked pizzas, homemade pasta and many seasonal dishes. The tables all look over the sea, allowing guests to fully enjoy the stunning scenery.

The “Il Glicine” Restaurant, the new fine dining, proposes a cuisine focused on local recipes and Mediterranean flavors, proposing balanced, elegant and innovative dishes. Besides the tasting menu recommended by the chef, the menu also includes vegan, vegetarian and celiac options.

The wine list is broad and presents a careful selection of both Italian and international wine excellences. The section dedicated to the regional territory is compelling and varied, conceived to illustrate and discover the many peculiarities of this interesting wine area. Particular attention is given to Italian bubbles, as well as the inevitable French labels, available in the different formats.

Both restaurants are open even to non-hotel guests.

Chef Giuseppe Stanzione: born in Salerno, 1978, he graduated from a hospitality training institute in 1997 to then carry out many professional experiences, both in Italy and abroad, in a long tour between California, Australia, China, and Thailand. After returning to Italy, he expanded his experience working in the kitchens of Convivio Troiani* in Rome with Chef Angelo Troiani, and then at Locanda Solarola** in Castel Guelfo (BO) and Ristorante Arquade** in Villa del Quar di San Pietro in Cariano (VE), both captained by Chef Bruno Barbieri.

It is 2008 when Giuseppe takes the reins of the kitchen at Casa del Nonno 13, in Mercato S. Severino, which was awarded a Michelin star in the same year; from 2011, he becomes the head of the kitchen at Le Trabe Restaurant in Capaccio-Paestum, where he receives his first Michelin star in 2013.

THE GAMBARDELLA FAMILY

In 1880, Giuseppe Gambardella built the original building. His son, Crescenzo, restructured the property in 1904, realizing the first six guest bedrooms. Two generations of Gambardella’s have continued to passionately work on the amplification and renewal of the hotel structure, until reaching its current size, featuring 66 bedrooms and suites. Today, the daughters of Crescenzo, Giusi and Ninni Gambardella, with the help of their children, lead the daily activities of the hotel and personally attend to everything that can make the stay of their guests as pleasant and comfortable as possible.

BEST CREAMY BEEF STROGANOFF RECIPE

Sallida | 28. July 2019 | Recipes

Creamy Beef Stroganoff

As a meat lover, there is nothing I like the most then to try different ways to prepare meat. Beef Stroganoff was always one of my favorites. Although is always good to prepare a simple steak, beef stroganoff seems like a good idea for a cloudily and rainy day.

Beef Stroganoff is creamy and is rich in flavor and more important rich in history. This recipe appeared in a cooking book back in 1871. Elena Molokhovets describes in her cooking book: A Gift to Young Housewiveshow to prepare Govjadina po-strogonovski or better translated Beef a la Strogonov.

Although the original recipe of Elena didn’t include onions, mushrooms or cream, like we know today, this recipe has evolved through history. For example in 1909 onions and tomatoes were added to the original recipe, and the recipe was served with crispy potatoes.

The recipe version after 1938, from Larousse Gastronomique, includes the onion, beef stripes, and either mustard or tomato paste. But this recipe won a lot of popularity after the fall of Tsarist Russia.

Beef Stroganoff Around the World

Today Beef stroganoff is very popular dish around the world, not to mention that the preparation varies depending on where you are, from the different ways to cut the meat, to the seasoning. For example in United States Beef stroganoff is prepared with sour cream and is served with rice or pasta. In the UK they add wine, and in the Larousse Gastronomique, Beef Stroganoff is made with wine and paprika.

In Sweden, (Biff Stroganoff), the meat is substitute with falukorv sausages and in Brazil (Strogonofe de Carne), they use chicken or shrimps instead of beef.

Nevertheless, I decided to prepare my Beef Stroganoff with an extra creamy stroganoff sauce and instead of tomato paste, I add spicy mustard. I love the taste mustard gives to the beef, and if it comes with a creamy sauce is even better

Where I find my fresh Ingredients?

As I always say, fresh ingredients can make your dish go to the other level. Therefore I always recommend going to your local market to get the freshest ingredients you can.

As I mentioned before, my local market is Naschmarkt and is because you have 120 different shops, where you can get all that you need. Especially, if you are looking for fresh meat and vegetables. For me, it is important to pick my piece of meat, so I always take a closer look and talk to the butcher to see what meat they have fresh.

How to pick the Meat

It doesn’t matter where you are located, or whether you know the local meat cuts, for me the most important is to see how marbling the piece is. To keep it simple, more marbling more taste. Is not a secret that fat make the steak taste better, so if you are a vegetarian this recipe is not for you.

My favorite cut: Ribeye of course, or strip loin. Either way be sure your piece of beef has a good marbling and a god red color, to ensure the tenderness and the flavor.

How to cut the meat

That another secret, you see how you slide your meat will ensure the tenderness. The best way to cut or slide a piece of meat is to follow the grain of the meat and cut against the grain. The grain of the meat is the direction of the muscle fiber, better said how the muscle fibers are aligned. Because is not just the piece that you are using what determinates how tender your piece is, but how you cut it.

After you identify the grain of your piece, try to slide against it instead of parallel. Like this, the slides will be softer after you cook your meat.

The Vegetables

For this recipe, I used 500 grams of champignons. Champignons are a great source of protein, vitamin C, magnesium, zinc and vitamin D, not to mention that they taste great. I normally prefer to buy my champignons on Naschmarkt as well, and I always try to select a bio option.

Important is to wash them just before you slide them, with less water possible because they will absorb the water.

Well, I hope you are ready to prepare this amazing and creamy Beef Stroganoff, after reading a bit of history and the different variations that exist, and more importantly, I hope you have that much fun as I did!

Print Recipe

Beef Stroganoff

Great with Tagliatelle

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Russian

Keyword: Beef Stroganoff, Beef Stroganoff stew

Servings: people

Calories: 499kcal