Kalamari Stroganoff
Delicious, very easy and healthy main dish. I use kalamari instead of beef (beef stroganoff)
Delicious, very easy and healthy main dish. I use kalamari instead of beef (beef stroganoff)
- Carbohydrate 8.95481041565872 g
- Cholesterol 362.896666666667 mg
- Fat 10.0234874999871 g
- Fiber 0.467187512630324 g
- Protein 24.2976645831969 g
- Saturated Fat 4.16647770833129 g
- Serving Size 1 1 Serving (207g)
- Sodium 115.621583333307 mg
- Sugar 8.4876229030284 g
- Trans Fat 1.32246395832904 g
- Calories 228 calories
Step-by-step
- Boil water in deep pan and put kalamari into tne water for 5 min. or until colour changed. Then rinse kalamari under cold water and cut into thin strips
- Heat olive oil in deep frying pan, add onion and fry until transparent. Add kalamari, salt and pepper and fry 5 min. more.
- Add flour and stir well.
- Add sour cream and cook another 10 min. on low fire.
Substituting cephalopods for beef in traditional Russian preparations fundamentally alters the cooking timeline and requires specific structural adjustments to maintain sauce integrity. Historical iterations of beef stroganoff rely on prolonged simmering of tough cuts, whereas squid demands either a very brief flash-cook under two minutes or a long, tenderizing braise exceeding forty minutes to reverse protein toughening. In this application, a quick blanching step followed by a rapid saute prevents the calamari from turning rubbery.
- Pair this dish with wide egg noodles or steamed white rice, as starches with high surface area effectively absorb the rich sour cream reduction without competing with the seafood flavor.
- Cook onions over medium heat for precisely seven to eight minutes until fully translucent, ensuring they release their natural sugars to balance the sharp tang of the dairy.
- Sift the tablespoon of flour directly over the sautéed squid and onions before adding the sour cream, distributing the starch evenly to prevent flour lumps from forming in the hot pan.
- Maintain a low flame once the sour cream is incorporated; boiling fermented dairy products above 85 degrees Celsius will cause them to break and curdle into an unwanted watery texture.
- Adapt the dairy component by substituting an equal volume of rich coconut cream or a high-fat plant-based sour cream if managing lactose sensitivities or dairy restrictions.
Properly controlling heat prevents the proteins from seizing prematurely. Serving this preparation immediately ensures the delicate texture remains intact.
