STROGONOFFE MEAT - From Rafael Sartori

STROGONOFFE MEAT - From Rafael Sartori
Russian Plate Count IX century
1 pound beef tenderloin or rump, topside, knuckle, cut into thick strips of 2x5 cm.½ pound of fresh or canned mushrooms, if using canned rinse well before use750 grams of processed onion, chopped fine or drizzling2 garlic leeks - white part only375 ml of kechup without pepper200 gr. butter not margarine serves2 boxes of cream1 cup 200 ml milk2 tbsp (tablespoons) mustard2 tablespoons (soup) of oil2 tbsp (tablespoons) flour2 tablespoons (soup) of hot sauce optional1/2 spoon (soup) of fresh ginger, grated or powdered1 ½ tablespoons (soup) salt1 teaspoon (tsp) ground cinnamon or 3 cinnamon sticks2 bay leaves or 1 tablespoon (coffee) shallow bay ground, use foil to remove before serving5 sprigs of fresh mint or 3 sage leaves put 10 'minutes before you finish cooking, if you spend that time losing the taste1 cup of brandy flambé-
How to Prepare:
Step I:
In a medium saucepan, fry the leeks with a little oil, add the onion until wilted and re-fry until it is transparente.Reserve.
Step II:
In another pan (large) beef tenderloin fry in butter and oil until thoroughly cooked. If exchange for beef rump or another, do the same procedure except that after frying go dripping boiling water slowly and slowly until the meat is tender, it is well cooked.
Step III:
In a large saucepan add the ingredients of stage I and II, mix well, add the canned mushrooms (washed) and chopped in half, the kechup, mustard, cinnamon, loro, ginger and paprika which is optional. Leave the fire for 15 'minutes stirring with a spoon out loud.
Step IV:
Turn off the heat let cool until lukewarm.
Step V:
Separately dissolve the flour in a glass of milk with the cream. Play this mixture slowly into the pot where all the other ingredients, with the fire off.
Step VI:
After all ingredients mixed well, test the salt, bring to medium heat until it begins to boil, stirring constantly
Step VII:
Flambé
If you have questions on flambé, do this procedure.
IMPORTANT NOTE:
The salt of Strogonoffe is moderate, ie does not take too much salt.
BE FROZEN FOR A MONTH.