STROGONOFFE MEAT

STROGONOFFE MEAT

Plate Count XIX century Russian


ingredients:

1 pound beef tenderloin or rump, topside, duck, cut into thick strips 2 x 5 cm.
½ pound fresh mushrooms or canned, if using canned drain and rinse well before using to remove the preservative.
750 grams of processed onion, chopped fine or drizzling
2 garlic pore - white part only
375 ml cachup without pepper
200 grs. Butter does not serve margarine. or
1 cup corn oil
2 boxes of cream
1 cup of 200 ml of milk
1 or 2 teaspoons (tablespoons) mustard
2 spoons (soup) of wheat flour
2 spoons (soup) of hot sauce (optional)
1/2 teaspoon (tablespoon) grated fresh ginger or
½ teaspoon of ginger powder
1 spoon (soup) salt
1 teaspoon (tsp) ground cinnamon or 3 sticks of cinnamon
2 bay leaves or ½ teaspoon (coffee) of shallow ground bay leaf, use leaf remove before serving
1 cup of brandy flambé (optional)

How to Prepare:

I-Step:

In a medium saucepan, fry the leeks with a little oil, add the onion until wilted and re-fry until it becomes transparent. Book.

Step-II:

In another pan (large) fry filet mignon in butter and oil until well cooked. If exchange for rump or other meat, do the same procedure with the difference that after frying look dripping boiling water gradually 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 cachup, mustard, cinnamon, bay leaves, ginger and paprika which is optional.

Leave on heat for 15 'minutes stirring constantly with a spoon high cable.

Step IV:

Turn off the heat let cool until lukewarm.

Step V:

Separately dissolve the flour in cup of milk with the cream.
Pour 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 starts to boil, stirring constantly.

Step VII:

buckling

If you are uncertain buckling, do this procedure.

IMPORTANT NOTE:

The salt Strogonoffe is moderate, ie, does not take much salt.
CAN BE FROZEN FOR A MONTH.

You ** can do Styrogonoffe chicken, duck, lobster, shrimp, cod, cheese etc.. **
All cut into small cubes. Or shredded.

In Russia they do not use the cream in the recipe strogonoffe.