ingredients:
1 pound of chicken breast cut into thick strips 2 x 5 cm
½ pound of fresh or pickled mushrooms, if using canned drain and rinse well before using to remove the preservative and sodium.
Other Ingredients:
500 grams of processed onion, chopped fine or drizzling
375 ml of cachup without pepper
100 grs. butter not margarine serves. or
1 cup milhou canola oil, or corn, or half and half
2 boxes of cream at room temperature
1 cup of 200 ml of milk (optional)
White part only - 2 garlic pore
1 or 2 tablespoons (soup) of mustard
2 tablespoons (soup) of flour dissolved in milk or cream
1 tbsp (tablespoons) Worcestershire sauce or shoyu soy sauce (optional).
1 tablespoons (soup) of hot sauce (optional)
½ teaspoon (tablespoon) of fresh ginger grated or
½ teaspoon (coffee) shallow ground ginger
1 spoon (soup) of shallow salt
1 tablespoon (coffee) ground cinnamon or 1 cinnamon stick
2 bay leaves or ¼ teaspoon (coffee) from shallow ground bay leaf, use leaf remove before serving,
1 sprig of fresh mint (optional)
1 sprig of basil (optional)
1 cup of -flambar brandy (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 medium saucepan fry the chicken breast lightly in butter or oil, until "al dente".
The chicken is not to be cooked which is very hard.
If exchanging for another Ave, do the same procedure with the difference that after frying go dripping boiling water gradually and slowly until the meat is soft Ave, it is well cooked. As duck and turkey hunting.
The quail and rabbit and frog cook fast.
Step III:
In a large pot add ingredients of phase I and phase 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 5 'minutes stirring occasionally with a spoon always high cable.
Step IV:
Turn off the heat let cool until lukewarm.
Step V:
Separately dissolve the flour into the milk along with the cream.
Pour this mixture slowly into the pot where all the other ingredients, with the fire off.
Step VI:
After all the ingredients well mixed, test the salt, bring to medium heat until it starts to boil, stirring constantly.
Step VII:
Flambé (optional)
If you have questions on flambé, do not do this procedure.
IMPORTANT NOTE:
The salt of Strogonoffe meat, chicken, and others are moderate, that is, it does not take too 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 strips.
In Russia they do not use the cream in the recipe stroganoff.
Note:
The stroganoff chicken breast is very good for exchanging mushrooms asparagus green, not white, drained, rinsed and chopped pickled.
Combination of colors.
For those who have high blood pressure only put a pinch of grated fresh ginger, or powdered.
Follow ** in the next publications stroganoff lobster, shrimp, rabbit, frog, cod and cheese cubes in dish.
And more additions.
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