FOR BEGINNER - STROGONOFFE MEAT

FOR BEGINNER - STROGONOFFE MEAT
Russian Plate Count century. XIX


ingredients:

1 pound beef tenderloin or rump, topside, duck, 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.
Other Ingredients:

750 grams of processed onion, chopped fine or drizzling
200 grs. Purcini of funghi (mushroom dried Italian
375 ml of cachup without pepper
200 grs. butter not margarine serves. or
1 cup canola oil milhou
2 boxes of cream
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 wheat flour
2 tablespoons (soup) of hot sauce (optional)
1/2 teaspoon (tablespoon) of fresh grated ginger or
½ teaspoon of ginger powder
1 spoon (soup) of shallow salt
1 teaspoon (tsp) ground cinnamon or 3 cinnamon sticks
2 bay leaves or ½ teaspoon (coffee) from shallow ground bay leaf, use leaf remove before serving
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. Reserve.

Step II:

In another pan (large) fry filet mignon in butter with oil until well cooked.
If exchange for rump or other meat, do the same procedure with the difference that after frying go dripping boiling water gradually and slowly until the meat is tender, it is well cooked.

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 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 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

If you have questions on flambé, do not do this procedure.

IMPORTANT NOTE:

The salt of Strogonoffe is moderate, ie 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.