MEAT STROGONOFFE and Other Options

MEAT STROGONOFFE and Other Options

Russian Plate Count century. IX
ingredients:

1 pound of beef tenderloin or rump, topside, duckling, cut into thick strips of 2x5 cm.
½ pound of fresh mushrooms or canned, use canned rinse well before using
750 grams of processed onion, or cut and drizzle
2 pore garlic - white part only
375 ml of pepper without cachup
200 g. butter does not serve margarine
2 boxes of cream
1 cup 200 ml milk
1 or 2 tablespoons (soup) of mustard
2 tablespoons (soup) of oil
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) optional hot sauce
1/2 teaspoon (soup) of fresh ginger grated or powdered
1 ½ tablespoons (soup) salt
1 teaspoon (tsp) ground cinnamon or 3 cinnamon sticks
2 bay leaves or ½ tablespoon (coffee) ground shallow bay, use sheet remove before serving
1cálice brandy -flambar

How to Prepare:

I-Step:

In a medium saucepan, fry the leek with a little oil, add the onion until wilted and re-fry until it is transparent. Reserve.

Step II:

In another pan (large) beef tenderloin fry in butter with the oil, until thoroughly cooked.
If exchange for rump or other meat, do the same procedure except 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 the ingredients of Phase I and II, mix well, add the canned mushrooms (washed) and chopped in half, the cachup, mustard, cinnamon, loro, ginger and paprika which is optional.

Leave on heat for 15 'minutes stirring constantly with a spoon high cable.
Once cooked remove the cinnamon and bay leaf

Step IV:

Turn off the heat let cool until warm.

Step V:

Separately dissolve the flour in glass 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 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 buckling, do not do this procedure.

IMPORTANT NOTE:
The Strogonoffe salt is moderate, that is, does not take much salt.
CAN BE FROZEN FOR A MONTH.

If you want you can change the meat for chicken or other bird, shrimp, cheese etc.