STROGONOFFE MEAT II Options + Photos

STROGONOFFE MEAT II Options + Photos

ingredients:

1 kilo of beef tenderloin or rump, topside, duck, cut into thick strips of 2x5 cm.


Other Ingredients:

½ kilo of fresh mushrooms or canned
If you use canned mushrooms drain, rinse well before using, to take the preservative additives, colorings
750 grams of onion processed or cut and drizzling
2 pore garlic - white part only
300 to 400 ml cachup without pepper
200 g. butter does not serve margarine
2 boxes of cream or canned without serum
1 cup of 200 ml of milk (optional)
1 cup of conhaque- flambé (optional)
2 tablespoons (soup) of oil
2 tablespoons (soup) of wheat flour, to be dissolved in the cream

Spices:

2 tablespoons (soup) of mustard
2 tablespoons (soup) of optional pepper sauce
1/2 tablespoon (soup) of grated fresh ginger or
½ tablespoon (coffee) ground ginger.
1 ½ tablespoons (soup) salt
1 teaspoon (tsp) ground cinnamon or 1 cinnamon stick
2 bay leaves or
½ tablespoon (coffee) shallow ground bay leaf, if using sheet remove before serving.
5 fresh mint twigs or 3 sage leaves place 10 'minutes before you finish the cooking, if you spend that time loses flavor.

Way of preparing:

Step I:
In a medium saucepan, fry the leek with a little oil, add the onion and re-fry until wilted. Reserve.

Step II:
In another pan (large) beef tenderloin fry in butter and 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 slowly 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 (drained and rinsed) and chopped in half.
Then add the cachup, mustard, cinnamon, bay leaves, ginger and paprika which is optional.
Leave on heat for 15 'minutes stirring constantly with a long-handled spoon

Step IV:

Turn off the heat let cool until warm.

Step V:
Separately dissolve the flour in a glass of milk with the cream, or only in cream.
Pour this mixture slowly into the pot where all the other ingredients, with the fire off, return to medium heat stirring constantly until aferventar.
The Great Secret Non whittle milk cream:
The great secret is to put flour dissolved in milk cream is to not tailor and ruin your dish

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 or practice in flambé, do not do this procedure.
Notice:

The Strogonoffe salt is moderate, that is, it does not take too much salt.
It CAN BE FROZEN FOR A MONTH.
With white rice. crisp straw and cucumber skewers pickled.

Note:

True Russian Stroganoff is made with sour cream.
Squeeze the lemon to sour the cream.
In Russia they do not put cows milk, ketchup or tomato sauce and mustard.
It came with baked potato, here in Brazil was replaced with rice and french fries. Separate serve.

                 
Chicken strogonoff:
II - Option: Changing the meat for chicken breast do just as the previous recipe
ingredients:
1 kilo of chicken breast cut into strips or squares, or use the thigh and on thigh meat is tastier, remove the bones and nerves.
Replacing meat with chicken breast do just as the previous recipe