MEAT AND CHICKEN STROGONOFFE + foto
Ingredients:
1 kilo of filet mignon, or rump, soft cucumber, duck, cut into 2x5 cm thick strips.
Other Ingredients:
½ pound of fresh or canned mushrooms
If using preserved mushrooms drip, wash well, before using, to take the preservative additives, dyes
750 grams of onion, processed or finely chopped
2 pores - only white part
300 to 400 ml of pepperless cachup
200 grs. Butter does not serve margarine
2 boxes of sour cream or canned without the whey
1 cup of 200 ml of milk (optional)
1 cup of brandy-flambar (optional)
2 tablespoons oil
2 tablespoons (soup) wheat flour, to be dissolved in the cream
Spices:
2 tablespoons of mustard
2 tablespoons (2 tablespoons) optional pepper sauce
1/2 teaspoon freshly grated ginger
½ teaspoon of ginger powder.
1 ½ tablespoons of salt
1 teaspoon cinnamon powder or 1 stick cinnamon
2 bay leaves or
½ teaspoon ground coffee, if using sheet remove before serving.
5 fresh mint sticks put 10 'minutes before you finish cooking, remove before serving.
Way of preparing:
I Step:
In a medium saucepan, fry the garlic with a little oil, add the onion and fry until wilted. Book it.
II Stage:
In another (large) pan fry filet mignon in the butter with the oil, until well cooked. If you change for a rump or other meat, do the same with the difference that after frying it will dripping boiling water slowly and slowly, until the meat is tender, this is well cooked.
III Stage:
In a large saucepan add the ingredients of stage I and II, mix well, add the preserved mushrooms drained washed and chopped in half.
Then add the cachup, mustard, cinnamon, bay leaf, ginger and paprika which is optional.
Leave on the fire for 15 minutes by always stirring with a long spoon
IV Step:
Turn off the heat to cool until it is warm.
V Step:
In separate dissolve the wheat flour in the milk glass along with the cream, or just the cream.
Pour this mixture slowly into the pan where all other ingredients are, with the fire off, return to the medium heat stirring constantly until boiling.
The Great Secret To Not Carving Milk:
The great secret is to put wheat flour dissolved in the cream of milk serves not to carve and spoil your plate
VI Stage:
After all the ingredients well mixed, test the salt, bring to the medium heat until starting to boil, stirring constantly.
VII Stage:
Flambar
If you do not have practice or doubts on flambar, do not do this procedure.
Notice:
The salt of Strogonoffe is moderate, that is, it does not take much salt.
MAY BE FROZEN FOR A MONTH.
Served with white rice. Fried potato chips and pickled cucumber skewers.
Note:
The real Russian strogonoff is made with sour cream.
Squeeze the lemon to sour the cream.
In Russia they do not put cow's milk, ketchup or tomato sauce and mustard.
The accompanying baked potato, here in Brazil was replaced by rice and straw potato. Serve separately.
II Option:
Chicken strogonoff:
Changing the meat for chicken breast do the same way of the previous recipe
Ingredients:
1 pound chicken breast cut into strips or squares, or use the thigh and thigh that the meat is tastier, remove the bones and nerves.
Changing the meat for chicken breast do the same way of the previous recipe
Ingredients:
1 kilo of filet mignon, or rump, soft cucumber, duck, cut into 2x5 cm thick strips.
Other Ingredients:
½ pound of fresh or canned mushrooms
If using preserved mushrooms drip, wash well, before using, to take the preservative additives, dyes
750 grams of onion, processed or finely chopped
2 pores - only white part
300 to 400 ml of pepperless cachup
200 grs. Butter does not serve margarine
2 boxes of sour cream or canned without the whey
1 cup of 200 ml of milk (optional)
1 cup of brandy-flambar (optional)
2 tablespoons oil
2 tablespoons (soup) wheat flour, to be dissolved in the cream
Spices:
2 tablespoons of mustard
2 tablespoons (2 tablespoons) optional pepper sauce
1/2 teaspoon freshly grated ginger
½ teaspoon of ginger powder.
1 ½ tablespoons of salt
1 teaspoon cinnamon powder or 1 stick cinnamon
2 bay leaves or
½ teaspoon ground coffee, if using sheet remove before serving.
5 fresh mint sticks put 10 'minutes before you finish cooking, remove before serving.
Way of preparing:
I Step:
In a medium saucepan, fry the garlic with a little oil, add the onion and fry until wilted. Book it.
II Stage:
In another (large) pan fry filet mignon in the butter with the oil, until well cooked. If you change for a rump or other meat, do the same with the difference that after frying it will dripping boiling water slowly and slowly, until the meat is tender, this is well cooked.
III Stage:
In a large saucepan add the ingredients of stage I and II, mix well, add the preserved mushrooms drained washed and chopped in half.
Then add the cachup, mustard, cinnamon, bay leaf, ginger and paprika which is optional.
Leave on the fire for 15 minutes by always stirring with a long spoon
IV Step:
Turn off the heat to cool until it is warm.
V Step:
In separate dissolve the wheat flour in the milk glass along with the cream, or just the cream.
Pour this mixture slowly into the pan where all other ingredients are, with the fire off, return to the medium heat stirring constantly until boiling.
The Great Secret To Not Carving Milk:
The great secret is to put wheat flour dissolved in the cream of milk serves not to carve and spoil your plate
VI Stage:
After all the ingredients well mixed, test the salt, bring to the medium heat until starting to boil, stirring constantly.
VII Stage:
Flambar
If you do not have practice or doubts on flambar, do not do this procedure.
Notice:
The salt of Strogonoffe is moderate, that is, it does not take much salt.
MAY BE FROZEN FOR A MONTH.
Served with white rice. Fried potato chips and pickled cucumber skewers.
Note:
The real Russian strogonoff is made with sour cream.
Squeeze the lemon to sour the cream.
In Russia they do not put cow's milk, ketchup or tomato sauce and mustard.
The accompanying baked potato, here in Brazil was replaced by rice and straw potato. Serve separately.
II Option:
Chicken strogonoff:
Changing the meat for chicken breast do the same way of the previous recipe
Ingredients:
1 pound chicken breast cut into strips or squares, or use the thigh and thigh that the meat is tastier, remove the bones and nerves.
Changing the meat for chicken breast do the same way of the previous recipe
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