MEAT AND OTHERS STROGONOFFE
Russian Dish Count 19th Century
Step-by-step platform for beginner
Meat Strogonofee:
Ingredients:
1 kilo of filet mignon, or rump, soft duck, duck, cut into 2x5 cm thick strips.
½ pound fresh mushrooms sliced or canned, if used use drip wash thoroughly, before use to remove colorants and preservatives.
750 grams or one (1) pound processed onion, or cut very small
2 pores garlic - only white part cut into thin slices, or strips;
375 ml of cachup without pepper
200 grs. butter does not serve margarine
2 boxes of sour cream
1 glass of 200 ml of milk
1 or 2 tablespoons of mustard
2 tablespoons olive oil
2 tablespoons (soup) wheat flour
2 tablespoons (2 tablespoons) optional pepper sauce
1 teaspoon or (shallow) soup of fresh grated or powdered ginger. If using the ginger powder is a spoonful of (coffee).
1 ½ tablespoons of salt
1 teaspoon ground cinnamon or 3 cinnamon sticks
2 bay leaves or 1 tablespoon (ground) bay leaf, if using sheet remove before serving
brandy cup -flambar
Way of preparing:
I- Step:
In a medium saucepan, fry the garlic with a little oil, until wilted, add the onion and fry until transparent. Reserve.
II- Step:
In another pan (large) fry the filet mignon in the butter with a little of the oil, until well cooked.
If you change for a rump or other meat, do the same with the difference that after frying, dripping 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 drained pickled (washed) and chopped mushrooms, cachup, mustard, cinnamon, bay leaf, ginger and paprika which is optional.
Leave on the fire for 15 minutes stirring constantly with a high wire 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.
Throw this mixture slowly into the pan where all the other ingredients are, with the fire off.
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 have questions about flambing, do not do this.
NOTICE:
The salt of Strogonoffe is moderate, that is, it does not take much salt.
It can be frozen for a month, without the milk and the cream.
OTHER OPTIONS:
You can make the Styrogonoffe of chicken, duck, lobster, shrimp, cod, cheese among others
All cut into small cubes. Or in strips.
Serving Mode:
Serve with white rice, potato straw, mini pickled cucumber.
Note:
If you want you can pass the file mignon strips on the wheat flour.
To do the above procedure, place the flour in a transparent "culinary use" plastic bag, dump half the meat, shake remove.
Put in a sieve to remove excess flour.
Do the same procedure with the other half of the meat.
Dessert Fruit.
Do not serve anything that carries milk or sour cream, does not match.
Russian Dish Count 19th Century
Step-by-step platform for beginner
Meat Strogonofee:
Ingredients:
1 kilo of filet mignon, or rump, soft duck, duck, cut into 2x5 cm thick strips.
½ pound fresh mushrooms sliced or canned, if used use drip wash thoroughly, before use to remove colorants and preservatives.
750 grams or one (1) pound processed onion, or cut very small
2 pores garlic - only white part cut into thin slices, or strips;
375 ml of cachup without pepper
200 grs. butter does not serve margarine
2 boxes of sour cream
1 glass of 200 ml of milk
1 or 2 tablespoons of mustard
2 tablespoons olive oil
2 tablespoons (soup) wheat flour
2 tablespoons (2 tablespoons) optional pepper sauce
1 teaspoon or (shallow) soup of fresh grated or powdered ginger. If using the ginger powder is a spoonful of (coffee).
1 ½ tablespoons of salt
1 teaspoon ground cinnamon or 3 cinnamon sticks
2 bay leaves or 1 tablespoon (ground) bay leaf, if using sheet remove before serving
brandy cup -flambar
Way of preparing:
I- Step:
In a medium saucepan, fry the garlic with a little oil, until wilted, add the onion and fry until transparent. Reserve.
II- Step:
In another pan (large) fry the filet mignon in the butter with a little of the oil, until well cooked.
If you change for a rump or other meat, do the same with the difference that after frying, dripping 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 drained pickled (washed) and chopped mushrooms, cachup, mustard, cinnamon, bay leaf, ginger and paprika which is optional.
Leave on the fire for 15 minutes stirring constantly with a high wire 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.
Throw this mixture slowly into the pan where all the other ingredients are, with the fire off.
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 have questions about flambing, do not do this.
NOTICE:
The salt of Strogonoffe is moderate, that is, it does not take much salt.
It can be frozen for a month, without the milk and the cream.
OTHER OPTIONS:
You can make the Styrogonoffe of chicken, duck, lobster, shrimp, cod, cheese among others
All cut into small cubes. Or in strips.
Serving Mode:
Serve with white rice, potato straw, mini pickled cucumber.
Note:
If you want you can pass the file mignon strips on the wheat flour.
To do the above procedure, place the flour in a transparent "culinary use" plastic bag, dump half the meat, shake remove.
Put in a sieve to remove excess flour.
Do the same procedure with the other half of the meat.
Dessert Fruit.
Do not serve anything that carries milk or sour cream, does not match.
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