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Receta Cc's Beef Stroganoff
by Global Cookbook

Cc's Beef Stroganoff
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Ingredientes

  • 4 c. good quality beef stock (1 litre)
  • 1 c. crushed tomatoes
  • 2 Tbsp. flour (25 ml)
  • 1 c. dry red wine (250 ml) several sprigs fresh thyme
  • 12 ounce beef tenderloin, sliced 1/4-inch thick Coarse salt and freshly cracked pepper, to taste
  • 1/4 c. clarified butter (60 ml)
  • 2 clv garlic, minced
  • 1/2 x Spanish onion, thinly sliced
  • 1 1/2 c. sliced cremini mushrooms (375 ml)
  • 1 pch freshly grated nutmeg
  • 1/2 tsp paprika (5 ml)
  • 1 x dry chile, crushed (optional)
  • 1 tsp Dijon mustard (5 ml)
  • 1 Tbsp. Worcestershire sauce (15 ml)
  • 1/2 c. lowfat sour cream (125 ml) Freshly minced flat leaf parsley, to taste

Direcciones

  1. In a large saucepan or possibly skillet, combine cool beef stock, flour and red wine. Whisk over high heat till mix is just coming to the boil. Add in the thyme sprigs and tomatoes. Reduce heat to medium and simmer uncovered till mix is reduced to 3 c., about 30 min.
  2. In a bowl, season sliced beef with salt and pepper. Toss to combine.
  3. In a Dutch oven or possibly large skillet, heat 2 tbsp. of butter over high heat till sizzling. In batches, brown beef well, about 2 to 3 min. Be careful not to overcrowd the pan. Remove beef and reserve. Reduce heat to low add in remaining 2 tbsp. butter to Dutch oven. Saute/fry onions and mushrooms till soft, about 3 to 5 min. Add in the garlic and saute/fry for 1 minute. Add in nutmeg, paprika, chile flakes, mustard, Worcestershire sauce and reduced stock and wine. Cook uncovered over medium heat for 10 more min, just to develop the flavours. Sauce should be slightly syrupy.
  4. Add in back the reserved beef and stir in the lowfat sour cream continue to cook over medium heat till just heated through. Adjust the seasoning. Sprinkle with minced parsley. Serve with egg noodles.
  5. Serve with broad egg noodles because they'll catch all the luscious sauce! Stroganoff is made with a tender cut of beef so you do not braise the meat for a long cooking time like you do for a stew ... in this case if you do the slices of tenderloin will be dry.