Chicken breast with peppers

Chicken breast with peppers and a second meat dish that is prepared flouring and browning the chicken breasts in the pan to make them soft and tender. More »

Chicken in beer with onions and bacon

The chicken in beer with onions and bacon, and a delicious main course, prepared browning the chicken pieces with the spices, and then combining the onions and More »

Chicken cream

Chicken with cream and a second delicious dish prepared with mushrooms and chicken breast dipped in a delicate cream. Chicken with cream and a very simple dish More »

Chicken Fricassee

The chicken fricassee and a tasty main dish of white meat, easy and quick to prepare. The fricassee identifies a way of cooking meat, in particular the More »

Chicken with potatoes, mushrooms and onions

It 'a classic of the kitchen, the children are greedy and and a second plate that fits well for a formal dinner or for a family dinner: More »

 

Beef stroganoff

Beef stroganoffThe beef stroganoff and a delicious main dish of Russian origin made of beef, cut into pieces and cooked with onion, dried well, and mushrooms. The particularity of the Stroganoff and the addition of sour cream at the end of cooking, which binds together the flavors and blends well with all the ingredients. There are two legends about the origin of this dish: Some report that has been prepared for the first time by a French chef, personal chef of the Russian Count Pavel Stroganoff, who added the sour cream to the classic beef fricassee to make it close to tastes of the count. The dish was a success and was called just as the Count in his honor a tradition of the time. Others report that Stroganoff was the name of the doctor who treated the intoxication of herring of the Empress Maria with a diet of beef, onions and sour cream. The beef stroganoff and a dish full-bodied and flavorful, ideal for a hearty meal in winter! Ingredients Water to taste Butter 50 gr Beef lean beef 1 kg onions 500 gr flour 500 gr Mushrooms taste Extra virgin olive oil to taste Pepper to taste Sour cream 80 gr 50 gr Parsley Tomatoes past 2 tablespoons chopped Salt to taste Vodka 45 ml Preparing to prepare beef stroganoff, you begin to slice the onion very finely (1), then clean the mushrooms and cut into slices (2), and finally cut into strips, about 5 cm long, the lean beef (3). In a casserole pan and dried for 10 large do the onion 25 g butter, taken from the total dose: the onion has become transparent and very dry if you add a few tablespoons of water. Add the mushrooms in a pan (4) along with a couple of tablespoons of parsley (5) and finish cooking for another 10 minutes (6), then salt and pepper. Meanwhile, flour the slices of meat (7) and cook them with a little olive oil and the remaining 25 grams of butter in another pan (8) over high heat; soon begin to soak blended with vodka (9) and continue to cook. Adjust the meat with salt and pepper. Add the mushrooms and onions to the meat (10) and then the sour cream (11) and the tomato puree. Cook for a few minutes, stirring with a spoon together the ingredients until the cream will not 'mixed well (12). The beef stroganoff and ready to be brought to the table!

In a casserole pan and dried for 10 large do the onion 25 g butter, taken from the total dose: the onion has become transparent and very dry if you add a few tablespoons of water. Add the mushrooms in a pan (4) along with a couple of tablespoons of parsley (5) and finish cooking for another 10 minutes (6), then salt and pepper. Meanwhile, flour the slices of meat (7) and cook them with a little olive oil and the remaining 25 grams of butter in another pan (8) over high heat; soon begin to soak blended with vodka (9) and continue to cook. Adjust the meat with salt and pepper. Add the mushrooms and onions to the meat (10) and then the sour cream (11) and the tomato puree. Cook for a few minutes, stirring with a spoon together the ingredients until the cream will not 'mixed well (12). The beef stroganoff and ready to be brought to the table!

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