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strogonoff vai ser com passo a passo e fotos pra quem quer fazer o
strogonoff pela primeira vez
RECEITA DE STROGONOFF para 2 pessoas
Ingredientes:
1 cebola grande picada
400g de filet mignon cortado em cubos mdios
1 colher de sopa de manteiga sem sal
1 colher de sopa de azeite
1 dente de alho amassado
1 colher de sopa de extrato de tomate
1 colher de ch de pprica doce em p
1 xcara de ch de caldo de carne ou legumes
1 xcara de ch de cogumelos paris fatiados
1/4 de xcara de ch de conhaque ou vodka
2 colheres de sopa bem cheias de creme de leite
2 colheres de sopa de farinha de trigo
sal e pimenta a gosto
Modo de Preparo: Em fotos
refogando!
para
incorporar
ao
molho.
Bom Apetite!
Sirva
bem
quente
David Loftus
method
This venison stroganoff is absolutely fantastic of course, you can use more traditional beef fillet
instead of venison, and any mushrooms you like, but theres something about venison and wild
mushrooms that works so well together. Have a go at this and youll know what I mean!
The whole point of this dish is that by the time you start cooking the meat, it will all come together
quickly. The meat will be quite pink cook it for longer if you want but it will go slightly tougher.
Cook the rice according to the packet instructions until its just undercooked and drain in a
colander. Put the rice back in the pan, cover with tinfoil and leave to steam this will give you
incredibly light and fluffy rice.
Heat a large frying pan on a medium heat and pour in a glug of extra virgin olive oil. Add the
onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat
and spoon the onions and garlic out of the pan on to a plate. Keep to one side.
Season the meat well with salt, pepper and paprika. Rub and massage these flavourings into the
meat. Place the frying pan back on a high heat and pour in some more olive oil. Add the
mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a
minute or two before adding the parsley stalks (you can do this in two pans or in batches if your
pan is not big enough) and the cooked onion and garlic. Toss and add the butter and brandy.
You dont have to set light to the hot brandy, but flaming does give an interesting flavour so I
always like to do this. Once the flames die down, or after a couple of minutes of simmering, stir in
the lemon zest and all but 1 tablespoon of the crme frache and season to taste. Continue
simmering for a few minutes. Any longer than this and the meat will toughen up it doesnt need
long as its been cut up so small.
Serve your fluffy rice on one big plate and your stroganoff on another. Simply spoon the remaining
crme frache over the stroganoff, then sprinkle over the sliced gherkins and parsley leaves. Eat at
once!
ingredients
200g white rice
extra virgin olive oil
1 medium red onion, peeled and finely chopped
1 clove of garlic, peeled and finely sliced
300g venison loin, fat and sinews removed, trimmed and sliced into finger-sized pieces
sea salt and freshly ground black pepper
1 tablespoon paprika
250g mixed exciting and robust mushrooms, wiped clean, torn into bite-sized pieces
a bunch of fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped
a knob of butter
a good splash of brandy
zest of 1/2 a lemon
150ml crme frache or soured cream
a few little gherkins, sliced