Cut the back in very finite slices and then in 3 cm wide strips.
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| Ingredients to make Bouf Strogonoff: |
| 1 1/2 Kg. Lomo 100 g. Sala ground black pepper 100 g. butter 1 unid. onion 1/4 Kg. Mushrooms 1 pinca nuéz moscaada 1/4 cup (s) White wine 1/2 glass (s) milk cream |
Ingredients to make Bouf Strogonoff:
2. DerÃtén in a pan 50 g of butter.
3. Sazone the meat with salt and pepper jaw it in the butter until it is brown and evaporated the water that will surely release during the sauteed.
4. Add the chopped onion and sauté until transparent.
5. When this does the cooking background with a spoon so that a dark sauce is formed.
6. drain the meat and onion and keep the heat of the water bath.
7. Add in the pan the rest of the butter and collapse it.
8. Open the can of mushrooms, drain them (reserve the water) and cut them into vertical sheets.
9. Add the mushrooms in the pan and jump them slightly.
10. Add the drained meat in the pan (with the entire Cabolla), the wine and 1/4 cup of the mushroom fluid.
11. Let boil until the liquid is reduced and the sauce thickens a little.
12. Try and, if necessary, season with more salt, pepper and a little nutmeg.
13. Bata the cream of milk until very thick, but without reaching chantillÃ.
14. To serve: put on each dish a good portion of the Boeuf Strogonoff and on it a good stream of the whipped milk.
