We will mix the mustard, half of the sugar, a pinch of salt and hot water enough to make a paste.
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| Ingredients to make Boeuf Stroganoff (ox sirloin Stroganoff): |
| For 4-5 people :: 1 kg of ox sirloin 1 c. Mostaza powder soup 1 c. sugar soup 2 c. SAL 5 c. Oliva Oil Sopes 350 gr. of entire onion cut into fine slices 450 gr. of mushrooms of fresh Paris 1 c. white pepper coffee 0.5 dl of thick milk cream |
Ingredients to make Boeuf Stroganoff (ox sirloin Stroganoff):
2. Reserve for 15 min. To mature.
3. We will cut the sliced ​​slicer of 0.5 cm thick and then the slices in 0.5 cm wide.
4. We will separate the rings from onion slices.
5. We will cut the clean mushrooms into sheets of this thickness.
6. If the cream were a bit liquid (I call the cream thick with 45 percent of fat) thicken it with a little cornstarch.
7. We will heat half of the oil in a good bottom pan and when it is very hot we will put the onion slices and the laminated mushrooms.
8. Mix well, lower the heat and cover the pan.
9. We will let mutter for 20 to 30 minutes watching that nothing burns.
10. Take out the vegetable and drain well without losing the juice that was formed that we will use later.
11. return onions and mushrooms to the pan and reserve.
12. In another pan we will heat the rest of the oil and when it is well, but very hot we will fry half of the meat by stirring vigorously.
13. The meat must be golden, but pink inside (from 1 to 3 minutes according to taste enough).
14. Remove the meat and deposit it in the pan of the onions.
15. Repeat the operation with the rest of the sirloin adding some oil if necessary.
16. During this procedure, we will have put the onion juice/mushrooms in a cacerolite and we will reduce it to the value of 3 tablespoons.
17. We will place the first pan again on the flame, we will mix well and progressively add the condiments, the mustard pasta and the fresh cream.
18. Finally we will add the rest of sugar and the prepared reduction, we will lower the heat and wait 2 to 3 minutes for the sauce to be very hot.
19. Serve immediately.
20. P.S.: If you do not find mustard powder, it can be replaced by a mustard of not very spicy dijon, in such a case the amount of water to make the pasta.
