Season the meat with salt and pepper and a pinch of paprika, and brown in the casserole with a stream of oil over high heat for about 4-5 minutes, remove it from the casserole and reserve.
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| Ingredients to make Strogonoffs original: |
| 1 kg of veal ragout 150 grs. from onion 1 glass of cream (200 mml) 1/2 leek oil 1 dl white wine tomato sauce (optional) pimient 150 mml Spanish sauce salt paprika |
Ingredients to make Strogonoffs original:
2. In the same oil, poach the onion and the leek previously chopped in Brunoisse.
3. Add the white wine and let reduce, add the cream and let reduce again.
4. Add the Spanish sauce and rectify salt. Add the meat into the sauce and let cook for about 30-40 minutes over low heat stirring occasionally.
5. If you want to give it a little color add a couple of tablespoons of tomato sauce.
6. of garrison add some laminated mushrooms or a white rice.
