In this recipe we are going to make a Strogonoff loin, prepared with a sauce made of mushrooms, white onion and cream or cream, among other ingredients. This recipe became popular in World War II, since it is a dish that can be made in large quantities. Follow the step by step that in recipesgratis.net we show you and learn to cook this spectacular and appreciated loin in sauce.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make Strogonoff loin: |
| 1 kilogram of beef loin 1 glass of red wine 200 grams of mushrooms ono of mustard 1 teaspoon of paprika 1 cup of milk or cream |
| Additional characteristics: expensive cost, sauteed |
Ingredients to make Strogonoff loin:
1. The first step to perform the Strogonoff Lomo recipe is to prealist the ingredients. If you prefer, instead of wine you can use vodka.
2. The first thing we are going to do is mushroom sauce. To do it, we carry a pot over medium heat and add a little oil, add the white onion in paintings and let out.
3. Once the onion takes a transparent color, add the mushrooms, salt, black pepper and garlic pasta to taste.
4. For the mushrooms to brown, add the butter and let out.
5. When the mushrooms are golden, add wheat flour and form a paste with butter, onion and mushrooms, this is what is going to thick our Strogonoff base sauce.
6. add the background or meat broth and let it cook.
7. Add the red wine, paprika and mustard and mix very well with the back sauce.
8. Once the sauce has thickened, lower the fire as slowly and add the milk cream and fresh parsley; Mix very well the ingredients of our recipe and let it conserve.
9. We are going to cook the loin medallions. The original recipe says you should serve and sauté the back in medium paintings, but I wanted to do it a little more personalized and take two medallions. So, this step is to the taste of the cook, either of the two ways is totally valid. It carries a pan over medium heat, add some oil and, once hot, add the loin medallions with salt and pepper to taste.
10. Turn the medallions, remember that you can consume them in the cooking term you want. In this sense, you should know that less laps more juicy will be the meat inside. Keep in mind that with each return the meat is dehydrated and, therefore, losing its juices. It is important that you take into account these small kitchen tips that we give you when cooking to obtain a more juicy meat.
11. We rectify the sauce, if you want you can add more salt, pepper or any other ingredient you want and consider it. A good sauce shows for its brightness and thickness, you should always try and rectify to obtain the desired result.
12. It serves each of the medallions sauteed in the cooking term you want.
13. bathe the spine medallions in the Strogonoff sauce and sprinkle with a little fresh parsley on top. It is ideal for you to accompany the Strogonoff spine with white rice. If you want more meat recipes and have any comments or restlessness, write us. Enjoy!
