Easy Way Prepare Recipe Stroganoff au poivre that is  Makes Drooling, Perfect}

Easy Way Prepare Recipe Stroganoff au poivre that is Makes Drooling, Perfect}

  • nickdavesphotos
  • nickdavesphotos
  • Jun 17, 2021

Again looking for a stroganoff au poivre recipe that is interesting? How to prepare it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious stroganoff au poivre should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of stroganoff au poivre, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare stroganoff au poivre which is delicious as long as you know the trick and how to make this dish you can become serving special.

Ingredients and seasonings used in make
  1. Take beef roast cut into ½x½x2" strips
  2. Use 2 T butter
  3. Use 2 T oil
  4. Take 1 onion
  5. Prepare 4 cloves garlic
  6. Prepare 1/4 c brandy or other alcohol
  7. Use 1/2-1 c beef stock
  8. Prepare 1/2-1 c heavy cream
  9. Take to taste salt
  10. Use 1 T fresh cracked peppercorns soaked in the alcohol

Préparation Dans une grande casserole, dorer la viande dans le beurre et l'huile. Réserver la viande sur une assiette. Dans la même casserole, dorer l'oignon et les champignons. Ajouter le cognac, le bouillon et porter à ébullition en remuant.

Instructions to cook Stroganoff au poivre:
  1. Melt the butter and add oil to a pan over medium high heat. Quickly brown the beef in the hot fats.
  2. Remove the beef once browned and add the diced onion and sliced mushrooms. Add a pinch of salt to taste and help the veggies give up their liquid.
  3. Add the peppercorns and brandy being careful because it may ignite while the alcohol burns off. Allow to cook off for a few minutes.
  4. Add the beef back to the pan with enough broth to almost cover the meat. Braise over low heat and simmer for about an hour until meat is tender.
  5. When meat is tender add heavy cream and continue to cook allowing the sauce to reduce until nappe (coats the back of a spoon).
  6. Serve with egg noodles over mashed potatoes with horseradish.
  7. Done and ready to serve!

Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest. Ajouter les oignons perlés, les champignons, le bouillon de boeuf, le vin, la pâte de tomates, la moutarde de Dijon, le paprika, les graines de carvi, le sel et le poivre et bien mélanger. Dans un bol, mélanger le reste de la farine et de l'eau. Coupez les onglets de boeuf en lanières. Videz et coupez les poivrons en julienne.

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