Brazil

Logs if filet mignon

Salt and pepper

Butter

Half chopped onion

Beef broth

boiling water

Cognac

Sliced Champignon

Tomato puree

Mustard

Ketchup

Sour cream

Beef Stroganoff

Em um recipiente, misture a carne com a pimenta-do-reino.

Em uma frigideira grande, derreta 2 colheres (sopa) da manteiga e doure a carne, aos poucos, em fogo alto.

Retire a carne e coloque a manteiga restante.

Refogue a cebola, junte a carne, acrescente o MAGGI Caldo e a água fervente e mexa bem até dissolver.

Despeje o conhaque, espere aquecer e incline levemente a frigideira para flambar o conhaque.

In a bowl, mix the meat with the black pepper.

In a large skillet, melt 2 tablespoons of the butter and brown the meat, little by little, over high heat.

Remove the meat and add the remaining butter.

Sauté the onion, add the meat, add the MAGGI Broth and the boiling water and stir well until dissolved.

Pour in the cognac, wait for it to heat up and tilt the skillet slightly to flambé the cognac.

Aguarde acabar a chama. Junte os champignons, tampe a frigideira e deixe por alguns minutos.

Acrescente o purê de tomate, a mostarda e o ketchup, misture bem.

Abaixe o fogo, deixe por cerca de 5 minutos, com a frigideira tampada.

Incorpore delicadamente o NESTLÉ Creme de Leite e retire do fogo antes de ferver. Sirva.



Wait for the flame to end. Add the mushrooms, cover the skillet and leave for a few minutes.

Add tomato puree, mustard and ketchup, mix well.

Lower the heat, leave for about 5 minutes, with the skillet covered.

Gently incorporate the NESTLÉ Milk Cream and remove from the heat before boiling. serve.



Beef Stroganoff

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