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Carne d'Ale Stroganoff

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Carne d'Ale Stroganoff


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Tempo de preparo

60 min(s)


7 servings

Alessandra Lima

  • Ingredients
  • Recipe
  • Meat (tea from inside, filet mignon or rump.)400 g
  • Garlic (clove)1 unit(s)
  • Chopped Onion1 unit(s)
  • Ketchup3 tablespoon
  • Sour cream1 can(s)
  • Saffron to taste
  • Chimichurri to taste
  • Mixed seasoning to taste
  • soy sauce to taste
  • Tomato Extract3 tablespoon
  • Corn1 can(s)
  1. Cut the meat into baits, medium, not too long.
  2. In a separate bowl, season the meat baits with garlic, soy sauce and other seasonings.
  3. Put it to rest in the fridge (doing this, the seasoning will stick better to the meat.)
  4. Place the mixture in a pan with a lid and let it cook in its own steam with the water that will come out of the meat.
  5. When you see that the meat is no longer reddish, add the sauces, ketchup, tomato paste.
  6. Mix well and if necessary, add mineral water, just two fingers. Add the corn and put the lid on to finish cooking.
  7. At the end, turn off the heat and add the cream and mix well until you add all the cream and meat.
  8. SECRET INGREDIENT! Try adding oregano to the mixture as soon as it turns off the heat. Believe me, this one ingredient forever changed this recipe here at home. It's very tasty.
  9. Serve with drained rice and potato chips.

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