Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 55 minuti |
Ingredients
| 500 g | white onion |
| 500 g | champignon mushrooms |
| 50 g | butter |
| 80 g | Sterilgarda sour cream |
| 2 | parsley sprigs |
| 1 Kg | beef pulp |
| 45 mL | vodka |
| 50 g | tomato passata Sterilgarda |
| q.b. | extra virgin olive oil |
| q.b. | table salt |
| q.b. | black pepper |
| q.b. | water |
| q.b. | flour |
Preparation
- Slice the onion very finely, then clean the mushrooms well and cut them into slices, finally cut the beef pulp into strips, about 5 cm long.
- In a large non-stick saucepan, sauté the onion with 25 g of butter for 10 minutes.
- The onion should become transparent and if it dries out too much add a few spoons of water.
- Add the mushrooms to the pan along with a couple of spoons of parsley and cook for another 10 minutes, then add salt and pepper.
- Flour the strips of meat and cook them with a drizzle of oil and the remaining 25 g of butter in another pan over high heat; as soon as they start to brown, add the vodka and continue cooking.
- Season the meat with salt and pepper.
- Add the mushrooms and onions to the meat and finally the Sterilgarda Sour Cream and the Sterilgarda Tomato Puree.
- Cook for a few more minutes, mixing the ingredients together with a spoon, until the cream is well blended.
- Serve the beef stroganoff while still hot.
To prepare the piadinas, mix the flour and salt in a bowl. Make a well in the center and add the lard and water in which you have dissolved the yeast. ...
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