Translate

Sunday, February 19, 2012

Beef Stroganoff


In Indonesian & English


Bahan

  • 800 gr Daging has dalam/has luar
  • ½ Bawang bombay-cincang, 150 ml Krim
  • 2 Daun bawang-iris (hanya putihnya)
  • 225 gr Jamur kancing-iris, 1 st Saus mustar
  • 1 st Tarragon kering, 1 st Kaldu sapi bubuk
  • 80 ml Krim asam/Yoghurt-suhu ruang
  • 115 gr Mentega, 1 st Lada hitam
  • 2 Bawang merah-cincang, 2 st Garam
  • 1 sm Tomat pasta, 2 sm Olive Oil
  • 1½ st Lada bubuk, 30 gr Terigu
  • 1 st Pala bubuk, 3 Bawang putih-cincang
  • 60 ml dry White wine

Cara membuat

  • Potong2 tipis daging uk.± 2,5 cmX6,5 cm & bumbui dng ½ st garam & ½ st lada. Pnskan 45 gr mentega dng panas sedang. Naikkan suhu api, masukkan daging. Masak hingga berwarna kecoklatan. Angkat daging & sisihkan. Cairan yg keluar dari daging disimpan.
  • Tumis bawang merah, bombay, daun bawang & baw. putih dng olive oil di api sedang ± 1-2 mnt. Angkat & campur tumisan di daging. Sisihkan.
  • Cairkan 45 gr mentega dng panas sdng. Mskkan jamur, taburi pala & tarragon. Aduk2 selama ± 4 mnt sampai jamur matang. Angkat dari api & satukan dng daging. Sisihkan.
  • Cairkan 25 gr mentega. Mskkan terigu, aduk cepat hingga mentega terserap di terigu. Beri cairan daging, kaldu bbk, krim asam, krim, tomat pasta, mustard & white wine. Aduk rata. Mskkan jamur-daging. Bumbui dng 1½ st garam, 1 st lada bbk & lada hitam butiran. Masak sambil diaduk2 hingga saus mengental & tinggal tersisa 1/3nya. Sajikan dng pasta, kentang atau spätzle.

Ingredients

  • 800 gr Beef sirloin/tenderloin
  • ½ Onion/minced, 2 Shallots-chopped
  • 2 Green onions-sliced (white parts only)
  • 225 gr Button mushrooms-sliced
  • 1 tsp Tarragon, 1 tsp Beef broth powder
  • 80 ml Sour cream/Yoghurt-room temp.
  • 1 tsp Black peppercorns, 30 gr Flour
  • 3 cloves Garlic-minced, 150 ml Cream
  • 60 ml dry White wine, 2 tsp Salt
  • 1½ tsp ground Pepper, 2 tbsp Olive Oil
  • 1 tsp ground Nutmeg, 1 tsp Mustard
  • 1 tbsp Tomato paste, 115 gr Butter

Directions

  • Cut the meat into thin strips ~ 2½X6½ cm & season it with ½ tsp of both salt & pepper. Melt 45 gr of butter in a skillet over medium heat. Increase the heat to high/medium high & then stir in the beef. Cook until browned; remove from heat & set aside. Keep the juice from the meet; set aside.
  • Sauté shallots, onion, green onion & garlic over medium heat for ~ 1-2 min. Remove from the heat & then combine it with the meat. Set aside.
  • Melt 45 gr of butter over medium heat. Add in mushrooms. Sprinkle with nutmeg & tarragon. Stirring constantly for ~ 4 min. Remove from the heat & put it into the meat. Set aside.
  • Melt 25 gr of butter; put in the flour. Stir well until it soaks the butter. Pour in meat juice, broth powder, sour cream, cream, tomato paste, mustard & white wine. Stir until it incorporated. Add in the beef, onion & mushrooms. Season with 1½ tsp salt, 1 tsp pepper & black peppercorns. Constantly stir until the sauce becomes thick & only 1/3 part of the sauce left. Serve over pasta, potatoes or spätzle.

Popular Posts

Followers