x
Vasconia

Vasconia

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Beef Stroganoff Steak with Fettuccine
Recipe

Beef Stroganoff Steak with Fettuccine

45 mins
45 mins
Low
99
Favorites
Collections
Glider
Super List
Upload a picture
To print
This stew dates back to 1890, when he was a finalist in a gastronomic competition in Saint Petersburg. It is a comforting recipe for the wet and cold months. It is a recipe that is very rewarding and can be prepared in advance.
Learn more about Vasconia

Ingredients

6 portions
  • 1 tablespoon olive oil
  • 3/4 kilos veal, fat-free beef in pieces of 4 cm
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 60 milliliters whiskey
  • 1 tablespoon mustard
  • 1 1/2 tablespoons ketchup
  • 1 teaspoon English sauce
  • 500 milliliters chicken soup
  • 250 grams white mushroom, matches in rooms
  • 1/4 cups sour cream
  • 500 grams fettuccine pasta

Preparation

On a chopping board cut the beef into 4 cm pieces, the onion finely chopped and the finely chopped teeth and reserve.
In an Express® Pressure Cooker over high heat, heat the oil. Add the meat and onion. Season with salt and pepper. Cook about 5 minutes, stirring frequently, until the meat is browned and the onion begins to caramelize.
Integrates garlic, whiskey, mustard, ketchup and English sauce. Add the broth.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 25 minutes.
Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
Add the mushrooms, mushrooms or mushrooms or a mixture of them and close the pot again. Place on high heat. When the steam escapes, place the pressure regulator and reduce the heat to medium.
Let cook for 5 minutes. After this time turn off the heat and let cool.
Remove the regulator so that the steam escapes, open the Express® Pressure Cooker and add the cream little by little, tempering (mixing a cold ingredient with a hot ingredient little by little) so that the stew is not cut.
For the fettuccine to remain al dente (cooked but slightly hard so that it is not beaten), follow the package instructions, drain and mix carefully with the olive oil and garlic.
Season to taste with salt and pepper. Place the fettuccine in a serving dish and pour the stew over it. Serves hot.

TIPS

You can also serve this steak on white rice. You can suppress the cream to make it lighter.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
margarita medel
01/09/2017 13:01:59
Queda muy rico y aunque lleva varías cosas lo preparé rapidísimo!

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING