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Vasconia

Vasconia

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Recipe of Beef Stroganoff Steak with Fettuccine
Vasconia

Vasconia

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Recipe of Beef Stroganoff Steak with Fettuccine
Recipe

Beef Stroganoff Steak with Fettuccine

45 min
45 min
Easy
68
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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.
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Ingredients

6 servings
  • 1 tablespoon of olive oil
  • 3/4 of kilo of veal fat-free beef in pieces of 4 cm
  • 1 onion chopped
  • 2 cloves of garlic finely chopped
  • 60 milliliters of whiskey
  • 1 tablespoon of mustard
  • 1 1/2 spoonfuls of ketchup
  • 1 teaspoonful of English sauce
  • 500 milliliters of chicken soup
  • 250 grams of white mushroom matches in rooms
  • 1/4 of Cup of sour cream
  • 500 grams of 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    1924
    kcal
    96%
    Carbohydrates
    67.8
    g
    23%
    Proteins
    215
    g
    430%
    Lipids
    78.5
    g
    121%
    Fiber
    2.5
    g
    4.9%
    Sugar
    6.7
    g
    7.4%
    Cholesterol
    762
    mg
    254%
    Esha
    Rate this tip
    Ratings (1)
    margarita medel
    01/09/2017 13:01:59
    Queda muy rico y aunque lleva varías cosas lo preparé rapidísimo!

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