Nina’s cooking you Might think you’re in the wild with such a delicate meat, that is, it is too difficult for me. Think again, in this case, because all of this free of charge with a doe (in a no-nonsense Russian stroganoff!) even the smallest child is ready. What else do you need? (4)
500 g hindegebraad in chunks
1 onion, finely chopped
1 red bell pepper, in small strips
1 carrot, sliced
2 tbsp parsley, finely chopped
2 tbsp lemon juice
up to 600 grams flowering potatoes unpeeled and stripes < / b> with 100 ml of the wild < / b> and a dash of whiskey.
1 tablespoon tomato paste
100 ml cream
100 grams of sour cream
1 tbsp chili powder
1 tsp cayenne < / b> butter or virgin olive oil
salt and pepper
this is how you make it :
1. Pre-heat the oven to 200ºC. Spread the potato wedges on an oven tray. Drizzle with olive oil and season with salt and pepper. Hussel, everything is good and set for 40 minutes in the oven.
2. Cook the onion and bell pepper, and carrot in the butter until the vegetables are al dente. Place them out of the pan. Put the sliced meat in the same pan, stir in the tomato puree underneath, and cook 4 minutes over high heat. Add the whiskey and let it reduce.
3. Put the vegetables back in the pan with the meat, and pour in the game stock with it. Leave a little bit of concentration. Add the cream, sour cream, lemon juice, parsley, cayenne pepper, and paprika powder. Season to taste with a pinch of salt. Serve the stroganoff with roasted potatoes.
TIP: Save the sweet peppers are never in the fridge, but store in a cool place from 10 to 12 degrees Celsius. At low temperatures, there is a chance that the peppers are going to rot.
this is the time of year for the wild to get ready. Like any other prescription? Try dezekrokante fazantfilet.
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