Strogonoff de carne com arroz de couve-flor :- In spite of the fact that the well-known Brazilian dish known as strogonoff de carne has its roots in Russian cuisine, it has undergone a number of transformations throughout the course of its history in order to accommodate the preferences of Brazilians. It is traditionally prepared with beef strips that have been cooked in a sauce that is both creamy and acidic, and it is typically served with white rice and potato sticks. Additionally, it is traditionally prepared with beef strips.
Strogonoff de carne com arroz de couve-flor
On the other hand, cauliflower rice is a delicious and nutritious option that can be used by anyone who is looking for a protein-free or gluten-free alternative. Cauliflower rice may be used by anyone seeking an alternative. You are about to be presented with a comprehensive instruction that will guide you through the process of preparing strogonoff de carne with cauliflower rice.
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Ingredients:Â
For the Strogonoff:
- 500g of beef (such as sirloin or tenderloin), cut into strips
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 200g of mushrooms, sliced
- 1 tablespoon of butter or olive oil
- 200ml of heavy cream
- 2 tablespoons of tomato paste or 3 tablespoons of ketchup
- 1 tablespoon of mustard
- 1 cup of beef broth
- Salt and black pepper to taste
- 1 tablespoon of Worcestershire sauce (optional)
- Fresh parsley, chopped (for garnish)
For the Cauliflower Rice:
- 1 large head of cauliflower
- 1 tablespoon of olive oil or butter
- Salt and pepper to taste
Instructions:
Cook the Beef: Season the beef segments with salt and pepper. Heat the butter or olive oil in a large skillet or sauté pan over medium-high heat. Add the beef strips and sauté until they are browned on all sides, which should take approximately 5-7 minutes. Remove the beef from the pan and set it aside.
Sauté the Vegetables: In the same pan, add the chopped onion and sauté until it is translucent, which should take approximately 3-4 minutes. Add the minced garlic and continue cooking for an additional 1-2 minutes until it becomes aromatic. Add the sliced mushrooms and sauté until they begin to release their moisture and begin to brown, which should take approximately five minutes.
Sauce Preparation: Decrease the temperature to medium. Stir the mustard and tomato purée (or ketchup) into the vegetables in the pan until they are well combined. If Worcestershire sauce is employed, add it to the beef bouillon. Stir the mixture thoroughly and allow it to simmer for a few minutes.
Combine the ingredients: Return the beef segments to the pan and thoroughly combine them with the sauce. Stir in the heavy cream and reduce the heat to low. enable the strogonoff to continue simmering for an additional 5-10 minutes to enable the flavors to combine. If necessary, adjust the seasoning with salt and pepper.
Nutrition Tips:
For the best possible results, it is recommended that you choose tender cuts of beef such as sirloin or tenderloin. This will allow you to get the finest potential outcomes. For strogonoff, these cuts are perfect since they cook quickly and keep their tenderness throughout the cooking process.
If the sauce is too thick, you can alter the consistency by adding a little bit more beef broth or water. If the sauce is too thick, you can also add some water. By doing so, you will be able to reach the desired level of consistency. On the other hand, if it is too watery, you can let it simmer for a little bit longer so that it can become more uniform in consistency.
Adjustments to the Flavors: You are permitted to make adjustments to the flavors so that they are more in line with your preferences. A more powerful tomato taste can be achieved by increasing the amount of tomato paste or ketchup, while a more tangy flavor can be achieved by increasing the amount of mustard applied.
