LOIN STROGONOFF

Ingredients:

1 kg of bovine meat lean and cut in bread sticks (Ideal is the tenderloin, but sometimes it is too inaccessible for the pockets when they are many persons, then we can be provided with the stifle that is a good cut and also it is tasty.

1/2 glass of Cognac

Salt

Pepper

Tarragon

Thyme

1 Cut onion

1 Cut leek

1 Canister of cut natural tomatoes

1/2 cup of Broth of meat Played (juice) of 1/2 lemon

200 cc of Cream (cream)

White rice necessary quantity, flavored with salt and olive oil.

Preparation:

1st to Start by cutting in not very small bread sticks the meat.

2nd to Place them in a frying pan with a trickle of oil, (so that the meat does not stick) and to gild the meat, of both sides.

3rd It is suitable that we add to the olive oil a small piece of butter, (it smooths the flavors)

4th If you will have left very much liquid in the frying pan, to overturn what it exceeds.

5th to Add the cognac and flambear (or to light inside the frying pan separated from the fire, so that the meat takes flavor, and the alcohol of the cognac evaporates)

6th to Flavor with salt and pepper

7th Agegrarle the thyme and the dry tarragon (or fresh air if we obtain it in the supermarket)

8th to Add the small cut onion and to leave that it goes away rehogando.

9th Next to put the cut leek and to leave that they keep on cooking slowly.

10th to Add to him the canister of natural, cut tomato, the lemon (it smooths the preparation) and to keep on cooking with the capped casserole until the meat is tender (soft) and tasty.

11th If we saw that the preparation has very much liquid, to keep on cooking without the lid, so that the liquid is evaporating a little.

12th A moment before the ready preparation is, to add the cream, and to hope a moment that the sauce should concentrate a little.

To present this plate, to do it placing some oil in a moldecito type creme caramel, and to set the rice well apretadito, and then desmoldar on the plate to serve, and to be covered with the preparation of the loin strogonoff.

The rice, it will have to be flavored by butter or oil and salt.

FLAMBEADO: The frying pan where we will have the preparation for flambear will have to be warm, as the preparation, and to overturn the cognac, out of the fire because it is possible to autotake. And newly later to light it with a match (phosphorus) or with the fire of the flame. To stop a little bit until it goes out.