Do you want to learn make stroganoff fast food?

 I receive a compliment so let's learn how to do a very fast stroganoff.

So is very important in a restaurante because is one of the cuts for file mignon. The advantages of filet mignon is that a meat that is soft and is very easy of don't miss the preparation. You can cut the filet mignon like medals, is one of the dishes that I most like, more than stroganoff, and also you can make beef. And for stroganoff baits.

So you gonna cut the filet mignon like baits, long and thin. And the major sauzoning for filet mignon is only salt and pepper, so is a meat that differences of dishes is the sauce.

So the sauces will make the differents preparations with fillet mignon. So is only salt and black pepper. So don't push in the hand is one the dangers is over seasoning the meat. And because is a diferent dish that filet mignon will pass in the floor, wheat or corn starch, the diferences is with wheat floor is came a little caramel color, and a little more corcant, and will put the baits in a pan with butter and oil that is also very common to fillet mignon, filet mignon almost never are passed in the floor only for that dish. is another way to seal the fillet mignon. Is also common eat fillet mignon baits like finger food, with cheese sauce. Or hot tomato sauce.

So the normal is fry the fillet mignon in the butter, the problem is that butter fast got burn, and the taste is horrible so because that is butter with oil. Butter make the meat more tender, oil is kind to make even mignon be crocante. So is with the oil and butter hot but not very much, fry the baits, and put aside, in the end of the toasting the mushrooms , and in the frypan still with the croast of the frying you gonna put ketchup, and mostard the common one, opitional english sauce and onio in powder, if the croast is a little hard to scrap you can use a little of water, spoons, and after the milk cream mix all that to make the sauce and return the cooked baits of mignons mix all and serve with a rice and french fries.

Rute Bezerra de Menezes Gondim