Stroganoff cookie

Stroganoff cookie

80 min

60 servings


50g of margarine;
2 grated medium onions;
1 kg of ground meat;
1 meat powder sachet;
1 tablespoon Worcestershire sauce;
1 tablespoon of pepper sauce;
1 teaspoon of salt;
100g of sliced ​​mushrooms;
1 cup of dry white wine;
1 cup of tea of ​​water;
350g of tomato sauce
200g of cream
3 cups of Wheat Flour tea Familia Venturelli;
Milk and breadcrumbs, enough to dust;
Straw potato to taste;

Preparation mode

In a very hot pan, with medium to high heat, melt the margarine. Add the onion and saute until it becomes transparent.

Add the ground beef and then the powdered meat broth and mix. Add Worcestershire sauce, pepper sauce and salt and mix everything. Add the mushrooms and then the wine.

Right after, water and stir. Add the tomato sauce. Then, incorporate the cream. Mix everything and add the flour little by little.

Stir until a dough comes off the bottom of the pan. Turn off the oven and let it cool. Spread wheat flour in your hands and roll the croquette-shaped dumplings.

Dip them in breadcrumbs, dip in milk and dough in breadcrumbs again. Fry them in hot oil. Serve with straw potatoes!

Products used

  • Venturelli Wheat Flour

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Simple cake

Oven Pamonha