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Stuffed Potato with Stroganoff
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Diário de
@andressa_soares- Ingredients
- Recipe
- very large potatoes for stuffing4 unit(s)
- straw potato to garnish1 unit(s)
- filet mignon cut into small strips700 g
- minced garlic to taste
- Salt to taste to taste
- Black pepper to taste to taste
- margarine2 tablespoon
- large onion1 unit(s)
- Tomatoes without skin and seeds5 unit(s)
- ketchup3 tablespoon
- mustard2 tablespoon
- Worcestershire sauce2 tablespoon
- tomato pulp to taste
- sliced mushrooms to taste
- Heavy cream1 can(s)
- Cook the potatoes until they are soft.
- Wait to cool down a bit, make a central hole with the help of a knife, to put the stuffing.
- With the help of a fork, knead well inside, so that it is very soft.
- Put some salt and a few drops of olive oil.
- Don't worry if it gets a little firm inside.
- She finishes cooking when she goes to the oven.
- Wrap the potato in aluminum foil so it doesn't fall apart when filling.
- Leave the center open to stuff later.
- In the hot oven, place the potatoes to finish cooking.
- While it bakes, make the filling.
- Season the fillet with garlic, salt and black pepper.
- In a pan with a wide bottom, fry this fillet with the margarine until the water dries up a little.
- Beat the onion in a blender with 1/2 cup of water and pour over the meat in the pan, fry a little more.
- Add ketchup, mustard and Worcestershire sauce.
- Let it boil a little more and add the mushrooms.
- In the blender beat the tomatoes with the 1/2 cup of tomato pulp.
- Add with the remainder that is already in the pan.
- it is important that the tomatoes are skinless and seedless.
- Let it boil a little more and then add the Heavy cream.
- Adjust the salt to your liking.
- Remove the potatoes from the oven and add the ready-made stroganoff.
- Use the straw potato to decorate and give a special flavor.
- It is not necessary to put it back in the oven, as it dries out the filling.
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