Stroganina from meat
Composition / ingredients
6
Servings:
Cooking method
We will prepare fresh meat, or freshly frozen. Separate the meat from the bone and rinse well with water. By the way, you should properly cut the meat into strips of 2mm thick, 300 mm wide by 30 mm and 100 mm long.
Onion and garlic will give a special piquancy to our dish. Let's chop them finely. Salt and pepper the chopped meat, roll it in onion with garlic and roll it up like rolls, securing them with a thread or skewer.
Put these meat rolls in a wide bowl in one layer and pour 5-6% vinegar solution. And put it in the refrigerator or a cool place. And after 5-6 hours, the rolls can already be removed from the brine, squeezed out before use. Stroganina should be dry, it is cut into thin strips.
Onion and garlic will give a special piquancy to our dish. Let's chop them finely. Salt and pepper the chopped meat, roll it in onion with garlic and roll it up like rolls, securing them with a thread or skewer.
Put these meat rolls in a wide bowl in one layer and pour 5-6% vinegar solution. And put it in the refrigerator or a cool place. And after 5-6 hours, the rolls can already be removed from the brine, squeezed out before use. Stroganina should be dry, it is cut into thin strips.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Garlic - 143 kcal/100g
- Deer ham - 123 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
