Lamb Stroganoff
Dear cooks making school lunches! I bow my head to all of you
required to make delicious lunches on a very limited budget - 10
kroons per eater! I have tried to prepare my own vision of a school
lunch and have to admit that I blew the budget? Once more - I would
like to express my respect to all school cooks!
400 g lamb (mutton)
a dollop of butter or a drop of olive oil
champignons
1 large onion
1 tablespoon of flour
0,3 litres of broth
50 g sour cream
a pinch of McCormick's black pepper
sea salt
9 spuds (potatoes)
fresh cabbage
a pinch of McCormick's dried basil
mayonnaise
Start your lunch preparation with spuds (or in everyday language - potatoes). Wash smaller potatoes carefully and put them into an oven with a little sea salt to bake for an hour.
Should you have some more time for making stroganoff, you could marinate the meat overnight. Do it as follows: cut lamb into strips of approximately 2,5 cm and put them into a pot with a pinch of black pepper, two diced onions and a large carrot, crushed bay leaf and a pinch of thyme. Pour some white wine over the ingredients and let it stand overnight.
Should you only have a limited time for cooking, follow my example, shown on the programme and skip the marinating part. Just brown the meat, cut into strips, on a hot pan. Then add the mushrooms and onions. Heat until brown and then stir in flour. Wait until the flour becomes golden brown and then add meat broth. Allow the stroganoff to simmer at a low heat until the meat is tender and the sauce has been reduced to half of the quantity. Then add sour cream.
Make the salad from shredded cabbage, mixed with mayonnaise and basil.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor