#23 Beef Strogonoff, rice with vegetables / Saute de boeuf Strogonoff, riz aux legumes

Principal ingredients
600 g tenderloin (fillet)  beef-tail end, trimmed

Stroganoff Sauce
50 g onions, finely chopped - ciseles
beef trimmings
2 tomatoes, chopped unseeded (240 g)
1 tbsp tomato paste
100 ml cream
50 g butter
1 tbsp sweet paprika
1 bouquet garni
2 garlic cloves, crushed (20 g)
------------
400 ml brown veal stock
salt, pepper

Rice with vegetables
200 g long grain rice
1/2 onion, finely chopped (100 g)
50 g carrots, cut into brunoise
50 g zucchini (mostly the green part) in brunoise
50 g French green beans
20 g butter
water (1,5 times the volume of rice)
1 bouquet garni
salt, pepper

Method
1. Clean the fillet. Get rid of fat and nerves.
2. Cut by battons, roll in paprika
3. Prepare trimmings by cubes, very hot pan, oil, fry
4. Preheat oven 180C
5. Chop onions ciseles -> 3, keep frying
6. Strain fat, back to the pan, add paprika, tomato paste, unseeded, peeled tomatoes by cubes to add acidicy, WW, veal stock, BG
NB! NO SALT, seasoning! Keep reducing.
7. Add cream to [6]
8. Pan, very hot -> meat [2], then strain.
9. Strain trimmings to the same pan, put meat there.
IMPORTANT! Meat should be just slightly cooked to be red inside!

Rice and vegetables
1. Melt butter, sweat onions ciseles
2. Add rise, water, S, BG, paper lid, oven 17 min 180C
3. Peel zucchini green part, cut by cubes, olive oil, S -> pan
4. Carrot by brunoise, water, butter, S
5. Blanche beans in salt water and then divide by halfs and cut cubes
6. Rice from oven, add butter, beans, carrots, zucchini, mix