Put a large heavy-bottomed saucepan over a high heat.
Add 3 tbsp oil and when hot, add half the meat.
Stir-fry briskly until lightly browned. Set aside in a bowl,
add 2 tbsp more oil to the pan and repeat the process with the remaining meat.
Remove the second batch of sealed meat and its juices,
reduce the heat and melt the butter in the saucepan.
Add the onions and gently fry until very soft.
Add the mushrooms to the onions and fry briskly until tender.
Add the meat with any juices and pour over the Cognac.
Immediately set alight and shake the pan until the alcohol has burnt itself out.
Then stir in the soured cream.
As soon as it is hot, mix in the lemon juice, season to taste and sprinkle with a little paprika. Serve immediately with fluffy white rice.
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|Serving Size: 1 Serving (394g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 832 (87%)|
|Amt Per Serving||% DV|
|Total Fat 92.5g||123 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 24.7g|
|Cholesterol 154.1mg||47 %|
|Sodium 1549mg||53 %|
|Potassium 507.4mg||13 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 15.6g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 951
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