Isibindi sesilwane kwi-sauce encinci ye-ukhilimu Xa kukho umbuzo malunga nendlela yokupheka isibindi, isibindi sisoloko siphumelele ngokuphumelela kwisitayela saseSroroganov. Esi sidlo sibizwa ngokuba ngu-Count Alexander Grigorievich Stroganov, owaba ngumlando we-90 wenkulungwane ye-19. Waqulunqa isidlo esilula ekulungiselelweni, ekwahlukileyo ngokuhlukileyo, kwi-tender in taste and combining the teknoloji yesiFrentshi inyama ephethe i-sauce, kunye ne-flavour yaseRussia-i-sauce ayinakunyulwa ngokwahlukileyo, kodwa ngohlobo lwe-gravy.
Izithako:- Inkumba yenkomo 500g
- I-anyanisi 2 iipcs.
- Ukhilimu omuncu 250 g
- Ityuwa 1 tsp.
- Ioli ye-sunflower ecocekileyo yelanga ye-tbsp. l.
- Inyathelo 1 Ukulungiselela isibindi sesilwanyana eSrogrogano uya kuyimfuneko: isibindi sesilwanyana, i-anyanisi, ukhilimu omuncu, ityuwa, ipilisi kunye neoli ukwenzela ukunqanda.
- Isinyathelo 2 Sika i-anyanisi kwiibhubhu ezincinci.
- Inyathelo 3 Ubungqina, supha, ususe kumateyipu uze uthathe iikhabhi 1-1.5 cm ubukhulu.
- Inyathelo 4 Ngowamafutha wearangala gaza i-anyanisi de kube yinto ebomvu yegolide.
- Inyathelo lesi-5 Yongeza isibindi kwi-anyanisi uze uqhube.
- Inyathelo 6 Xa iziqwenga zesibindi zinyanyisiwe kuwo onke macala, ziyakunamanzi kwaye zihluthe.
- Inyathelo lesi-7 Yongeza ukhilimu omuncu ngokukhawuleza xa ibilisa, ukunciphisa ubushushu kwaye upheke uze ulungele.
- Isinyathelo 8 Emva kwemizuzu eyi-15-20, isibindi kufuneka sibe silungele. Sebenzela ngokuhlobisa, efafazwe ngamacube.