Strogonoff de Jacaré ( Crocodile Stroganoff )


500 g of filet mignon of crocodile
01 onion grated
20 gs garlic
01 tablespoon of butter
50 ml Cognac
01 broth (tablet)
500 ml tomato
340 ml of tomato extract
01 Spoon (tea) Sugar
150 grams of mushrooms Laminates
01 Spoon (tea) from Oregano
200 ml Cream Milk
Salt to taste

Method of preparation:
In a pan place the butter to grill onion. Then add the garlic, add the filet and the cognac to flambé the meat, then add the tomato sauce, the extract of tomatoes, broth, sugar and oregano. Cook the sauce on low fire for 15 minutes. Add the mushrooms rolled, hit the salt and finally add the cream of milk. Serve with rice and potato chips.

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