Badejo Stroganoff

Name: Badejo Stroganoff
Yield: 5
Ingredients: 700g cubed badejo; 2 tablespoons of oil; 1 medium onion diced; 3 cloves of garlic minced; 250g canned mushrooms; 2 tablespoons of ketchup; 1 tablespoon of English Worcestershire sauce; 2 tablespoons of mustard; 1 teaspoon of salt; 1 teaspoon of wheat flour; 1 cup of milk; 1 cup of heavy cream; 2 tablespoons of chopped fresh parsley

1
700g cubed badejo
2
2 tablespoons of oil
3
1 medium onion diced
4
3 cloves of garlic minced
5
250g canned mushrooms
6
2 tablespoons of ketchup
7
1 tablespoon of English Worcestershire sauce
8
2 tablespoons of mustard
9
1 teaspoon of salt
10
1 teaspoon of wheat flour
11
1 cup of milk
12
1 cup of heavy cream
13
2 tablespoons of chopped fresh parsley

Ingredients

1
700g cubed badejo
2
2 tablespoons of oil
3
1 medium onion diced
4
3 cloves of garlic minced
5
250g canned mushrooms
6
2 tablespoons of ketchup
7
1 tablespoon of English Worcestershire sauce
8
2 tablespoons of mustard
9
1 teaspoon of salt
10
1 teaspoon of wheat flour
11
1 cup of milk
12
1 cup of heavy cream
13
2 tablespoons of chopped fresh parsley

Directions

1
Heat the oil in a pan, sauté the onion and garlic until golden brown
2
Stirring carefully, add the mushrooms, ketchup, Worcestershire sauce, and mustard
3
Add the badejo, cover the pan, and cook over low heat for 10 minutes
4
Add salt, wheat flour dissolved in milk, stir well, and let thicken
5
Mix in heavy cream, warm through, and turn off the heat
6
Place the stroganoff in a serving dish, sprinkle with parsley, and serve with rice and parsnip.