Bavette stroganoff à la minute
Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.
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Ingredients
|
1 |
kg |
bavette |
|
100 |
g |
shallots |
|
3 |
cloves |
garlic |
|
50 |
g |
butter |
|
10 |
g |
paprika |
|
200 |
g |
sweet pepper |
|
300 |
g |
mushrooms |
|
100 |
g |
tomato purée |
|
100 |
g |
vodka |
|
800 |
g |
veal fond |
|
200 |
g |
cream |
|
|
|
parsley, chopped |
|
|
|
gherkin, chopped |
Preparation method
- Finely chop the shallots and garlic.
- Finely dice the sweet pepper and quarter the mushrooms lengthways.
- Cut the bavette into strips and season with salt and pepper.
- Briefly fry the meat in a frying pan with a little clarified butter, ensuring it remains pink.
- Scoop out of the pan and keep warm.
- Gently fry the shallot, garlic, and paprika in the remaining fat.
- Add the sweet pepper and mushrooms and gently fry.
- Also add the tomato purée. Fry briefly to deacidify.
- Flambé with vodka.
- Deglaze with the veal fond and cream.
- Reduce the liquid to the required consistency.
- Season to taste with salt and pepper.
- Finish off the sauce with chopped parsley and gherkin.
- Add the meat and serve immediately.
Serving suggestions
- Serve with rice, potato purée, or a celeriac mousseline.