Gastronomixs

Bavette stroganoff à la minute

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Bavette stroganoff à la minute

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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.

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