Gastronomixs

Stroganoff sauce

A generously filled sauce based on veal jus and vodka.

Recipe makes one litre.

Stroganoff sauce

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Ingredients

100

g

shallots

3

cloves

garlic

50

g

butter

10

g

ground paprika

200

g

sweet pepper

300

g

button mushrooms

100

g

tomato purée

100

g

vodka

800

g

veal stock

200

g

cream

 

 

parsley, chopped

 

 

gherkin, chopped

 

 

pepper

 

 

salt

Preparation method

  • Finely chop the shallots and garlic.
  • Finely dice the sweet pepper and quarter the mushrooms lengthways.
  • Heat the butter in a large pan until bubbling and fry the shallots, garlic, and ground paprika.
  • 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 stock 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.

Serving suggestions

  • Use as a sauce to serve with beef, veal, or pork.
  • Variation tip: instead of using fresh garlic, try using roasted garlic or confited garlic for a different flavour accent.
  • Variation tip: instead of neutral butter, use a prepared butter such as smoked butter, infused butter, or beurre noisette.
  • Variation tip: use herbs such as oregano, thyme, and rosemary for a Provençal character.
  • Variation tip: use other types of alcoholic beverages such as cognac, rum, or whisky.

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