(Matt Monro- From Russia With Love)
Lesson 23 - Beef Strogonoff
Boom
Today's class is on Beef Strogonoff, a dish of Russian origin. The funny thing is, the Cordon Bleu version looks nothing like what I see on the internet. Our Stragonoff has a reddish hue due to the large amount of paprika that we put in the dish as well as the tomatoes. The recipes that I see online doesn't call for paprika, and instead of regular cream they call for sour cream, which I'm sure would alter the flavor profile.
Typical picture of what I find online
Aside from the beef, we served the dish with rice, carrots, green beans and zucchini, which all have to be prepared separately. They're all pretty easy to make aside but the biggest trick is to manage your station so that everything can come out well.
Strogonoff Sauce
Sear beef trimmings, pour out grease, then add in
1/2 onion finely chopped, 2 tomatoes chopped and tomatoe paste. Then deglaze with
200ml white wine, add
1 tbsp Paprika, 2 mashed garlic cloves. Give it a few minutes and add in
400ml brown veal stock and Bouquet Garni. Let cook and reduce.
Strain sauce and reduce as necessary. Before serving add in
100ml cream and whisk. Do not boil sauce anymore.
After prepping and searing the beef, add the beef into the sauce for a minute, then bring the beef out and serve.
Fascinating. I wonder about its flavor -- tomato reduction with sauce... does it take somewhat similar to rose sauce?
ReplyDeleteI don't think so... The Paprika gives this a very distinctive flavor. The tomato gives mostly flavoring and color to the dish. I would think the texture of a rose sauce to be much thicker too.
ReplyDelete