Best wishes for health, happiness and prosperity in 2008.
Here is an easy and delicious dinner idea for cold winter evenings. This dish can be prepared in advance and reheated just before serving making it perfect for entertaining. Adjust the amount and strength (mild or hot) of the paprika to your taste. Complete the meal with plain white rice or rice pilaf and a tossed green salad.
Bœuf Stroganov
Serves 4
45 ml (3 Tbsp) olive oil
600 g (1-1/4 lbs.) filet of beef, cut into strips
30 g (1 oz.) butter
3 large shallots, finely chopped
15 mL (1 Tbsp) paprika
60g (2 oz.) mushrooms, sliced
30 mL (1/8 cup) white wine vinegar
60 mL (1/4 cup) cognac
250 mL (1 cup) chicken stock
200 mL (3/4 cup) crème fraîche or sour cream
Pickles, cut into julienne strips
Beet, cut into julienne strips
Heat the oil in a large sauté pan over high heat. Add beef; sauté for 3-5 minutes, stir to brown on all sides. Remove to a bowl and keep warm.
Melt the butter in a large sauté pan; add the shallots and cook for 2 minutes, without colouring. Add paprika and mushrooms; cook over high heat until the liquid has evaporated. Add vinegar and cook for 1 minute until the pan is almost dry. Add the cognac; cook until the liquid is reduced by half. Remove the mushrooms from the pan and keep warm. Add the chicken stock to the pan; cook until reduced by half. Add the crème fraîche or sour cream; return the beef and mushrooms to the pan to reheat.
Garnish with pickles and beets.
45 ml (3 Tbsp) olive oil
600 g (1-1/4 lbs.) filet of beef, cut into strips
30 g (1 oz.) butter
3 large shallots, finely chopped
15 mL (1 Tbsp) paprika
60g (2 oz.) mushrooms, sliced
30 mL (1/8 cup) white wine vinegar
60 mL (1/4 cup) cognac
250 mL (1 cup) chicken stock
200 mL (3/4 cup) crème fraîche or sour cream
Pickles, cut into julienne strips
Beet, cut into julienne strips
Heat the oil in a large sauté pan over high heat. Add beef; sauté for 3-5 minutes, stir to brown on all sides. Remove to a bowl and keep warm.
Melt the butter in a large sauté pan; add the shallots and cook for 2 minutes, without colouring. Add paprika and mushrooms; cook over high heat until the liquid has evaporated. Add vinegar and cook for 1 minute until the pan is almost dry. Add the cognac; cook until the liquid is reduced by half. Remove the mushrooms from the pan and keep warm. Add the chicken stock to the pan; cook until reduced by half. Add the crème fraîche or sour cream; return the beef and mushrooms to the pan to reheat.
Garnish with pickles and beets.
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