Legendary veal Stroganoff

Preparation 40 min
Cooking 30 min
Servings 4
Freezing Absolutely

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Ingredients
Preparation
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This legendary veal Stroganoff is a classic slightly reinvented. I have combined three recipes I love to create this feast made for the kings. Bon appetit!

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Ingredients

700g veal scallops
1/2 teaspoon paprika
1/4 cup butter
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
10 white mushrooms, sliced
10 cremini mushrooms, sliced
1 teaspoon fresh thyme
2 tablespoons dark rum
1/4 cup Blonde de Chambly beer by Unibroue
1 1/2 cup 5% sour cream
1 teaspoon Dijon mustard
2 tablespoons tomato paste
Zeste from 1/2 lemon
Egg noodles
A small handful fresh parsley, chopped
Salt and ground pepper

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Preparation

Place the scallops between two plastic wrap sheets and hammer the meat to make super thin. Cut in 1 cm strips. Sprinkle the paprika, generously season with salt and pepper then toss well to coat.
In a big skillet at medium-high heat, melt the butter and add the olive poil. Sear the veal for 2-3 minutes, small quantity at a time, then remove with a slotted spoon. Set aside in a plate.
Pour a small drizzle of olive oil then add the onion and garlic then season with salt and pepper. Stir and cook for 4-5 minutes while stirring often.
Add the mushrooms, the thyme and small drizzle of olive oil then season with salt and pepper. Stir well then continue cooking for 3-4 minutes.
Add the rum and flame with a bbq lighter. ***Always be careful when flaming alcool! Stay away from then oven fan and make sure you keep your eye brows!***
Add the beer, scrape the bottom to grab all those flavours then continue cooking for 2 minutes to reduce.
Add the sour cream, Dijon mustard, tomato paste, lemon zest, meat then season with salt and pepper. Continue cooking for 5-6 minutes while stirring often. Serve on egg noodles then garnish with fresh parsley!

Frequently asked questions

The flavor builds in layers here: sear the thin veal strips in small batches so they brown rather than steam, then flambé with dark rum, deglaze with beer and finish with sour cream, Dijon mustard, tomato paste and lemon zest for real depth.

This version uses veal scallops, pounded thin and cut into strips before searing. The thin cut cooks quickly and stays tender in the creamy sauce built from sour cream, Dijon mustard, tomato paste and lemon zest.

Our sommeliers suggest

Burg Ravensburg Pinot Noir 2022

Baden, Germany

This German pinot noir, with notes of cherry and forest floor, is a light red that won't dry out your mouth. Its earthy notes meet the mushrooms, and its freshness cuts the sour cream without erasing the veal. The rum and the mustard melt right in. A comfort dish, a glass of red, and egg noodles! See the product

Frappabord, Microbrasserie du Lac St-Jean

Dark rum, mushrooms, cream and tomatoes: the stroganoff is rich before it even gets to the table. The American barley wine answers with maple syrup, brown sugar and candied orange, and its power matches the dish. Serve it slowly, the meal is already generous. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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