Legendary veal Stroganoff
- Preparation 40 min
- Cooking 30 min
- Servings 4
- Freezing Absolutely
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
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!
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Our sommeliers suggest
La Vieille Ferme
Probably one of the most sure shot wine, year after year, sold at the SAQ! A wine the Vallée-du-Rhône with raspberry and pepper aromas. An excellent one to keep at home all year round!
See the product
Frappabord, Microbrasserie du Lac St-Jean
With strong aromas of maple syrup, brown sugar and candied orange, this American barley wine will be paired well with the brown rum, the mushrooms, the veal and the tomatoes in this meal. Both the dish and the barley wine being rich, taste it slowly.
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!
Our sommeliers suggest
La Vieille Ferme
Probably one of the most sure shot wine, year after year, sold at the SAQ! A wine the Vallée-du-Rhône with raspberry and pepper aromas. An excellent one to keep at home all year round!
See the product
Frappabord, Microbrasserie du Lac St-Jean
With strong aromas of maple syrup, brown sugar and candied orange, this American barley wine will be paired well with the brown rum, the mushrooms, the veal and the tomatoes in this meal. Both the dish and the barley wine being rich, taste it slowly.
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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