Veal saute Stroganoff with porcini mushrooms

 Saute Stroganoff has gained it's name by an influential Russian family and dates back to 19th century. Today it is made in a variety of ways, mostly depending on geographical preferences. Probably the most traditional way of preparation consists of beef tenderloin, but veal tenderloin or round can be used as well. The most important thing is to use a type of meat which requires low amount of cooking.

Porcini mushrooms are also the most traditionally accurate kind to use but it can also be made using chanterelle or even champignon mushrooms.

One of the ingredients which is very common in this recipe is pickled cucumbers but these can be left out depending on personal preference.

As a side dish, I would recommend rice or pasta.


CAUTION: Be extra careful when flambeing. Always use a long match stick or a kitchen lighter and remove the cooking pan away from yourself as well as the heat source. Shake lightly until the fire extinguishes.

Category: Main course
Prep time: 10min
Cooking time: 15min
Serves 2

Ingredients:
400g veal filet
50g butter
200g porcini mushrooms
1 small onion
5 pickled cucumbers
Half of beef stock cube
0,5 dcl cognac
1 tsp Dijon mustard
1 dcl cooking cream
2 tbs sour cream
Dry parsley leaf

Method:
Clean the mushrooms with a brush or a small knife. Do not wash as this will cause them to absorb water and become less tasty. Slice the mushrooms into quarters.
Clean the meat of any fat or veins then slice into thin strips.
 Finely dice the onion and cucumbers.
Boil about 1 dcl of water in a small pot and dissolve the stock cube. Let it boil for a few minutes.
Melt the butter in a frying pan than add the onion, mushrooms and cucumbers. Fry for a few minutes while stirring until the mushrooms soften up and get a bit of a golden brown color. Remove from the pan onto a plate and set aside.
Add the meat into the pan and fry until it browns, only for about a minute.
Add cognac and set on fire. When the fire dies down, scrape the bottom of the pan using a wooden spatula. This will add flavor to your dish.
Add the previously cooked stock cube soup, mustard and cooking cream, salt, pepper, then stir well.
Return the mushrooms, onions, and cucumbers into the pan, mix well, then let it boil until it the sauxe thickens.
Stir in the sour cream and parsley, mix and serve.

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