Legendary veal Stroganoff

  • Preparation 40 min
  • Cooking 30 min
  • Servings 4
  • Freezing Absolutely

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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!