Stroganoff sauce spices things up. This is a classic Russian recipe, straight out of the nineteenth century, named after the family Stroganov.

25 minutes

Ingredients for 4 people

  • 4 veal entrecote (4 x ~140g)
  • 1 red bell pepper
  • ½ green bell pepper
  • 1 onion
  • 150 grams mushrooms
  • 20 grams tomato paste
  • 100 ml veal stock
  • 40 grams double cream
  • 20 ml vodka
  • 10 grams parsley
  • Salt
  • Pepper
  • Paprika powder


  1. Bake the entrecote in the frying pan for 3 minutes on each side.
  2. When done, take them out of the pan and place them somewhere warm, for example in an oven of 50°C, or wrapped in some aluminum foil.
  3. Dice the onion and bell peppers and lightly fry them in the pan.
  4. Add the sliced mushrooms, tomato paste, vodka, veal stock and cream and stir well over a medium heat for several minutes.
  5. Add freshly chopped parsley, pepper, salt and some red bell pepper powder.
  6. Carve the entrecote and serve with the sauce.

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