Veal entrecote with stroganoff sauce

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
  • Bake the entrecote in the frying pan for 3 minutes on each side.
  • 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.
  • Dice the onion and bell peppers and lightly fry them in the pan.
  • Add the sliced mushrooms, tomato paste, vodka, veal stock and cream and stir well over a medium heat for several minutes.
  • Add freshly chopped parsley, pepper, salt and some red bell pepper powder.
  • Carve the entrecote and serve with the sauce.

Instead of using fresh mushrooms, try our Ecopouch mushrooms. We promise a wonderful taste and bite.


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