Anyone who checks the history books will discover that the sauce itself is not a classic, but that we have to talk about boeuf stroganoff.
The story goes that the cook at the Russian court made this sauce for his general Stroganoff. Whether it was only made with what was available at the time or whether Mr. Stroganoff had no teeth, let’s leave it like that.
In any case, it means that he briefly fried thin pieces of beef and served them with a sauce of onion, mushrooms and tomato. This was made extra rich with a Russian version of sour cream and what else could it be in Russia than with vodka.
Why is it that we always make stroganoff sauce with peppers? It seems to be because this sauce became popular in the Netherlands when peppers also entered Dutch supermarkets.
In any case, this world-famous sauce is the perfect accompaniment to a hearty piece of roast beef or a beautiful steak and is sometimes found as a true classic table preparation.
Recipes with stroganoff sauce
- 1 onion
- 2 cloves garlic
- 150 grams mushrooms
- 125 grams bell pepper various colors (finely chopped)
- 2 tbsp tomato puree
- 2 tsp paprika powder
- 25 cl beef stock
- 2 tbsp sour cream
- nice shot of vodka
- ½ tbsp parsley finely chopped
- knob butter
- pepper freshly ground
- Clean the onion and garlic and chop finely. Cut the mushrooms into quarters or eighths, depending on the size.
- Heat a knob of butter in a wide saucepan and fry the onion and garlic. Then add the paprika powder and stir well.
- Increase the heat slightly and add the peppers and mushrooms. Cook until it almost starts to brown and then add the tomato puree. Stir well and allow to deacidify for 2 minutes.
- Turn the heat up high, add a nice dash of vodka and flambé. Let it boil until the liquid has almost completely evaporated. Add the stock, bring to the boil again and reduce slightly.
- Add the sour cream, stir well and season the sauce with salt and pepper. Stir through the parsley. If you wish, you can add a few more drops of vodka.