Bavette stroganoff à la minute 1
dinner recipes

Bavette stroganoff à la minute

Bavette stroganoff à la minute

Prep Time1 hr
Cook Time30 mins
Course: Main Course
Keyword: Bavette stroganoff, dinner recipe, stew recipe
Servings: 8

Ingredients

  • 1 kg bavette (flap meat)
  • 100 g shallots
  • 3 cloves garlic
  • 50 g butter
  • 10 g paprika
  • 200 g sweet pepper
  • 300 g mushrooms
  • 100 g tomato purée
  • 100 g vodka
  • 800 g veal fond
  • 200 g cream
  • parsley, chopped
  • gherkin, chopped

Instructions

  • Finely chop the shallots and garlic.
  • Finely dice the sweet pepper and quarter the mushrooms lengthways.
  • Cut the flap meat into strips and season with salt and pepper.
  • Briefly fry the meat in a frying pan with a little clarified butter, ensuring it remains pink.
  • Scoop out of the pan and keep warm.
  • Gently fry the shallot, garlic, and paprika in the remaining fat.
  • Add the sweet pepper and mushrooms and gently fry.
  • Also, add the tomato purée. Fry briefly to deacidify.
  • Flambé with vodka.
  • Deglaze with the veal fond and cream.
  • Reduce the liquid to the required consistency. (if preferred you can thicken the sauce with roux)
  • Season to taste with salt and pepper.
  • Finish off the sauce with chopped parsley and gherkin.

Bavette stroganoff easy and quick to make!

Bavette stroganoff

Bavette stroganoff à la minute

Prep Time1 hr
Cook Time30 mins
Course: Main Course
Keyword: Bavette stroganoff, dinner recipe, stew recipe
Servings: 8

Ingredients

  • 1 kg bavette (flap meat)
  • 100 g shallots
  • 3 cloves garlic
  • 50 g butter
  • 10 g paprika
  • 200 g sweet pepper
  • 300 g mushrooms
  • 100 g tomato purée
  • 100 g vodka
  • 800 g veal fond
  • 200 g cream
  • parsley, chopped
  • gherkin, chopped

Instructions

  • Finely chop the shallots and garlic.
  • Finely dice the sweet pepper and quarter the mushrooms lengthways.
  • Cut the flap meat into strips and season with salt and pepper.
  • Briefly fry the meat in a frying pan with a little clarified butter, ensuring it remains pink.
  • Scoop out of the pan and keep warm.
  • Gently fry the shallot, garlic, and paprika in the remaining fat.
  • Add the sweet pepper and mushrooms and gently fry.
  • Also, add the tomato purée. Fry briefly to deacidify.
  • Flambé with vodka.
  • Deglaze with the veal fond and cream.
  • Reduce the liquid to the required consistency. (if preferred you can thicken the sauce with roux)
  • Season to taste with salt and pepper.
  • Finish off the sauce with chopped parsley and gherkin.

Serving suggestions

  • Serve with rice.
  • Potato purée is an amazing combination.
  • Also, you can serve this recipe with Pasta.

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