Quebec Grain-Fed Veal Stroganoff Strips

Type of cut: sliced

Yield: 5 servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: depending on desired cooking method

Cooking method: simmering

VDGQ-icon-classic-recipesEach recipe has a story!

It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…

Original recipe called “bef Stroganov” created in the 19th century for a Russian Count. The French chef Carême, who worked for the Czar Alexander of Russia, adapted this recipe in honour of the Stroganov family, owner of the renowned restaurant Tsentralnaïa. The original recipe used beef, but we have adapted it for braised veal.

388-QGFV-photo-emince-laniere-stroganoffVDGQ-icon-imprimer

Ingredients

  • 1 kg (2 lb) Quebec Grain-Fed Veal braising strips
  • Oil and butter in sufficient quantity
  • Salt and pepper to taste
  • 250 ml (1 cup) prepared concentrated veal stock
  • 100 ml (1/3 cup) brandy
  • 250 ml (1 cup) prepared concentrated demi-glace sauce
  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 tbsp) Meaux mustard
  • 15 ml (1 tbsp) lemon juice
  • 2 onions cut into slices 1/4 in (0.5 cm) thick, separated into thin rings
  • 500 g (18 oz) sliced mushrooms
  • 500 ml (2 cups) sour cream

Preparation

(Select the desired cooking method)

VDGQ-icone-mijoteuseSlow cooker/crock pot
  1. Set the crock pot on High.
  2. In a skillet, heat the oil on medium-high and brown the veal strips.
  3. Put the strips in the crock pot.
  4. Deglaze the skillet with the veal stock and brandy, add the demi-glaze sauce, Dijon mustard, Meaux mustard and lemon juice; mix well.
  5. Bring to a boil and pour into the crock pot.
  6. Season with salt and pepper to taste.
  7. Cover and cook for about 4 hours or until the meat gives away easily under pressure or the internal temperature reaches 90oC (195oF).
  8. While the meat is cooking, put the butter in a skillet on low heat and brown the onions; set aside.
  9. In the same skillet, over medium-high heat, sauté the mushrooms in the butter and set aside.
  10. Fifteen minutes before the end of cooking, add the sour cream, mushrooms and reserved onions and mix well.
  11. Adjust the seasoning as needed.

 

VDGQ-icone-chaudronOven
  1. Preheat the oven to 175oC (350oF).
  2. In an ovenproof recipient, ideally made of enameled cast iron, heat the oil on medium-high and brown the veal strips. Season with salt and pepper and set aside.
  3. Deglaze with the veal stock and brandy, add the demi-glaze sauce, Dijon mustard, Meaux mustard and lemon juice; mix well.
  4. Put the veal strips back into the recipient, bring to a boil, and cook in the oven covered for about 1 h 30 min, depending on tenderness and thickness, until the meat separates with slight pressure or the internal temperature reaches 90oC (195oF).
  5. Meanwhile, heat the butter in a skillet over low heat and brown the onions. Set aside.
  6. In the same skillet, over medium-high heat, sauté the mushrooms in the butter and set aside.
  7. Fifteen minutes before the end of cooking, add the sour cream, mushrooms and reserved onions and mix well.
  8. Adjust the seasoning as needed.

 

VDGQ-icone-autocuiseurPressure cooker
  1. Heat the oil in the uncovered pressure cooker on medium-high and brown the veal strips.
  2. Season with salt and pepper to taste.
  3. Add the veal stock and brandy and mix well.
  4. Close the pressure cooker and cook for 20 minutes.
  5. While the veal strips are cooking, put the butter in a skillet on low heat and brown the onions; set aside.
  6. In the same skillet, over medium-high heat, sauté the mushrooms in the butter and set aside.
  7. Then lower the pressure of the cooker and open it.
  8. Add the demi-glaze sauce, Dijon mustard, Meaux mustard, lemon juice, sour cream, mushrooms, and reserved onions. Mix carefully.
  9. Bring to a boil and simmer on low for 15 minutes.
  10. Adjust the seasoning as needed.

 

Note:   Stroganoff – Adaptation into French of the popular Russian recipe (Stroganov).

Braising strips: Strips from the front quarter or from muscles of 2nd or 3rd level tenderness.

VDGQ-icone-chef Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.