Please note than we have temporarily stopped our activities on the farm.

Veal Stroganoff

Here is a recipe of veal stroganoff created one evening returning from a weekend at our neighbor’s cottage, we wanted a stew full of flavor in a creamy sauce, something to warm the heart and the belly – really good comfort food!

Ingredients (Serves 6)

  • 2 packs of cubes (around 3 pounds)
  • 1 large onion, diced
  • 2 cups white mushrooms, sliced in half (about 20 small mushrooms)
  • 1/3 cup cognac or brandy
  • 2 cups chicken broth
  • 1 tbsp. dijon mustard
  • 1 tsp. paprika
  • 2 tbsp. dried or chopped fresh chives
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 tsp. salt
  • 1½ cup 15% cream (cooking cream)

Preparation

  1. Let the meat stand at room temperature for 30 minutes before cooking. Pat dry with paper towels and sprinkle with salt and pepper.
  2. Preheat oven to 250 °F.
  3. In a large skillet, add oil and butter, sear cubes over high heat one minute on each side; transfer them to a Dutch oven or casserole.
  4. Then cook onions and mushrooms in butter until they are brown; transfer to your casserole.
  5. Deglaze the pan with the brandy, add the chicken broth, mustard and spices; stir to incorporate the flavors and transfer to your casserole.
  6. Cover and bake for 3 hours

Preparation of the cream

  1. When your meat is nearly done (usually after 3 hours), prepare the cream in a medium sized pot. Melt the butter and add the flour, the mixture will form a thick paste, cook for 2 minutes.
  2. Then add the cream and salt with a whisk to break up lumps. Take some broth from the stew and add it to the cream mixture whisking swiftly to obtain a smooth consistency. Repeat a few times until you have transferred almost all the broth to the cream.
  3. Pour the cream slowly into your stew and mix well.
  4. Adjust seasoning to taste.
  5. Serve over egg noodles with a green salad on the side.