stroganoff sauce recipe

The way to a men’s heart….

…..is through his stomach; who doesn’t know the verdict? That certainly applies to Mr G.; growing up in a culinary, Belgian family he knows good food. You can imagine that sets the bar high for me; we might share the love for cooking and eating but more than once our opinions differ when it comes to what’s eventually served for dinner….

Mr G. travels a lot for his work; about half of the month I can eat what I want;-). He happens to be in Amsterdam for three whole weeks and I can tell you that is quite a challenge in terms of dinner… The first week I can get away with simple pasta or noodles, but to eat those three weeks in a row? So it’s time to expand the repertoire; fortunately my tikka masala was already well received!

A good piece of meat with fried potatoes is always appreciated, so in a nostalgic mood I decided to make stroganoff sauce. With vodka, of course; that just had to be a good idea for Mr G., right?

Classically, this sauce is eaten with steak; I served it with a good organic shoulder chop. Now I can hear you thinking, “shoulder chop? Isn’t that used for stews? “. No, it is slightly marbled and therefore very tasteful. With attention, a little patience and the following tips you can turn it into a delicious piece of grilled meat:

    • Make sure the meat is to room temperature before you start baking. The pan cools down too quickly if you add cold meat, which makes it tough
    • Pat the chops thoroughly before they go into the hot pan: too much moisture causes the meat to not sear fast enough
    • First briefly sear over high heat, then cook on low heat
    • Bake until just cooked, you need about 20 minutes

Shoulder chops are also attractive from a budget point of view, which makes it ideal for weekdays. My recipe for stroganoff sauce easily turns the chops into a delicious meal. Just ask Mr G.; he has feasted ;-).

stroganoff sauce recipe

Stroganoff sauce

Serves 2

    • 1 large onion, chopped
    • 125 gr of chestnut mushrooms, brushed clean and sliced
    • 1 red pepper (paprika), cut into strips or diced
    • 1 clove garlic, finely chopped
    • 1/2 tsp. of paprika powder
    • 1/2 tsp. of chilli flakes
    • good splash of vodka (or brandy)
    • 1/2 can tomato paste (35g)
    • 1/2 cube beef broth
    • few drops Worcestershire sauce
    • few drops of Tabasco
    • salt and pepper
    • 125 ml cream (I used Alpro Cuisine which makes the sauce lactose-free; I think this is really a surprisingly tasty and good alternative to whipped cream!)
  1. Heat some oil in a (sauce) pan
  2. Fry the onion with the paprika powder and chilli flakes
  3. Add the sliced peppers, garlic and mushrooms and turn up the heat a little higher
  4. If the vegetables are just cooked: turn down the heat and put a lid on the pan. The mushrooms have a lot of moisture release allowing the vegetables to simmer until done
  5. After about 15-20 minutes the vegetables will be soft. Deglaze with a good dash of vodka, let it boil down for a few minutes
  6. Now add the tomato paste and the half stock cube, fry briefly to take the acidity of the tomato paste
  7. Add a few drops of Worcestershire sauce and Tabasco sauce and season to taste with salt and pepper
  8. Add the cream the very last moment and heat well. If the sauce is too thick you add just a small splash of water

You can prepare this stroganoff sauce in advance and store in the fridge for later; if you’re using vegetable cream you could even freeze the sauce. We had some sauce left and in a little less nostalgic mood I decided to use it as a topping on my hamburger the next day: approved!

Do you have a delicious recipe that makes your love really happy? Leave your comment below; who knows it’s perfect for my “critical Mr G.” recipe repertoire!

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