Beef Stroganoff

FREE RECIPE PREVIEW

Ingredients — preview

• 1 pint Red Wine
• 1 cup port wine
• 1/2 gallon veal stock
• 1/2 pound roux
• a/n coarse salt
• a/n white pepper
• 2 ounces butter
• 1/2 pound shallots
• 1 1/2 pounds white mushrooms
• 1 1/2 pounds crimini mushrooms
• 1/2 gallon Red Wine Demi-Glace
• 1 sprig thyme
• a/n coarse salt
• a/n white pepper
• 1 ounce olive oil blend
• 1/2 ounce garlic minced
• 1 ounce onion diced
• 1 cup canned whole tomatoes
• 2 ounces dry white wine
• 1 bunch basil chopped
• a/n coarse salt
• a/n white pepper
• 2 teaspoons olive oil blend
• 1 teaspoon shallots minced

Preparation — preview

1. Reduce red and port wine by 95% to about 1 ounce.
2. Add to stock, thicken with roux and season to taste.
3. Melt butter in a sauté pan and sweat shallots and mushrooms.
4. Deglaze with chicken stock and reduce by 1/4 to 1/2.
5. Add remaining ingredients and bring to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Remove thyme.
8. Heat oil in a sauté pan and sauté garlic and onions.
9. Chop tomatoes coarsely and add to onions and garlic.
10. Add remaining ingredients.
11. Season with salt and pepper.
12. Heat oil in a sauté pan.