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Agristo breaded croquettes |
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roast beef |
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400 ml |
brown stock |
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2 |
shallots |
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1 |
garlic clove |
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3 |
red peppers |
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250 grams |
Parisian mushrooms |
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butter |
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a few sprigs of thyme |
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4 |
bay leaves |
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pinch of paprika |
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pepper and salt |
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100 ml |
vodka |
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200 ml |
cream sauce |
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romaine lettuce (or a mixture of lettuces) |
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chives |
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dragon vinegar |
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olive oil |
Prepare the breaded croquettes according to the cooking instructions.
Remove meat from fridge again half an hour in advance.
Heat up brown stock.
Finely chop the shallot and garlic and sauté, then add the chopped peppers.
Brown the meat in the pan and put it in a casserole to cook further (20-30 min).
Brown the mushrooms in the pan in which you cooked the meat, then add the paprika, shallot and garlic. Season with thyme, bay leaf and paprika, as well as salt and pepper.
Let everything cook for a few more minutes. Pour the vodka over the vegetables and flambé.
Deglaze with the hot stock and add the cream. Reduce for a moment.
Remove the cooked meat from the oven and place it under silver paper.
Chop the lettuce with chives and add a dash of tarragon vinegar and a little olive oil.
Cut the meat into thin slices and place on the plate along with the stoganoff sauce and salad.