Episode 5: Chateaubriand with stroganoff sauceFirst aired: Tuesday, 29 September 2015 at 17.32 hours
In this episode of Proeftijd we’re guests at buffet restaurant ‘de Schaopwas’ in Eext. Owner Erik Rossing shows us how to make a delicious, classic stroganoff sauce.
Buffet restaurant ‘de Schaopwas’ is situated in a beautiful old farm, next to a naturally developed peat lake. Erik Rossing cooks a delicious piece of meat, chateaubriand from the Drentse weiderund.
This particular meat was initiated by the Jansen family, in collaboration with ABZ Anloo. We are shown the fields of Staatsbosbeheer in Deurze, where the cows graze. At slaughterhouse ABZ in Anloo, the animals are butchered in an artisan way.
Butcher Gert Maring tells us about his craftsmanship.
We collect the ingredients of the stroganoff sauce at Landwinkel Goense in Marwijksoord. At Landwinkel Goense a lot of regional products are sold, and they produce food as well. We collect our vegetables there, and try an apple: fresh from the tree!
Then it’s time for us to return to Eext. Owner Erik has another surprise: the dinner is cooked and served on a very special location. Time for Proeftijd!
Dish: Chateaubriand with a classical Stroganoff sauce
1 red paprika
1 green paprika
1 spring onion
6 medium sized mushrooms
a branch let parsley
100 grams bacon
4 garlic cloves
pepper and salt
Tabasco and Worcester sauce
Put the butter in a pan. When the butter is hot, desour it with two spoons of tomato purée. It makes the flavor a little softer. Stir for two minutes. Add the chopped paprika, onion, mushrooms, bacon and a tablespoon of paprika powder.
Cook on a medium fire. The vegetables should still have a bite. Add a slug of vodka and, at the same time, make contact with the fire in order to flambé the sauce. This is an art, if you have doubts, don’t do it. Add the garlic and the spring onion, followed by the cooking cream. Let it thicken.
Add flavor by adding Worcester sauce, Tabasco, salt and pepper. Add a little parsley and your sauce is ready!
There are a lot of different versions of this classical sauce. You can add some ingredients or leave some, but the paprika always remains the basis of the stroganoff sauce.
In combination with a Chateaubriand the sauce will make a delicious dish. But it makes a great combination with other types of meat as well.