Recipe Requested Stroganoff recipe please

[Lazarus]

Does anyone have an interesting stroganoff recipe that's seasoned with more than salt and pepper? There's a Russian place called the Pom in SAN Diego that has the best stroganoff I've ever had, it's seasoned in a funky way and I haven't been able to identify or replicate.

 

[Lars]

Paprika and creme fraiche?

 

[MarcelNL]

Paprika, mustard, sour cream, chives, parsly.....and I add some truffle at the end as I only make it occasionally

edit, Cayenne pepper for some heat

 

[Lazarus]

Paprika and creme fraiche?

Time to make a batch tomorrow, legit never thought of paprika for that flavor profile.

 

[MarcelNL]

Adding some vodka (or cognac) to flambé helps, drinking it straight up during dinner works too!

 

[Lazarus]

Adding some vodka (or cognac) to flambé helps, drinking it straight up during dinner works too!

People don't serve a glass of vodka along with dark beer and dark bread with stroganoff? I religiously do the cognac/dijon/creme fraiche for it, I've tried about every herb known to mankind, I always skimped spices probably to my disservice.

 

[MarcelNL]

if it's seasoned 'funky' my best bet is they add truffle oil....the petroleum distillate version....

 

[Lazarus]

if it's seasoned 'funky' my best bet is they add truffle oil....the petroleum distillate version....

It's Def not truffled, I always thought it was an herb, my first attempt to clone was heavy on thyme and then tarragon. Tarragon was close ish.

 

[cawilson6072]

Jamie Oliver has a Venison Stroganoff recipe that includes (of course with the venison) juniper. I’ve made it with beef and added the juniper all the same and thought it was still a fantastic rendition. So…juniper?

 

[Lazarus]

Jamie Oliver has a Venison Stroganoff recipe that includes (of course with the venison) juniper. I’ve made it with beef and added the juniper all the same and thought it was still a fantastic rendition. So…juniper?

Interesting! Worth a try also!

 

[CA_cook]

Tarragon and mustard sounds close, creme fraiche is also a must. Ground coriander is also an option. Paprika will make it more of a goulash.

 

[benito]

I worked for an Austrian chef that had a good version.

He liked to use a splash of vodka for the brightness it brought to the table (think vodka penne), shallots, veal demi, and more creme fraiche than you think (malic acid).

I remember him being partial to montreal pepper blends for the steak, as well.

my idea of a good time?

fried shallots over the top, brined green peppercorns, maybe a small hit of some kinda pickled chile, **** ton of chervil.