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RECIPE: Beef Stroganoff by Chef Martin Kaspar

Chef Martin Kaspar of l`entrecote restaurant in Burgos Circle Taguig City recently shared some of his wonderful recipes at the Maya Kitchen.





Ingredients:

 400 gram beef (a la minute quality)
50 gram onion
80 gram mushroom

 20 gram pickled cucumber

3 tbs paprika

10ml cognac

50 ml beef gravy

100 gram cream

50 gram butter

25 ml olive oil

2 tbs sour cream

Salt and pepper to taste







Procedure:

 Cut meat in cubes of 1.5cm each side. Season with salt, pepper, and half paprika and quickly sear in hot butter and oil. Remove from pan and set aside. Add butter, onion and mushroom and sweat them without coloration then add the remaining paprika. Deglaze with Cognac and add gravy. Bring to boil and add cream. Simmer for a  few minutes to correct consistency, add julienne of cucumber and season to taste. If you like it spicy, add Cayenne peppef. Add meat to the sauce and remove the pan from the stove. Serve with a dash of sour cream on top.

For cooking demos and culinary lessons, please visit The Maya Kitchen











































































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