Get Thomas Rode's quick and delicious version of sauté stroganoff. The dish is delicious and creamy – with a lovely flavor of tomato and paprika.
Thomas Rode loves to hunt, and therefore the dish is made with venison loin. It can of course also be prepared with tenderloin, tender loin or filet of beef or veal.
In the video, Thomas Rode prepares the dish over a campfire, but you can easily make it in your frying pan at home – directly on the stove.
Ingredients
800 g Tenderloin or filet of venison, fallow deer or roe deer, cut into nice even not too thin strips lengthwise
2 tbsp smoked paprika
100 g bacon, cut into sticks, i.e. thick slices which are then cut across
2 shallots, peeled and finely chopped
2 cloves garlic, peeled and crushed
200 g button mushrooms, washed, stems removed and quartered from top to root
1 tsp tomato paste
2 tomatoes, cut into concasse, i.e. diced without seeds
1 dl strong game or veal stock
4 - 5 tbsp Crème fraîche 38%
Instructions
Coat the meat in paprika, olive oil, salt and pepper.
Fry the bacon in a hot pan until golden and crispy. Remove it from the pan.
Add a little olive oil or butter and now fry the meat very quickly over high heat, 1 - 2 min. The strips should still be rare. Remove the meat from the pan and turn down the heat slightly. Put mushrooms in the pan first, sauté for a minute and then add shallots and garlic. Sauté for 1 - 2 min. Then add the tomato paste and sauté for 1 min. Add the stock and crème fraîche and then cook it smooth with the crème fraîche. Coat the meat in the sauce and warm it through until the meat is pink. Season to taste with salt and pepper.
Serve the sauté on a warm dish and sprinkle with chopped parsley, spring onions, chervil or a mixture thereof if desired. Serve with rice or mashed potatoes. Enjoy
