Full Recipe
Author
Aleksandra Crapanzano | Malachi O'Gallagher of The Delaunay |
Description
"This is a decidedly refined, not to mention rich, take on a classic. With its silken, brandied sauce, it is a taste of luxury and a taste of old. I imagine it bears little resemblance to most anyone's idea of beef stroganoff, a dish that has sadly lost its reputation, having appeared, too often and never well, on one too many cafeteria lines and airplane trays. This recipe will do away with preconceived ideas and unpleasant memories. Of that, I have no doubt. Serve it with a mound of basmati rice, the better to soak up the fabulous sauce. And, speaking of sauce, there's no reason to stick to the ratio here of hot to sweet paprika. Play to your taste. The measurements I offer will produce a dish that edges toward hot without crossing that line. It is, however, important to buy Hungarian paprika, both the sweet and hot varieties. Spanish paprika, or pimentón, while deliciously smoky, will impart the wrong flavor."Reprinted with permission from The London Cookbook by Aleksandra Crapanzano (@aleksandracrapanzano). Ten Speed Press © 2016.
