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what spirt goes in stroganoff

post #1 of 17
Thread Starter 
Hi, everyone could you tell me what spirt you put in stroganoff because i've always put brandy in it but my manager saids vodka so does another chef. It would be good to hear what you think:lips:

Thanks

Mattyb
post #2 of 17
Well I've always used red wine.. Just my thoughts, but I don't think I'd like it much with vodka..
post #3 of 17

Red wine here too

Think I have seen brandy? but vodka just doesn't sound right? Have to admit I am just starting to cook with vodka.
post #4 of 17
..........try sherry wine next time.....
post #5 of 17
Since the dish has a Russian origin, I can see where they are getting the vodka from, although classical recipes do not use vodka, or any spirit for that matter. I like to use white wine and a little vinegar in the deglazing, it really helps bring out the acidity of the sour cream.
post #6 of 17
With mushrooms, I just love a touch of sherry. That goes for my Stroganov, as well.

Heck, as I recall from my research for historical authenticity for a Russian colonial re-enactment, Stroganov isn't even very Russian. So, don't feel TOO bound to Russian spirits.
post #7 of 17
Yeah, if I'm thinking correctly the Italians use Vodka for cooking more than the Russians. I believe a boatload of Russian vodkas was seized in an Italian port (for some sort of non-payment of debt or something). The spirit was not to the taste of the local authorities so chefs were employed to come up with uses for the cargo. I think.

No if only I could up with a sauce for that bottle of Cenar under the sink..
post #8 of 17
I've always used Brandy. Although, being a beef dish, I cant see how red wine cant be used.
JMHO
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If you're not completely impressed - you haven't been watching me!
If you smoke after sex - you're doing it too fast.
I live in my own little world but it's ok, they know me here!
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post #9 of 17
Just because something has a Russian sounding name doesn't mean you have to use a Russian spirit.

and...

Changing a spirit doesn't make something "authentic" or regional.
post #10 of 17
red wine, maderia, brandy......not necessarily in that order, usually what I have around or/& am in the mood for.
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post #11 of 17
Sherry. Sherry adds a great base flavor.
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post #12 of 17
Thread Starter 
Hey, Thanks guys wish me luck on telling my boss lol:lips:
post #13 of 17

Never put any alcohol in mine...

Never saw the point. Always depend on stong onion/beef stock flavors...mushrooms...sour cream. I make this with a version that is vegetarian (mushrooms, onions, celery and tofu) and is brilliant.

I suppose you could use brandy. Vodka seems kind of ... I dunno...uck.

April
post #14 of 17
For me, stroganoff is not complete without the brandy. Vodka? The very idea is yuck!
post #15 of 17

here in russia we use...

no alkohol at all.
tips of beef tenderloin, sliced onions, sauteed to a VERY light brown, sour cream, seasoning. and that's it.
no mushrooms, tomatoes, that has been all added in much later....
as side, pan-fried potatoes, sliced thicker than a match but thinner than MacD fries...
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post #16 of 17

strokemoff

use red wine....sear the beef, degalze with red wine, finish with your mushroom cream sauce. no need for the agressive brandies and sherries...let the beef , mushrooms, and cream lead the flavor profile....not about the liq.
post #17 of 17

Strogonoff fom india

hey guys,
we do strogonoffs that are pretty popular around, though they arnt at all original.
its a lot mushroons with julinees of other veggies(zuccini, carrots n even broccoli) sauteed in olive oil, delazed with white wine, bechemel (no veloute like we are supposed to use), sour cream, parsley, finished with a little parmeasan n butter.

:chef:japvir
Kolkata, india
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