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.
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..
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...
good food, one of the few pleasures left to mankind...
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.
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.