Hey guys this is me, the Bombay Chef
Varun Inamdar, and welcome to Rajshri Food. Well, today's recipe is
from the land of Russia which is dedicated to a
Russian noble, of course. Across the globe there are
various versions of this recipe The most prominent one
being with Mushrooms. Ladies and Gentleman, I'm
talking about Stroganoff as a sauce and the recipe for the
day is Mushroom Stroganoff. Let's begin. Moreover, especially, in
places like Brazil and New York because over the 1980s this possibly
became one of the most famous recipes that started getting served, not
only in restaurants but also in homes. Let's begin the recipe
with a little touch of oil because you do not want
the butter to get burned and that brings us to the
next important ingredient. Salted Butter. It is a very rich recipe
which is soft is brown it also has sour cream, so it has that
wonderful tenderness to the whole sauce and that, will, of course,
come with sour cream. Now, of course, we are not going
to use sour cream in this recipe But I'm going to show you how
to acidulate your cream at home. Sounds quite, technical?
But don't worry, we'll come to it. Allow the butter to start melting
and while that's happening let's quickly slice a red onion. This recipe classically
has a lot of ingredients It has red onions, it has some
garlic, it has Worcester sauce it has flavour, it has sour cream, and the list just goes on
and on and on and on and on. But what I'm doing is I'm making it very typically home-style with
mustard powder and things like that. You'll of course realise it. What I'm going to do is make it in a certain
way that I've been making it over the years because I think I find it easier that way. Also the ingredients are all
available in your kitchen pantry. So you don't have to go
all out looking for them. Let's push the red onions
which are now sliced into the pan. We want this to beautifully
caramelize because that's where the colour of this dish would
come from which is that light brown in the cream. Caramelization of onions
especially in this recipe are extremely important because
that's where you get that beautiful light brown tone to the acidulated cream which eventually becomes the
signature colour of this recipe. Stroganoff remember. A lot of people also confuse
this recipe with a Goulash. But a Ghoulash is very different. Ghoulash is a stew, Stroganoff is a sauce. So, I think for beginners, this
is quite a distinct differentiation. And I think we should stick with
it rather than getting confused. Allow the onions to turn
golden brown in colour. Let's move on to the next core
ingredient and they are mushrooms. Now, in this case, I'm using a
combination of Button Mushrooms and Portobello mushrooms because
these are available where I live. You can by all means go all out
and use different kind of mushrooms bring in your oysters,
shimejis, and things like that and go all out and wild. Let's cut these. When I say cut I just mean thick slices. Also you want the
mushrooms to retain that bite. Even after they get sauteed and cooked because you don't want them
to kind of get disintegrated in the cream or the sauce. So good thick cuts of mushrooms. Once the onions get caramelised the next step is to also throw
in the mushrooms and ensure that they also get that
wonderful caramelized bottom and then we
kind of flip it or toss it and we can go all out, and just bring in that
wonderful caramelised colour. The mushrooms are cut and ready. Let's transfer all of this
in the caramelized onions. We need to stir this on high flame
because on low flame the mushrooms will start releasing its internal moisture and you do not want to
sauce it up at this stage at least. No salt, nothing, because you do not
want to draw out the moisture at any stage just ensure these are spread like so and they take the entire
surface of the pan or the wok. This entire mixture has
beautifully caramelised. It's got that tinge of brown which
is of course required for this recipe. And if you see it has also
taken the colour right here. Now all this colour, the moment
you add in the cream and water is all going to get drawn
back to the bottom and that's where the colour of the
Stroganoff becomes what it should be. Let's stir this well. At this stage, I'm going to add in Mustard and in this case Mustard Powder. Now because this is mustard,
of course, in its powdered form, it is going to be extremely strong so just a little bit of mustard powder. In case you have your Dijon
Mustards and your English mustards and your mustard
paste and things like that. Go all out and put that to use. I'm adding in a touch of Soya Sauce. Well, this in a lot of ways is
not required in this recipe traditionally you are supposed
to add in Worcester sauce now, because, we may
not have Worcester sauce in our homes because it is not one
of those regularly used ingredients I'm adding in soya sauce because
soya sauce is generally available. This will also help in bringing
that wonderful colour to the sauce. The next ingredient is
what's going to define the entire base and the
silken nature of this recipe and that is cream. Now this is dairy cream, it is fresh cream. Traditionally we are supposed to use
sour cream and a touch of Greek yogurt. But what I'm going to do is
I'm going to acidulate this cream I'm going to add in an acid, in this case, Lemon Juice. We stir this well. And this is how you can make
your acidulated cream at home. Let's add this into the mushrooms. Well, in case, you have sour cream by
all means please go ahead and use that and also maybe like
a tbsp. of Greek Yogurt. Start stirring this. While stirring we also need
to ensure that we start scraping the sides and the bottom of the pan. That's where all the flavour is. Once this is mixed well
we are going to add in water and this is purely to kind of adjust the consistency and
bring in that balance in the sauce. Let's go easy with the salt. Because acidulated
cream may also feel salty I say feel salty because it
is going to be kind of sour And sometimes while
we eat we kind of forget the difference between sour and salty. Go easy with the salt,
especially in this recipe. Stir this well and lastly, freshly cracked black pepper. The moment you add in water, you
will also realise that the sides where the mushrooms and onions
were kind of bringing in that colour will start releasing naturally. That's the whole idea... of a beautiful Stroganoff. Freshly cracked Black Pepper. The colour of the Stroganoff literally
needs to be like a Cappuccino in a cup with that dusting of
coco powder on the top. A quick stir. Allow this to boil for
precisely 30-40 secs. And with this your Stroganoff
sauce is done and ready. Well, ideally, in this recipe when you are
sauteing the mushrooms you could also add in like a half a tsp. of refined flour, or whole wheat flour. Saute that so that this
eventually also thickens up. I do not like it because I like to keep it gluten free in a lot of ways. So I like it like that, but if you
like the sauce thicker, of course, a Roux or a Beurre
manié is your way forward. When I say Roux I
mean sauteing of the flour and by Beurre manié, I mean, at this
stage, you make a ball of butter and refined flour and just throw
in one or two balls here and there. That disintegrates in the sauce
and brings it that wonderful thickness. With this Mushroom
Stroganoff is done and ready and this goes amazingly well
with a bowl of steamed rice, and, of course, if you
can add some parsley to it there's nothing better than that. Finally, I'm going to top this up
with some finely chopped Parsley Well, in this case, if you want to take
this to another level you can garnish this with some cocktail onions,
you can throw in some gherkins some sliced Cornichons,
just personalise it. And here you have, Mushroom Stroganoff
with Parsley rice done and ready. Make this for your family,
make this for your friends, Go all out and impress them. Bye for now.
