/ck/ - Food & Cooking

[Anonymous No.6134801]

Making Stroganoff for the first time next week. There are so many conflicting recipes so I'm basically just winging it.

My question is: at what stage should I add the wine? Before the rest of the stock to deglaze the pot? Should I let it reduce for a while before adding stock and cream?

On a side note, which herbs are best to use?

[Anonymous No.6134807]

before the stock and cream. basically the first liquid you add.

parsley and thyme are nice. thyme in the beginning, parsley at the end.

[Anonymous No.6134814]

Put paprika in it, and use a combination of wild mushrooms. Also baking in the oven will intensify the flavours.

[Anonymous No.6134818]

>>6134807
>>6134814

Thanks for the advice. I will definitely use Paprika (I'm assuming smoked will be fine as I use it in chilli all the time), unfortunately don't have a pot which is ovenproof right now but I should probably invest in one.

[Anonymous No.6134825]

>>6134818
Doesn't matter so much, but a combo of mushrooms will bring your dish to epic levels.

I guess Hungarian Paprika, or hot, or whatever. It's known as Hungarian Goulash.

[Anonymous No.6134842]

>>6134825
I have never been adventurous with mushrooms, partially due to their lack of availability. I usually get chestnut ones from the big supermarkets and I occasionally see they have shitake as well. Where might I find a more exotic selection? Asian shops maybe?

[Anonymous No.6134870]

>>6134842
Asian shops yep. Puccini's you might get at Italian Delis. They're commonly dried, soaked in water for a day, then used in a Mushroom Risotto for intense mushroomy goodness. As long as you got something a little different in there, it'll be worth it.

Also, ive served mine with rice instead of pasta. Doesn't matter, but i think it tastes less rich with the sour cream sauce.

[Anonymous No.6134889]

>>6134870
I was planning on serving it with brown rice anyway. Somehow I just think it'd work better than pasta for the dish.