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Stroganoff
PrintFew dishes are as popular as the classic sausage stroganoff. Here in Simsufood's version with a lovely falu seasoning. A really simple dish to prepare.
Servings
Nutrition and climate performance
Portion size: 90g
Ingredients
Finished amount of shreds
- 9,5 kg shreds
Ingredients, shredded
- 4100 gram Dry Simsubas
- 800 gram Potato flour (exclude if you fry on the shreds)
- 100 grams Onion powder
- 100 grams Garlic powder
- 27 grams Smoked paprika powder
- 18 grams White pepper
- 29 grams Ginger
- 150 gram Sugar
- 150 gram Salt
- 18 grams Nutmeg
- 22 gram Coriander
- 4400 gram water
- 120 gram Tomato paste
- 550 gram Rapeseed oil
Finished quantity of stroganoff
- 23,3 kg Stroganoff
Ingredients, stroganoff
- 9500 gram Ready-made stroganoff
- 2000 gram Yellow onion sliced
- 60 grams Garlic pressed
- 200 grams Japanese soya
- 400 gram Tomato paste
- 50 gram Paprika powder
- 2000 gram Cooking wine white
- 200 grams Dijon mustard
- 1000 gram Ketchup
- 60 grams Vegetable broth powder
- 4000 gram water
- 4000 gram Creme fraiche
- 3000 grams Cooking cream
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction, stimuli
- Mix the dry spices and dry simsuba base.
- Then mix in all the other ingredients
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot.
- Cover with ink about 5 kg per sheet and temper to 86 degrees at 120 degrees, 20% moisture in the Combi oven.
- Leave to cool overnight
- Cut into strips, or use a potato shredder in a food processor.
Tips:
- Fry on the shreds: The stew is best if you can fry the shreds a little. Omit the potato flour in the recipe above.
Instruction, stroganoff
- Sauté the onion and garlic in a pot until softened.
- Add the tomato paste and paprika and let everything sizzle for a while before adding the wine and letting it boil for half a minute.
- Add the mustard, ketchup, soy, water, stock, creme fraiche and cream.
- Salt and pepper and add a few splashes of tabasco if desired, cook for 1-2 minutes.
- Add the shreds and simmer for a further 2 minutes (don't let them simmer too long as they may absorb too much liquid). Season again with salt, pepper and tabasco.