How to make a Stroganoff (using Mauviel m cook saute pan) | French Cooking Academy

Beef Strognanoff is one of the first recipe that is taught in modern French culinary school and for good reasons, it is simple, it uses some useful coking techniques and it taste great. Get the recipe: https://bit.ly/3tCcS3k 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli Written recipe here: https://bit.ly/337J2pZ **************************** 🧅🥕RECIPE INGREDIENTS🥕🧅 500 grams / around 1 pound of rump steak or eye filet steaks (cut in stripes) 250 grams half a pound of button mushrooms (finely sliced) 2 medium size brown onions (finely sliced) 3 tablespoon cognac or white wine 1 tablespoon of paprika powder ( make sure you get quality one) salt and pepper 150 ml cream (whole or heavy whipping cream) Fat for cooking: 2 tablespoon of butter 2 tablespoon of oil (I used sunflower oil) Regarding the Mauviel pans it is not a paid promotion I bough the Mauviel pans myself ************************************************************************************* These guys have the best price in Australia for Mauviel cookware: https://www.phillipandlea.com.au/ The pan I used in this video: M cook series saute pan 24 cm (9.5 inch) https://bit.ly/3lLbbvA Via comments, Chef Mark Thomsen contributed the following information regarding the origin of that recipe: "originally, no mushrooms, no oil, no cream. If you want, however, shallots are as good as normal onions. The dish was named after Grigorij Stroganoff who was born in the late 1700 s, and his family. Vodka, tomato purée, bacon, cream, lemon, pickles, capers and parsley are all things added to the dish later on, and the most popular variant of the dish uses mushrooms. It has been done that way since 1891, when a French chef called Charles Brière presented his version of the dish at a competition in Paris - which is the "new" base of the recipe that most people use today. so if you feel adventurous give it a try. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84