Veal Stroganoff Strips

*Braising strips: Strips from the front quarter or from muscles of 2^nd or 3^rd level tenderness.

(Select the desired cooking method)

Slow cooker/crock pot

1. Set the crock pot on High.
2. In a skillet, heat the oil on medium-high and brown the veal strips.
3. Put the strips in the crock pot.
4. Deglaze the skillet with the veal stock and brandy, add the demi-glaze sauce, Dijon mustard, Meaux mustard and lemon juice; mix well.
5. Bring to a boil and pour into the crock pot.
6. Season with salt and pepper to taste.
7. Cover and cook for about 4 hours or until the meat gives away easily under pressure or the internal temperature reaches 90^oC (195^oF).
8. While the meat is cooking, put the butter in a skillet on low heat and brown the onions; set aside.
9. In the same skillet, over medium-high heat, sauté the mushrooms in the butter and set aside.
10. Fifteen minutes before the end of cooking, add the sour cream, mushrooms and reserved onions and mix well.
11. Adjust the seasoning as needed.

Oven

1. Preheat the oven to 175^oC (350^oF).
2. In an ovenproof recipient, ideally made of enameled cast iron, heat the oil on medium-high and brown the veal strips. Season with salt and pepper and set aside.
3. Deglaze with the veal stock and brandy, add the demi-glaze sauce, Dijon mustard, Meaux mustard and lemon juice; mix well.
4. Put the veal strips back into the recipient, bring to a boil, and cook in the oven covered for about 1 h 30 min, depending on tenderness and thickness, until the meat separates with slight pressure or the internal temperature reaches 90^oC (195^oF).
5. Meanwhile, heat the butter in a skillet over low heat and brown the onions. Set aside.
6. In the same skillet, over medium-high heat, sauté the mushrooms in the butter and set aside.
7. Fifteen minutes before the end of cooking, add the sour cream, mushrooms and reserved onions and mix well.
8. Adjust the seasoning as needed.

Pressure cooker

1. Heat the oil in the uncovered pressure cooker on medium-high and brown the veal strips.
2. Season with salt and pepper to taste.
3. Add the veal stock and brandy and mix well.
4. Close the pressure cooker and cook for 20 minutes.
5. While the veal strips are cooking, put the butter in a skillet on low heat and brown the onions; set aside.
6. In the same skillet, over medium-high heat, sauté the mushrooms in the butter and set aside.
7. Then lower the pressure of the cooker and open it.
8. Add the demi-glaze sauce, Dijon mustard, Meaux mustard, lemon juice, sour cream, mushrooms, and reserved onions. Mix carefully.
9. Bring to a boil and simmer on low for 15 minutes.
10. Adjust the seasoning as needed.

Note: Stroganoff – Adaptation into French of the popular Russian recipe (Stroganov).