Ingredients:

• Beef fillet stripy
• 2 onions in brunoise
• 1 garlic crushed
• 20 gm flour
• 700 ml brown stock
• 200ml cream
• 100ml red wine
• 50 gm butter
• Salt and pepper
• Bay leaf
• 2 juniper berries



Potato Croquettes

• 600g potatoes
• 40g flour
• 30g butter
• Salt & nutmeg
• For crumbing
• 2 eggs
• Breadcrumbs



Cauliflower Mornay

• Cauliflower, salt



Mornay sauce

• 250 ml milk
• 250ml Cauliflower stock
• 20gm butter
• 30 gm flour
• Nutmeg
• Salt and pepper
• 100gm cheese grated

Method:

Beef stroganoff

• 1. Fry the strips in very hot oil until slightly brown, then remove.
• 2. Add the onion and fry slightly until brown. Add garlic.
• 3. Add butter, flour, bay leaf and juniper berries then the wine and brown stock.
• 4. Bring to a boil, cook for 10 minutes and add cream.
• 5. Finally add the meat and remove fromheat.



Potato Croquettes

• 1. Boil potatoes in salted water until tender.
• 2. If you havea potato ricer, rice the hot potatoes into a large bowl. If you don’t, let the potatoes cool for about 10 minutes before carefully pressing them through the large holes of a box grater.
• 3. Add flour, butter, salt and pepper. Use a spatula to gently mix until the butter is melted.
• 4. Form the potato mash into medium rolls.
• 5. Diponecroquette at a time into the egg whites, then into the breadcrumbs.
• 6. Deepfry until golden brown.



Cauliflower Mornay

• 1. Clean then blanch the cauliflower in salted water, drain on ice and keep aside ( don’t throw away the water you blanched the cauliflower)



Mornay sauce

• 1. Prepare a light roux from the butter and flour.
• 2. Remove from heat and add the milk and cauliflower stock, bring to boil.
• 3. Let boil for 15 minutes and strain.
• 4. Add some of the grated cheese then mix well.
• 5. Pour over the cauliflower , sprinkle remaining cheese and bake in the oven till the top isbrown and the cheese has melted.