Vincent Chiasson-Labonville’s Stroganoff Fondue

Ingredients

Fondue Broth

• 1 tbsp butter
• 1 small white onion
• 227 g white mushrooms, sliced
• 1 oz vodka
• 15 g flour
• 10 ml Dijon mustard
• 10 ml Worcestershire sauce
• 15 g paprika
• 900 ml beef broth
• 1 tbsp sour cream
• Salt and pepper to taste

Beet Salad

• 1/2 red onion, thinly sliced
• 15 ml red wine vinegar
• 2 grated carrots
• 4 cooked beets, grated
• 5 ml olive oil
• 4 spring dills, chopped
• salt and pepper
• 5-6 small pickles, sliced
• 1 hard-boiled egg, grated
• 1 tbsp sour cream

To dip and grill

• 300 g beef for grilling on the plancha
• 4-pre-cooked potatoes
• mushroom quarters
• 1 loaf rye bread
• 400 g pre-cooked egg noodles

Preparation

Fondue Broth

• Sauté the onions and mushrooms in the butter for a few minutes.
• Add the flour, vodka, Dijon mustard, Worcestershire sauce, and then the beef broth.
• For a thicker broth, let it simmer on low heat for about 15 minutes until you reach the desired consistency.
• Stir in the sour cream. Season with salt and pepper.

Beet Salad

• Mix the red onions with a pinch of salt and the vinegar, and let marinate for about 10 minutes.
• Grate the carrots and beets.
• Add the olive oil, Dijon, marinated onions, and dill.
• Garnish with pickles, a hard-boiled egg, and sour cream.