After winning hearts with his famous stroganoff poutine, Vincent Chiasson-Labonville is taking on a new challenge: transforming this Russian classic into a bold and comforting fondue experience.
This friendly and creative cook reinvents traditional stroganoff in a more communal version where every dip becomes a moment of pure pleasure. His velvety mushroom and sour cream broth, enhanced with a touch of smoked paprika, captures all the essence of the original dish while pairing perfectly with the spirit of fondue.
Tender meats, crisp vegetables, and that rich, creamy sauce that defines stroganoff — Vincent manages to preserve the soul of the Russian classic while making it even more festive and crowd-pleasing. An unexpected fusion that works beautifully!
A perfect recipe for Dip and Grill.
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.
