Recipes

Ham Stroganov

Ham Stroganov
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Serves: 6 to 8

Ingredients:

  • 2 tablespoons unsalted butter
  • About 4 shallots, peeled and finely chopped (about 1/2 cup)
  • About 8 white button mushrooms, cut into strips about 2 inches long and 1/8 inch thick (about 1 cup)
  • 3 pounds Black Bear® Black Forest Ham, cut into strips 2 inches long and 1 inch thick
  • Salt
  • Freshly ground black pepper
  • 2 cups Demi-Glace or prepared brown sauce
  • 3 tablespoons Black Bear® Stone Ground Mustard
  • 6 whole Kosher Pickles, peeled and cut into strips about 2 inches long and 1/8 inch thick
  • 1 1/2 tablespoons Cognac or other brandy
  • Sour cream, for garnish
  • Chopped fresh chives, for garnish
  • Caviar, for garnish (optional)

Instructions:

Melt the butter in a large sauté pan over medium-high heat, add the shallots, and sauté until golden brown, about 2 minutes. Add the mushrooms, and sauté until slightly softened, about 2 minutes. Season the ham strips with salt and pepper, raise the heat to high, and add to the pan, sautéing until the ham strips are lightly browned.

Stir in the demi-glace and mustard, reduce the heat to medium, and simmer until the sauce is slightly reduced, about 2 to 3 minutes.

To serve, incorporate the pickles and Cognac, pour the stroganov onto a serving platter, and garnish with dollops of sour cream, chives, and small spoonfuls of caviar.

Shopping List:

  • 2 tablespoons unsalted butter
  • About 4 shallots, peeled and finely chopped (about 1/2 cup)
  • About 8 white button mushrooms, cut into strips about 2 inches long and 1/8 inch thick (about 1 cup)
  • 3 pounds Black Bear® Black Forest Ham, cut into strips 2 inches long and 1 inch thick
  • Salt
  • Freshly ground black pepper
  • 2 cups Demi-Glace or prepared brown sauce
  • 3 tablespoons Black Bear® Stone Ground Mustard
  • 6 whole Kosher pickles, peeled and cut into strips about 2 inches long and 1/8 inch thick
  • 1 1/2 tablespoons Cognac or other brandy
  • Sour cream, for garnish
  • Chopped fresh chives, for garnish
  • Caviar, for garnish (optional)