KANSAS CITY, Mo. -- Harvesters' 21st annual Forks and Corks fundraising event is Thursday, April 27.
The event will feature dishes such as pork stroganoff.
Chef Vincent Parades of MetropolitanKC visited the FOX 4 morning show Tuesday to show how to make the pork stroganoff featured.
MetropolitanKC is just one of more than 50 restaurants at this year's Forks and Corks at the Kansas City Convention Center in the Grand Ballroom.
Pork Stroganoff Dish
6oz Egg Noodles
6oz Shaved Pork Tenderloin
5oz Stroganoff Sauce Base
4oz Dill Crème Fraiche
1oz Julienne Yellow Onion
1oz Quartered Button Mushroom
1oz. Minced Pickles
1oz Fresh Dill for Garnish
2ea Grilled Baguette
- Sautee Tenderloin, onions, mushrooms until cooked.
- Add Sauce base, and 2oz of the crème fraiche and cook until hot.
- Add Egg Noodles, and cook until hot, adding a little crème fraiche or sauce base to keep from drying out.
- At the end add Minced Pickles
- Arrange the pork, sauce, and noodles into a circle bowl.
- Garnish with remaining crème fraiche, dill, and baguette.
Stroganoff Broth and Sauce
1ea Large Onion rough cut
2oz Button Mushrooms
3ea Bay Leaves
3oz Chicken Base
3oz Beef Base
1Tbs Black Pepper
1/2c White Wine
Add any pork trim or scraps to the Broth while it is reducing.
Reduce broth by half, leaving a half gallon.
Strain Broth through a mesh scream.
¼c Dijon Mustard
¾c Brandy or Cognac
Make a roux out of the butter and flour, let cook for 5 to 10 minutes until it develops a nutty aroma smell. Add a gallon of the broth to the roux and mix well to incorporate completely. Then add in the rest of the broth and bring to a boil, next put the brandy on the stove and catch on fire when the fire goes out the brandy is ready (It will reduce by 1/3). Add the brandy and the Dijon, let cook for 5 minutes until all ingredients are incorporated.
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