Beef Stroganov with Estouffade recipe

Beef Stroganov with Estouffade recipe 

 Russian Recipe Ingredients:

2 lbs Tenderloin of meat - cut into exceptionally slim strips

10 Allspice berries-newly ground (2 tsp. dried ground)

1/4 lb. Margarine (2 Tbs. held)

3 Tbs. Flour

2 cups Estouffade (earthy colored veal stock may likewise be utilized)

1 tsp. dijon mustard

2-4 Tbs. Harsh cream (more as wanted)

Salt and pepper to taste

To make one gallon Estouffade*:

2 lbs. Veal bones

2 lbs. Hamburger Bones

1 Unsmoked ham knuckle

1 lb. Mirepoix - coarsely cut

1/2 lb. onion

1/4 lb. carrot

1/4 lb. celery

10 oz. Tomato glue

Sachet d'epices

Salt to taste ( discretionary)

6 qts. Cold water

* Estouffade can be put away as long as three days in the cooler or as long as 90 days frozen.

  Russian Recipe Instructions :

To make Estouffade:

Preheat the stove to 450F. Wash the entirety of the bones and dry them completely. Organize the bones in a broiling skillet and dish in the stove 30 to 40 mins. until a rich earthy colored tone is accomplished. Move unresolved issues stockpot and add ham knuckle. Add water and heat the blend gradually to the point of boiling. Stew, skimming the surface as the need might arise. After around 41/2 hours brown the mirepoix and tomato glue in a similar simmering skillet.

At the point when vegetables are delicate and marginally caramelized add to the stockpot. Deglaze the cooking dish with water and add to the stock. Add the sachet d'epices. Stew an extra hour (approx. six hours on the whole). Strain. Season tenderloin with salt and allspice. Saute' the meat in margarine to wanted unity. Eliminate from container and keep warm. Lower hotness and add 2 Tbs. spread and 2 tbs. of the flour.

Add more flour if necessary. Broil gently over modestly low hotness until the roux gradually turns a brilliant straw tone. Bit by bit add the Estouffade, whisking continually to abstain from lumping. At the point when very much mixed add mustard and a little pepper. Stew over medium hotness around ten mins. Add harsh cream to container, blending continually until wanted consistency is reached ( to cover back of a spoon). Warm meat in the sauce taking consideration that the sauce doesn't bubble. Serve. Cool. Partake in the Beef Stroganov with Estouffade formula !!!

Beef Stroganov with Estouffade recipe Video :