Zutaten für Beef Stroganov With Mustard Govjadina Po Stroganovski's Gorchi
- 1.5 lbs beef tenderloin
- 1/2 tsp allspice
- 4 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups beef stock (Estouffade)
- 1 tbsp Dijon mustard
- 1 cup sour cream
- 1 tsp salt and 1/4 tsp black pepper
- veal bones (not used in recipe)
- 2 lbs beef bones
- 1 lb ham knuckle
- 1 cup diced carrots, 1 cup diced onions, 1/2 cup diced celery
- 1 cup diced onions
- 1 cup diced carrots
- 1/2 cup diced celery
- 1 tbsp tomato paste
- cheesecloth (for straining stock, optional)
- 1 tsp salt
- 8.5 cups water
- 1/4 tsp black pepper
- cooked egg noodles
- 1 bay leaf
- 4 peppercorns
- 1 sprig thyme
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stroganov With Mustard Govjadina Po Stroganovski's Gorchi? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beef Stroganov With Mustard Govjadina Po Stroganovski's Gorchi
- Season 1.5 lbs beef tenderloin with 1 tsp salt and 1/2 tsp allspice.
- Sauté the beef in 2 tbsp butter until desired doneness (medium-rare recommended).
- Remove beef from pan and keep warm.
- Reduce heat to medium-low. Add 2 tbsp butter and 2 tbsp all-purpose flour to the pan.
- Whisk constantly until a light golden-brown roux forms (about 2-3 minutes). Add more flour if needed to thicken.
- Gradually whisk in 2 cups of prepared Estouffade (see below), ensuring no lumps form.
- Stir in 1 tbsp Dijon mustard and 1/4 tsp black pepper.
- Simmer over medium heat for 10 minutes.
- Reduce heat to low. Stir in 1 cup sour cream until desired consistency is reached.
- Gently reheat the beef in the sauce, ensuring the sauce doesn't boil.
- Serve immediately over cooked egg noodles.
- **To make the Estouffade:**
- Preheat oven to 450°F (232°C).
- Rinse 2 lbs beef bones and pat dry.
- Roast bones in a roasting pan for 30-40 minutes, until richly browned.
- Transfer bones to a stockpot. Add 1 lb ham knuckle.
- Add 8 cups of water. Bring to a slow boil, skimming off any foam.
- Simmer for 4.5 hours, skimming occasionally.
- While the stock simmers, prepare the mirepoix: Sauté 1 cup diced carrots, 1 cup diced onions, and 1/2 cup diced celery in 2 tbsp butter until softened and slightly caramelized. Add 1 tbsp tomato paste during the last few minutes of sautéing.
- Add the mirepoix to the stockpot.
- Deglaze the roasting pan with 1/2 cup water, scraping up any browned bits. Add to the stock.
- Add a sachet d'épices (1 bay leaf, 4 peppercorns, 1 sprig thyme).
- Simmer for another hour.
- Strain the Estouffade before using.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
52g
Fat
167g
Carbs
9g
