Beef Stroganov With Mustard Govjadina Po Stroganovski S Gorchi Recipe

Ingredients for Beef Stroganov With Mustard Govjadina Po Stroganovski S Gorchi

• Beef Tenderloin
• Allspice Berries
• 4 tbsp butter
• 4 tbsp all-purpose flour
• Stock
• Dijon Mustard
• 1 cup sour cream
• Salt And Pepper
• Veal Bones
• Beef Bones
• 1 lb ham knuckle
• Mirepoix
• Onion
• Carrot
• 1/2 cup diced celery
• 1 tbsp tomato paste
• Cheesecloth
• 1 tsp salt
• Cold Water

How to Make Beef Stroganov With Mustard Govjadina Po Stroganovski S Gorchi

1. Season 1.5 lbs beef tenderloin with 1 tsp salt and 1/2 tsp allspice.
2. Sauté the beef in 2 tbsp butter until desired doneness (medium-rare recommended).
3. Remove beef from pan and keep warm.
4. Reduce heat to medium-low. Add 2 tbsp butter and 2 tbsp all-purpose flour to the pan.
5. Whisk constantly until a light golden-brown roux forms (about 2-3 minutes). Add more flour if needed to thicken.
6. Gradually whisk in 2 cups of prepared Estouffade (see below), ensuring no lumps form.
7. Stir in 1 tbsp Dijon mustard and 1/4 tsp black pepper.
8. Simmer over medium heat for 10 minutes.
9. Reduce heat to low. Stir in 1 cup sour cream until desired consistency is reached.
10. Gently reheat the beef in the sauce, ensuring the sauce doesn't boil.
11. Serve immediately over cooked egg noodles.
12. **To make the Estouffade:**
13. Preheat oven to 450°F (232°C).
14. Rinse 2 lbs beef bones and pat dry.
15. Roast bones in a roasting pan for 30-40 minutes, until richly browned.
16. Transfer bones to a stockpot. Add 1 lb ham knuckle.
17. Add 8 cups of water. Bring to a slow boil, skimming off any foam.
18. Simmer for 4.5 hours, skimming occasionally.
19. 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.
20. Add the mirepoix to the stockpot.
21. Deglaze the roasting pan with 1/2 cup water, scraping up any browned bits. Add to the stock.
22. Add a sachet d'épices (1 bay leaf, 4 peppercorns, 1 sprig thyme).
23. Simmer for another hour.
24. Strain the Estouffade before using.