BEEF STROGANOV WITH MUSTARD (GOVJADINA PO-STROGANOVSKI, S GORCHI
I got this recipe from an elderly couple in a tiny restaurant on the Volga. I don't recall the name of the restaurant but I do remember that inside the inn was authentic history. The couple claimed to be direct descendants of the real Count Stroganov. Over the fireplace in the main dining room was a huge portrait of the count. I was the only "Amerikanski" this couple had seen so when I made a big deal of how delicious the meal was, they gave me this recipe, along with some "Ruski" history. Beef Stroganoff - translated into English - was named for a noted Russian gourmand, Count Pavel Stroganov, who flourished in the Gay Nineties of the last century. He was a dignitary at the Court of Tsar Alexander III and a member of the Imperial Academy of Arts in St. Petersburg. No one knows if the Count himself invented the recipe which has immortalized him, or if his chef conjured it up. The Count's name is virtually unknown in the annals of Russian military history. However, lovers of fine food know the name Stroganov throughout the world. The only Stroganov mentioned anywhere in Russian military history is one peasant-born fighter who helped Ivan the terrible conquer the vast territory of Siberia. There are several versions of Beef Stroganoff known throughout the world, but below is the classic Russian recipe. I have included two others that are just as tasty but a little easier to prepare and the ingredients would be better obtainable. The secret of the sauce is the mustard in it. Even this classic recipe for Beef Stroganoff has undergone changes during the past 20 years. In the south of Russia, 1 tablespoon of tomato paste has crept into the sauce. Or a few cooked mushrooms, sliced may be added. In the United States, we add both. The result is tasty, but it isn't the real beef Stroganoff. My friends in the Ministry of health even prefer to leave the mustard out of the sauce. They substitute a few drops of lemon juice. I met one couple who prefers a few drops of a strong mushroom ketchup, known as "mushroom essence" in Russia.
Provided by Witch Doctor
Categories One Dish Meal
Time 7h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Season tenderloin with salt and allspice. Sauté the beef in butter to desired doneness. Remove from pan and keep warm.
- Lower heat and add 2 Tbs. Butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw color.
- Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten minutes. Add sour cream to pan, stirring constantly until desired consistency is reached (to cover back of a spoon).
- Reheat meat in the sauce taking care that the sauce does not boil.
- Serve over cooked egg noodles.
- To make Estouffade:.
- Preheat the oven to 450°F.
- Rinse all of the bones and dry them thoroughly.
- Arrange the bones in a roasting pan and roast in the oven 30 to 40 minutes until a rich brown color is achieved.
- Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary.
- After about 41/2 hours:.
- Brown the mirepoix and tomato paste in the same roasting pan. When vegetables are soft and very slightly caramelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices.
- Simmer an additional hour (approx. six hours in all).
- Storage: can be stored for up to three days in the refrigerator or up to three months frozen.
- Strain.
- **[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.
Nutrition Facts : Calories 996, Fat 70.8, SaturatedFat 33.5, Cholesterol 258.6, Sodium 951.2, Carbohydrate 27.6, Fiber 5.5, Sugar 13, Protein 62.4
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Dan Giesbrecht
[email protected]Overall, this was a good recipe. I would definitely recommend it.
pk Shikder
[email protected]This recipe was a bit too time-consuming for me. I would prefer a simpler recipe.
Mrsumel Miha
[email protected]The mustard in this dish was a bit overpowering.
Jantu Dey
[email protected]This recipe was a bit too bland for my taste. I would add more spices next time.
miru
[email protected]I thought the mustard was a bit too strong in this dish. I would recommend using less next time.
Onovughe Godspower
[email protected]I wasn't sure how the mustard would taste in this dish, but I was pleasantly surprised. It added a nice tang that really complemented the beef.
Amairani Gutierrez
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Timileyin Ajani
[email protected]This was a great recipe! The mustard gave the dish a nice tang. I would definitely recommend this recipe.
absi abd elmalk DZ absi
[email protected]I love beef stroganoff and this recipe did not disappoint. The mustard added a nice depth of flavor. I will definitely be making this again.
Azaad Dhaliwal
[email protected]This recipe was easy to follow and the results were delicious. The mustard gave the dish a nice kick. I would definitely recommend this recipe.
Imran suleman Imran suleman
[email protected]I made this for a dinner party and it was a huge success! Everyone loved the unique flavor of the mustard in the sauce. I will definitely be making this again.
Ruth adegbolagun
[email protected]This beef stroganoff recipe was a hit with my family! The mustard added a nice tangy flavor that balanced out the richness of the beef and the creamy sauce. I will definitely be making this again.