To Eat or Not to Eat - Beef stroganov with Estouffade

[Jeannaisais]

After debating on whether or not to visit St. Petersburg, Russia, I have decided to determine whether or not we would be able to eat in Russia! Here is a common meat dish from Russia.

 

Ingredients:

2 lbs Tenderloin of beef - cut into very thin strips

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

1/4 lb. Butter (2 Tbs. reserved)

3 Tbs. Flour

2 cups Estouffade (brown veal stock may also be used)

1 tsp. dijon mustard

2-4 Tbs. Sour cream (more as desired)

Salt and pepper to taste

 

To make one gallon Estouffade*

2 lbs. Veal bones

2 lbs. Beef 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 paste

Sachet d'epices

Salt to taste ( optional)

6 qts. Cold water

 

* Estouffade can be stored for up to three days in the refrigerator or up to three months frozen.

measures conversion [+]

 

Method:

To make Estouffade: Preheat the oven to 450F. Rinse all of the bones and dry them thoroughly. Arrange the bones in a roasting pan and roast in the oven 30 to 40 mins. until a rich brown colour 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). Strain. Season tenderloin with salt and allspice. Saute' the beef in butter to desired oneness. 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 colour. Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten mins. 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.

 

 

(Sorry, that's the best pic I could find!)

 

 

 

[Jeannaisais]

Banders, Please Note:

 

Voting in this thread will count towards posting in an activity thread for points gained through the roll call. However, in order for that to qualify, you need to post that you voted. Otherwise you won't get the recognition or the ORG points via the roll call.

 

Jeannaisais

Executive Officer

Band of the Red Hand

[Jeannaisais]

Hmmm I'd give it a shot *shrugs*

[dragonlover]

no way, im very fussy about what i eat

[Jeannaisais]

Who else voted for no? I need you to post so I can give you points for participating!

[Majsju]

I voted no, but I do not need any points ;D

 

I would obviously not eat it since I do not eat meat. I have made a vegetarian version, but with a better recipe.

[Jeannaisais]

Ah okay!

 

As for the recipe...google is my best friend :) lol

[F Horn of Valere]

I would eat it. I like stroganov. Haven't heard of the other thing, but it doesn't look bad.

[Krakalakachkn]

I would eat it.  I enjoyed all the food i tried in Moscow, so why not give this a chance?  Borscht was delicious!

[Imperium]

I would eat it, I have also had stroganov before but had never heard of estouffade but why not give it a go

[Talya]

Looks okay with me too...so yes I would eat it!

[Arrandion]

Eat, eat and eat again! It's one of the best things you can eat there :-)

[Corki]

I love my food, and I would definitely eat it! Whenever I go anywhere, I always try to have a taste of the local delicacies. So this would definitely be on the list! :)