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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Op vai Mb
[email protected]This recipe is a keeper! It's easy to make, and it's always a crowd-pleaser. I love that I can make it ahead of time and just reheat it when I'm ready to serve.
Kobus van Eeden
[email protected]I made this recipe for a dinner party, and everyone raved about it. The beef was so tender, and the sauce was so flavorful. I will definitely be making this recipe again.
dreamchaser
[email protected]I've been making this recipe for years, and it's always a hit. It's easy to make, and it's always delicious. I love that I can use any type of beef I have on hand. I've even used ground beef in a pinch.
Landon Brennan
[email protected]This recipe was a disaster! The beef was tough and chewy, and the sauce was bland and watery. I followed the recipe exactly, so I'm not sure what went wrong. I would not recommend this recipe to anyone.
Krystal tami-jayne Atkins
[email protected]I'm not a big fan of beef stroganoff, but I decided to try this recipe anyway. I was pleasantly surprised! The beef was tender and flavorful, and the sauce was creamy and delicious. I would definitely make this recipe again.
Acheampong Isaac Kofi
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I used a different type of mustard, and I added some mushrooms and onions to the sauce. I also served it over rice instead of egg noodles.
Usman samuel Awutu
[email protected]I followed the recipe exactly, but my sauce turned out too thin. I think I might have added too much liquid. I would recommend reducing the amount of liquid in the recipe by about 1/4 cup.
Remas Mohamed
[email protected]This recipe was a bit too bland for me. I think it needed more salt and pepper. I also found that the beef was a bit tough. I think I would try a different recipe next time.
Sandeep Newang
[email protected]I made this recipe for my family, and they all loved it! Even my picky kids ate it up. The beef was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this recipe again.
Shadrack Amani
[email protected]This recipe is a bit time-consuming, but it's worth it. The beef is so tender and flavorful, and the sauce is to die for. I served it over mashed potatoes, and it was the perfect meal for a special occasion.
Linde Maswazi
[email protected]I was a bit skeptical about the mustard in this recipe, but I'm so glad I tried it! It adds a really nice tanginess to the sauce. I also love that this recipe uses sour cream instead of heavy cream. It makes the sauce lighter and brighter.
Keith Gibson
[email protected]I've made this recipe several times now, and it's always a winner. It's easy to follow, and the results are always amazing. The beef is always tender, and the sauce is always flavorful and creamy.
Ashton Western
[email protected]This recipe was a hit! The beef was tender and flavorful, and the sauce was creamy and delicious. I served it over egg noodles, and it was the perfect comfort food for a cold winter night.