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 Coun…

Ingredients

4 serv.

lbs beef tenderloin, cut into very thin strips↗2 lbs
allspice berries, freshly ground (2 tsp. Dried ground)10
lb butter (2 Tbs. Reserved)↗1⁄4 lb
tablespoons flour↗3 tablespoons
cups stock (Estouffade, brown veal stock may also be used)2 cups
teaspoon Dijon mustard↗1 teaspoon
tablespoons sour cream (more as desired)↗2 -4 tablespoons
salt and pepper
to make one gallon stock (Estouffade)
lbs veal bones↗2 lbs
lbs beef bones↗2 lbs
ham knuckle, Un-smoked↗1
lb mirepoix, coarsely cut**1 lb
lb onion↗1⁄2 lb
lb carrot↗1⁄4 lb
lb celery↗1⁄4
ounces tomato paste↗10
cheesecloth, pack sachet d'epices1
salt, to taste (optional)↗
quarts cold water6

Step-by-step instructions

1
Season tenderloin with salt and allspice. Sauté the beef in butter to desired doneness. Remove from pan and keep warm.
2
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.
3
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).
4
Reheat meat in the sauce taking care that the sauce does not boil.
5
Serve over cooked egg noodles.
6
Preheat the oven to 450°F.
7
Rinse all of the bones and dry them thoroughly.
8
Arrange the bones in a roasting pan and roast in the oven 30 to 40 minutes until a rich brown color is achieved.
9
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.
10
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.
11
Simmer an additional hour (approx. six hours in all).
12
Storage: can be stored for up to three days in the refrigerator or up to three months frozen.
13
Strain.
14
**[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.

Source: food.com

Original recipe ↗

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