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KITCHEN MAGIC
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Posted on Jan 07 2006
Beef Stroganoff with Mustard
By DAVID SPITZER
Special to the Saipan Tribune
2 lbs tenderloin of beef, cut into very thin strips
10 Allspice berries, freshly ground (2 tsp dried ground)
1/4 lb butter (2 tbsp reserved)
3 tbsp flour
2 cups Estouffade (brown veal stock may also be used)
1 tsp Dijon mustard
2-4 tbsp 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 quarts cold water
*Can be stored for up to three days in the refrigerator or up to three months frozen.
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 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 4 an 1/2 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 (approximately six hours in all). Strain. Season tenderloin with salt and allspice. Sauté the beef in butter to desired doneness. Remove from pan and keep warm. Lower heat and add two tbsp butter and two tbsp 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 10 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.
David Spitzer is the executive chef of the Fiesta Resort & Spa Saipan.
