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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. To make Estouffade: | 7. Preheat the oven to 450°F. | 8. Rinse all of the bones and dry them thoroughly. | 9. Arrange the bones in a roasting pan and roast in the oven 30 to 40 minutes until a rich brown color is achieved. | 10. 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. | 11. After about 41/2 hours: | 12. 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. | 13. Simmer an additional hour (approx. six hours in all). | 14. Storage: can be stored for up to three days in the refrigerator or up to three months frozen. | 15. Strain. | 16. **[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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef tenderloin	2		cut	1388.016	0.0	200.6726	59.1494
allspice berry	10		ground	-	-	-	-
butter	1/4			21.375	0.9821	0.6679	1.8
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
stock	2	cups	used	342.72	37.3464	12.6504	16.1784
dijon mustard	1	teaspoon		-	-	-	-
cream	2 -4	tablespoons	sour	0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
veal	2	lb	bone	1214.9361	12.6934	196.7471	41.9788
beef	2	lb	bone	1060.8024	0.0	209.1685	24.3894
ham knuckle	1		Un-smoked	-	-	-	-
mirepoix	1			-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
carrot	1/4			13.12	3.0656	0.2976	0.0768
celery	1/4			4.04	0.7499	0.1742	0.0429
tomato paste	10	ounces		232.4658	53.6089	12.247	1.3324
cheesecloth	1			-	-	-	-
salt				-	-	-	-
cold water	6	quarts		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.