Beef Stroganov With Mustard Recipes

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.

Steps:

• Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Steps:

• Cut the meat into slices and then into strips. If the meat is cut too thin it hardens in cooking. Sprinkle with salt and pepper, and allow to stand.
• Brown the flour and half the butter over heat and work to a paste gradually by adding the beef stock, tomato puree and mustard. Bring to a boil and allow to stand.
• Twenty minutes before serving, fry the onion rapidly in the remaining butter with the meat, turning with a spatula, for 5 minutes and cooking only enough at a time to cover the bottom of the pan. Add the thinly sliced mushrooms.
• When the meat is ready, add sour cream to the sauce. Place together with the meat, mushrooms and onion in a firmly lidded pan. Bring to near boiling point before serving.

Steps:

• In a small bowl, combine the flour and sour cream until smooth. Add the tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well. Set aside. , In a large skillet over medium heat, cook the beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender. Add the sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle (recipe also in Recipe Finder) or noodles.

Steps:

• Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
• Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.