Ingredients
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2 lbs beef tenderloin, cut into very thin strips
10 allspice berries, freshly ground (2 tsp. Dried ground)
1/4 lb butter (2 Tbs. Reserved)
3 tablespoons flour
2 cups stock (Estouffade, brown veal stock may also be used)
1 teaspoon Dijon mustard
2 -4 tablespoons sour cream (more as desired)
salt and pepper
to make one gallon stock (Estouffade)
2 lbs veal bones
2 lbs beef bones
1 ham knuckle, Un-smoked
1 lb mirepoix, coarsely cut**
1/2 lb onion
1/4 lb carrot
1/4 lb celery
10 ounces tomato paste
1 cheesecloth, pack sachet d'epices
salt, to taste (optional)
6 quarts cold water
Preparation
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Season tenderloin with salt and allspice. Saute 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\u00b0F.
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 sauteed 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.
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