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Loading...| 2 lbs beef tenderloin , cut into very thin strips | |
| 10 allspice berries , freshly ground | |
| 1/4 lb butter | |
| 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 | |
| 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 |
| 1. | Season beef strips with ground allspice and set aside. |
| 2. | Melt butter in a large skillet over medium heat. Add beef strips and cook until browned on all sides. |
| 3. | Remove beef from skillet and set aside. |
| 4. | Add flour to skillet and cook for 2 minutes, stirring constantly. |
| 5. | Slowly add stock, stirring constantly to prevent lumps. |
| 6. | Stir in Dijon mustard and season with salt and pepper. |
| 7. | Add sour cream and cooked beef to skillet and cook for an additional 5 minutes, until sauce has thickened. |
| 8. | Serve over egg noodles or rice. Enjoy! |
This dish is flavorful and easy to make, perfect for a hearty dinner!
The recipe calls for a lot of butter and sour cream, making it high in fat.
Beef is a good source of protein and important nutrients like iron and zinc, while the mustard in this recipe adds a tangy flavor and potential health benefits like aiding digestion and reducing inflammation.
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