 Ingredients:
2 lbs Tenderloin of beef - cut into very thin strips, 10
Allspice berries- freshly ground (2 tsp. dried ground), 1/4
lb. Butter (2 Tbs. reserved), 3 Tbs. Flour, 2 cups Estouffade
(brown veal stock may also be used), 1 tsp. dijon mustard
, 2-4 Tbs. Sour cream (more as desired), Salt and pepper to
taste
To make one gallon Estouffade (can be stord for up to three
days in the refrigerator or up to three months frozen): 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 qts. Cold water
Method:
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 colour. Gradually
add the Estouffade, whisking constantly to avoid lumping.
When well blended add mustard and a little pepper. Simmer
over medium heat about ten mins. 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. To make Estouffade: 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
mins. until a rich brown colour 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 carmelized 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). Strain Russian
Zharkoye recipe
 Ingredients:
300 g beef, 5 ea potatoes ,1 ea onion, 2 tb butter, 1 ea
carrot , 1 ea parsley root, 1 ea celery root 2 ea garlic cloves
,1 tb sour cream , 2 tb chopped green dill and parsley, salt,
ground, pepper .
Method:
Peel potatoes, wash, cut into cubes and fry in butter until
light golden. Slice onion and fry in butter until golden.
Cut carrot into small cubes and fry in butter. Cube beef and
fry in butter until light brown. In a ceramic pot, put beef,
potatoes, onion, carrot, roots, garlic, season with salt and
pepper and pour over a little broth. Stew in the oven on average
heat for 30 minutes. 10 minutes before, add sour cream and
sprinkle with green. Serve Zharkoye with salad from fresh
vegetables, pickles, sauerkraut and green.
Shashlik recipe
 Ingredients:
3 lb Lamb, cut from leg , 2 sm Onion, finely-minced , 4 lg
Garlic, cloves, fine-minced , 2 lg Shallot, minced , 2 tb
Parsley, freshly-chopped , 2 1/2 c Pomegranate juice, unsweet,
4 tb Corn oil , 8 ds Cayenne pepper .
Method:
Trim away all fat from meat. Cut into 2" chunks. Place
in small bowl together with onion, garlic, shallot, parsley,
cayenne pepper and pomegranate juice. Cover and refrigerate
overnight. Remove meat from marinade and pat dry. Skewer the
meat, using four substantial skewers. Brush with oil. Broil
under very high heat, turning often until done. Some prefer
it slightly pink (12 minutes). Well done will take about 20
minutes. Remove from skewers and serve on a heated plate with
Kasha. VARIATIONS: Include 2 green peppers cut into 12 chunks,
4 tomatoes cut into quarters, and 4 small, white onions, peeled
and cut in half. Skewer alternate chunks of vegetable and
meat chunks. Proceed according to recipe.
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