Beef Stroganoff

Ingredients

• 500 gm shin bones (cracked )
• 500 gm mire poix (aromatic vegetable like carrot,garlic onion,leeks,celery,roughly chopped)
• 8 lt of water
•  for the stroganoff;
• 600gm beef fillet (cut like fingers)
• 100 gm onions
• 100 gm mushrooms
• 50 gm garlic chopped
• 50 gm celery
• 50 gm tomato puree
• 500 ml beef stock 4 bay leaves
• 50 ml refine oil
• 20 gm chopped thyme
• 20 gm refine flour
• salt to taste
• Freshly crushed black pepper
• For the straw potatoes:
• 100 gm potatoes (cut in julienne s)
• Oil to deep fry
• For the plate
• 200 gm boiled long grain Rice

Method
For the straw potatoes,soak julienne potatoes in a saline water.Drain and dry before frying in medium hot oil till crisp.Drain on absorbent pepper and keep aside till required.
Roast the cracked veal shin bones till well browned. In the last one hour,add the mire poix and roast toghether with bones. In heavy bottom pan,add the roasted bones and vegetables to cold water and bring to boil.Keep on a slow boil/simmer ans keep removing the floating scum impurities.
To get a nice rich  and flavour some stock,keep simmering and scumming for 8 hours.The stock would reduce to aprox 5 literes to this time.
Strain (with muslin cloth) cool and keep in fridge for future use. Cut onion and mushrooms into thin slices.Chopped garlic and celery.Heat oil in a thick bottom sauce  pan.Saute the sliced onion chopped garlic and celery add bay leaves.Add the mushroom and beef and saute a little.Add the refine flour.Saute.
Add beef broth,tomato paste and bring to boil.Simmer till beef is cooked through. Add thyme, season and serve hot.Serve along with rice,garnish with dollop of sour cream and generous helping of crispy straw potatoes.