Prime cuts of beef enrobed in a rich, silky sauce – a dish worthy of the 19th century Russian noble family for which it was named.
½ cup plain flour
1 teaspoon salt
¼ teaspoon pepper
1 kg/2 lb boneless sirloin steak cut into 2-inch strips
2 tablespoons butter
1 onion, finely chopped
1¾ cups beef broth
2 cups sliced mushrooms
1 cup sour cream
3 tablespoons tomato paste
½ teaspoon prepared mustard
1 teaspoon Worcestershire sauce
Chopped fresh parsley
Combine the flour, salt and pepper in a plastic bag. Add the beef slices and shake to coat well with the flour mixture.
Melt the butter in a pan; add the onions and sauté till golden.
Add the flour-coated beef and sauté till well browned.
Gradually stir in the broth and cook, covered, till the meat is tender.
Add the mushrooms, cover and cook for 5 minutes
Combine the sour cream, tomato paste, prepared mustard and Worcestershire sauce, and stir the mixture into the pan. Cook on low heat for about 1 minute – do not let the mixture boil.
Stir in the parsley and serve over egg noodles or with fried potatoes on the side.
Category : Main Course
Preparation Time : 30 minutes
Cooking Time : 40 minutes
Spice Index : 1 (On a scale of 1 to 5)
Labour Index : 2 (On a scale of 1 to 5)
Recipe Provider: Rita D’souza