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

To serve

Egg noodles
Pan-fried potatoes


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.
Serves 6

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

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