Govyadina Vsmetane Russian Steak In Sour Cream Recipes

BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)

Steps:

• In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
• Let the mustard rest at room temperature for about 15 minutes.
• Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
• Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
• Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
• Drain them in a sieve, discard the liquid and return the mixture to the skillet.
• With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
• Lay each round on a board and slice them into 1/4" wide strips.
• Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
• Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
• With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
• When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
• Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
• Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
• Taste for seasoning.
• To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

ZRAZY ZAWIJANE (POLISH BEEF ROULADE IN SOUR CREAM SAUCE)

Steps:

• Preheat oven to 350°F.
• In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat.
• Saute the mushrooms and onions until the liquid in the pan starts to evaporate (8-10 minutes) (Do NOT let the mushrooms brown).
• Stir in the bread crumbs and half of the salt and pepper; remove from heat.
• Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt and pepper.
• Spread a thin layer of the mustard on each slice of beef, and place 1/8 of the stuffing on the shorter end of each piece of steak.
• Roll the steaks into cyclinders, enclosing the stuffing, and tuck in the sides; secure each end with kitchen cord.
• Roll the zrazy in flour and vigorously shake off any excess.
• In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn a rich golden brown without burning (about 15 minutes).
• As they brown transfer them to a casserole dish large enough to hold them all in a single layer.
• Pour off all but a thin layer of fat from the skillet and replace it with the beef stock.
• Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan).
• Pour the broth over the rolls and cover tightly.
• Braise in the oven until the meat is so tender that it gives no resistance when pierced with the tip of a skewer or knife (45 minutes).
• Remove the zrazy from the casserole dish, cut the cord off and cover with tin foil to keep the rolls warm while you make the sauce.
• Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish.
• Return to a boil over high heat, stirring constantly.
• Remove from heat, and mix in the sour cream.
• Season to taste and serve over zrazy.

GOVYADINA V'SMETANE (RUSSIAN STEAK IN SOUR CREAM)

Steps:

• Prepare the 4 steaks and brown them quickly in the olive oil. Transfer them to a baking pan, season with salt and pepper. Keep warm.
• Chop the onions and soften them in the same frying pan. Spread them over the steaks.
• Sprinkle with the grated cheese and pour over the sour cream. Cover with foil.
• Bake in a pre-heated oven at 350F for one hour, removing the foil for the last 20 minutes. Serve with plain cooked vegetables.

OVEN BAKED SOUR CREAM SWISS STEAK

Steps:

• Set oven to 300 degrees.
• Cut the steaks into serving-size pieces.
• Lightly dust the beef pieces with flour, then pound with a meat mallet until thin and flattened.
• In a small cup mix together salt, cayenne, black pepper (if using) paprika and dry mustard powder, then season the flattened beef with the spice mixture.
• Heat oil and butter in a large oven-proof skillet over medium heat.
• Add in the steaks and lighty brown/sear on one side, turn over and brown on the other side; transfer to a plate.
• Add in onions and garlic; saute for about 3 minutes, scraping up any browned bits on the bottom of the skillet with a wooden spoon.
• In a bowl mix together sour cream, water, soy sauce and brown sugar, then add to the skillet; mix to combine with the onion/garlic mixture.
• Return the steaks back to the skillet.
• Sprinkle lightly with Parmesan cheese.
• Cover the skillet and bake in oven at 325 degrees for about 30-45 minutes, or until tender.

SOLIANKA OR RUSSIAN BEEF SOUP

Steps:

• Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
• Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
• Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

SOUR CREAM SWISS STEAK

Steps:

• In a shallow bowl, combine 1/3 cup flour, salt, pepper, paprika and ground mustard; dredge the steak. , In a large skillet, heat oil and butter. Cook steak on both sides until browned. Carefully add water; cover and simmer for 30 minutes., In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and remaining flour; stir until smooth. Transfer steaks to a greased 2-1/2-qt. baking dish; add sour cream mixture. , Cover and bake at 325° for 1-1/2 hours or until tender. Sprinkle with paprika if desired.

SIRLOIN WITH SOUR CREAM SAUCE

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, salt, pepper and paprika; add beef and toss to coat. In a skillet, brown beef on all sides in oil. Add the onion, mushrooms, garlic, 1/2 cup water, brown sugar, soy sauce and mustard; cover and simmer for 10-15 minutes or until meat is tender. Remove meat to a serving platter and keep warm., Combine remaining flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in sour cream. Heat gently (do not boil). Serve beef and sauce over noodles.

BEST EVER RUSSIAN BEEF STROGANOFF

Steps:

• Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
• Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
• Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
• Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.