Russian Cookbook

4 steaks, cut from loin, about 2 -cm thick
1 onion, cut into rings
1/2 cup butter
4 tablespoons oil
1/4 cup flour
1/2 teaspoon dill seeds
150 gr fresh mushrooms, sliced
1/2 cup Chablis or other dry white wine
Salt and pepper, to taste

Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter and oil over a high flame in a Dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover, and simmer over very low heat for 30-40 minutes.

Related Recipes:

1. Russian Fried Salmon in Sour Cream Sauce (Zharennaya semga v smetannom souse)
2. Russian Lamb in Dill Sauce (Baranina v ukropnom souse)
3. Russian Poached Codfish with Egg Sauce (Otvarnaya treska v souse)
4. Russian Carp with Green Horseradish Sauce (Karp v zelenom souse s khrenom)
5. Russian Meatballs (Miysniy bitki)

This entry was posted on Monday, December 10th, 2007 at 4:17 pm and is filed under Russian Meat Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.