Russian Cookbook

750 g beef
1L water
100 g root vegetables

Sauce:
300 g stock
200 g cream
40 g flour
5 g sugar
1 egg yolk
3 tablespoons finely grated horseradish
Salt and pepper, to taste

Cook the meat in boiling water till tender. Allow to cool and cut in slices.

Remove one third of the stock, stir in cream mixed with flour (avoid forming of lumps). Flavour sauce with salt, sugar, stir in raw egg yolk and beat the mixture in a hot water bath till it thickens. Finally, add grated horseradish.

2 tablespoons butter
2 onions, peeled and thinly sliced
500 gr. top round steak
5 tablespoons vodka
100 gr. thinly sliced mushrooms
Salt and pepper, to taste

Melt half the butter in a frying pan, add the onions and fry gently for 10-15 minutes until gold.

Melt the remaining butter in a separate pan. Add the steak and cook over moderate heat for 3 to 6 minutes on each side, to taste. Transfer to a warned serving platter, sprinkle with salt and pepper and keep hot.

Stir the vodka into the meat juices in the pan and scrape up any sediment. Add the mushrooms, increase the heat and cook rapidly until the liquid is glazed and reduced.

Add salt and pepper to taste.

Sprinkle the steak with the onions, mushrooms and pan juices and serve immediately.

2 eggs, hardboiled
200 g. cooked tongue
50 g. butter
3 tablespoons single cream
1 tablespoon finely chopped dill
1 tablespoon brandy
Salt and pepper, to taste

Cut the tongue into small pieces and soften the butter. Put the tongue, butter and chopped eggs into a bowl and bind together, then add the cream, dill and brandy.

Season to taste.

Refrigerate for 1 – 2 hours until firm.