Russian Cookbook » Russian Beef Dishes

Russian Boiled Beef with Hot Horseradish Sauce (Otvarnaya govyadina v khrene)

driver — Mon, 01 Jun 2009 06:00:50 +0000

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.

Russian Rump Steak with Onions (Govyazhiy eskalop s lukom)

driver — Thu, 23 Oct 2008 02:33:13 +0000

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.

Tongue Pate (Pashtet iz yazika)

driver — Thu, 10 Jul 2008 03:04:43 +0000

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.

Russian Beef Stroganoff

driver — Sat, 07 Jun 2008 21:27:16 +0000

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Russian Meat Soup with Onions, Gherkins and Olives (Solianka)

driver — Fri, 02 Nov 2007 00:05:02 +0000

5 cups beef stock
300 gr beef, rump, trimmed of fat, cut into 1-cm cubes
200 gr veal, trimmed of fat, cut into 1-cm cubes
100 gr ham, sliced
3 beef frankfurters, sliced
3 tablespoons butter
100 gr onions, thinly sliced
3 medium sour pickled gherkins, sliced
2 large tomatoes, chopped
15 olives
1 lemon, thinly sliced

Put the beef stock, beef and veal into a large, heavy casserole. Bring to the boil over a high heat, skimming off all the foam and scum with a large spoon as they rise to the surface. Then partly cover the casserole, reduce the heat to moderate and simmer for about 1 hours, until the meat is tender enough.

Meanwhile, melt butter in a large, heavy frying-pan over a high heat. Add the onions, reduce the heat to moderate and cook for about 3 to 5 minutes, until the onions are soft but not brown. Drop in the cucumbers and cook for about 10 minutes, stirring occasionally, until they are tender but still slightly firm. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with the salt and a few grindings of black pepper, and transfer the contents of the frying-pan to the casserole. Add the ham and frankfurters and simmer for about 5 minutes, until the meat is heated through.

Addolives to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve hot.