Russian Cookbook

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.

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.