Russian Beef Stew with Sour Cream (Ragu v smetane)
Tuesday, October 30th, 20073 tablespoon butter
2 tablespoons vegetable oil
500 gr. lean stewing steak, cut into 2-cm cubes
1 large onion, thinly sliced
1 tablespoon flour
1 cup beef stock
2 bay leaf
1/2 cup sour cream
Salt and pepper, to taste
Preheat the oven to 350°F (180°C).
Heat the butter and oil in a heavy skillet. When the foam subsides, add the meat and brown it well on all sides. Transfer the meat to a casserole equipped with a cover.
Add the sliced onion to the skillet (with more butter and oil if necessary) and cook over a moderate heat until soft and transparent. Scrape them into the casserole, add the flour and toss the ingredients lightly. Add salt, pepper and bay leaf.
Pour the stock into the skillet and boil it rapidly for 3 – 5 minutes, scraping into the liquid any browned bits of meat and onions clinging to the pan. Pour into the casserole.
Bring the casserole to a boil on top of the stove, cover it tightly and put in the lower third of the oven. Cook, lowering the oven heat if necessary, so that the sauce in the casserole barely simmers. In about 1 hours, the meat should be tender.
Remove the meat to a deep, heated dish and cover it lightly with foil.
With a large spoon, skim the fat from the liquid in the casserole and discard it. With a wire whisk, beat in the sour cream, a little at a time. Taste and season with salt and pepper, pour the finished sauce over the meat and reheat if necessary.