Govyadina Vsmetane Russian Steak In Sour Cream Food

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BEEF STROGANOV (SAUTEED BEEF IN SOUR-CREAM SAUCE)



Beef Stroganov (Sauteed Beef in Sour-Cream Sauce) image

Originally created in the late 19th Century for a Russian count. There are a lot of European and American versions that come nowhere close to reproducing this dish as it was originally made. What follows is the classic Russian version.

Provided by littleturtle

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon mustard powder
1 tablespoon sugar
2 teaspoons salt
4 -5 tablespoons vegetable oil
4 cups onions, thinly sliced and separated into rings
1 lb fresh mushrooms, thinly sliced lengthwise
2 lbs filet of beef, trimmed of all fat
1 teaspoon fresh ground black pepper
1 pint sour cream

Steps:

  • In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough hot water (about a tablespoon) to form a thick paste.
  • Let the mustard rest at room temperature for about 15 minutes.
  • Heat 2 tbsp of the oil in a heavy 10" to 12" skillet over high heat until a light haze forms above it.
  • Drop in the mushrooms and onions, cover the pan, and reduce to low heat.
  • Stirring from time to time, simmer 20-30 minutes, or until vegetables are soft.
  • Drain them in a sieve, discard the liquid and return the mixture to the skillet.
  • With a large, sharp knife cut the fillet across the grain into 1/4" wide rounds.
  • Lay each round on a board and slice them into 1/4" wide strips.
  • Heat 2 tbsp of oil in another heavy 10" to 12" skillet over high heat until very hot, but not smoking.
  • Drop in half of the meat and, tossing the meat constantly with a large spoon, fry for 2 minutes or so until the meat is lightly browned.
  • With a slotted spoon transfer the meat to the vegetables in the other skillet, and fry the remaining meat the same way, adding more oil if needed.
  • When all the meat has been combined with the vegetables, stir in the remaining salt, pepper and mustard paste.
  • Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 tsp of sugar and reduce to low heat.
  • Cover the pan and simmer 2-3 minutes, or until the sauce is heat through.
  • Taste for seasoning.
  • To serve, transfer to a heated serving platter, and if you like, scatter straw potatoes over the top.

Nutrition Facts : Calories 301.9, Fat 24.9, SaturatedFat 10.1, Cholesterol 39.9, Sodium 844.8, Carbohydrate 17.3, Fiber 2.8, Sugar 10.9, Protein 5.4

SWISSED BEEF STEAK IN SOUR CREAM GRAVY



Swissed Beef Steak in Sour Cream Gravy image

Beef round steak prepared and served in its own gravy. Recipe can be simmered stove-top or baked in the oven. Serve with noodles, cooked red cabbage and/or green beans. Now that's a meal!

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs beef round steak
1/4 cup all-purpose flour
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1 tablespoon butter
1 tablespoon vegetable oil
1 (16 ounce) can stewed tomatoes
1 large onion, sliced
1/2 cup diced celery
2 large carrots, pared, diced
1 tablespoon brown sugar
1/2 cup sour cream

Steps:

  • Trim fat and bone from meat. Cut into serving-size pieces and place on waxed paper. Mix flour, mustard, salt, thyme, and pepper. Sprinkle all of it over meat on both sides.
  • Cover with another sheet of waxed paper and pound meat using a mallet until flour is worked into the meat and does not fall off when pieces are picked up.
  • Heat butter and oil in a heavy casserole or Dutch oven. Brown meat pieces on both sides. Add tomatoes, onion, celery, carrots and brown sugar.
  • Cover and simmer or bake for 1 1/2 hours or until very tender. Stir sour cream into gravy just before serving.
  • Eat hearty!

BEEF STROGANOFF (SAUTEED STEAK IN SOUR-CREAM SAUCE)



Beef Stroganoff (sauteed Steak in Sour-cream Sauce) image

Cheaper cuts of meat can be substituted, but the sirloin is nice especially for dinner guests. This is an easy American version of Stroganov. I also posted the traditional Russian version (recipe #97243).

Provided by littleturtle

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless sirloin steaks, slightly frozen
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
1 garlic clove, crushed
1/2 lb mushroom, sliced
1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can beef broth
2 tablespoons ketchup
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 (2 ounce) envelope onion soup mix
8 ounces sour cream
3 cups wide egg noodles or 3 cups rice, prepared according to package directions

Steps:

  • Trim all fat from steak, and cut across the grain into 1/4" wide strips.
  • Combine flour with salt & pepper and dredge meat lightly in mixture.
  • Heat oil in a large skillet over high heat until very hot, drop in garlic and steak and saute until meat is browned (about 3 minutes).
  • Add mushrooms, broth, ketchup, butter, Worcestershire sauce, mustard, and onion soup mix; mix well.
  • Cover and cook on low heat for about an hour.
  • Just before serving add the sour cream, stirring just until blended.
  • Serve over noodles or rice.

BEST EVER RUSSIAN BEEF STROGANOFF



Best Ever Russian Beef Stroganoff image

Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!

Provided by Hawaiivike

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 40m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
1 pound beef sirloin, cut into 1/4-inch wide strips
3 tablespoons butter
1 cup thinly sliced mushrooms
½ cup chopped onion
1 clove garlic, minced, or more to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 ¼ cups cold beef stock
1 cup sour cream
3 tablespoons cooking sherry

Steps:

  • Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
  • Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
  • Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
  • Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Nutrition Facts : Calories 495.8 calories, Carbohydrate 15.5 g, Cholesterol 140.3 mg, Fat 34.8 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 20.3 g, Sodium 783.7 mg, Sugar 2.7 g

GOVYADINA V'SMETANE (RUSSIAN STEAK IN SOUR CREAM)



Govyadina V'smetane (Russian Steak in Sour Cream) image

Thsi recipe comes from my grandmother's recipe box. The clipping said that this was a speciality of the Hotel Berlin in Moscow, Russia during the '60's. Updated to reflect modern tastes.

Provided by Member 610488

Categories     Steak

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 6

4 steaks (fillet or rump)
1 tablespoon olive oil
salt and pepper
2 medium onions
1/2 cup grated Velveeta cheese
3/4 cup sour cream

Steps:

  • Prepare the 4 steaks and brown them quickly in the olive oil. Transfer them to a baking pan, season with salt and pepper. Keep warm.
  • Chop the onions and soften them in the same frying pan. Spread them over the steaks.
  • Sprinkle with the grated cheese and pour over the sour cream. Cover with foil.
  • Bake in a pre-heated oven at 350F for one hour, removing the foil for the last 20 minutes. Serve with plain cooked vegetables.

Nutrition Facts : Calories 145.2, Fat 12.5, SaturatedFat 6.1, Cholesterol 19, Sodium 24.6, Carbohydrate 7.4, Fiber 0.8, Sugar 2.4, Protein 1.9

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