Red meat dishes have always been a leading feature of the Russian dinner table. The recipe below offers a slightly richer version of Beef Stroganoff. Any wild mushrooms can be used here, even champignons.
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Ingredients:
1 pound, 6 ounces veal
9 ounces honey
Mushrooms
Butter or sunflower oil
2 tomatoes
1-2 onions
6 1/2 ounces sour cream
Grated cheese
Salt and pepper to taste
Directions:
Heat a knob of butter in a thick-bottomed pan. Add mushrooms and fry slowly for 15-20 minutes. Add chopped onions. Slice and tenderize the veal, sprinkle with salt and pepper on both sides.
Cut tomatoes into circles and fry a little in oil, then transfer carefully to a dish. Fry the meat in the same oil until half-ready and a light brown crust appears. Put a tomato circle on each piece. Add sour cream and some salt to the mushrooms and onions. Pour the mixture over the meat and tomatoes, cover, and stew on a medium heat for 20 minutes. Sprinkle with grated cheese and stew another five minutes. Serve with boiled rice or fresh vegetables.
Servings: Serves four to five.
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