Russian Method for Beef-Steaks

Ingredients

• 2 oz. of butter
• 2 onions
• 1 cupful of sour cream
• salt
• pepper
• one of gravy
• cups of stock

Method

1. 1

   Cut the steaks thin, season them with salt and paprika.

2. 2

   Colour the steaks in butter, but do not completely cook them.

3. 3

   Chop half of the onions and place in a casserole.

4. 4

   Arrange the steaks on top, sprinkle with remaining onions, and add gravy with stock to cover the steaks halfway.

5. 5

   Cook in the oven for 1 to 2 hours in a tightly covered casserole.

6. 6

   Before serving, pour over sour cream.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 13. The excerpt below is the record exactly as published.

cups of stock (one can use water instead), and cook 3 minutes, then take from the fire and add yl of a cup of cream and i teaspoonful of lemon- juice. ANOTHER RUSSIAN METHOD FOR BEEF- STEAKS Cut the steaks thin, season them with salt and paprika. Colour the steaks in 2 oz. of butter, but they must not be completely cooked. Chop up finely 2 onions, place half of the onions in a casserole that can be sent to table. Arrange the steaks upon it. Sprinkle them with the remainder of the onions. Throw the gravy from the pan, with stock or water added, to allow the steaks to be half covered. Cook in the oven i or 2 hours in tightly covered casserole. Before serving pour over i cupful of sour cream. STEWED KIDNEYS (English) ZTake away the skin from three lamb kidneys; split them lengthwise in halves; take out the white nerve from the centre, and cut each half into small slices. Put 3 ozs. of oil in a pan, colour in it a small chopped onion, add the sliced kidneys, salt, pepper. Stir with a spoon briskly 40 Allied CooKery over a good fire until all the pieces are equally coloured; sprinkle with a tablespoonful of flour; mix and stir well. Add a cupful of wine and one of gravy

Cook this with the app: pantry check, scaling, and the assistant.