Steaks with Smetanye Sauce
From Foods of the foreign-born in relation to health, 1922
This sauce can be used with Hamburg balls or with fish.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
534Calories
9 gProtein
28 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein9.5 g
Carbohydrates28 g
Fiber1.1 g
Sugars0.9 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol125 mg
Sodium2454 mg
Potassium460 mg
Calcium266 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus270 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A56 mcg
Vitamin E0.7 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline2.1 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 25. The excerpt below is the record exactly as published.
Steaks with Smetanye Sauce 1 cup sour cream i teaspoon salt 2 tablespoons flour i teaspoon paprika 1 tablespn. onion juice Dried mushrooms Mix dry ingredients and make a smooth paste with one-quarter cup cold sour cream. Add the rest of the cream, which has been heated, and cook slowly till thick- ened. Add mushrooms that have been soaked and cook till tender. Add onion juice and stir thoroughly. (The mushrooms may be omitted.) Cut the steak into serving pieces and sear. Put into baking dish and pour the pan gravy over. Add the sauce ; cover and bake in a slow oven till the steaks are done. This sauce can be used with Hamburg balls or with fish. Pirog Kulbak 2 cups warm water i teaspoon salt
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