Well, I think the title about says it all.

All countries have their food specialities. But this beef dish from those commies in Russia has become famous on an international scale. It is excellent food to include in your menu if you’re giving a party: noodles or rice are usual accompaniments.

To be honest I was holding out hope for this one.

Here’s what you need:

  • 750g fillet steak (I used some weiner schnitzel)
  • 125g butter
  • 1 medium onion
  • 500g small (button) mushrooms
  • salt, pepper
  • 1/2 cup water
  • 2 beef stock cubes (I swapped this and the water for 1/2 cup beef stock)
  • 2 tbsp tomato paste
  • 300ml sour cream
  • 1tsp cornflour

And that’s all she wrote. This recipe is a doddle, so let’s get into it.The first thing to do is to get your prep ready. Chop the onion finely.

Next clean then chop your mushroom roughly.

Next put the sour cream into a bowl, and add the corn flour. Mix thoroughly. No tricks there, it just needs to be mixed in.

And with that you’re ready to start the cooking process. So melt half the butter in a heavy-bottom pan. Again, no tricks there. Just melt, and once it’s starting to bounce, add the first bit of meat.

Once it’s browned, haul it out and chop it up (I could have cooked this a little longer, but I was worried about the schnitzel drying out too much, and for good reason).

While you’re chopping up the meat you should have the next bit frying. Continue until all the meat is browned, then set it aside.

Now pop the remainder of the butter into the pot, melt it, then add the onions.

Saute the onions until they’re lightly brown, then add the mushrooms. Cook them until they they start to sweat out their water and look kind of “soggy”. They’ll all colour the butter and take up some of it’s flavour.

Now, assemble the rest of the dish. Add the reserved meat and any liquid that has leaked, the tomato paste, salt and pepper, and the beef stock.

Mix the ingredients, then bring the dish to the boil, reduce the heat and simmer for 5 minutes or so, until it looks like it’s starting to smoothen out.

And the final step. Gradually add the sour cream/cornflour mixture, stirring and you go until the dish thickens to a creamy consistency.

And… you’re done. I served this with rice as per the recommendation.


So rich and boring it would probably make [governor-general]. The main problem with this book thus far is a lack of creative imagination and limited range in tastes. I haven’t even seen any recommendation to add herbs, just MOAR BUTTAH.

It’s also alarmingly similar to the Chicken Chasseur, and could probably be related in the way that European dishes can be (paella, risotto). But, the left-overs were nice when defrosted for lunch.

Probably won’t be making this artery-clagger again.