Russian Braised Beef
HT MC Eastern European
Hot Beef Pork Main Course
Piece of Braising Beef
fl.oz. Hot Beef Stock
teasp Worcestershire Sauce
teasp Dill Weed
1. Cut the fat
into 12mm/ 1/2 inch thick slices, place in a bowl, cover and refrigerate
for 15 minutes.
2. Wash and
dry the meat then insert the strips of fat throughout the meat using a
larding needle. Season all over with salt and pepper.
3. Melt the
oil in a large pan, add the meat and brown on all sides. Add the onions
and cook until coloured then pour in half the stock. Cover and cook for 1- 1/2 hours.
4. Add the
remaining stock and continue to cook, uncovered, for a further 30 minutes.
Remove the meat from the pan and keep warm.
5. Reduce the
stock by boiling rapidly for 10 minutes. Mix the flour with a little water
and stir into the reduced stock together with the mustard, Worcestershire sauce, lemon juice and soured cream. Stir well and
cook for 5 minutes without boiling.
6. Add the
cucumber and dill to the sauce and cook gently for 5 minutes.
7. To serve -
slice the meat thickly and arrange on a warmed serving platter. Drizzle with a
little of the sauce and serve the remaining sauce separately.
More Beef Recipes |
General Beef/Veal Preparations
More Russian Recipes
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