As its name suggest this dish comes from mother Russia. Great for guests or special occasions.
Prep Time: 15 mins / Cook Time: 45 mins
Serves 6 to 8
1 kg (2.2 pounds) beef sirloin or tenderloin steak cut into 1/2-inch thick strips
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1 ½ teaspoon Cape Herb & Spice Sea Salt
1 teaspoon Worcestershire sauce
3 tablespoons of all-purpose flour
1 ½ cups Tatua Sour Cream
3 cups hot cooked egg noodles
1) Cut beef across grain into about 1 1/2x1/2-inch strips.
2) In a 10-inch skillet sauté mushrooms, onions and garlic in butter over medium heat, stirring occasionally, until onions are tender and transparent; remove from skillet and set aside.
3) Cook beef in same skillet until brown. Sprinkle flower over meat and stir in until absorbed. Next, stir in the 1-½ cups broth, the salt and Worcestershire sauce. Heat to boiling then reduce heat. Cover and simmer 15 minutes.
4) Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.