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
  • 1/4-cup butter
  • 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


  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • 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.
  • 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.
  • 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.