No. 781 — Stewed Beef with Mushroom Sauce
English historical translation of Molokhovets recipe No. 781 from the 1901 Russian cookbook, retaining original methods and measures.
Take three Russian pounds of tender beef from the edge cut, leave in one piece and beat it with a rolling pin. Salt.
Line the bottom of a saucepan with ¼ Russian pound of sliced bacon fat, a handful of beef fat and one onion cut in quarters. Place the beef over them, cover and brown it on all sides.
When partly stewed, sprinkle with one spoonful of flour and immediately add three glasses of boiling water. Bring to the boil twice, then transfer the beef to another saucepan and strain its cooking sauce over it.
Wash twelve pickled mushrooms in cold water, shred and fry in one spoonful of butter. Add them to the sauce, then season with one or two spoonfuls of vinegar or gooseberry juice, according to taste, to produce a pleasant acidity.
To provide
3 Russian pounds of beef and ¼ pound of bacon fat 1 handful of beef fat 1 onion and salt | 12 pickled mushrooms, Nos. 2567–2569 1 spoonful of butter, vinegar and 1 spoonful of flour |