No. 798 — Beef Stroganoff with Mustard
English historical translation of Molokhovets recipe No. 798 from the 1901 Russian cookbook, retaining original methods and measures.
Two hours before cooking cut tender raw beef into small cubes, sprinkle with salt and a little pepper.
Shortly before dinner mix half an osmushka of butter with one spoonful of flour, fry lightly and dilute with two glasses of broth. Bring to the boil, add a teaspoon of prepared Sarepta mustard and pepper, boil again and strain.
Just before serving add two tablespoons of very fresh sour cream and one spoonful of previously fried tomato.
Fry the beef over high heat with butter and onion, transfer to the sauce, cover tightly and leave at the edge of the stove for a quarter of an hour. Bring once to the boil and serve.
To provide
3 Russian pounds of tender beef and salt 10–15 allspice berries and ¼ pound of butter | 1 spoonful of flour and 2 tablespoons of sour cream 1 teaspoon of Sarepta mustard 1 spoonful of tomato |