No. 816 — Italian-Style Beef Zrazy
English historical translation of Molokhovets recipe No. 816 from the 1901 Russian cookbook, retaining original methods and measures.
Cut beef into thick zrazy or finger-thick slices, beat thoroughly, salt and fry lightly in a saucepan with 1½ spoonfuls of butter, an onion and assorted roots.
Fry two or three spoonfuls of grated bread in ½ spoonful of butter, add five or six crushed black peppercorns and four cloves, and scatter this seasoning over the beef slices.
Stack the slices, add wine, 1½ glasses of broth and the juice of half a lemon. Cover and stew until tender.
Sprinkle with one spoonful of flour, add sour cream and capers, cover and cook on the stove for another quarter of an hour. Strain the sauce and pour it over the meat before serving.
To provide
3 Russian pounds of beef and 1 onion 1 carrot, 1 parsley root and 1 celery root 2–3 spoonfuls of grated bread ½ glass of sour cream | 5–6 black peppercorns ¼ Russian pound of butter and ½–1 glass of wine ½ lemon and 1 spoonful of flour 2 spoonfuls of capers and 4 cloves |