No. 824 — Klops, Braised Beef Slices
English historical translation of Molokhovets recipe No. 824 from the 1901 Russian cookbook, retaining original methods and measures.
Cut a piece of fillet or thick-edge beef into six to eight slices and pound as thin as possible with a wooden mallet. Salt lightly and roll in flour.
Grease the bottom of a saucepan with butter and add bay leaf and allspice. Lay in the beef, sprinkling each slice with finely chopped onion and stale brown bread grated on a grater.
Add three or four spoonfuls of water, cover and braise until tender. Shake the pan to prevent sticking, adding broth as necessary.
Arrange on a platter, garnish with soft-boiled potatoes and add about ½ glass of sour cream to the cooking sauce.
To provide
2½ Russian pounds of tender beef 4 spoonfuls of finely chopped onion Salt, pepper and bay leaf | ½ glass of sour cream and 1 spoonful of butter ½ garnets or 2 Russian pounds of potatoes ½ Russian pound of bread and ½ glass of flour |