No. 825 — Schnellklops, Quick Braised Beef
English historical translation of Molokhovets recipe No. 825 from the 1901 Russian cookbook, retaining original methods and measures.
Wash three Russian pounds of tender beef, cut into long pieces and beat with a wooden mallet until very thin. Salt and dust with flour.
Place two finely chopped onions and ¼ Russian pound of butter in a sauté pan and cook the onions until soft.
Add the beef, season with freshly crushed black pepper and cook over high heat for about ten minutes, stirring continually.
Add three heaped spoonfuls of sour cream and, if necessary, another ⅛ Russian pound of butter. Bring to a boil, stirring only four or five times, then transfer to a dish and garnish with potatoes boiled in salted water.
To provide
2½–3 Russian pounds of beef ⅜ Russian pound of butter 2–3 heaped spoonfuls of thick sour cream | 2 onions Salt and ½ glass of flour 4 peppercorns Potatoes |