Beef stewed in sour cream
4 servings
135 minutes
Beef stewed in sour cream is a true classic of Russian cuisine, combining rich meat flavor with the softness of creamy sauce. The origins of this dish delve deep into traditional Russian gastronomy, where stewed meat has always been a symbol of cozy home cooking. Meat sautéed with onions and infused with spice aromas simmers slowly over low heat, becoming tender and juicy. The addition of sour cream gives the dish a creamy texture and a slight tanginess, while flour helps create a thick gravy that pairs perfectly with sides like mashed potatoes or buckwheat. This dish not only warms the soul but also evokes family traditions, bringing loved ones together at the table.
1
Cut the beef into thin strips.
- Beef: 300 g
2
Fry it together with onion, sliced into thin half-rings, in hot vegetable oil until golden brown for about 3-4 minutes.
- Beef: 300 g
- Onion: 1 head
3
Add water to cover the meat halfway. Bring to a boil, cover with a lid, and simmer on the lowest heat for 1.5 hours, stirring occasionally. Monitor the water level; if it evaporates too soon, add a little more.
4
Then season the meat with pepper and salt, and add herbs. If you are using fresh dill, it should be added at the very end. Now add sour cream, mix it, and heat on low for about 5 minutes.
- Ground black pepper: to taste
- Salt: to taste
- Sour cream: 5 tablespoon
5
In a separate glass, dissolve flour in 100 ml of cold water and pour it into the pan with beef. Then bring the meat to a boil over medium heat while stirring constantly, cover with a lid, and simmer on low heat for 5 minutes. If you want more gravy, you can add a little more water. Instead of flour, you can do the same with potato starch.
- Wheat flour: 2 tablespoons