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What You Need:
(To Serve: 4 - 6)
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1 recipe Russian Kasha
2 pounds tenderloin, top sirloin, or other fine steak, cut into thin strips
2 large yellow onions, peeled and chopped
4 tablespoons olive oil or butter
Salt and freshly ground black pepper to taste
½ pound mushrooms, sliced (This dish is best made with morels, chanterelles, oyster mushrooms or any other delicate mushroom. Button mushrooms will do, as will dry fancy mushrooms.)
¼ - ½ cup sour cream
GARNISH
Parsley or, preferably, fresh dill
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Translate this recipe:
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| How To Cook: |
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1. The preparation of this dish is almost like Chinese stir-fry. Everything happens very quickly, so have plates and all the ingredients ready to go!
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2. Cook the kasha first, according this recipe (use raw egg-it really makes the kasha taste better). Keep the kasha warm in a covered pot. Slice the tenderloin into thin strips and have ready a large skillet (or even a wok).
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3. Brown the tenderloin strips in the skillet or wok over fairly high heat (not as high as in wok cooking, because you are using butter or olive oil).
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4. The steak may have to be cooked in two batches to avoid getting too wet and overcooked. In a separate pot or large skillet, brown the onion in the remaining olive oil or butter (traditional), salt, and pepper until the onion is slightly clear but not soggy.
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5. When the tenderloin strips are nearly finished, add the mushrooms to the onion and cook briefly until heated but not soggy. Set aside the cooked tenderloin and cover for a moment to keep warm.
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6. With the heat on low, slowly add dollops of sour cream to the onion-mushroom mixture until a thick, creamy mix is achieved. Watch the heat to avoid curdling the sour cream.
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7. The sour cream should be heated just long enough to warm it. Pour any beef juices from the beef skillet or wok into the mixture and stir to a creamy consistency.
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8. Serve immediately on a plate in three separate piles, beef, kasha, and mushroom-onion sauce for diners to mix or eat separately.
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9. Add more salt and pepper, if desired. Garnish with parsley or dill. An alternative to frying the tenderloin is to broil the beef whole, then slice before serving.
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