A few dishes of Russian origin have made a mark globally. Russian food is typically warm and cheerful with potatoes, bread, pastry and sour cream being the common ingredients. Russian cuisine has its merits, especially in the winters when the snow brings temperatures to level-minus degrees. The winters are round the corner and here are some recipes to make you feel the warmth of Russian cuisine.
Stroganoff is a dish served worldwide. The addition of sour cream makes it tastier, smoother and creamier. The dish has variations, with ingredients such as mushrooms, mutton or chicken.
Prep time: 25 minutes
Cook time: 6 minutes
- Lamb leg piece boneless, cut in 1-inch pieces – 750 gm
- Olive oil – 1 tbsp
- Lamb stock – 1 cup
- Mushrooms – 4 cups
- Onions, sliced – 2 cups
- Mustard – 1 tbsp
- Garlic, crushed – 3 cloves
- Bay leaf – 1 sprig
- Salt – ½ tsp
- Black pepper, freshly ground – ¼ tsp
- Sour cream – 1 cup
- All-purpose flour – 1/3 cup
- Dry sherry – 1/4 cup
- Parsley, finely chopped – 1/4 cup
- Egg noodles, boiled – ½ kg
- In a large skillet, brown the lamb in hot oil over medium-high heat. Drain off the fat.
- In the same skillet, add the stock, mushrooms, onions, mustard, garlic, bay leaf, salt and pepper to the browned lamb.
- Cover, bring to a boil, and cook on simmer for 6-8 hours.
- In a bowl, mix the sour cream, flour and sherry until smooth.
- Stir about ½ cup of the hot stock into the sour cream mixture.
- Pour contents of the bowl into the skillet and stir well.
- Cover skillet and cook on high-heat setting for 30 minutes or until the mixture thickens and starts bubbling.
- Remove from heat, remove bay leaf sprig and stir in chopped parsley.
- Serve over hot noodles.