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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice beef into thin strips. Sprinkle freely with salt and pepper and let stand for 2 hours in a cool place or in the fridge. | 2. Make a roux by blending the flour into the butter over a gentle heat until the mixture is smooth and bubbles. Gradually stir in beef stock and cook until the mixture begins to thicken. Boil for 2 minutes then strain through a fine sieve into a saucepan. Add tomato paste and sour cream, stirring constantly. | 3. Meanwhile, fry the pieces of beef in butter along with the onion. When the meat is cooked to your tastes, pour the meat, onion and butter into the sauce. Taste for seasoning and adjust. | 4. Add red wine and simmer gently or cook in a double boiler over simmering water for 2 minutes. | 5. Serve at once with side dish of boiled rice, potato balls, barley or preferably buttered noodles and thin slices of dark butter bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
filet beef	2		sliced	110.56299999999999	0.1701	16.6298	4.8421
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	3	tablespoons	minced	12.0	2.802	0.33	0.03
red wine	1/2	cup		-	-	-	-
salt pepper				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.