Name: Hussar-Style Beef (Мясо по-гусарски)
Yield: 10 Servings
Cuisine: Russia
Ingredients: 2 cups water; 21½-pound pieces top round of beef, 1 inch thick; 2 teaspoons sour cream; 1 cup rich beef stock; 2 tablespoons butter; 2 tablespoons (all-purpose) flour; 2 cups (all-purpose) flour; 1 tablespoon salt; freshly ground black pepper; ¾ cup water; ¾ cup rye flour; ¾ pound mushrooms, trimmed; 3 tablespoons grated Swiss-style cheese; Minced parsley; 1 large onion, quartered; 1 cup plus 2 tablespoons finely grated stale black breadcrumbs; 4 cups rye flour; 3 tablespoons butter; 2 packages active dry yeast

Preparation info

10
Servings

Difficulty
Complex

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Hussars were the elite of the tsarist cavalry. Decked out in their smart uniforms of bright blue and red, astride the finest horses in the Empire, they were known for their high-living, often dandified ways. Interestingly, many of the hussars were descended from Cossacks, who joined the guard in 1756, bringing with them a tradition of colorful language and daredevil style.

It is hardly surprising, then, to find such a showy dish as Hussar-Style Beef named after these guards. While a