Name: Beef Stew with Horseradish Sauce (Тушёное мясо с подливкой из хрена)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: Salt, freshly ground black pepper to taste; 2 cups dry white wine; 2 medium carrots, scraped and finely chopped; 2 cups beef broth; ¼ cup sour cream; 3 tablespoons flour; 2 tablespoons butter; 2 bay leaves; 2 tablespoons prepared mustard; 2 large onions, finely chopped; ½ cup prepared horseradish (or more, to taste); 4 cloves garlic, crushed; Minced fresh parsley; ¼ cup butter; 3 pounds stewing beef

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Don’t be alarmed at the large amount of horseradish called for in this recipe. Over a low fire it marries well with the beef to produce a rich, hearty, one-dish meal, which tastes equally good served cold.

Ingredients

3 pounds stewing beef
¼ cup butter
2 large onions

Europe
Russia
Stew
Main course
Eastern Europe

Method

Brown the beef in the ¼ cup of butter, then remove the meat from the pan and keep warm. Cook the onions, garlic and carrots in the pan for 15 minutes over medium-low heat. Then smooth the vegetables into an even layer over the bottom of the pan and place the browned meat on top of them. Pour the beef b

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Ingredients

Method

Part of