Russian Meat (festive Food)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef fillet (s), hun well
- 8 tablespoon mustard, medium hot
- Salt and pepper, black from the mill
- 3 bell peppers, red, yellow, green
- 1 large onion (s)
- 3 clove (s) garlic
- 8 capers
- 1 large pickle (s)
- 1 large tomato (s)
- 1 lemon (s), filleted
- 300 g mushrooms, fresh, e.., mushrooms or mixed
- 2 tablespoon paprika pulp
- 3 tablespoon jelly (currant jelly)
- 4 cl cognac
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Finely chop the beef fillet and mix with mustard, salt and fresh black pepper and let rest for about 1 hour.
- Finely chop the onion and garlic and sauté. Finely chop all other ingredients (capers, pickles and some cucumber water, tomatoes, filleted lemon, mushrooms) and sauté them. Add the currant jelly, bring to the boil briefly and set aside.
- Fry the meat separately on a high heat. Then add the vegetables. Let it simmer for a few minutes. Now flambé with the congnac (pour in slowly and ignite) and add the cream. Season again with salt and pepper. Vegetable rice tastes very good with it (possibly basmati with peas).
- Maybe reads like a lot of work, but it`s not that bad. A real family recipe that we only have once a year at Christmas (as long as I can remember)! But the anticipation for this feast is always particularly great!
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