Beef Steak Russian Style
When it comes to comforting and hearty meals,
nothing quite compares to the savory taste of a beef steak cooked Russian
style. Known for its rich, creamy sauces and simple, robust flavors, this dish
is a delightful fusion of European culinary traditions and Russian flair.
Perfect for a special dinner or an indulgent weekend meal, this recipe will
guide you through the process of making a perfect Russian-style beef steak.
Ingredients
To make this delectable dish, you will need the
following ingredients:
For the Steak:
- 4 beef steaks (approximately 200g each, about 1-inch thick)
- 2 tablespoons olive oil or sunflower oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon smoked paprika (optional, for added flavor)
- 2 cloves garlic, minced
- 1 tablespoon butter
- Fresh rosemary or thyme sprigs (optional, for aromatic flavor)
For the Russian Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, thinly sliced (button or cremini work best)
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
For the Side Dishes (Optional):
- Mashed potatoes or boiled potatoes
- Steamed vegetables such as green beans or carrots
- Rice or buttered noodles
Instructions
Preparing the Beef
Steaks
1.
Choose Quality Meat: Select good-quality beef steaks for the best results. Tenderloin,
ribeye, or sirloin steaks are excellent choices for this recipe.
2.
Season the Steaks: Pat the steaks dry with paper towels. Season both sides generously with
salt, freshly ground black pepper, and smoked paprika, if using. Rub the minced
garlic evenly over the steaks and let them rest at room temperature for about
15 minutes.
3.
Sear the Steaks: Heat olive oil in a heavy-bottomed skillet or cast-iron pan over
medium-high heat. Once the oil is hot, add the steaks and sear for 2-3 minutes
on each side until a golden-brown crust forms. Avoid overcrowding the pan; cook
in batches if necessary.
4.
Add Butter and
Herbs: Lower the heat to medium. Add a tablespoon of
butter and a sprig of rosemary or thyme to the pan. Tilt the pan slightly and
use a spoon to baste the steaks with the melted butter for additional flavor.
5.
Cook to Desired
Doneness: Continue cooking until the steaks reach your
preferred level of doneness:
o
Rare: 125°F (52°C)
o
Medium Rare: 135°F
(57°C)
o
Medium: 145°F (63°C)
o
Medium Well: 155°F
(68°C) Use an instant-read thermometer for accuracy.
6.
Rest the Steaks: Remove the steaks from the pan and place them on a plate. Cover loosely
with aluminum foil and let them rest for 5-10 minutes. This allows the juices
to redistribute, ensuring a tender and flavorful steak.
Making the Russian
Sauce
1.
Prepare the Base: In the same skillet, melt 2 tablespoons of butter over medium heat. Add
the finely chopped onion and sauté until soft and translucent, about 3-4
minutes.
2.
Add Garlic and
Mushrooms: Stir in the minced garlic and sliced mushrooms.
Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are
golden and have released their moisture.
3.
Thicken the Sauce: Sprinkle the flour over the mushroom mixture and stir well to coat.
Cook for 1-2 minutes to eliminate the raw flour taste.
4.
Incorporate the
Liquids: Gradually pour in the beef broth, stirring
constantly to prevent lumps. Bring the mixture to a gentle simmer and let it
thicken slightly.
5.
Add Creamy Elements: Reduce the heat to low and stir in the sour cream, Dijon mustard, and
tomato paste. Mix well until the sauce is smooth and creamy. Season with salt
and pepper to taste.
6.
Simmer and Finish: Let the sauce simmer gently for 5 minutes, stirring occasionally. If
the sauce becomes too thick, add a splash of beef broth or water to adjust the
consistency.
Serving the Dish
1.
Plate the Steaks: Place the rested steaks on individual plates or a serving platter.
2.
Top with Sauce: Generously spoon the warm Russian sauce over the steaks.
3.
Add Sides: Serve the steaks alongside your choice of mashed potatoes, boiled
potatoes, buttered noodles, or steamed vegetables. The creamy sauce pairs
wonderfully with all of these options.
4.
Garnish and Serve: Sprinkle fresh parsley over the dish for a pop of color and flavor.
Serve immediately and enjoy the rich, hearty taste of Russian-style beef steak.
Tips for Success
- Meat Quality Matters:
Always opt for fresh, high-quality beef for the best taste and texture.
- Don’t Skip Resting:
Allowing the steaks to rest after cooking is crucial for juicy and tender
results.
- Customize the Sauce:
Feel free to adjust the seasonings and ingredients in the sauce to suit
your taste. A dash of Worcestershire sauce or a pinch of smoked paprika
can add depth.
- Pair with Wine: A full-bodied
red wine, such as Cabernet Sauvignon or Merlot, complements the flavors of
this dish beautifully.