Features - Food Recipes

Stroganoffin Pihvi

1 1/2 pounds top round steak
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons flour
4 tablespoons butter
1/2 medium onion, sliced
1/2 cup heavy cream
2 tablespoons tomato paste or catsup
water or beef broth
2 teaspoons prepared hot mustard
or Finnish-Style Mustard
1 dill pickles, finely minced
Pound the meat with a mallet until flattened. Cut into 1-inch squares sprinkle with the salt, pepper, and flour, coating the meat evenly.
Brown the meat well in the butter over medium to high heat. Brown the onion in the drippings in the pan.
Add enough water or broth to cover the bottom of the pan, scraping the drippings up into the meat.
Cover and simmer for 30 minutes or until the meat is tender.

Just before serving, combine the cream, tomato paste, mustard, and dill pickle and stir evenly into the meat mixture. Serve hot.

Serves 4 to 6.
serve with mashed potatoes or fluffy rice