Cuisine of Old Russia: Meat in Beer
To cook 4 portions1 ½ lb beef steaks
of Meat in Beer
cut into 8 pieces;
5 tablespoons butter;
3 tablespoons flour;
1 -2 tablespoons tomato paste;
1 pint beer
1 pint beer;
2 or 3 onions (finely chopped);
2 or 3 bay leaves;
Salt, pepper to tastePound meat. Make marinade in enamel or china bowl. Leave meat to soak at least five or six hours. Meat will taste even better if left overnight.
When ready to cook, fry meat on both sides in butter (2 tablespoons). Remove meat and in same pan place 3 tablespoons butter and when it starts to bubble, add flour, tomato paste and cook all together for five minutes. The sauce should have the consistency of thick sour cream. If it is a little too thick, add water.
Pour sauce into beer in pan, add meat, and stew gently for 30 or 40 minutes.
This meat goes well with buckwheat porridge or fried potatoes, green peas and cucumbers.