Russian Braised Beef – Culinary Trip Around World

5 from 9 votes
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 168 kcal


  • 1 kilogram Beef wrong fillet
  • 500 g Fresh mushrooms
  • 3 piece Chopped onions
  • 3 piece Garlic cloves chopped
  • 100 g Smoked bacon wake up diced
  • 100 g Salt
  • 100 g Black pepper from the mill
  • 2 size Bay leaves
  • 1 small Potato peeled freshly grated
  • 50 g Butter
  • 1 cups Sour cream
  • 1,5 cups Bone broth own production
  • 1 bunch Chopped parsley



  • My first mother-in-law was from Russia. She cooked it like that and I took it over in the 70s. I still enjoy it with my current husband.
  • Remove tendons from the flesh. Then salt and pepper all around. Fry all over in a pan with butter. Remove and deglaze the roast with a little bone stock.
  • In the Römertopf soaked for 20 minutes, the bacon comes in at the bottom. Then grated potato. This gives the sauce a bond later on. Now put the meat on it. Clean the mushrooms, remove the stems and cut them into quarters. Mix with onions, a little salt and garlic and pour onto the meat. Put the bay leaf in between and pour the rest of the broth over it.
  • Put the lid on the Römertopf and place in the cold oven. Set 160 °. Then let it stew for about 2 hours. Take the meat out of the pot and keep it warm for a moment.
  • Pour the sauce in a saucepan. Now mix the sour cream and parsley with the whisk and the sauce. Season well again. There is traditionally boiled potatoes. Good Appetite.


Serving: 100gCalories: 168kcalCarbohydrates: 15.1gProtein: 12.5gFat: 6.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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