This recipe is not in any way authentic; ethnic Russians will probably tear their hair out reading it, let alone eating the results of it. I started with a recipe that I read somewhere long ago, but it evolved to this as I kept making it over the years. Authentic or not, it tastes good.
And for my Midwestern friend, no ginger.
2 pounds lean round steak
2 cubes Herb-Ox chicken bouillon
8 oz sliced white mushrooms
1 onion, sliced
2 cloves garlic, crushed
1-2 tsp prepared horseradish
1 tbsp Dijon mustard
4-5 tbsp sour cream
olive oil as needed for saute purposes
Dissolve the bouillon* in about 2-1/2 cups of water and put it in your trusty pressure cooker. Start that over a low heat while you prepare the meat.
Cut the meat into thin strips and dredge it in flour with salt and pepper. Brown it over a reasonably high heat in a skillet, doing so in batches unless you have a really large skillet, and add the meat to the cooker. No need to cook it all the way through, just brown it lightly. Deglaze the skillet with just a little bit of red or white wine (I use white) and add that to the cooker.
Let the pressure cooker weight spin or rock for about fifteen minutes. If you don’t have a pressure cooker, you could replace this step with a couple hours at a low simmer, but pressure cooking will tenderize the beef a lot better. You can run tap water over the cooker, then, in order to de-pressure and open it.
Add the mustard, horseradish and garlic. Sauté the onions until they are just starting to turn transparent and add them to the pot. Let this simmer over low heat for about an hour, stirring occasionally.
Slice the mushrooms and sauté them in the skillet over high heat until they are lightly browned and the liquid is gone. Add them to the pot along with the sour cream. Stir that all up nicely and serve over noodles.
*Yes, chicken bouillon for this dish, and Herb-Ox is the only brand I use.