Tender Braised Russian Steak with Sour Cream Gravy
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic comfort dish where round steak is pounded, floured, and browned, then slow-simmered with golden onions in a rich and tangy sour cream gravy until fall-apart tender.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 45 mins | None | 4–6 servings |
🔪 Key Equipment
- Heavy skillet
- Meat mallet
- Wooden spoon
- Measuring cups
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lbs | Round Steak | Pounded and cut into 3-inch squares |
| As needed | Flour | For dredging and thickening |
| 2 cups | Sliced Onion | Sliced |
| To taste | Salt | None |
| To taste | Pepper | None |
| 4 tbsp | Butter or Fat | For frying |
| 1 cup | Water | None |
| 1 cup | Sour Cream | None |
Instructions
Step 1: Prep and Brown the Aromatics
- Pound the 2 lbs round steak well, dredge with flour, and cut into pieces about 3 inches square.
- Simmer the 2 cups sliced onion in 4 tbsp butter or fat until golden but not brown.
- Remove onions from the skillet and set aside.
Step 2: Brown the Meat
- In the same fat left in the skillet, brown the round steak pieces until a rich crust forms.
- When well browned, sprinkle with flour, salt, and pepper. Turn and repeat on the other side until seasoned and golden.
Step 3: Braise in Sour Cream Gravy
- Add the reserved onions, 1 cup water, and 1 cup sour cream to the skillet.
- Cook very slowly over low heat until the meat is fall-apart tender and the gravy is rich, about 1½ hours.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; gently reheat on the stovetop over low heat.
Original Recipe Scan
