Zharkoye s Gribami i Smetanoi (Hearty Russian Beef and Mushroom Stew)

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then brown the 600 grams of beef cubes in batches until nicely seared on all sides, removing them to a plate after each batch.

2. 2

   Add the remaining 1 tablespoon of vegetable oil to the pot, then sauté the 1 large chopped onion and 2 large thickly sliced carrots for 5-7 minutes until softened, stirring occasionally.

3. 3

   Return the browned beef to the pot, sprinkle with 2 tablespoons of all-purpose flour, and stir for 1 minute to coat the meat and vegetables, allowing the flour to cook slightly.

4. 4

   Pour in 700 ml of beef broth, bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 1.5 hours until the beef is tender.

5. 5

   Add the 4 medium quartered potatoes and 200 grams of halved cremini mushrooms to the pot, stir gently, and continue to simmer for another 30 minutes, or until the potatoes are fork-tender.

6. 6

   Remove the pot from the heat, stir in 150 grams of sour cream, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined, ensuring the sour cream does not curdle.

7. 7

   Serve the hearty Russian beef and mushroom stew hot, garnished with 3 tablespoons of fresh chopped dill.