Govjadina po-strogonovski, s gorchitseju
Two hours before serving, cut a tender piece of raw beef into small cubes and sprinkle with salt and some allspice. Before dinner, mix together 1⁄16 lb (polos’mushka) butter and 1 spoon flour, fry lightly, and dilute with 2 glasses bouillon, 1 teaspoon of prepared Sareptskaja mustard, and a little pepper. Mix, bring to a boil, and strain. Add 2 tablespoons very fresh sour cream before serving. Then fry the beef in butter, add it to the sauce, bring once to a boil, and serve.
2 lbs tender beef
1⁄4 lb butter
2 spoons flour
2 tablespoons sour cream
1 teaspoon Sareptskaja mustard
Recipe translation from Joyce Toomre, ed., Classic Russian Cooking: Elena Molokhovets' A Gift to Young Housewives (Bloomington: University of Indiana Press, 1998), 213–14.