EAT LIKE A TSAR

Tsar Akexander III

Pickles, blini and borsht are the familiar fair of Russian cuisine. And Russian food is on a glorious upswing in the United States. Sophisticated Russian restaurants have been popping up all over featuring crystal chandeliers, velvet lined banquets, glittering mirrors and opulent dishes reminiscent of the time when great tsars ruled and feasted.

To fully grasp how the tsars ate, chef Marc Taxiera of New York’s famous Russian Tea Room has put together a traditional menu of what Peter the Great or Nicolas II might have indulged in. For starters, you would commence the meal by raising your glass and shouting Na Zdorovie! — “to your health” — before downing it.

The Russian Tea Room is a Russo-Continental restaurant, located at 150 West 57th Street (between Sixth Avenue and Seventh Avenue), between Carnegie Hall Tower and Metropolitan Tower, in Manhattan in New York City.  The Russian Tea Room was opened in 1927, by former members of the Russian Imperial Ballet, as a gathering place for Russian expatriates, and became famous as a gathering place for those in the entertainment industry..

The menu consists of dishes that were made for the imperial courts, Chicken Kiev and Beef Stroganoff.  Those two classical dishes were prepared for tsars and are influenced by the French and Italian. 
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Count Paval Stroganoff

Beef Stroganoff may be familiar in America. But it’s actually a traditional Russian dish loaded not only with cream, but also history. The name comes from Count Pavel Stroganov.  I don’t know if he invented it, cooked it, or just plain loved it, but if he did, I’m with him!  I adore beef OR chicken stroganoff, but today, I’m posting both versions. 

Tsar Nicholas II and Tsarina Alexandra

 

The Children of Tsar Nicholas II -- Olga, Alexi, Tatiana, Marie & Anastasia

CHICKEN STROGANOFF

2 T. butter                                                                                            1 1 lb skinless, boneless chicken breast halves, cut into strips
6 ounces sliced mushrooms (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 can Cream of Mushroom Soup
1/2 cup sour cream
4 cups medium egg noodles, cooked and drained
Chopped fresh parsley
Heat 1 tablespoon butter in a 10-inch skillet over medium heat.
Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.
Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.

BEEF STROGANOFF

This recipe is an original from the Russian Tea.   Authentic in flavor and preparation (no short cuts.

2 lbs lean boneless sirloin (trimmed of fat and gristle) or 2 lbs bottom round steaks, in one piece (trimmed of fat and gristle)

2 teaspoons salt

1/2 teaspoon fresh ground pepper

4 tablespoons butter

1 medium onion, thinly sliced

1 tablespoon flour

1 teaspoon mustard powder (OR 1 Tablespoon prepared Dijon style mustard)

1/2 cup dry white wine

2 teaspoons tomato paste (optional)

1 tablespoon minced onion

1/2 lb mushroom, thinly sliced

2 tablespoons dry white wine

1 cup sour cream, warmed

Cut meat into 1/2 inch thick slices. Place between sheets of waxed paper and pound until its 1/4 inch thick (be careful not to tear meat). Cut pounded meat into 2x1/2 inch slices. Sprinkle meat with salt and pepper, let stand for 15 minutes.

Heat 2 TBS butter in a frying pan large enough to hold everything. Add sliced onion, cook over medium heat for 5 minutes.

Add meat to pan and cook for 3 minutes, turning meat to brown evenly.

Stir in flour and mustard, and cook 1 minute more. Add 1/2 cup wine and optional tomato paste. Reduce heat to low, cover pan and simmer for 5-10 minutes, stirring frequently.

In another frying pan, heat 2 TBS butter. Add minced onion and mushrooms. Cook over medium heat 2 minutes. Add 2 TBS wine and cook 2 minutes more. Add mushroom mixture to meat mixture. Check seasonings and add warmed sour cream.

Over lowest possible heat, simmer for 5 minutes to heat through. Do NOT let it boil.

Serve over hot noodles with a green vegetable on the side.

Russian Tea Room Russian Dressing

This isn’t Kraft’s Russian salad dressing, this one is much better.  This creamy salad dressing is filled with pickles, spices, a variety of flavors.  Looking for something different for dinner, try this recipe, it isn’t a secret recipe anymore.  The Russian Tea Room is known for their homemade dressing. Now, if you aren't in New York City you can enjoy this classic recipe.

1-1/2 cups Mayonnaise

1/2 cup sour cream

2/3 cup chili sauce

1 tablespoon fresh lemon juice

2 tablespoons minced dill pickle

1 tablespoon minced green pepper

2 tablespoons minced green onion

4 tsp, fine grated fresh horseradish or drained bottled horseradish

2 teaspoons Worcestershire sauce

1/2 teaspoon Tobasco

2 teaspoons sugar

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 teaspoon paprika

1 tablespoon minced parsley

 

Combine all ingredients in a food processor or blender. Blend until thoroughly mixed, but do not over blend. Refrigerate in a covered jar until serving time. Stir before using.