Food & Wine Festival 2000 - Russia & Eastern Europe
Beef Stroganoff, Baba Au Rum and Siberian Milkshake
Beef Stroganoff
Russia & Eastern Europe

1 lb. beef stew meat
4 T. flour
4 T. ketchup
3/4 C. sour cream
2 C. beef broth
1 onion, chopped
1 T. prepared mustard
1 T. flour
1 T. butter
salt and pepper to taste
1 lb. egg noodles, uncooked

Pound meat slightly. Season with salt and pepper and roll lightly in flour. Saute onions in butter. When onions are brown, add the beef and saute until light brown. Pour the beef broth over the beef and stew on low heat for 15-20 minutes. Add sour cream, ketchup and prepared mustard. Season with salt and pepper.

Cook noodles, following package directions. Drain. Serve stroganoff over the hot noodles.

Baba Au Rum

3/4 oz. yeast
1/2 C. milk, lukewarm
8 oz. flour
1/2 oz. sugar
4 eggs
1/8 oz. salt
1 t. lemon zest

Dissolve the yeast in the milk and mix in a little flour until a soft dough is formed. Allow dough to proof in a warm place until dough doubles. Add the other ingredients and work into dough. This must be kneaded until bubble forms.

Butter ring shaped molds (or muffin cups) and dust with flour. Fill rings 1/3 full and allow to rise to top of the mold. Bake at 375 degrees F for 30 minutes. Turn out and allow to cool.

Prepare syrup and soak Baba in it before serving.


1 C. water
4 oz. sugar
skin of 1/4 lemon
1/4 stick cinnamon
1/2 oz. rum

Place all ingredients except rum in a sauce pan and bring to a boil. Remove from heat, strain and add rum.

Siberian Milkshake

3 oz. milk
1 oz. chocolate syrup
1 oz. decaf coffee
4 oz. ice

Place all ingredients in blender and mix until smooth.

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