A tangy combination of real beef, vegetables, and sour cream is made with flour and herbs, cooked to a clear aroma, and served with rice on the side, as it provides the meat with some white-hot zing. You can make this with other cuts of beef, real vegetables, and yogurt in a casserole.



  1. Cut meat in thin strips about 2 inches long. Dredge with flour.
  2. Quickly brown meat on all sides in hot oil in large skillet.
  3. Add onion, broth, thyme, and liquid from mushrooms.
  4. Cover and simmer about 45 minutes, or until meat is tender. Add mushrooms and peas.
  5. Cover and cook 5 to 7 minutes.
  6. Mix with sour cream. Heat but do not boil.
  7. Serve over fluffy rice, or spoon meat mixture onto plate and top each with a mound of rice.
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