Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 2 large onions, thinly sliced
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 4 cups beef broth
- 1 cup sour cream
- 2 tbsp. all-purpose flour
- 1 tbsp. chopped fresh parsley
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Whisk
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the thinly sliced beef sirloin to the pot and cook until browned, stirring occasionally.
3. Add the thinly sliced onions to the pot and cook until softened, stirring occasionally.
4. Add the salt, black pepper, paprika, and garlic powder to the pot and stir to combine.
5. Pour the beef broth into the pot and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
7. In a small bowl, whisk together the sour cream and all-purpose flour until smooth.
8. Slowly pour the sour cream mixture into the pot, stirring constantly.
9. Continue to simmer the omichka for an additional 10 minutes, stirring occasionally.
10. Remove the pot from the heat and stir in the chopped fresh parsley.
11. Serve the omichka hot with your choice of side dishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning the beef and onions
- Low heat for simmering the omichka
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or beef round steak.
- Vegetable oil can be substituted with olive oil or canola oil.
- All-purpose flour can be substituted with cornstarch or arrowroot powder.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add sliced mushrooms to the pot with the onions for a mushroom and beef omichka.
- Use chicken broth instead of beef broth for a chicken and onion omichka.
- Add diced potatoes to the pot with the beef broth for a heartier omichka.
Tips and Tricks:
- Be sure to slice the beef and onions thinly for even cooking.
- Stir the omichka occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to your taste by adding more or less salt, black pepper, paprika, or garlic powder.
Storage Instructions:
- Store any leftover omichka in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the omichka in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the omichka in individual bowls with a dollop of sour cream and a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
- Sour cream
Pairings:
- Crusty bread
- Mashed potatoes
- Rice
Suggested Side Dishes:
- Steamed vegetables
- Roasted potatoes
- Salad
Troubleshooting Advice:
- If the omichka is too thick, add more beef broth or water to thin it out.
- If the omichka is too thin, whisk together more sour cream and all-purpose flour and add it to the pot.
Food Safety Advice:
- Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover omichka in the refrigerator within 2 hours of cooking.
Food History:
- Omichka is a traditional Russian soup made with beef, onions, and sour cream.
Flavor Profiles:
- Savory
- Creamy
- Oniony
Serving Suggestions:
- Serve the omichka hot with your choice of side dishes.
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Region: Russian