TODAY | February 07, 2014
>>> russia's home to the olympics this year. but also the home of pretty unique and delicious dishes.
>> one dish i can't wait to try is beef stroganof.
>> good morning.
>> good morning.
>> i should say, it's privyet. what's more easy conversational?
>> let's start off with vodka. we're going to be drinking a lot of this.
>> some of us.
>> if you want it.
>> you already know natalie's plans.
>> i'm not a big vodka drinker.
>> serve this cold?
>> i like it like that in the ice already.
>> needs orange juice .
>> wow. and then herring?
>> yes, traditional russian herring. and this is a great little appetizer to have with your vodka. and so just a little salty treat to eat with dark bread and onions to break down that strong taste.
>> and you say this is traditional peasant food , right?
>> yes. yeah. it's a great little appetizer.
>> okay. let's move on to the main event . the beef stroganoff .
>> i've already sauteed and seasoned. carrots and garlic and mushrooms in here. going to take it out of my bowl, and we're going to add our beef tenderloin . and i like to use beef tenderloin , a soft, tender meat. you don't have to cook it much longer. and transfer everything out of the bowl here.
>> brown it to add lots of color.
>> so add butter. we're going to add our beef.
>> and you cut it really thin, then, right?
>> yeah. thinly sliced and we're going to brown it, season it with a little bit of salt. let that brown.
>> let this brown and add our sauce. i already have my sauce made here. we're going to start with the roux. equal parts butter equal parts flour. put that down for a few minutes. add our milk, slowly whisk that in. already added some of our broth. and once that's all done, we're going to add it back into our pan.
>> once this is brown, you add the roux back into here. and serve it on top of egg noodles, right?
>> yeah. also mashed potatoes or white rice . it's really, really delicious.
>> we're going to be eating a lot of this over there. looking forward to it.
>> mmm. that's good.
>> so we're going to come back here. and we have some traditional russian beef. russia 's such a large recipe. each region's going to have a different variety on this. this is my take on it.
>> and what do you serve it with?
>> it's a beet soup?
>> beets, carrots, tomatoes. and i serve with sour cream on top, fresh bread, little green scallion on top.
>> and a nice little sweet at the end.
>> that's delicious.
>> and they are little tarts filled with fruit jelly or a lemon curd topped with meringue sauce on top.
>> i'm going to like this.
>> russia .
>> i can't wait to get there. thank you so much.
>> thank you.
>> i keep forgetting you took russian.
>> i took a year of it, which didn't get me