This mid-19th-century Russian dish has been wildly popular around the world and continues to please. It’s easier to make than you would think and can include a variety of meat.

We recommend round steak and allow the cream soups to draw out the flavor. This dish is filling, flavorful, and dresses up the average casserole night into something spectacular to eat. 


  • 2 lbs. Round steak
  • Salt and pepper to taste 
  • 1 medium to large onion (diced 1/4″)
  • 2- cans Cream of Mushroom soup
  • 2- cans Cream of Chicken soup
  • 1-1/2 cups of all-purpose flour
  • 3 Tbsp. vegetable oil


1) Cut steak into 1″ cubes, roll meat in flour then brown in a frying pan with oil.

2) Cook until most of the pink is cooked through. Then place cooked meat into a large casserole dish and set aside.

3) In the same frying pan add the diced onion, salt and pepper and cook for 1-2 minutes over medium heat.

4) Add both kinds of soup and add 1 full can of water. 

5) Cook until heated through and mixed thoroughly then pour over meat and stir.

6) Bake at 375 degrees for approximately 90 minutes.