Served at: The Russian Tavern, Port Royal Hotel, Port Bannatyne, Isle of Bute
Ingredients: A portion of "slow-grown" free-range Highland beef from Orkney, smoked Spanish paprika, wild mushrooms and sour cream. For the latkas: potatoes, onions, coriander and paprika, and for the sauerkraut (fermented cabbage): white wine, red cabbage, apples, onions and ginger.
Method: A rump of beef is butchered on the premises and laid in red wine for a few days, then it's made to order by cutting into strips, dusted with Spanish smoked paprika and thrown into a hot pan. Once cooked, yogurt made from local cream and sour cream is poured over it and wild fungi, picked from the hills nearby, Dijon mustard and roasted buckwheat is added. It comes served with latkas (formed into cakes and fried). The sauerkraut is boiled with red cabbage in white wine or cider, and then apples, onion, ginger and paprika are added.
Created by: The hotel owners, Russian-born Olga and Norwegian-born Da Crawford, follow the traditional Russian recipe that was the prize-winner at an 1890s cooking competition held in St Petersburg devised by a diplomat Count Pavel Alexandrovich "Stroganov".