Russian Cuisine

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  Juicy/Succulent Beef

Ingredients

fresh beef
tenderloin or sirloin
vegetable oil or lard


Method
Slice the meat for serving and roast the pieces in the vegetable oil or lard. Do not beat or salt them. Serve hot with a sauce or any vegetable garnish.

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  Meat Cutlets with Eggplants

Ingredients

500 g meat
100 g eggplants
50 g onion
1 table spoon semolina
salt
ground black pepper to taste


Method
Peel the onion and grind it with meat. Rinse the eggplants, boil and peel them. Chop finely, blend with the ground meat and semolina. Sprinkle with salt and pepper. Form the ground meat into cutlets, roll in bream crumbs and fry in vegetable oil.

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  Meat Cutlets with Greens

Ingredients

500 g beef
500 g pork
100 g onion
200 g spinach
100 g parsley or dill
greens
2-3 cloves of garlic
salt, ground black pepper to taste


Method
Peel the onion and grind it with beef and pork. Rinse the greens, chop them finely. Blend with the ground meat, add garlic, salt and ground black pepper to taste. Form the ground meat into cutlets, roll in bream crumbs and fry in vegetable oil.

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  Meat with Vegetables, Cooked in an Oven

Ingredients

1 kg beef or pork
200 g sweet pepper
200 g carrot
100 g onion
50 g vegetable oil
hot pepper to taste
salt to taste


Method
Rinse the meat, slice for serving and beat well. Peel the onion and slice it into round pieces. Rinse the carrot, peel it and shred into thin long pieces. Rinse the sweet pepper, seed, and chop it into thin round pieces. Saute the shredded vegetables in the vegetable oil. Place the meat in a large heavy skillet. Put the sauteed vegetables over the meat. Salt, add shredded hot pepper and cook the dish in an oven.

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  Roasted Beef with Spices

Ingredients

200-250 g fresh beef (neck or side)
fresh strained lemon juice
grated dried lemon peel
marjoram
parsley finely chopped


Method
Beat the beef with a wooden hammer. Pour the beef with the fresh strained lemon juice, season with the grated dried lemon peel, marjoram (fresh or dried) and finely chopped parsley. Leave the beef to pickle for 2 hours or more. Roast it in vegetable oil on both sides in a very hot skillet over high heat for 1 minute. Reduce the heat to low and roast the beef uncovered for 20-25 minutes. Serve with fresh or pickled vegetables.

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  The Russian Pelmeni

Ingredients

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup water
1 egg
1/2 pound mixed ground beef, lamb and pork (by taste)
1 onion, chopped (about 1/4 cup)
1/8 teaspoon ground black pepper
1/4 teaspoon salt


Method
Mix ground beef, lamb, pork, onion, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper; reserve. Mix flour with egg (yolk and egg white) and water; 1/4 teaspoon salt until a soft dough forms. Knead on floured surface until dough is elastic. Divide into 1-inch round pieces. Roll each piece so that they are 1/16 inch thick. Fill each piece with the meat mixture; fold into half-moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later, or cooked immediately. To cook pelmeni, boil about 1/2 gallon of water; carefully drop pelmeni into boiling water. Boil for 20 minutes. Serve with butter, sour cream or vinegar; add pepper and salt to taste. Serves 6-8 persons.

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