russian

These pickled eggs taste just like the eggs that general stores used to sell! Add 1 cup beet juice if you'd like pink pickled eggs.

Pickled Eggs

eggs,

empty sterilized glass jar

vinegar

salt

onions,

sugar

pickling spices

Put the peeled hardboiled eggs in the large jar.

Boil the remaining ingredients together for 5 minutes.

Keeps in refrigerator for weeks, in theory.

In reality, if you love pickled eggs, these will disappear.

Thank you for printing this recipe; my mother used to make these very often (they tended to disappear) and there was always a big jar of them in the refrigerator.  I had lost her recipe, and have been searching for years to find one that seemed to be closest to hers.  Yours is just perfect.  With much gratitude.  Doreen. (PS The beet juice is a great idea; mother also used to use vegetable colouring and made some red and some green for Christmas - I have done this and it made a sensation!)

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

The Best Beef Stroganoff

salt and black pepper

vegetable oil

unsalted butter

yellow onion, sliced

white button mushrooms, quartered

shiitakes, caps sliced (stems removed and discarded)

thyme

garlic,

dry white wine

all-purpose flour

sour cream

Dijon mustard

Worcestershire sauce

beef broth or beef stock

egg noodles

flat-leaf parsley leaves, chopped

chives,

Food Network Kitchen Step by Steps Beauty Beef Stragonoff

Bring a large pot of salted water to a boil.

Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.

Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.

Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.

Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.

Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.

Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired. 

Probably the best beef stroganoff I've ever had

The best stroganoff I ever made. Had to make a second batch because the first batch went quickly!! Thanks!

This recipe allowed my dinner party to be a racing success. Easy directions and simple ingredients. Never fail recipe.



Super easy! Very flavorful, the Dijon mustard is a game changer!

Tasty... but I’d use less Worcestershire sauce

Really great flavor, and completely adaptable if like to tinker with recipes. 

I used ground beef instead of steak, I didn’t have the Shiitake mushrooms

Make up a batch of these blinis for a party – if the recipe gives you too many you can freeze them. Delicious served with smoked salmon and soured cream, or maybe a spot of caviar.

Blinis

yeast

350 grams/12 ounces plain flour, sifted

285 milliliters/½ pint milk, lukewarm

145 milliliters/¼ pint milk, tepid

free-range egg whites, whisked

This Reuben sandwich recipe makes enough for one sandwich, including the Russian dressing. Just scale it up to make more sandwiches, and any extra dressing will keep in the fridge.

If your meat is at room temperature, not straight from the fridge, it will help the other ingredients warm through and melt the cheese.

Reuben sandwich

mayonnaise

tbsp tomato ketchup

horseradish sauce

hot sauce

tsp finely chopped shallot

cornichon dill

hot paprika

bread

salt beef

Swiss cheese,

sauerkraut

dill pickles, to serve

Make and share this Beef Stroganoff recipe from Food.com.

Beef Stroganoff

lb beef sirloin,

flour

salt & pepper (or

butter

(3 ounce) can mushrooms, sliced, drained

onion, thinly sliced, then cut slices in half

garlic powder

(10 1/2 beef broth

Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet.  Cook 3-4  minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour.

Cook &amp; stir over medium-high heat, until thickened &amp; bubbly, then return meat mixture to pan. Stir in sour cream.

DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!

In *real* beef stroganoff, high quality beef is cut in very thin slices and simmered in red wine or sherry with mushrooms and garlic, salt and pepper.  The beef is served in one dish, the sour cream in another, and the noodles in a third.  Each diner layers the three separate parts according to his/her own taste.

This is *not* beef stroganoff.

A great way to use left over potatoes. Every Christmas Eve we had perogies. They do go fast so we'd fight over them. The fillings are unlimited. Cabbage, Cheese, Fruit, mushrooms, sauerkraut or check out my Recipe #146547 
FYI: add a touch of herbs to one dough and paprika, curry, cinnamon to another when making a couple different fillings so you can tell which is which. Just do complement the fillings!

Pierogie  [peer-Oh-Gee] Potato Pierogies Perogies

eggs

flour (240 grams)

cream cheese

potatoes

onion

In a food processor with the blade and pulse flour and salt.

Add eggs and cream cheese run processor till crumbly about 20 seconds.

Then through tube slowly add lukewarm water till dough comes into a ball.

Roll half the dough on floured surface to about 1/16 inch thick.

Cut out 5 inch circles using a glass or cookie form.

Fill each circle with about 2 tablespoons of filling.

If dough won`t seal lightly brush water on edges and pinch together.

Continue till all dough and filling is used up.

Cook in salted boiling water with olive oil.

Remove with slotted spoon and place in bowl.

After boiling you can also pan fry in butter and onions till golden brown.

YUMMMMMY!  Made these exactly as stated but used a 3.75 inch "Mister Dough Maker" cutter (I thought 5" seemed way too large).  I only got 26 out of the batch, but they were THEE best 26 pierogies I ever made...best we've ever eaten actually!  For the filling I made 6 servings of instant mashed potatoes and added a cup of cheddar cheese and the onions sauteed in butter into them (had extra filling but that was even good by itself!).  Everyone at the table sounded like they were in heaven.  It did take me about 1 hour to fill and boil, and then another 15 minutes or so to fry in butter but it was well worth it!  Thanks for the great recipe! P.S.  I also used a fork to crimp the edges and for the first time no filling escaped!

This was one of my favorite dishes as a kid, a less-expensive version of the classic dish created and named for a Count Stroganov in late 19th-century Russia. Very popular in America during the 60s and 70s, the original recipe for Beef Stroganoff called for thin sliced of pricey beef fillet. Although my mom used meatballs instead, it seemed luxurious to me. Eventually my mom (and my aunt Jean and my grandmother) stopped making it, maybe because it finally seemed too old fashioned. By the time I wanted to demonstrate it on my show, Beef Stroganoff was so antique that none of my relatives could come up with a recipe — and all I remembered of it were the bouillon cubes, tomato paste and cultivated mushrooms.

When I re-created the recipe, I lost the bouillon cubes (too chemical-tasting to me now) and the tomato paste but kept the cultivated mushrooms — although you would get a more elegant dish if you used such flavorful mushrooms as shiitakes or chanterelles. The ground beef of choice is chuck because it has the most flavor (and the most fat, too, alas). If you want to make a lighter version of this dish, you can substitute ground sirloin or ground round and low-fat sour cream.

Mom's Meatball Stroganoff

chuck

onion,

garlic cloves,

kosher salt,

black pepper,

bread crumbs

water

olive oil

cultivated white mushrooms,

dry sherry

chicken stock,

unsalted butter, softened

dill

Combine the chuck, half of the chopped onion, the garlic, salt, pepper, bread crumbs, egg yolks, and water in a large bowl. Mix well and form meatballs that measure about 1-inch in diameter. Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, shaking and turning, until well browned, about 5 minutes. Don't crowd the pan; work in batches, if necessary. Transfer to paper towels to drain.

Pour off any excess fat from the skillet, leaving 3 tablespoons in the pan and add the remaining onion. Cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring, until the liquid they give off has evaporated, 7 to 10 minutes. Pour in the sherry, increase the heat to high, and boil until almost all the liquid they give off has evaporated. Pour in the stock and bring to a boil.

Rub the butter with the flour in a small bowl until it forms a smooth paste. Pinch off pea-sized pieces and add little by little to the boiling sauce, whisking constantly for 3 minutes. Add the meatballs, stir in the dill, and sour cream, season with salt and pepper, and cook over low heat until the meatballs are just heated through. Serve hot.

Great recipe!  Only changes I made were to caramelize the onion before doing anything else and simmering the meatballs in the sauce for 5 min. with the pan covered before I added the flour/butter mixture and sour cream.  I did this because they were not fully cooked after browning. Next time I will bake them in the oven instead of browning in the sauté pan.  I used 90% lean beef, and there was no excess fat after browning. Oh yeah… I did not use fresh breadcrumbs. I used Panko, as I prefer that. Also, I used canola oil instead of olive oil. This is stroganoff… Using olive oil will really affect the flavor, and not in a good way. I am Russian, and I grew up making stroganoff. This is a nice variation although it won’t serve as many as noted. There’s no way it will serve six people.

I just made this. I am always looking for new recipes for my daufhters lunch for work.<div><br /></div><div>This was very good. I had frozen meatballs to use, so I just used them.<div><br /></div><div>I added a little more sour cream...and used dried dill because thats what I had. Plus I crushed 2 cloves of garlic and sauteed with onion.</div><div><br /></div><div>Nummies :-)</div><div><br /></div><div><br /></div></div>

Really good recipe. The meatballs stay firm but tasty, and the flavor is good. The sauce is great, although I made it with half mushroom and half beef stock. Chopped onions drive me a little nuts in meatballs - someone else mentioned this too. Try grating the onion on a regular old box grater, and shaving or smashing (really smashing) the garlic cloves. I make this a couple of times a year, and it's really worth a little extra prep time!

I tried this recipe with ground Venison and it was delicious!

I've made a ground beef version of stroganoff for years with great success.  This is similar, except for using meatballs (I just brown seasoned meat and I use beef broth, not chicken.  The great tip in this recipe is the flour/butter for thickening, I used it in mine and was very pleased with the results.  It also reduced the amount of sour cream needed to get it the right consistency.  I also added a pinch of dried dill, didn't have fresh, and it added another dimension that was good as well.  Sherry, to me, is a necessary ingredient for a proper stroganoff.

I will make this again, except for adding onions to the meatball mixture. When frying the meatballs, the onions began to stick to the skillet and burn. As a result, the final product had a burnt taste. The sauce was excellent and I used portobello mushroom and white wine as opposed to cooking sherry.

My husband dislike ground beef and so, I thought, I should make this version of beef stroganoff instead.  I had a 96% lean ground beef and was afraid the meatballs would turn out tough and dry.  Well, the meatballs turned out juicy and flavorful!  In addition, due to my habit of "healthy eating", I baked the meatballs in the oven, at 400 degrees for 25 minutes instead of browning it in oil.  I sautÃƒÂ©ed the veggies with butter, put in the flour and then the wine and then beef stock.  The sauce turned out good and the whole dish turned out pretty good!  Give it a try, you might like it! Happy Eating! :    

This is a very good version of stroganoff, and you don't have to spend a ton of $$ on a prime cut of beef. My kids LOVE the meatballs. I made a few changes to the recipe that I think made it even better (in my humble opinion. I used a mixture of mushrooms - button, cremini and reconstituted shitake. I reconstituted the shitake in the chicken stock to make it a little more flavorful. I also used creme fraiche instead of sour cream. The sauce is the perfect thickness, and has a rich velvety texture. Served over hot rice and with a side of roasted Brussels sprouts!

This recipe comes from Georgia, formerly of the Soviet Union.  The backbone of the marinated chicken is removed so that it lays flat on the grill (or in this case, in a cast iron skillet) and is cooked quickly to sear and crisp the skin, but ensure the meat is tender and juicy inside.  Originally, an outdoor &quot;grill&quot; was set up outside, by laying two lines of bricks.  Inside the canal were laid pebbles or stones.  Then coals were heated and placed on top of the stones.  Kebabs, on skewers, were laid across the bricks and the meat cooked over the hot coals.  To make the tabaka, a large flat stone was heated and placed over the coals.  The chicken was placed on the stone and weighted down with more bricks.  I have a Georgian seasoning mix that I purchased in a European market that I use for this dish.  It contains:  paprika, curcuma (which is probably turmeric), and dehydrated vegetables (carrot, garlic, chili peppers, onion).  It is a little spicy, but not what I would call hot.

Chicken Tabaka (Georgian Chicken Under a Brick)

garlic cloves, smashed

seasoning (paprika, carrot, garlic, turmeric, chili peppers, onion)

lemon

salt & black pepper

Prepare chicken and place in a large, covered bowl or a large ziploc baggie.

Combine oil, garlic, seasoning; squeeze in the juice of the lemon, then slice it in about 4 large slices and throw in also.

Pour marinade over chicken and massage in to chicken (I loosen the breast skin, without removing, and rub some under there as well).

Let marinate overnight, or at lease a couple of hours.

Heat a large cast iron skillet over medium high heat.

Remove chicken from marinade and season all over with salt and pepper, then place in hot skillet.

Weight chicken down with another cast iron skillet (you can use any type of skillet, if necessary, and weight THAT down with cans or bricks or something).

Cook 10 minutes, then turn over and return weight; keep cooking 10 minutes and turning until chicken is crispy and cooked through, about 20 to 25 minutes (will register 165 degrees F on an instant read thermometer).

Beef osso bucco turns this traditional beetroot soup from a starter into a hearty main.

Borscht

tomatoes

beef osso buco

milliliters (3 cups) cold water

1.25L (5 cups) beef stock

brown onion, halved

celery stalk, trimmed, coarsely chopped

carrot, washed, coarsely chopped

continental parsley stalks

bay leaves

fresh beetroot bulbs (see tip), washed, peeled, coarsely grated

(2 cups) thinly sliced Savoy cabbage

tbsp red wine vinegar

brown sugar

Sour cream, to serve

tbsp chopped fresh dill

Turn leftover beef bouguignon into another traditional family favourite.

Beef stroganoff

fettuccine

button mushrooms, sliced

tsp sweet paprika

quantity Beef bourguignon (see notes)

can Heinz big red tomato soup

tbsp worcestershire sauce

tbsp chopped fresh flat-leaf parsley leaves

Serve these traditional Russian crepes with sweet ricotta filling as a special dessert any day of the week.

Blinchiki (Russian crepes) with sweet ricotta

eggs, lightly whisked

buttermilk

tbsp caster sugar

(3 1/3 cups) self-raising flour

butter,

ricotta,

(3/4 cup) caster sugar, extra

vanilla essence

butter, melted

Caster sugar, to sprinkle

Thickened cream, to serve

Raspberry jam, to serve

High in protein and a good source of fibre, iron, zinc and niacin, this beef & mushroom stroganoff mades a tasty winter's meal.

Beef and mushroom stroganoff

lean beef stir-fry strips

onion, thinly sliced

button mushrooms, halved

(250 milliliters) Massel beef stock

(180 grams) light sour cream

green beans, topped

chives

wholegrain toast, to serve (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770878685001&=domain=taste

5348771529001-5770878685001

The traditional dessert is served warm with a dollop of sour cream and cherry sauce.

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