Belyash (Russian Meat Pie)

Dissolve:

1 T. yeast in 1/2 c. warm water

Add:

1 c. milk

3 1/2 c. flour

1/2 t. salt

Mix well. Knead until smooth. Let rise until double. Divide dough into small balls (about the size of a fist). Pat and flatten until the size of a saucer. Make sure they are not too thin. Put a spoonful of filling (see below) in the middle of each cake, fold over to cover filling and pinch the edges to seal.

Heat oil in a frying pan and fry the belyash on both sides until golden brown. Serve with sour cream.

Filling #1:

1 lb. ground beef

salt & pepper to taste

3 T. water

1 small onion, minced

Mix well and fry in pan until meat is medium-done.

Filling #2:

1/2 lb. ground beef

salt & pepper to taste

4-5 medium potatoes

1 clove garlic, minced

1/2 t. dill

Dice and boil potatoes. Mash. Fry beef with 1 clove garlic until meat is medium-done. Mix beef mixture with mashed potatoes; season with dill and pepper.

Russian Beef Stroganoff

Wash and trim:

1 lb. fillet, or rump of beef

Slice into medium-sized pieces and pound or beat to flatten. Then cut into shoestring. Rub well with salt and pepper.

In large frying pan sauté:

2 onions, shredded

3 T. butter

When the onion is golden brown, add the meat.

Fry for about 5 minutes stirring constantly. When browned, sprinkle with:

1 T. flour

Stir and fry for another 2 or 3 minutes.

Add:

¾ c. sour cream

1 T. Russian Southern Sauce

Stir and cook for 2 to 3 minutes more. Sprinkle with dill and parsley. Serve over fried potatoes.

Wash and trim:

1 lb. fillet, or rump of beef

Slice into medium-sized pieces and pound or beat to flatten. Then cut into shoestring. Rub well with salt and pepper.

In large frying pan sauté:

2 onions, shredded

3 T. butter

When the onion is golden brown, add the meat.

Fry for about 5 minutes stirring constantly. When browned, sprinkle with:

1 T. flour

Stir and fry for another 2 or 3 minutes.

Add:

¾ c. sour cream

1 T. Russian Southern Sauce

Stir and cook for 2 to 3 minutes more. Sprinkle with dill and parsley. Serve over fried potatoes.

Green Borsch

Bring to boil in large pot:

1 lb. beef or pork, chopped

Simmer for until done.  Remove meat and set aside, reserving broth.

Meanwhile, saute in hot oil:

2-3 c. cabbage, diced

1 onion, diced

2 c. carrots, diced

2 cloves garlic, minced

Simmer in reserved broth until tender:

2-3 c. potatoes, diced

dill

bay leaf

Add:

1-2 c. tomato sauce

sauted veggies

1 t. paprika

salt & pepper to taste

cooked meat

Heat through and serve with a dollop of sour cream and wedges of bread.

Noodle Skillet

Saute in oil:

1/2 lb. ground beef

Pour off excess fat. Add:

1 t. salt

dash pepper

1/4 t. oregano

1 c. tomato sauce

3/4 c. water

Cover and simmer 10 minutes.  Bring to a boil and add:

1 1/2 c. noodles

3/4 c. shredded cheese

Reduce heat, cover, and simmer 10 more minutes, or until noodles are done.  Stir occasionally.

Mom’s Porcupine Meatballs

Combine:

1 ½ lbs. ground beef

½ c. uncooked rice or oats

1 t. salt

½ t. pepper

1 T. minced onion or garlic

Shape into small balls and brown in 2 T. oil.

Heat in large pot:

1 c. tomato juice

½ c. water

Add meatballs and cover securely.  Cook about 30 minutes.  Do not stir.

Makes about 4-6 servings.

For gravy, combine in small dish:

2 T. cornstarch

¼ c. cold water

Stir into boiling broth leftover after removing meatballs.  Serve with mashed potatoes.

Beef Stew

Place in large frying pan on medium heat:

1 T. oil

Brown:

1 lb. beef, cut into 1 in. cubes

Add:

1 large onion, sliced

salt & pepper to taste

1 c. water

Place on top of meat:

4 small potatoes, diced

1 c. green beans

4 small carrots, cut into slivers

1 c. tomatoes, diced

Cover and cook about 30 minutes.

Combine in small dish:

1 T. flour

¼ c. water

Mix until pasty and stir into stew.