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How To make Russian Beef Stroganoff Coca Cola
1 1/2 lb Chuck steak or round
Steak, boneless 3 tb Flour
1 ts Salt
2 tb Oil or shortening
1/2 c Onion, finely chopped
1 cl Garlic, minced
1/2 c COCA-COLA
1/4 c Water
2 tb Flour
1/2 c Water
1 tb Worcestershire sauce
1 cn Mushrooms with liquid
1 c Sour cream
2 tb Parsley, minced
Mashed potatoes, noodles, Or rice, cooked and hot Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender. In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981
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Most popular Russian food in Moscow. What I eat in a day
Let's be honest, Russian food is unknown. And Russian food can be weird. Few people can name any traditional dish outside of borscht and this will probably summon angry Ukrainians. Even Russians are having hard times naming typical Russian dishes.
But in reality, there are dishes that most Russians eat daily and don’t even think of it as something special. And it turns out these dishes are very local and often extraordinary experiences for many foreigners coming to Russia.
I want to show you the typical meals that we eat in Moscow in a day: breakfast, lunch, and dinner.
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0:00 IS THERE RUSSIAN CUISINE?
0:59 TYPICAL BREAKFAST IN MOSCOW - SYRNIKI
1:27 BLINY
1:54 KASHA
2:15 LUNCH - HOW IT WORKS IN MOSCOW
2:46 BORSCH
3:08 RUSSIAN COCA-COLA SOUP - OKROSHKA
3:44 OLIVIER SALAD
4:09 VINAIGRETTE SALAD
4:23 PIROZHKI
4:43 SYROK
5:00 DINNER - PELMENI
5:25 HOLODETS
5:44 HOW TO DRINK LIKE A RUSSIAN
6:37 DESERT -PRIANIK
6:59 A BIT ON PRICES
7:35 YOUR OFFICIAL PERMISSION TO GO TO EAT
Unconventional Foods People Ate In Soviet Russia
The Soviet Union took shape after a series of revolutions during the early 20th century. Characterized by some of its best-known leaders, namely Vladimir Lenin and Josef Stalin, the Soviet Union spanned thousands of miles and was made up of hundreds of ethnic groups.
As the administrative and cultural hub of the Soviet Union, Russia was the largest socialist republic. After WWII, Soviet Russia and the whole of the Soviet Union found itself under the authoritarian rule of Josef Stalin, the dictator who implemented collectivist policies, gulags, and other repressive tactics to maintain his power. Standards of living declined and people struggled to survive, often scrounging for whatever food they could find.
#SovietUnion #JosefStalin #WeirdHistory
Traditional Russian Borscht Recipe | Ukraine Borsch soup with cabbage | Wilderness Cooking
Learn how to make authenic Traditional Russian Borscht Recipe with the chef master Tavakkul. This meal also, called Beet Cabbage Soup or Ukraine Borsch soup. Stay with Wilderness Cooking and get more cooking videos.
Ingredients:
- Cabbage
- Lamb meat
- Carrots
- Potatoes
- Onions
- Olive oil
- Tomato sauce
- Beets
- Bay leaf
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Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Thank you for watching my video,
Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Hungarian Goulash
Recipe Karoly Gundel. 1954. I made old recipe because it is still the best goulash you can ever make.
Ingredients
3 slices bacon or vegetable oil
2 lb beef
1 onion
1 lb potatoes
2 bell peppers
1 tomato
5 tbsp sweet paprika
2 garlic cloves
Salt/Pepper/Caraway Seeds
1 pack beef broth
Dough
1 cup flour
1 egg
Salt
Fry bacon to get fat of it, remove and add onion, cook until golden and add beef. Brown the meat, add paprika and 1 cup of beef broth, simmer on low-medium heat for 30 min. Add potatoes and more broth. Make pasta as shown on video, when potatoes almost ready add peppers, tomato and pasta. Cook 15 more minutes and remove from heat. Add garlic/salt/pepper and caraway seeds. Let goulash rest for 10 min and serve.
Goulash is not soup! Maintain the liquid (broth) during cooking!
#goulash #hungarian #beef #recipe #food #easy #delish #stew
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TRADITIONAL HUNGARIAN GOULASH
???? What Is Beef Stroganoff? Beef Stroganoff Recipe
The What Is Beef Stroganoff? Beef Stroganoff Recipe.
Beef Stroganoff is one of those recipes... with a lot of different variations. Mostly because the original written Russian recipe is not the greatest; and cooks through the ages have added their own twists to make this beef recipe even better. This Beef Stroganoff recipe takes some of the original components and add some of the greatest improvements from the last 100 years or so.
Ingredients:
500g (1 pound) beef chuck or flank, sliced thinly
5 mL (1 tsp) salt
2 mL (1/2 tsp) ground allspice
30 mL (2 Tbsp) oil
50g butter
1 small onion, thinly sliced
300g white mushrooms, sliced
125 mL (1/2 cup) white wine
15 mL (1 Tbsp) flour
125 mL (1/2 cup) beef stock
15 mL (1 Tbsp) hot English mustard
250 mL (1 cup) sour cream
Method:
Sprinkle the steak with salt, and allspice, and let stand for about an hour at room temperature.
Heat a pan on high heat, and pour in the oil and sauté the beef.
Remove the beef from the pan.
In the same pan, melt the butter, and cook the onions and mushrooms until soft, golden and sweet.
Deglaze the pan with the wine, and reduce by half.
Stir in flour and cook for 1-2 minutes.
Stir the stock into the pan.
Reduce the heat to medium low and stir in the mustard.
Stir the sour cream into the pan.
Add the steak back to the pan to simmer gently for 15 - 20 minutes.
Season to taste.
Serve over French fries, mashed potatoes, rice, or noodles.
Original Recipe:
Two hours before service, cut a tender piece of raw beef into small cubes and sprinkle with salt and some allspice.
Before dinner, mix together 1/16 lb (polos mushka) butter and 1 spoon flour, fry lightly, and dilute with 2 glasses bouillon, 1 teaspoon of prepared Sareptskaja mustard, and a little pepper.
Mix, bring to a boil, and strain.
Add 2 tablespoons very fresh sour cream before serving.
Then fry the beef in butter, add it to the sauce, bring once to boil, and serve.
Ingredients:
2 lbs tender beef
10-15 allspice
1/4 lb butter
salt
2 spoons flour
2 tablespoons sour cream
1 teaspoon Sareptskaja mustard
---A Gift to Young Housewives, Elena Molokhovets, [Moscow, 1861], recipe #635
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