Russian baked beef
Try this typical Russian dish, which is something like a baked beef Stroganoff. A delicious recipe from Allrecipes.ru!
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Ukrainian foods, pork stroganoff
Trivia Ukraine foods always have sour cream without sour cream the foods not tasty.
Cooked beef stroganoff with potatoes today.
Episode #18: Zharkoye (Ukrainian Stewed Beef & Potatoes)
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Жаркое or zharkoye, aka ‘Stewed Beef and Potatoes’ – a delicious Ukrainian and Eastern European comfort food. It’s made with fall-apart braised beef and potatoes in an aromatic tomato sauce with just a sprinkle of dill on top.
Prep Time: 20 mins
Cook Time: 2 hours
For 6 servings
INGREDIENTS:
• 1 ½ pounds cubed beef; chuck roast
• Olive oil
• 5 garlic cloves, minced
• 1 large onion, diced
• 1 ½ teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 2 cups beef broth
• 2 cups of water
• 1 cup tomato sauce
• 4 to 5 white potatoes, peeled and cubed
• 2 tablespoons cornstarch
• ¼ cup heavy cream
• 3 tablespoons chopped dill
STEP-BY-STEP INSTRUCTIONS:
You will love how easily this beef dinner comes together! It will fill your kitchen with a warming, mouthwatering aroma, too! Here’s how I put this dish together:
1. Preheat a large sauté pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the cubed beef. Season the beef with a few pinches of kosher salt and brown the meat all over, about 5 minutes. Next, add the minced garlic and diced onion; sauté until the onion is tender and translucent, about 8 minutes. Then add in the seasonings: salt, black pepper, paprika, and ground cumin.
2. Cook this mixture for a few more minutes, then pour in the tomato sauce, beef broth, and water. Bring the liquids up to a simmer, close the pan with a tight-fitting lid, reduce heat to low, and simmer for 1 to 1 ½ hours, or until the beef is tender.
3. Once the beef has reached the desired level of tenderness, remove it into a small bowl with a slotted spoon; this will create more room for the potatoes to cook. Add the peeled, cubed potatoes. They need to be well-submerged in the broth; add more water or beef broth if needed. Cover the pan with a lid and cook covered for 25 minutes, or until the potatoes are fork-tender.
4. Meanwhile, prepare the cornstarch slurry. Combine the heavy cream and cornstarch until smooth. Once the potatoes are cooked, add the slurry into the sauce and return the beef to the mixture. Stir and cook for a few more minutes until the sauce thickens considerably.
5. Season with fresh dill when ready to serve. This dish goes well with a dollop of sour cream on top or with a side of small, Kosher pickles.
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How to Cook Beef Stroganoff | Beef Recipe | Russian Dish | Food Plating | Spoon & Fork Republic
Beef Stroganoff has been known world-wide, sautéed beef strips with rich sour cream and mushrooms. In Asia, it's usually served with rice while in North America, topped on pasta. Until recently I learnt that it originated from Russia, Beef Stroganov.
S03E03: RUSSIA: Beef Stroganoff over Egg Noodles with Red Borscht & Russian Salad Experiment
Hannah and Shay cook Russian food.
Russia is the largest country on earth, stretching all the way from the Baltic sea to the Pacific Ocean. So understandably its cuisine is very diverse. It’s literally bigger than the surface area of Pluto. Russian food is hearty and fortifying, to warm you in the cold winters. Meaty stews, nourishing soups, root vegetables, dill pickles, sour cream, and bread are the cornerstones of everyday Russian home cooking.
Today we made red borscht, probably the most popular soup in Eastern Europe. Tender bites of beef and potatoes saturated in earthy beetroot flavor is what sets this soup apart from your standard vegetable beef. They say you eat with your eyes first, and boy were my eyes hungry. Not only does the beetroot add something special in taste, it transforms the broth into a beautiful red hue, making this soup just as inviting as it is appetizing.
We also made a creamy beef stroganoff served over egg noodles. Strips of sirloin steak and sliced mushrooms swam in a rich gravy of beefy goodness. Egg noodles were definitely necessary to tame this full-bodied gravy. And though we did not make them from scratch, our packaged noodles did the job just fine. Beef stroganoff is popular all over the world, especially in the west and can also be served over mashed potatoes and rice. In my house, it was definitely considered comfort food and was a favorite among the adults and the children alike. On a different note, we like to be transparent with you at Dinnernational, and we have to recommend cooking the flour longer for the Stroganoff, as ours turned out a lighter color than we would have liked.
For a little added freshness, we served a Russian salad with our dinner. Like most other salads around the world, this included cucumber, tomato, and onion. But this is Russia, people. So we slapped some sour cream on there, sprinkled some dill, and called it a day. This salad was exactly what we needed to accompany such a heavy meal of essentially beef and potatoes.
To be honest. Besides stroganoff, this is the most Russian food I’ve ever eaten in my life. And I was not disappointed at all. Russian cuisine is more than just “peasant” food. I want to use the words “sturdy” and “dependable” to describe this cuisine, but I understand that these are words to better describe a well-built building or the family car. It’s true though! Russian food is meant to sustain you through a long cold work day, prepare you for an arduous walk home in the snow, feed a family of 17…you get the picture. It’s sturdy and dependable and a lot more than meets the eye. Go to a Russian restaurant and eat this food. Or better yet, make it yourself.
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