My Beef
March 3rd, 2012 in Beef, Main Dish Recipes by Julia Volhina If you are looking for a dinner roast recipe, this one is for you: juicy homemade veal roast with pureed sauce prepared from carrots, onions and tomatoes stewed in dry red wine and meat juices.
Pureeing vegetables makes sauce more homogeneous (and looking and tasting more like a sauce), however you can also pour cooked meat with cooked vegetable mix without pureeing it, that may save you some time if needed.
Meat roasted this way tastes great served straight from the oven as well as cooled down.
Tags: carrot, dinner, onion, roast, romantic, russian, tomato, tomato paste, veal, wine
February 18th, 2012 in Beef, Main Dish Recipes by Julia Volhina Taste of this dish reminds me of lasagna, with the difference of that it doesn’t include neither noodles nor cheese. It also requires much less time to cook than classic lasagna.
Meat sauce prepared of ground beef or veal (or mix of these) with onions, tomatoes and fresh parsley is juicy and very tasty. Bechamel souffle gives it nice hint in both taste and presentation.
Did I mention that this recipe is great for some special occasion?..
Tags: casserole, dinner, egg whites, egg yolks, ground beef, lunch, milk, onion, potato, romantic, russian, tomato
December 23rd, 2011 in Beef, Main Dish Recipes by Julia Volhina Another variation for ukrainian cabbage rolls: meat staffed cabbage rolls with gentle sour cream and onion sauce.
Making these from scratch will take some time as any recipe for cabbage rolls even if you use ground beef and don’t need to prepare it yourself, you still need to separate cabbage, assemble rolls and then cook them.
But don’t let this to stop you – even though it is time consuming to cook cabbage rolls you will get enough rolls for later – just store left overs in fridge or freezer.
Tags: cabbage, dinner, ground beef, lunch, meat, onion, rice, russian, sour cream, ukrainian
December 10th, 2011 in Beef, Main Dish Recipes by Julia Volhina Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.
It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!
You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.
Tags: dinner, lunch, meat, mushroom, peas, romantic, stew, veal
November 26th, 2011 in Beef, Main Dish Recipes by Julia Volhina My mom usually cooked big zucchini like this: stiffing it with ground beef and rice mince.
However I wasn’t able to find an “adult” zucchini in any shop here in US to cook it. It seems that they don’t survive long enough to grow big here (maybe green piece should look into that, I don’t know).
Anyway, I believe spaghetti squash is a good substitute for this recipe: it serves the purpose by being squash and providing a cavity to cook stuffing, and it also brings nice unique texture to the dish with its “spaghettiness”.
The taste here is similar to cabbage rolls (as if they were made of squash 
), however the amount of work you need to put into this one is considerably smaller.
Tags: beef, boiled rice, dill, dinner, ground beef, ground meat, lunch, onion, squash, stuffed, tomato
October 29th, 2011 in Beef, Main Dish Recipes by Julia Volhina Fried pies (piroshki/pyrizhky), resembling individual size fried buns of yeast dough with stuffing, are very popular in all countries of ex-USSR. There are many stuffing variations for these: fruity and sweet or savory.
This is recipe for piroshki with boiled meat and rice stuffing – meat left over after preparing broth or soup is usually used to prepare these. And later fried pies can be served together with that soup or broth.
Piroshki are good choice if you need to take food to-go: they don’t require refrigeration to keep them fresh (for 1-2 days).
Tags: boiled meat, boiled rice, dough, dumplings, lunch, onion, picnic, russian, stuffed, yeast
October 15th, 2011 in Beef, Main Dish Recipes by Julia Volhina A cup of beef broth with a couple of meat and rice stuffed crepes will always remind me of my childhood: mom used to cook these all the time.
There is always boiled meat left over from cooking broth, and stuffing crepes with it is easy way to prepare a nice meal to go with it.
Assembled meat and rice stuffed crepes can be stored in fridge for couple of days – you just need to warm them up by frying right before serving.
And if you cook a way too much (as I usually do) just seal some portion of stuffed crepes in a bag and freeze them up, this way you will always have some fresh stuffed crepes when you need to prepare some food fast.
Tags: boiled meat, boiled rice, breakfast, crepe, kid food, lunch, meat, onion, rice, stuffed
