Tag: beef (Page 2 of 5)
Onion Marinated Roast Beef
April 19th, 2014 in Beef, Main Dishes by Julia Volhina
I am trying to avoid fried foods for some time, and while actually doing so, I am amazed with how many recipes I use involve frying.
So I was staying in front of meat counter figuring out what to cook. And then lady behind the counter suggested to roast some beef.
And this is a recipe I decided to go with: roast beef marinated with onions, black pepper, coriander, allspice and bay leaves.
In addition to ingredients this recipe also required an oven bag or dutch oven with a lid.
Meat Stew with Beer, Mushrooms and Vegetables
August 17th, 2013 in Beef, Main Dishes, Pork by Julia Volhina
Meat stewed with mushrooms and vegetables in beer. It works good for dinner, left overs can be reheated for lunch. Boiled potato side dishes will go good with such meat.
I used beef for this recipe, but it will work good with either pork or beef. Tomato paste or canned tomatoes can be used instead of fresh tomatoes.
Amount of beer to use for this recipe will depend on the size of the pot you use, it should be enough to cover meat completely while cooking.
Jellied Meat (Kholodets)
November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.
Russian Meat Dumplings (Pelmeni)
June 30th, 2012 in Beef, Main Dishes, Pork by Julia Volhina
Pelmeni (russian meat dumplings) is one of the dishes which take a lot of time to make.
However once done, you can freeze them up for future use, which is perfect for times when you are short on time and need to get something fast to eat.
And just a hint, it goes faster if you are not assembling them alone.
You can use already ground meat, or grind meat yourself and if you choose to do so – grind onions together with meat.
Veal with Mushrooms and Carrots
May 19th, 2012 in Beef, Main Dishes by Julia Volhina
This is a recipe for tender veal stewed with mushrooms, carrots and pickled cucumbers in dry red wine and tomato sauce.
If you are searching for some main dish for special occasion or romantic dinner check it out.
In my opinion mashed potatoes are the best side dish for this main dish, if you are looking for one.
Stuffed Spaghetti Squash
November 26th, 2011 in Beef, Main Dishes 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.
Clear Beef Broth with Vegetables
October 8th, 2011 in Hot Soups, Soups by Julia Volhina
Beef broth with vegetables is easiest liquid food to make, easiest to consume, good for your digestive system. Why not to cook it yourself instead of pouring it out from a can or a box?
All you need is beef with bones (I find shank cut very suitable for soups and broths), roots (carrots, parsley, celery), onion, fresh greens and this recipe.
Clear beef broth is nice to accompany any food prepared from that boiled meat cooked in the broth (since you don’t need it after broth is cooked), such as crepes with boiled meat stuffing, savory pies or fried dumplings.