Meat Dishes in Russian Cuisine

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Complication —

Most of the meat dishes in Russian national cuisine are made of beef, while pork, lamb, veal and poultry are used far less often. Game-bird dishes have always been considered celebratory – hazel grouse, black grouse, partridge, woodcock. To make a main course, meat is usually boiled, braised with cereals in pots, stewed, or roasted on a baking tray as a large piece. Dishes made of chopped meat are not typical of Russian cuisine. In the past meat dishes were garnished with porridges, steamed or roasted turnip, carrots, and mushrooms. Roasts were served with pickles.

Meat in Pot
150g beef tenderloin
3 potatoes
50g onions
50g fresh (or 20g dry) mushrooms
for sauce:
10g baked butter
50g sour cream
10g fresh parsley
100ml mushroom broth
1/2 tbsp flour
Fry tenderloin until half-ready, slice potatoes and fry them in boiling oil. Slice onions into rings and also fry them until golden. Fry mushrooms slightly. All products should be fried separately! Put meat, potatoes, onions, and mushrooms in the pot and pour in sauce. Cover the pot with a lid and put it in the oven. The meat should be stewed about one hour. Sauce: fry flour in a frying pan on baked butter until light-brown, add mushroom broth to make it liquid, and season with sour cream. Bring to boil. Make sure you filter the sauce through gauze and simmer in a small pan at low heat. The sauce should be simmered for about an hour. Sprinkle the prepared meat with fresh herbs, put the pot on a small plate. If you like, you can serve the meat on plates.

Arkhangelsk Roast
180g beef tenderloin
3 potatoes
15g dry cep mushrooms
1 onion
25g butter
100g sour cream
100g cheese
2-3 sprigs parsley
1 fresh tomato
salt and pepper to taste
Clean the meat from all membranes, slice, salt, pepper, and fry on the heated frying pan on both sides. Separately fry sliced mushrooms, onions and tomatoes. Boil and fry potatoes. Put the meat on the frying pan, put mushrooms, onions and tomato on it and fried potatoes around, pour with sour cream and sprinkle with grated cheese. Put the frying pan with the roast in the hot oven for 40-50 minutes. Before serving sprinkle with fresh parsley. Serve in the frying pan.

Roasted Pork with Kvass
600g pork
600ml bread kvass
40g onions
1 clove garlic
150g butter
bay leaf
peppercorns
cloves, salt
Chop onions. Chop garlic fine. Put the meat in a non-oxidizing dish, add bay leaf, pepper, cloves, chopped onions and garlic, pour in kvass, and keep 1 hour in the cold. Melt butter. Take the meat out of the marinade, dry, rub with salt and roast on a baking tray in the oven until ready, watering with oil and juice. Carve the prepared meat into portion pieces, and put them in a deep frying pan, pour in the kvass in which meat was marinated, bring to boil and take off the heat. Serve with baked potatoes. Separately serve horseradish and pickled gherkins.

Beef Roasted under Sauce
800g beef
2 roots parsley
2 carrots
3 onions
1/2 cup grated yellow cheese
peppercorns
bay leaf
salt to taste
for sauce:
1 cup meat broth
1 cup sour cream
1 tbsp butter
1 tbsp flour
3 raw yolks
salt to taste
Boil beef until ready with spices (pepper, salt, bay leaf, onion, roots). Prepare the sauce: brown flour with oil, add broth, sour cream, bring to boil, and take off the heat. Add three yolks, salt, pepper and stir. Put the sliced beef in a baking tray or a frying pan, sprinkle with fried onions (2 onions), pour in sauce, sprinkle evenly with grated cheese. Put in the preheated oven and bake until the cheese is brownish.

Lapshevik with Meat
250g beef (fillet)
250g heart
250g lungs
250g liver
300-400g home noodles
2 onions
2 eggs
80g butter
1/2 cup breadcrumbs
1/2 cup sour cream
ground pepper
salt to taste
Boil noodles in salted water, dress with butter and mix with whisked eggs. Boil lungs, heart, and liver, dice and fry meat. Pour 2 cups of noodle broth over all meat products and stew under lid for 15-20 minutes. Take the meat and offal out of the broth and grind them, add fried onions, pepper, salt and stir. Butter a baking tray and put noodles and meat products on it making noodles the bottom and top layers. Sprinkle noodles with breadcrumbs and pour with sour cream. Put in the preheated oven and bake 20 to 25 minutes.

Ushnoe
200g lamb
1 onion
2 carrots
1 turnip
1 swede
3 tbsp oil
2 tbsp flour
5 cloves garlic
salt and pepper to taste
Ancient Russian lamb dish. Dice lamb, then salt, pepper and fry it. Put into a pot with carrots, turnip, onions, swede, add salt, cover with a lid and stew until ready. Add garlic at the end of stewing. Fry flour, dissolve with broth or water and pour into the pot.

Roasted Lamb Leg
lamb leg
5 potatoes
500g string beans
300g boiled beans
tomato sauce
3 tomatoes
oil
salt, pepper to taste
Lard lamb leg with garlic, sprinkle with salt and pepper. Put in the oven and roast, watering with juice. Cut off the meat from the roasted lamb leg and put it on a dish. Garnish with fried potatoes, boiled string beans dressed with oil, boiled beans with tomato sauce, fried tomatoes. To fry tomatoes, choose firm ones, scald, skin, halve and fry on butter.

Beef under Horseradish Sauce
500g beef
1 onion
1 clove garlic
2-3 tbsp butter or margarine
horseradish
fresh herbs
bay leaf
cloves
sugar, salt
Put meat into hot water, add fresh herbs, bay leaf, onions, cloves, garlic, sugar, salt and cook until ready. Carve the prepared meat and serve the portions garnished with boiled potatoes and horseradish sauce. Horseradish sauce. Melt butter, fry flour in it, stir in meat broth, cream (optional) and grated horseradish.

Pancakes with Meat
250g flour
2.5 cups milk
3 eggs
0.5 tbsp sugar
1/4 tsp salt
1 tbsp baked butter or margarine for frying
meat filling:
500g ground beef
1 finely chopped onion
2 tbsp vegetable oil
meat broth for juiciness
Mix raw eggs with salt and sugar, add 0.5 cup of milk, stir in flour and make even batter. After that add the remaining milk. Heat a medium-sized frying pan, butter or lard it, pour in a measure spoon of batter, turning the pan quickly to let the batter spread all over the pan evenly and thinly. Fry pancakes on one side until brownish, and stack them on a board or a dish. Put each pancake on a board the fried side up and put a tablespoon of meat filling on top. Fold them and fry on both sides in butter. Serve with sour cream tomato sauce. Filling: Fry onions in vegetable oil until transparent. Add forcemeat and fry with broth until ready.

Pork with Garlic
200g pork loin
10g garlic
50g pickled cucumbers
50g lettuce leaf or Chinese cabbage
10g olive oil
salt, pepper
Slice pickled cucumbers and chop fresh herbs. Salt and pepper the pork, fry it in vegetable or olive oil.
Put the prepared pork on a cabbage or lettuce leaf. Put garlic, fresh herbs and cucumber over. Cover with another leaf of cabbage or lettuce and fry on both sides until the cabbage is ready.

Bon appetite!