Ushnoe

For a long time meat in a pot – so-called ushnoe – has been popular. People of all classes ate it. Upper classes ate beef ushnoe stewed in a pot with prunes in sour cream sauce (it was served with boiled buckwheat)

Cooking time —
Complication —

In recipe book

For a long time meat in a pot – so-called "ushnoe" – has been popular. People of all classes ate it. Upper classes ate beef ushnoe stewed in a pot with prunes in sour cream sauce (it was served with boiled buckwheat). Peasants" ushnoe was simpler, but not less tasty as it was cooked in Russian stove. In the 19th century Georgian kebab conquered Russia. Vladimir Gilyarovsky discovered that the first to sell kebabs with Kahetinean wine in 1870-1890 in Moscow was George Sulhanov who called himself a nephew of Prince Argutinsky-Dolgorukov! First he sold kebabs right in his apartment (he did it secretly without a license). Later, when kebabs became popular among Muscovites, he moved to the "Peterhof" restaurant in Mokhovaya.

Ushnoe

(for 4 portions)
200g lamb
1 onion
2 carrots
1 turnip
1 swede
3 tbsp oil
2 tbsp flour
5 cloves garlic s
alt and pepper to taste
An ancient Russian dish with lamb. Slice lamb into small pieces, salt, pepper and fry it. Then put in a pot with carrots, turnip, onions, swede, salt, cover with a lid and stew until ready. In the end add garlic. Fry flour, dissolve with broth or water and add into the pot.

Peasant Ushnoe

800g beef (preferably tenderloin)
3tbsp butter
4 potatoes
1 onion
2-3 carrots
2 turnips
1/2 cup grated rye breadcrumbs
1/2 cup sour cream
2-3 cloves garlic
peppercorns
salt, bay leaf
1/2 cup meat broth
Slice meat into 50-60g pieces, tenderize with a wooden mallet, salt, put in a bowl and leave to rest under lid 20-30 minutes. Pour melted butter in ceramic pots (or a saucepan with wide bottom); add bay leaf and peppercorns, beef. Sprinkle with chopped fried onions and grated rye breadcrumbs. Slice vegetables into segments and put them in a pot, pour in broth, salt and put in the preheated oven. Before the end of stewing, add sour cream with pounded garlic. Serve in a pot or on a plate with cucumbers, tomatoes, lettuce.

Lamb Ushnoe

700g lamb
6-7 potatoes
1 onion
1-2 turnips
1 carrot
2-3 cloves garlic
1/2L broth or water
salt and pepper to taste
For pastry: 1 cup flour 1 tbsp margarine 1 egg 3 tbsp water salt soda and citric acid to taste Slice meat, salt, pepper and fry. Peel, rinse and chop vegetables, put them in the pots with meat, pour in hot broth or water, add salt and stew until ready. In the end of stewing, add garlic, cover the pots with pastry, pinch the edges and put in the oven so that the pastry is cooked. Pastry. Combine flour with a little (about 2g) soda. Dissolve the same quantity of citric acid and salt in water, add egg, stir well, add margarine. Then, knead pastry, gradually adding flour.

Meat In Pot

low-fat pork and beef
potatoes
onions
mushrooms (preferably champignons)
dill
salt, pepper
bacon
The quantity of ingredients depends on the size of the pot. Slice pork and beef finely and fry. Peel potatoes, slice into circles and fry (not until ready). Peel mushrooms, rinse. Peel onions and slice finely. Fry onions with mushrooms. Put layers of pork, layers of potatoes, mushrooms, beef, potatoes, etc. in a clay pot. Pepper, salt, sprinkle with dill. Put a piece of bacon atop. Cover the pot with fresh pastry. Stew 20-30 minutes. Serve hot.

Porridge With Meat In Pots

0.5kg meat
18 tbsp groats
2 broth cubes
2 onions
1 bay leaf
Slice meat (preferably pork), chop onions finely, put them in pots. Put 3 table spoons of rinsed grains into each pot (buckwheat or millet or both), add crumbed bay leaf. Pour in cubed broth (better chicken or mushroom). Put in the oven and cook an hour at medium heat.

Meat In Pot

2kg pork
400g onions
2 apples
4 tomatoes
4 potatoes
100g cheese
salt, pepper
1/2 cup kvass
Cube pork, slice potatoes and apples, circle onions. Layer them in pots, add salt, pepper, 3 tbsp kvass, sprinkle with grated cheese and roast at least 80 minutes. If the cheese is ready, but the meat is not, cover the pots with lids.

Meat In Pot

300g pork or beef
3 onions
12 champignons
5 potatoes
vegetable oil
spices
cream or sour cream
for dressing:
cheese and fresh dill or
3 eggs and spring onions
Prepare all the ingredients. Rinse and dry meat. Rinse mushrooms. Peel and rinse onions. Slice the onions into rings and fry in vegetable oil until golden. If the mushrooms are big, halve them and fry in vegetable oil. Salt, pepper and fry the meat in oil 10-15 minutes. Peel potatoes and slice them into big pieces. Butter the pots or brush with vegetable oil. Put in the ingredients in the following order: potatoes, meat, onions. To make the sauce, pour sour cream or cream in the frying pan used for frying the ingredients and pour this sauce in the pots. Sprinkle with grated cheese and fresh dill. If you do not have cheese, you can make the following dressing: whisk eggs with salt and pepper and add finely sliced spring onions. Cover the pots with lids. Put the pots in the cold oven and roast 1-1.5 hours at 170 C. Serve in the pots sprinkled with fresh herbs.

Meat In Pot

600g beef or veal
2 onions
2 tomatoes
100g mushrooms
6 eggs
0.5 cup milk
butter, salt and pepper to taste
Dice the meat. Rinse and slice mushrooms and add them to the meat, stir and fry 15 minutes in oil .Then add onions and tomatoes, salt and pepper, fry until ready. Put in pots and add eggs whisked with milk and salt. Put in hot oven and serve as soon as the omelette rises and is ready.

Russian Meat In Pot

400g beef
3 tbsp mayonnaise
3 tbsp pickled onions
3-4 cloves garlic
salt, pepper to taste
6-7 potatoes
1 tbsp fat
Boil and julienne the meat. Combine with pickled onions, crushed garlic, mayonnaise or sour cream. While the meat is cooking, fry the sliced potatoes a little. Put first a layer of potatoes in a pot or pots (if portioned), then a layer of meat, cover with a lid and put in the oven for 10-15 minutes

Peasant Meat In Pot

650g beef
1.5kg potatoes
100g butter
2 onions
0.75 cups meat broth
1 cup sour cream
4 tbsp white dry wine
fresh dill and parsley
bay leaf, black peppercorns
ground black pepper and salt to taste
Cube peeled potatoes and fry in heated butter until crusty. Peel onions, slice into rings and also fry in butter until golden. Slice beef into small pieces and fry in highly heated butter. Put the meat in a clay or cast-iron pot, then put potatoes, onions, add salt and bay leaf, peppercorns, ground black pepper and broth. Put the pot in the oven and stew about 30 minutes. Add wine 10 minutes prior to the end of stewing. Before serving, dress with sour cream and finely chopped fresh dill or parsley.

Bon appetite!