RBB Recipes: Beef Stroganoff from the Boss!

Apr 20, 2021 | Views on YouTube: 1,702,002

For a full list of the ingredients used in this recipe, please click here and then click on ‘show more’. The method of preparation is as shown in the video.

The French Cooking Academy – Stephane: Chicken Cutlets: Pojarsky. Pan-fried Pieces of Goodness You Must Try

Nov 11, 2021 • The chicken cutlets pojarsky ( Pozharsky in russian) Inspired from Russian cuisine, this recipe is an absolute classic of old French cuisine. This is a plain chicken

Get the recipe here.

NastassjaCanCook: Country-style Beef Stew | “My Grandmother's Recipe”

Sep 25, 2021 • I usually make this stew either in a fast cooker or slow cooker, but today I want to show you how to make it in just the oven. My grandmother used to make this stew quite often and it was cooked in traditional Russian stove known as a pechka.. This stove was the heart and soul of country living. It made food, baked bread and also gave heat in winter days to warm up the house.

INGREDIENTS:

2 lb stew meat [UK: stewing steak]
2 large onions
1 cup beef stock (or water)
1 cup tomato puree
3 tbsp clarified butter (ghee)
4-5 cloves
minced garlic 1 tsp coriander
1 tsp paprika
½ tsp chili pepper
1 bay leaf

The meat, the METHOD and the cooking pot:

Best cuts of beef for stew are chuck, sirloin or boneless short ribs. This dish is made entirely in the oven and does not require any pre-cooking. The secret is in the temperature of your oven. Add all ingredients to a cast iron Dutch oven [UK – casserole]

Place in the oven (uncovered) at 350°F (180°C) for 1 hour.
Mix it and cover it either with the lid or foil.
Lower the temperature of your oven to slow a cooking temperature of 220°F (120°C) and cook for a further 3 - 4 hours.
Total cooking time would be 5 hours and will result in a thick sauce, full of flavor. The meat will be very tender.
Serve with mashed potatoes or noodles.
Vegetables like: carrots and mushrooms can be added at the end, when there is about 1 hour of cooking time left.
Enjoy!

NastassjaCanCook : "Golubzy" / Russian Stuffed Cabbage Rolls

Stuffed Cabbage Rolls is a common dish to the cuisines of the Balkans, Central, Eastern Europe, Azerbaijan and Iran, as well as the Middle East and West Asia and Northern China. But it is probably the most popular cabbage dish in Russia, after Borscht [Borsch] ,of course.

Ingredients:

1 head of cabbage

For the sauce:

3 medium carrots (grated)
1 large onion
1 large can of tomatoes
5 cloves garlic (pressed)
½ cup of fresh dill and parsley
salt and pepper to taste
1 tbsp butter
2 tbsp cooking oil

Method:

Sauté the onions in butter and oil (you need 2 onions in total)
Add salt and pepper
Reserve half for the filling.>br /> In a large sauce pan, add cooking oil.
Add grated carrots and onion.
Add garlic and crushed tomatoes (reserve ½ cup of tomato puree for the filling).
Add fresh herbs, salt and pepper.
Set aside.

Filling:

1 lb ground beef
1 lb ground pork
1 onion
1½ cups of rice (al dente)
fresh herbs (parsley and dill)
½ cup tomato puree
¼ cup cold water
salt and pepper to taste
Combine all ingredients and set aside.

Prepare cabbage leaves. Cut the core of whole cabbage around with sharp knife. Place it in a large pot with boiling water, ‘core’ side down.
Remove some of the outer leaves as they start cooking and place them on the paper towel.
Repeat the process until you are left with pretty much just the core.

To make rolls:

Place a generous amount of the filling on each cooked cabbage leaf. Roll tight. In a large pot, add some of the sauce, then cabbage rolls, then sauce again, then cabbage rolls. Cover with more sauce and simmer on a low heat for 45 minutes. Serve with sour cream and fresh dill! Enjoy!

NastassjaCanCook: Borscht/Borsch | My Family Recipe: The Best Borsch You Have Ever Tried!

Jun 27, 2019 • Borscht, or Borsch, is a staple dish in Russia, Ukraine and some Eastern European countries. Each and every family would have its own secret recipe; so, today, I am sharing my family recipe.

For the beef stock, you will need: some bones. I am using beef bone marrow bones. I am also using some gelatin and meat: ox tails, and some lean meat – top sirloin.

Ingedients:

1 onion
1 carrot
1 parsnip
1 celery stalk
Some parsley
Dry spices like such as bay leaves, coriander seeds and black peppercorns
Salt and pepper to taste
one dry chilli pepper
3 medium size beets (with beet greens)
4 medium size potatoes
2 medium size carrots
1 parsnip
2 cloves of garlic
1 head of green cabbage
celery greens
1 bunch of parsley
1 bunch of dill
2 tbsp white vinegar

To serve you will need:

2 cloves of garlic
Fresh dill
Sour cream

Method:

In a large stock pot add all your meat and vegetables for the stock (you don't need to peel the vegetables, since they are going to be discarded after the stock is done).
Add spices.
Add cold water to cover stock size ¾ of a way up and boil.
Before the boiling process has started, collect and discard the foam that appears on the top.
Leave to simmer for about an hour.
Peel beets.
After one hour of simmering time, take out the bone marrow bones – you can enjoy them with just a sprinkle of salt or as a spread it on toast.
Add beets to simmering stock and cook until beets are fork tender.(about 30-35 minutes).
Take out the meat and beets. Set aside to cool. Strain beef stock and return to pot. Set on slow simmer. Add grated carrots and grated parsnip, cook for 10 minutes. Add chopped beet greens and chopped beet stalks. Add cubed potatoes and cook for 10 minutes. Add chopped cabbage and cubed meat. Cook until cabbage is just al dente. Grate beets, add chopped garlic and vinegar. Add to soup along with fresh herbs, Turn off the heat and close the lid. Let sit for 10 minutes. Enjoy Borsch(t) with chopped garlic, fresh dill and sour cream.
Serve with Russian black bread.

Russia's Number One Chef on Reinventing His Country's Cuisine | British GQ & Lexus

Jan 15, 2019 • GQ travelled to Moscow to meet Vladimir Mukhin as part of a four-part documentary series with Lexus, “Journeys in Taste”, a celebration of the craft and vision of the world’s most innovative tastemakers.