Recipes - Beef Recipes
Piroshki
We love it!!!!
Active Time: 00:30 Minutes
Total Time: 01:00
Yield: 4 - servings
RECIPE INGREDIENTS
Dough
2 1/2 teaspoons yeast
1 pinch sugar
5 tablespoons water
2 1/2 ounces butter
1 pound flour
1 pinch salt
8 tablespoons milk
2 large eggs
Meat filling
1 medium onion
1 tablespoon vegetable oil
8 ounces beef minced
1 x salt
1 x black pepper
1 x nutmeg
1 x herbs
1 each egg
Mushroom filling
1 pound mushrooms
1 x butter
1 x herbs
1 each egg hard boiled
1 x sour cream
Buckwheat filling
8 ounces kasha
1 medium onion
1/4 pound mushrooms
1 each egg
DIRECTIONS
FOR THE DOUGH:
Dissolve the yeast and a pinch of sugar in the warm water.
Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place.
Pour into a bowl, mix in the softened butter, sifted flour and salt, the milk and the beaten eggs, and knead into a smooth dough.
Leave to rise until it has doubled in volume.
Knead again and roll out.
Cut out in small circles: you will be folding these in half to enclose the filling in a semi-circle or canoe shape.
Brush the inner edges with a little milk to help them seal firmly.
Then either brush the piroshki with egg and bake in a moderate to hot oven for about 10 minutes, until golden brown:
or fry them, uncoated, in deep fat.
FOR THE MEAT FILLING:
Lightly fry the onion in the oil or butter, add the meat and cook for 5 minutes.
Combine in a bowl with the seasoning and herbs and allow to cool.
Pirozhki often come out rather dry because of the small quantities of filling which cannot, as with a pie, be moistened by the last-minute addition of stock.
Both suet and frozen stock in little chips have been recommended to me by conscientious Russian pastry cooks to cure this fault.
My objections are that suet makes the pirozhki undesireably fatty, while the chipped stock needs forethought and a sledgehammer, both of which go missing when I am in a hurry.
A better solution, I think, is to use stock either naturally or artificially jellied with gelatine.
Add 2 teaspoons, finely chopped, to the mixture when it is absolutely cold from the refrigerator, bind with egg and use immediately.
FOR THE MUSHROOM FILLING:
Chop the fresh mushrooms into quarters and cook gently in butter with finely chopped herbs for 15 minutes.
Season, add a little chopped onion, chopped hardboiled egg or rice or both, and enough sour cream to make a fairly moist filling.
FOR THE BUCKWHEAT FILLING:
Cook the kasha in salted water for about 15 minutes until soft but not mushy.
Drain well and combine with chopped hard-boiled egg, chopped fried onions, and chopped mushrooms sautéed in butter.
Add seasoning and herbs to taste.
Allow the mixture to cool thoroughly in the refrigerator and add little pieces of very cold butter.
Use immediately.
These are basic traditional fillings, but there is plenty of scope for invention along non-Russian lines; for example, egg and mushroom filling, moistened with butter.
MORE RECIPES LIKE THIS
Salisbury Steak Deluxe
Beef Recipes
This recipe is so good that I truly enjoy sharing it with others. I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later. [Recipe details]
Asian Salisbury Steaks & Watercress
Beef Recipes
A refreshing twist on classic Salisbury steaks. The added sweet red bell pepper, scallions and ginger really boost the flavor of the steak. The watercress gives a nutritional boost. This recipe could work equally as well served on a bed of mashed potatoes with gravy instead of the watercress. [Recipe details]
Whiskey Steak
Beef Recipes
Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish. [Recipe details]
German Beef Roulade
Beef Recipes
Try something new for dinner with this succulent beef dish made with vegetable stock, bacon and dill pickles. [Recipe details]
Falscher Hase (False Hare (German Meatloaf))
Beef Recipes
A little different from the typical, but in a positive sense. Foe me it was the best meat loaf I have tasted. I made a couple of changes. I did not add the water. Batter was moist enough without it. I set oven at 350 degrees F. I made my own tomato-beer sauce. [Recipe details]
Corned Beef on Toast
Beef Recipes
This creamy corned beef recipe is easily transformed into a delicious appetizer when served on toast triangles or used as a dip for bread sticks and cheeses. The amount of beef may be doubled. [Recipe details]
