Category Archives: Russian

Беф-строганов (Bef stroganov) Beef Stroganoff

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4 servings

You will need
4/5 lb. beef, cut into thin strips
¼ cup butter
2 onions, cut into thin strips
⅓ lb. champignons, thinly sliced
½ cup flour
2 cups milk
¼ cup heavy cream
¼ teaspoon MSG (monosodium glutamate) (optional)
2 sprigs parsley, minced
salt, pepper

Garnish:
⅔ lb. potatoes
⅓ lb. macaroni
salt
pepper
grated cheese

Sauté the beef in butter in a heavy pot until browned. Add the vegetables. Brown the flour in a separate pan and add to the vegetables.

Add the milk, cream, salt, pepper and MSG. Simmer over low heat, stirring constantly, until thick. Ladle into a deep bowl and sprinkle with the minced parsley.

Cut the potatoes into strips and deep-fry. Season with salt and pepper. Boil the macaroni and season with salt and pepper. Sprinkle with the grated cheese. Serve with fried potatoes and macaroni separately.

©️Shufunotomo Co., Ltd., Japan 1973

Chicken Kiev (Kotleta po kievski)

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6 servings

You will need
5 oz. butter
6 chicken breasts, boned (each 4 oz.)
6 chicken fillets
6 chicken legs without meat, boiled
¾ cup flour
2 egg, mixed with little milk
little bread crumbs
6 white bread slices, crusts trimmed
vegetable oil for frying
salt
pepper

Garnish:
8 tablespoons canned green peas
2 medium carrots, sliced and glazed*
6 small tomatoes
6 lemon slices
pickled cucumber
little watercress

*Carrots steamed in butter and glazed with a little sugar. (See Recipe 8.)

Divide the butter into 4, and shape each into a thick stick. Let cool and harden.

Remove the ligaments from the chicken breasts and pound flat with the back of a knife. Season with salt and pepper. Also salt and pepper the chicken filets. Wrap the butter stick in the fillet, and then in the flattened breast. Shape each with chicken legs inserted.

Dredge with flour, beaten egg and bread crumbs. Repeat twice.

Deep-fry the bread slices in hot oil 300°F. until crisp. Then brown chicken cutlet.

Place chicken on fried bread slices and garnish with boiled green peas, glazed carrots, tomatoes, lemon slices, pickled cucumber and watercress.

Before eating, remove the bread slices from the chicken. Cut the chicken to spurt the melted butter, which is used as sauce.

©️Shufunotomo Co., Ltd., Japan 1973

Beef Stroganoff

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2 pounds beef tenderloin
Butter or margarine
1 tablespoon flour
1 cup beef stock or bouillon
½ pint sour cream
3 tablespoons tomato paste
¼ cup grated onion
1 teaspoon salt
⅛ teaspoon pepper

Cut the beef in ¼ inch slices with a sharp knife. Heat 2 tablespoons butter in a large saucepan. Add and stir in the flour. Cook and stir, over low heat, until mixture bubbles and is smooth. Slowly add and stir in the beef stock. Cook and stir until the mixture begins to thicken, then boil 2 minutes. Add sour cream alternately with tomato paste, a little at a time, stirring constantly. Simmer mixture, without boiling, about 10 minutes, stirring often.

Meanwhile heat 3 tablespoons more butter in a large skillet. Add the beef and brown well, turning to brown evenly. Add the onion, salt and pepper. Cook 10 minutes longer, stirring occasionally. Add the meat mixture to the cream mixture and simmer 3 to 5 minutes longer. If desired, serve the Beef Stroganoff with Kasha (buckwheat groats) or rice. Makes 6 servings.

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©️ Copyright 1958 Tested Recipe Insititue, Inc., New York

Cabbage Schnitzel (Shnitszeli iz kapusty)

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4 servings

You will need
1 ⅔ lb. cabbage leaves
3 oz. ham
½ onion
3 tablespoons butter
1 cup milk
3 oz. white bread with crusts trimmed and cut into long strips
1 egg
little MSG (monosodium glutamate) (optional)
1 egg, mixed with 1 cup milk
little bread crumbs
butter or vegetable oil
1 ¼ cups Béchamel sauce
salt
pepper

Garnish:
4 carrots, glazed
4 small-sized tomatoes
pickled red cabbage
½ cup green peas

Slice both cabbage and ham in long strips. Chop the onions. Sauté them in butter. Add the milk, cover and simmer over low heat.

When vegetables are tender, turn off heat and cool. Add the bread, 1 egg, salt, pepper and MSG. Form 2 patties per person.

Dip the patties in the beaten egg and then in the bread crumbs twice. Heat vegetable oil and butter in a frying pan and brown them over medium heat. Lower heat, cover and cook, taking care not to burn.

Arrange the schnitzel with tomatoes, grazed [SIC] carrots, pickled red cabbage and green peas. Serve with hot Béchamel sauce.

© Shufunotomo Co., Ltd., Japan 1973

Кисель, Бапбка из твoрoга c oрехами и мë дом (Kiseli, bapka iz tvaraga su arekhami i miydom) (Kisel and Babka with Cottage Cheese)

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Kisel

4 servings

You will need
4 oz. canned pineapple
3 oz. canned pear
⅓ cup canned fruit juice
⅓ cup white wine
½ cup water
1 ½ oz. cornstarch
4 tablespoons sugar
juice of ⅓ lemon
2 tablespoons grenadine

Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.

Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.

Babka

4 servings

You will need
6 oz. cottage cheese
4 teaspoons flour
1 small egg
2 tablespoons milk
1 ⅔ tablespoons honey
1 tablespoon sugar
1 ½ tablespoons melted butter
1 ½ tablespoons chopped walnuts
little grated lemon rind
1 ½ tablespoons butter for plate

Fruit sauce:
3 oz. canned apricots
½ cup canned apricot syrup
2 teaspoons sugar
1 teaspoon cornstarch

Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.

Add the remaining ingredients and the egg yolk to above.

Add the egg white and grated lemon rind.

Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.

When cool, unmold. Pour the fruit sauce over.

Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.

©Shufunotomo Co., Ltd., Japan 1971