Russian recipes: Beef stroganoff, borscht, fruit tarts

Can't make it to Russia for the Olympics? Bring Russia to you with these delicious dishes from Russian cook and blogger Tatyana Nesturek.

Classic beef stroganoff

Ingredients

    • 1 1/2 pounds beef tenderloin, sliced into thin strips
    • 1 medium onion, diced
    • 2 small carrots, grated
    • 4 garlic cloves, finely minced
    • 10 white mushrooms, sliced
    • 1 1/2 cups milk
    • 1 cup beef stock
    • 1 tablespoon butter
    • 1 tablespoon flour
    • 1 teaspoon ground black pepper
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon smoked paprika
    • Minced chives for topping
    • Serve with pasta or potato puree

Preparation

Baking Directions:

1. Heat a large sauté pan over medium heat and add ½ tablespoon butter. Clean and slice mushrooms and add to hot pan. Season with a pinch of salt and sauté for a few minutes before adding onion, carrot and garlic. Continue to sauté until mixture is browned. Remove mixture from pan.2. Into same pan, add additional tablespoon of butter and add sliced beef tenderloin. Season meat with salt and sear meat on medium/high heat until well-browned. 3. Meanwhile, in small sauce pan, melt the 1 tablespoon butter and whisk in flour to make roux. Cook over medium heat for 2 minutes, then slowly incorporate the milk, whisking constantly so no clumps form. Cook until milk thickens, then add stock. Pour sauce over the browned beef and return the mushroom and onion mixture to the pan. Add black pepper and paprika. Simmer mixture over medium heat for 8 to 10 minutes and add additional salt to taste, if necessary. Serve immediately with pasta or potato puree. Can add minced chives for contrasting color.

Classic beef borscht

Ingredients

    • 1 pound highest quality stew beef (beef chuck, boneless beef ribs), chopped into 1-inch cubes
    • 8 cups beef broth (add more for thinner consistency)
    • 4 medium garlic cloves, minced
    • 1 small onion, diced
    • 2 medium carrots, diced
    • 2 medium red beets, diced
    • 2 large potatoes, cubed
    • 2 celery sticks, diced
    • 2 cups shredded cabbage
    • 2 tablespoons fresh chopped dill
    • 1 tablespoon fresh chopped parsley
    • 1 teaspoon ground black pepper
    • 2 teaspoons sea salt
    • 1/2 teaspoon ground cumin
  • For sauce:

    • 1 small onion, diced
    • 1 cup tomato sauce/puree
    • 3-4 tablespoon fresh tomato ketchup
    • 1 cup beef broth
    • Ground black pepper, salt
  • For serving:

    • Olive oil mayonnaise, sour cream, diced green onion and/or fresh bread

Preparation

Baking Directions:

1. Heat a large sauté over medium/high heat and add several tablespoons of canola oil. Season beef with salt and sear the meat until darkened. Transfer beef into large soup pot. To same sauté pan, add mirepoix ingredients: onion, carrot and celery. Sauté until golden brown. Remove mirepoix and add to beef. Deglaze pan with beef broth. 2. Add remaining beef broth, salt, ground pepper, ground cumin, garlic and beets. Stir, cover and reduce heat to low. Braise the meat for 1 hour until tender.3. Prepare the sauce. Sauté the onion in a tablespoon of oil over medium heat until golden brown. Add tomato puree, ketchup, 1 cup water and season lightly with black pepper and salt. Simmer on low heat for 7 to 8 minutes then set aside.4. After braising meat for 1 hour, add potatoes, prepared tomato sauce, cabbage, dill and parsley. Set heat to medium and cook uncovered. Bring the soup to a simmer then set a timer for 15 minutes. After 15 minutes, cover and remove from heat. Serve with ½ tablespoon of mayonnaise or 1 tablespoon sour cream, sprinkle of green onion and fresh toasted bread.Note: Soup can be prepared a day ahead and refrigerated. The flavors will develop more overnight, resulting in a more savory soup. Simply reheat pot over medium heat

Lemon curd and raspberry meringue mini tarts
Servings:

24 servings

Ingredients

    • 1 Pillsbury premade, rolled pie crust (usually sold next to Pillsbury croissant and dinner roll dough in the refrigerated section)
  • For lemon curd:

    • 1 extra-large egg, plus 2 extra-large egg yolks
    • 1/2 cup white granulated sugar
    • 1/3 cup fresh-squeezed lemon juice
    • 4 tablespoons unsalted butter
  • For raspberry coulee:

    • 2 cups frozen or fresh raspberries
    • 1 cup white granulated sugar
  • For meringue frosting:

    • 2 extra-large egg whites
    • 2 tablespoons white granulated sugar
    • 1/4 teaspoon cream of tartar
    • 1/3 cup white granulated sugar
    • 3 tablespoons water

Preparation

Baking Directions:

Preheat oven to 350 degrees.Prepare the lemon custard:Whisk together egg, egg yolks, sugar and lemon juice in a small saucepan. Heat over low-medium heat, stirring constantly until mixture thickens and almost simmering. Remove from heat as soon as you see any bubbles break the surface. Whisk in butter until melted, cover saucepan and let cool to room temperature. Prepare the tart shells:Unroll pie crust and using a rolling pin, gently extend the dough even further. Cut out circles using a 1 ½ inch round cookie cutter. Knead left over dough together and roll out dough again. You will need 24 pieces. Transfer dough into ungreased, non-stick mini cupcake pan. Line each cup with dough. Spoon lemon custard into each cup, leaving a bit of space at the top. Bake in preheated oven for 15 minutes or until edges of pastry are golden brown. Remove from oven and use a small spoon to remove the tarts from the pan onto a wire rack to cool. Don't cool them in the pan; the crust will become soggy! Prepare the raspberry sauce:Place berries and sugar into a small saucepan. Heat over medium heat and bring mixture to a simmer. Cook for about 10 minutes. Remove from heat and strain through a fine-mesh strainer, using a spatula to help separate the sauce from the seeds. Discard seeds. Place the sauce into a dispenser bottle. You can keep the leftover sauce refrigerated for a few weeks, great on pancakes!Prepare the frosting when tarts are cooled: Place egg whites, 2 tablespoons sugar and cream of tartar into mixer bowl. Whisk egg whites on high speed until stiff peaks form. Meanwhile, place remaining 1/3 cup sugar and 3 tablespoons water into an extra small saucepan and bring to a simmer over medium heat. Do NOT stir. Cook for about 8 to 10 minutes until sugar reaches "soft ball stage" or 240 degrees (you can test the syrup by dipping the end of a spoon into the syrup then into iced water - the syrup should set up immediately into a soft taffy). Turn mixer on to high speed and carefully pour hot syrup into the egg whites. Continue whisking on high speed until egg whites are thick and very glossy. Transfer frosting into a star-tipped pastry bag and pipe onto tarts. You can pour the raspberry sauce over the top of the frosting OR onto the lemon custard before frosting or do both. Garnish with mint leaves. Keep refrigerated if not serving immediately.

TOP