Tag: ground meat (Page 2 of 3)
Fried Lamb Dumplings (Chebureki)
May 21st, 2011 in Lamb, Main Dishes by Julia Volhina
This is another recipe from my USSR-ian childhood. It takes a bit of time and inspiration to cook these from scratch, but it totally worth it.
Even though it is time consuming, with a bit of organization it can be a fun activity to do for whole family together.
I never been a big fan of lamb meat, but these dumplings taste the best made of it. However you can always substitute equal amount of beef and pork mix for lamb meat.
Lazy Cabbage Rolls
March 19th, 2011 in Beef, Main Dishes by Julia Volhina
Lazy cabbage rolls, or “lenyvi golubtsi” how this dish is called in ukrainian, is an easier version of ukrainian cabbage rolls.
Since it doesn’t require assembling of rolls it is much easier to prepare, and taste is very similar to cabbage rolls.
Lazy cabbage rolls taste great when seasoned with a bit of chopped garlic and a bit of mayo.
Minced Beef Cutlets
January 23rd, 2010 in Beef, Main Dishes by Julia Volhina
This it a traditional russian recipe for minced meat cutlets which includes meat, white bread soaked in milk and a lot of onions. Some people prepare those cutlets from beef only, some add a bit of pork or pork fat in them. I prefer just beef.
You may grind or mince meat yourself or buy a ground one and simply add finely chopped or grated onions: whatever you prefer. Either way I am sure it will taste delicious!
I’ve served those cutlets with fried potatoes and greek salad, just in case you were curious.
Cabbage Rolls in Tomato Dill Sauce
October 17th, 2009 in Main Dishes, Pork by Julia Volhina
Cabbage rolls (stuffed cabbage) dish is very popular food in Eastern Europe. No wander you can easily find cabbage rolls among traditional recipes in cuisines of Russia, Ukraine, Poland, Romania and many others countries.
Making of cabbage rolls from the scratch (including grinding meat, boiling and separating cabbage and then preparing them one by one) would take some time, so it is better if you start cooking in advance. However you can leave prepared cabbage rolls in the oven with heat turned off for up to 1 hour, so they stay warm if you want to postpone serving.
This recipe describes step-by-step process of preparing cabbage rolls in tomato-dill sauce. Enjoy the taste of traditional dish of Eastern European.
Chicken Cutlets
August 1st, 2009 in Chicken, Main Dishes by Julia Volhina
Cutlets prepared of soft ground chicken meat are delicious main course dish. I have a meat grinder, so I like to grind the meat for cutlets myself. However you can also buy a ground chicken meat and just mix minced or grated onion into it instead.
Ground Chicken Cutlets taste good with steamed or sauteed vegetables, fresh vegetable salads (e.g. carrots and garlic salad or cabbage slaw) and, of course, potatoes (fried or mashed), feel free to pick up a side of your choice.
Moussakas (Greek Eggplant Casserole)
July 25th, 2009 in Beef, Main Dishes by Julia Volhina
In Greek cuisine, moussakas (moussaka, musakka) is a layered casserole made of vegetables (eggplant as a main ingredient) and minced meat.
It takes a bit of time and require some coordination in order to make it. But even if you spend a lot of time preparing moussakas, it totally worth it! It is great dish, and it tastes good served as hot as well as cold.
Tzatziki is good addition for Moussakas Casserole.
Stuffed Bell Peppers
April 5th, 2009 in Beef, Main Dishes by Julia Volhina
My better half doesn’t like fresh bell peppers, so I do stuff them with ground beef and rice and stew for a bit and here we go, it is his favorite meat dish.
Stuffed Bell Peppers are easy and fast to do. They are being served without side dish and are tasty!