Tag: meat (Page 4 of 8)
Beef Gyros with Vegetables and Spices
May 11th, 2013 in Beef, Main Dishes by Julia Volhina
Beef sirloin steak meat marinated in gyros spices and vegetables turns out tender (if meat is of good quality) and somewhat spicy.
Meat needs to marinate for couple of hours, overnight is good, but it can go longer. I usually prepare meat and sear portion of it right before serving, and I store remaining marinated meat in fridge until I need it next time.
Accompanying beef gyros with Tzatziki sauce is a good choice, spices in meat and sauce blend in well.
Veal Rolls with Feta Cheese, Garlic and Olives
April 20th, 2013 in Beef, Main Dishes by Julia Volhina
This recipe is not so budgety, prices for veal in US are somewhat high, but I like veal meat: it is lean and tender.
To reduce cost a bit, another part of veal can be substituted for scallopini here, pieces should be sliced thin, beef will do too but may need to be cooked longer to be tender.
Use any kind of white wine you like, it can be also served later with the course.
Pork Roast with Apples and Mustard
December 8th, 2012 in Main Dishes, Pork by Julia Volhina
This is one amazingly easy to do pork roast with apples and mustard: one and half hour from beginning to end.
Just pork loin, apples and mustard; hard sour apples will work the best for this recipe.
Serve the roast with potato side dish, boiled or baked, mashed potatoes work good too.
Jellied Meat (Kholodets)
November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.
Steaks Marinated in Onion Juice
September 1st, 2012 in Beef, Main Dishes by Julia Volhina
A simple recipe to marinate steaks for a cookout: onion juice tenderizes meat without draining its own juices and no need to clean onions themselves as if you would need to do when marinating meat with chopped onions.
I used only salt and ground black pepper as seasonings this time, but other spices can be used to your taste: bay leaf, allspice, paprika, whole peppercorns, whatever you like.
Any meat cut will work here, more lean meats may require more time for marinating.
Cabbage Rolls in Sour Cream Sauce
December 23rd, 2011 in Beef, Main Dishes by Julia Volhina
Another variation for ukrainian cabbage rolls: meat staffed cabbage rolls with gentle sour cream and onion sauce.
Making these from scratch will take some time as any recipe for cabbage rolls even if you use ground beef and don’t need to prepare it yourself, you still need to separate cabbage, assemble rolls and then cook them.
But don’t let this to stop you – even though it is time consuming to cook cabbage rolls you will get enough rolls for later – just store left overs in fridge or freezer.
Veal Stew with Chanterelles and Peas
December 10th, 2011 in Beef, Main Dishes by Julia Volhina
Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.
It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!
You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.