Russian Cookbook

5 cups beef stock
300 gr beef, rump, trimmed of fat, cut into 1-cm cubes
200 gr veal, trimmed of fat, cut into 1-cm cubes
100 gr ham, sliced
3 beef frankfurters, sliced
3 tablespoons butter
100 gr onions, thinly sliced
3 medium sour pickled gherkins, sliced
2 large tomatoes, chopped
15 olives
1 lemon, thinly sliced

Put the beef stock, beef and veal into a large, heavy casserole. Bring to the boil over a high heat, skimming off all the foam and scum with a large spoon as they rise to the surface. Then partly cover the casserole, reduce the heat to moderate and simmer for about 1 hours, until the meat is tender enough.

Meanwhile, melt butter in a large, heavy frying-pan over a high heat. Add the onions, reduce the heat to moderate and cook for about 3 to 5 minutes, until the onions are soft but not brown. Drop in the cucumbers and cook for about 10 minutes, stirring occasionally, until they are tender but still slightly firm. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with the salt and a few grindings of black pepper, and transfer the contents of the frying-pan to the casserole. Add the ham and frankfurters and simmer for about 5 minutes, until the meat is heated through.

Addolives to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve hot.

300 gr beef, minced
2 tablespoon butter
1 egg
4 tablespoons finely chopped onion
1 large potato, mashed
1 tablespoon fresh dill, finely chopped
3 tablespoons fine dried bread crumbs
1 lb. lean minced beef
2 tablespoons vegetable oil
3 oz. double cream
1 tablespoon flour
1/2 cup cream
Salt and pepper, to taste

In a small frying pan, melt 1 tablespoon of butter. Add the onions and cook for about 5 minutes, until they are soft and translucent but not brown.

In a large bowl, combine the onions, mashed potato, bread-crumbs, meat, cream, salt, egg and dill. Beat with a wooden spoon until all the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about 2-4 cm in diameter.

Arrange the meat-balls in one layer on a baking sheet or a flat tray, cover them with plastic wrapping and chill for at least 1 hour before cooking.

Over a high heat, melt the 1 tablespoon butter and 2 tablespoons of oil in a heavy skillet. Add meat¬balls, 5 to 8 at a time. Reduce the heat to moderate and fry the balls on all sides, shaking the pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 to 10 minutes the meat-balls should be brown outside and show no trace of pink inside

Transfer each finished batch to a casserole or baking dish and keep warm in a 200°F (95°C) oven.

Souse:

Remove your pan juice from the heat, pour off all but a thin film of fat from the pan, and stir in 1 tablespoon of flour. Quickly stir in 1/2 cup of cream, scraping up any browned bits clinging to the pan. Boil the sauce over a moderate heat for 2 to 3 minutes, stirring constantly, until it is thick and smooth.

Pour over the meat-balls and serve.

3 tablespoon butter
2 tablespoons vegetable oil
500 gr. lean stewing steak, cut into 2-cm cubes
1 large onion, thinly sliced
1 tablespoon flour
1 cup beef stock
2 bay leaf
1/2 cup sour cream
Salt and pepper, to taste

Preheat the oven to 350°F (180°C).

Heat the butter and oil in a heavy skillet. When the foam subsides, add the meat and brown it well on all sides. Transfer the meat to a casserole equipped with a cover.

Add the sliced onion to the skillet (with more butter and oil if necessary) and cook over a moderate heat until soft and transparent. Scrape them into the casserole, add the flour and toss the ingredients lightly. Add salt, pepper and bay leaf.

Pour the stock into the skillet and boil it rapidly for 3 – 5 minutes, scraping into the liquid any browned bits of meat and onions clinging to the pan. Pour into the casserole.

Bring the casserole to a boil on top of the stove, cover it tightly and put in the lower third of the oven. Cook, lowering the oven heat if necessary, so that the sauce in the casserole barely simmers. In about 1 hours, the meat should be tender.

Remove the meat to a deep, heated dish and cover it lightly with foil.

With a large spoon, skim the fat from the liquid in the casserole and discard it. With a wire whisk, beat in the sour cream, a little at a time. Taste and season with salt and pepper, pour the finished sauce over the meat and reheat if necessary.