Russian Cookbook

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.

One of the most ancient dishes of Central Asiain cuisine, manti are remains one of the main dishes for Uzbeks, Tatars and Kazahs. It is commonly served as a one-dish meal.

Dough:

4 cups all-purpose flour
1 cup water
1/2 tablespoon salt

Filling:

600 gr ground meat, beef or lamb
3 medium size onions, chopped
8 tablespoons unsalted butter, cut into pieces
Salt and pepper, to taste

Combine flour, and the salt, in a large bowl. Make a deep well in the center and add water. Mix well, then knead for 10 minutes or until the dough is smooth and slightly stiff. Cover with a damp towel and let it rest for 45 minutes.

Combine all of the filling ingredients and mix well.

On a floured surface, roll out dough to 1.5 - 2 mm thickness and sprinkling lightly over the top with flour. Cut the dough into 10 cm squares. Place 1-2 tablespoons of filling into the center of each square and top each with small piece of butter. Bring the corners together, sealing and pinch the edges together on the top.

Steam mantis in a tightly covered regular steamer or in a Chinese multilevel bamboo steamer for 20 - 30 minutes until ready.

Suggestion:

Serve with sour cream; or with yogurt and garlic sauce; or with splash of white vinegar.