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Title: Potted Beef with Mushrooms
Categories: Beef Entree Ukrainian
Yield: 6 Servings
| POTTED BEEF | ||
| 1 | lb | Beef |
| 2 1/2 | tb | Lard |
| 1 | Carrot | |
| 1 | Parsnip | |
| 1 | lg | Onion |
| 1 | tb | Flour |
| 1 | tb | Tomato puree |
| 3/4 | c | Sour cream |
| 2 | oz | Dried mushrooms |
| 2 | lb | Potatoes |
| 1 1/2 | c | Mushroom stock with meat drippings |
| Salt and pepper to taste | ||
| Parsley & dill to season | ||
| PASTRY | ||
| 1 | c | Flour |
| 1 | Egg | |
| 1 | ts | Sugar |
| 1 | pn | Salt |
| 1/2 | tb | Vegetable oil |
Cut meat into small cubes, sprinkle with salt and pepper, sear on all sides in 3/4 tbsp melted heated lard, put into casserole or saucepan, add sliced carrot and parsnip, chopped onion, fill with stock and simmer.
Prepare dried mushrooms by soaking them in hot water for about 15 minutes. Drain, reserving the soaking liquid for mushroom stock; cut mushrooms into pieces and slightly fry with onion.
Cut peeled potatoes into chips, fry in remaining lard. Place in over for 20 min till done. Gravy: sear flour to light brown, saute the tomato puree, mix with flour, dilute with meat drippings and mushroom stock, heat to the boiling point, add sour cream, let cook for a while, season with pepper.
Fill a roast pan with fried potatoes and stewed meat, top with mushrooms and fried onions. Pour on gravy, sprinkle with chopped parsley and dill. Bake in oven.
Prior to baking, seal the pan with pastry topping. http://sprat.gu.kiev.ua/kitchen/ukr.html
Edited and MM by Dave Sacerdote From: Dave Sacerdote Date: 27 Mar 97 National Cooking Echo Ä
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