Articles filed under Russian
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French Russian cuisine inspires new restaurant Deka in Wheeling
Nov 13, 2014 5:03 PM - Proprietors of a newly opened restaurant in Wheeling are inviting patrons to dine like Russian nobility at their new place -- which means you're more likely to be served caviar than cabbage soup. Deka Restaurant is a French Russian brasserie at 401 E. Dundee Road. -
Lemon SyrnikiFeb 5, 2014 5:49 AM - LEMON SYRNIKI
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SbitenFeb 5, 2014 5:49 AM - Sbiten
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Hot Beet and Potato BorschtNov 2, 2021 7:29 PM - 1½ tablespoons olive oil
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Speedy Beef StroganoffOct 31, 2021 4:12 PM - 8 ounces "wide" yolk-free egg noodles1 teaspoon olive oil1 large onion (for about 1 cup chopped)1 package (8 ounces) already sliced mushrooms1 package (17 ounces) prepared (refrigerated) beef tips with gravy (see note)1 can (10.75 ounces) 98 percent fat-free cream-of-mushroom soup 1/4 cup skim milkSalt and pepper, to taste 1/2 cup reduced-fat sour cream1 teaspoon bottled minced garlic 1/4 teaspoon hot or mild paprika, or more to taste 1/4 cup finely chopped fresh parsley, optionalBring a large pot of water to boil and cook the noodles according to the package directions. When tender, drain well.Meanwhile, heat the oil in a 12-inch extra-deep skillet on medium heat. Peel and coarsely chop the onion and add it to the pan. Add the mushrooms and stir and cook for 3 minutes, or until the onion is tender. Break up any large pieces of mushroom with the edge of the spoon.Add the beef tips and their gravy, mushroom soup and milk, and stir well. Season with salt and pepper to taste. Once well-stirred, reduce the heat to a simmer. Stir in the sour cream, paprika and garlic. Simmer (but do not allow the sauce to boil to avoid curdling) until the noodles are done.Serve the meat and sauce over the hot cooked noodles, and sprinkle with parsley, if using.Serves four.Cook's note: For testing purposes, we used Hormel Beef Tips with Gravy - heat and serve - found in the refrigerated meat case. There are other brands available. Look for a product that makes at least 3 1/2 servings.Nutrition values per serving: 428 calories, 24 g fat (5 g saturated), 60 g carbohydrates, 6 g fiber, 31 g protein, 65 mg cholesterol, 1,001 mg sodium.
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'Leftover' Beef StroganoffOct 31, 2021 4:04 PM - 1 tablespoon butter2 tablespoons oil, divided 1/4 pound mushrooms, sliced 1/2 medium onion, cut in large pieces8 ounces cooked, boneless sirloin steak, about 3/4-inch thick, sliced into 1 1/2-by- 1/4 inch strips 1/2 teaspoon salt 1/4 teaspoon pepper1 clove garlic, minced 1/2 cup beef broth 1/8 teaspoon dried thyme 1/2 teaspoon Worcestershire sauce 1/2 small bay leaf 1/2 cup sour cream (may use low-fat)Parsley for garnishHeat butter and 1 tablespoon of oil in skillet, add mushrooms and sauté until tender. Remove from pan.Add remaining 1 tablespoon oil and sauté onion about 3 minutes on medium heat until lightly browned. Remove with slotted spoon.Add meat to pan, season with salt and pepper and cook on both sides, 2 to 3 minutes, adding garlic near the end. Pour in beef broth and sprinkle with thyme. Add Worcestershire sauce, bay leaf and half the onions. Cover and simmer 25-30 minutes until meat is fork tender.Remove bay leaf; stir in mushrooms and remaining onion and adjust seasoning to taste. Stir in sour cream, but do not boil or it will curdle. Serve on bed of noodles, sprinkle with parsley. Serve with green vegetable and salad.Serves two.Nutrition values per serving: 626 calories, 48 g fat (19 g saturated), 9 g carbohydrates, 1 g fiber, 36 g protein, 149 mg cholesterol, 741 mg sodium.
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Beef StroganoffNov 18, 2021 9:33 PM - 2 pounds sirloin steakSalt and pepper to taste1-2 tablespoons Olive oil1 medium yellow onion, sliced10 ounces portobello mushrooms, sliced1 jar (12 ounces) Robert Rothschild Farm Mushroom Trio Marinade & Simmer Sauce1 cup water or chicken or beef stock 1/2- 3/4 cup sour cream1 tablespoon parsley, minced1 pound egg noodles2 tablespoons butterSalt and pepper to tasteCut sirloin steak into small 1/4 inch thick strips. Season sirloin strips with salt and pepper.Heat oil in a large skillet and fry meat in batches until it is lightly browned. Remove meat from skillet. Add onions and mushrooms. Cook until onions are translucent.Add Mushroom Trio Marinade & Simmer Sauce and water or stock to pan and stir. Return meat to skillet and bring sauce to slow simmer. Simmer meat in sauce 25-30 minutes, stirring occasionally.Meanwhile, bring a large pot of water to a boil and add egg noodles. Cook for 10-12 minutes, strain and add back to pot. Add butter and stir to incorporate melted butter into noodles. Season with salt and pepper.Remove sirloin mixture from heat and mix in the sour cream and parsley. Spoon generous helping of beef mixture over cooked buttered egg noodles. Top with a little bit of sour cream and garnish with parsley.Serve eight.Nutrition values per serving: 515 calories, 31 g fat (17 g saturated), 41 g carbohydrates, 3 g fiber, 35 g protein, 136 mg cholesterol, 986 mg sodium.Robert Rothschild Farm
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Beef StroganoffNov 18, 2021 9:15 PM - 2 shallots 3 cups mushrooms ¾ pound boneless beef steak 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter 1 teaspoon fresh-ground black pepper ½ cup beef stock 1 tablespoon tomato paste 1 teaspoon Worcestershire sauce ¼ cup sour cream 2 tablespoons minced fresh parsley Equipment Large deep skillet, chef?s knife, cutting board measuring cup, measuring spoon1. Peel and thinly slice the shallots.2. Clean the mushrooms with a damp paper towel and slice.3. Cut the meat into even slices about ¨-inch thick. If the slices are the same size they will cook more evenly.4. In a large skillet, heat the oil and butter over medium-high heat.5. Add the shallots and mushrooms, and sauté until softened for about 5 minutes while stirring frequently.6. Add the beef and black pepper and continue sautéing and stirring for about 1 to 3 minutes, until meat has browned on all sides. Thicker meat slices will take longer to cook.7. Add the beef stock, tomato paste and Worcestershire sauce and bring to a boil, stirring to combine.8. Add the sour cream and cook over high heat, stirring until slightly thickened for about 1 minute.9. Remove from the heat, garnish with parsley and serve.Serves six.Variations: At step 1 substitute 1 small onion for the shallots. Or, at step 7 omit the Worcestershire sauce and add 1 teaspoon of Dijon mustard.Nutrition values per serving: 202 calories, 13 g fat (6 g saturated), 4 g carbohydrates, 1 g fiber, 17 g protein, 55 mg cholesterol, 143 mg sodium.?Absolute Beginners Cookbook? by Deb Roussou(2005 Que, $21.99)
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