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Russian baked beef recipe

Russian baked beef recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Rump steak

Simple and delicious, this Russian baked beef takes tougher cuts and slow-cooks them in milk and cream till the beef is melt in the mouth tender. Similar to an oven-baked Stroganoff, you'll love the end result and how easy it is to get there.

17 people made this

IngredientsServes: 8

  • 1kg beef joint, such as chuck or rump
  • 1 onion, thinly sliced
  • salt and pepper to taste
  • 125ml double cream
  • 125ml milk
  • 150g cheese, such as Gouda, grated

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat oven to 170-180 C / Gas 3-4.
  2. Slice beef 1 to 1.5 cm thick. Lay the slices in a single layer in an ovenproof dish. Top with onion and seasoning. Pour over the milk and cream, then top with grated cheese.
  3. Bake for 1 1/2 hours in the preheated oven.

Tip

Instead of double cream and milk, you can use 250ml single cream.

Video

Russian baked beef

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Reviews & ratingsAverage global rating:(17)

Reviews in English (1)

by Melts

this is the easiest meal ever ! so tasty - the video makes you realize just how easyit is. So very delicious - had a table of 9 folk for dinner and all loved it from young to old. Hassle free !-24 Oct 2016(Review from this site AU | NZ)


Beef & Cheese Piroshki Recipe

When I was in my teens I loved Igor's frozen beef and cheese piroshkis. For years I have thought about recreating them and just yesterday it finally happend! I had looked at many piroshki recipes online but none of the doughs seemed to be the one I was looking for. Read more Thanks to a book given to me by my future MIL ("A Baker's Odysssey") I found the exact dough I needed and adapted the filling. You can serve piroshki as a main course along with a bowl of sour cream and a green vegetable/salad or eat them out of hand as a snack. Delicious! See less

  • beef
  • cheese
  • piroshki
  • russian
  • fry
  • russian

Schedule your weekly meals and get auto-generated shopping lists.

  • for the dough:
  • 6 tablespoons unsalted butter
  • 1 cup organic whole milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 large organic eggs
  • 4 cups unbleached all purpose flour, plus more as needed
  • 1 package (2 1/4 teaspoons) yeast

Ingredients

  • for the dough: shopping list
  • 6 tablespoons unsalted buttershopping list
  • 1 cup organic whole milkshopping list
  • 2 tablespoons granulated sugarshopping list
  • 1 teaspoon kosher saltshopping list
  • 2 large organic eggsshopping list
  • 4 cups unbleached all purpose flour, plus more as needed shopping list
  • 1 package (2 1/4 teaspoons) yeastshopping list

How to make it

  • For the dough:
  • Add all ingredients in order to your bread machine and set on "dough" cycle (if you don't have a bread machine, let me know if you need "by hand" directions).
  • For the filling:
  • Melt butter in large nonstick saute pan. Saute onion until soft. Add ground beef and brown (smooshing down with spoon and you stir to get rid of any large clumps - you want the filling to be fine). Add seasonings and herbs. Sprinkle with cornstarch (it just helps slightly thicken the filling). Set aside.
  • Assembly:
  • On a floured surface, divide the dough into 12 equal pieces See Photo. Roll out each piece in an oval shape See Photo. Cover each with a little cheese, 1/2 inch from the edges of dough. Measure about 1/2 cup of filling and place in center of each oval See Photo. Pinch the dough together to firmly seal See Photo. Place the piroshki seam side down on a board or baking sheet lined with parchment paper and lightly press down to flatten. Shape the remaining piroshki the same way, leaving space between them on the parchment paper See Photo. The piroshki should only become slightly puff before cooking.
  • To cook the piroshki:
  • Heat about 1/2 inch oil in a large skillet over medium heat to 350F. Line baking sheet with several thicknesses of paper towels. When the oil is ready, gently slip 3 piroshki seam side down into the hot oil and cook for about 2 minutes per side (you want them to be a deep, golden brown). Monitor the heat of the oil and adjust the heat as necessary. Remove the piroshki from the oil with tongs, letting the excess oil drain back into the pan and place on paper towels to drain further. Cook the remaining piroshki 3 at a time.
  • Note: Piroshki can also be baked instead of fried: preheat oven to 375 degrees and bake for 20-25 minutes - or until golden brown
  • Storing:
  • Piroshki can be frozen when completely cool. Arrange them in single layer on a baking sheet and freeze until solid. Transfer to heavy-duty resealable plastic bags and freeze for up to 1 month. TO serve, thaw the piroshki in their wrapping, remove then arrange on baking sheet. Reheat in a preheated 350F oven for 10-15 minutes.
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Thanks for this nice-looking recipe!
If you have time, may I have the 'by hand' instructions please?

if you don't have a bread machine, here are directions using a stand mixer for the dough:

Melt the butter in a small saucepan over low heat. Add the milk, sugar and salt, stir well and heat just until liquid feels hot to your fingertip (120-130F). Remove pan from heat. Add the liquid to mixer bowl, add eggs and whisk just until incorporated. Add ½ of the flour (2 cups) along with the yeast and whisk until smooth. Switch to dough hook and add remaining flour to make thick sticky dough. Let the dough hook stir the dough for a few minutes (the dough does not need to be kneaded because it should be tender rather than elastic.
Transfer dough to floured surface and roll it around so it has a light coating of flour and makes it less sticky. Place dough in lightly oiled large bowl, cover with towel and let rise 1 1/2 hours.


Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 307
  • Calories from Fat 234
  • Total Fat 26g 40 %
  • Saturated Fat 3.4g 17 %
  • Trans Fat 0.3g 0 %
  • Protein 4.2g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 11mg 4 %
  • Sodium 406mg 17 % Potassium 0 0 % -->
  • Total Carbohydrates 15g 5 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 2.5g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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russian peroshki. please help me make this recipe. what is packet pastry flaked biscuit. is this like pizza dough. i live in scotland so i do not know what to buy. thanks

Can you freeze this after cooking and then reheat?

Yes, you can. The only time I did, I think at 325F in the 10-20 minute range. It has been a while and I didn't make a note of what I did. Instead of frying, most of the time I bake these according to biscuit packaging. Less mess and I can do other things while they bake. Another thing I sometimes do after separating and flattening biscuits, I divide the filling over eight biscuit circles, cover with the other eight biscuit circles, seal the edges and bake. The recipe I have is identical to this except it doesn't include dill. I'll have to try it next time.

The Test Kitchen hasn't frozen and reheated this recipe, but we believe it will work. However, we do not think the oh-so-yummy flavors will be as good as when it's freshly made.

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Piroshki can be filled with a variety of sweet or savory fillings.

Mashed potatoes, mushrooms, cabbage, and ground beef are very common savory fillings. Stewed fruit or jam are common sweet filling.

Our recipe below includes two, traditional, savory fillings. But, once you get the hang of making piroshki, have fun and get creative with your own filling ideas!


Russian Piroshki (Meat Hand Pies)

Sharing my mom’s secret to the softest and fluffiest piroshki (Russian hand pies) with simple beef and rice filling, but you can fill yours with whatever your heart desires.

Also try my equally amazing baked pirozhki here!

It’s official!! Dates are set. Tickets are purchased! We’re going to Mongolia next month!! And by we, I mean Grant and I. Unfortunately, it’s a busy season for my husband at the ranch and he won’t be able to join us this time.

But I can’t wait to be in my childhood home and be spoiled with mom’s cooking! I miss her cooking so much. If you’ve been around for a little bit, you’ve probably seen a few of her recipes already. But here’s another one.

These Russian piroshki (or pirojki, or pirozhiki, however you wanna spell it) are stuffed with simple meat and rice mixture and fried till golden brown perfection! This’s my favorite comfort food straight from my childhood.

It all starts with yeast leavened dough, which is so dreamy soft and fluffy. It’s truly the best part! I’ll share my mom’s secret for that super soft dough in a minute. But first, let me share a word about my trusted Red Start Platinum yeast. As you know, this’s my second recipe in partnership with Red Star Yeast, but it’s definitely not the only recipe I use it in.

I’m seriously a huge fan of their products, mostly because they consistently deliver amazing results.

Ok, now the secret to the softest piroshki dough is vegetable oil! That’s it. Stirring in some vegetable (or canola) oil right into the dough yields the softest and most tender dough you’ll ever bite into.

Now, you can fill the dough with whatever filling your heart desires, mashed potatoes, cabbage and meat, all meat, or in this case, meat and rice. Anything works here!


Baked Pirozhki Recipe with Beef and Onion

Pirozhki is simply the plural form of the Russian word pirozhok, meaning small pie. This recipe is a bunch of small meat pies. They are also sometimes called pirozhki, or Pīrāgi, depending of what part of Eastern Europe you're from. They were common around the USSR are now commonly found across Central Asian countries like Kazakhstan.

Baked Piroshki vs Fried

Around the world there are many variations of a meat pie, such as Empanadas, Samosas, Belyashi, and even the Pastie are all similar. Although commonly fried in oil, to bake it is much healthier and absolutely delicious. Either method is fine!

Pirozhki were originally baked in a 'Russian oven', which is a large centrally located masonry oven, which heats the house and cooks your food at the same time. It's been used in Russia since the 15th century. In Russian folklore, Baba Yaga (a Russian forest witch) would bake lost children in the same type of Russian oven. (No children were harmed in my baked pirozhki!)

In today's day and age, we will be using a regular electric oven in my kitchen, and my Cuisinart Bread Maker and it's handy dough setting to make baked pirozhki. It's such a time saver to throw in the ingredients to my bread maker and in 90 minutes, I have yeast dough, ready to use! I'd be lost without my bread maker, which I really only use the dough setting. I've tried several different variations of dough via a bread maker and think this version is perfect! Check out the video for a traditional yeast dough recipe. Use what method you prefer.

Pirozhki Variations

We grew up eating several different variations of Piroshki, depending on the filling. It can be savoury with meat, beef and potatoes, cabbage or made sweet with fruit fillings, like Blueberry Piroshki or Apricot Piroshki. We also often made Fried Piroshki with Beef or Cabbage Piroshki, which are delicious too! Check out my different Piroshki recipes on my site.

This is the classic baked beef pirozhki with onion recipe, which is so good. As kids, we would eat it with Ketchup, not so traditional, but I suppose Heinz Ketchup has invaded everywhere.

Can You Freeze Pirozhki?

If you're going through all the work of making this recipe, double the batch and freeze what you can't eat. After the dough cycle is complete, remove the dough and start the second batch while you make the piroshki. They freeze perfectly to pull out for a quick delicious snack, or enjoy them alongside your homemade Shchi cabbage soup.

This is another high carb Russian comfort food I could eat everyday, but if I did, I would need to be careful not to become a giant pirozhok. Bon Appetit! Приятного аппетита!


Panackelty - My Grandma's Baked Corned Beef and Potatoes

My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day’s meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.


Shhh…A Russian Grandmother’s Secret Pirozhki Recipe You Must Try

My husband is a foodie, but not in a pretentious way. He simply loves good food. This is not why I married him, but let’s just say that it didn’t hurt. At times my husband will send me a recipe he finds with the subject line like “this sounds good,” “you should try this,” or “maybe we should try this over the weekend.” This one came with the subject line “this is from my co-worker.” Some recipes I read and never make some I encourage him to try and others, the real solid ones, I make. This is one of those.

This is a recipe for Pirozhki, (sometimes referred to as Piroshki), oval Russian hand pies that are made from a yeast dough that has been stuffed with a filling like cabbage, mashed potatoes, mushrooms or ground beef. Pirozhki can also be stuffed with fish, cottage cheese or a variety of sweet fillings such as fresh or stewed fruit. Pirozhki are sometimes mistaken for pierogi, which are of Central and Eastern European origins and are savory- or sweet-filled thin-skinned dumplings that can be boiled or fried and are traditionally served with sour cream and fried onions.

This recipe was passed on to my husband’s co-worker by his Russian great-grandmother. That right there made me want to make this recipe: it’s legit. Some of the best food comes handed down from generation to generation. Many of the very best recipes are never even written down, but are instead passed down by families cooking together. This recipe was based on a translated conversation that was then e-mailed to my husband. I did my best to distill this Russian recipe down to something any of us can make at home.

I can tell you this recipe is delicious. Even with the suggested shortcut (which I was slightly dubious about), the Pirozhki were tasty and the crust came out fluffy. I made the classic cabbage filling as well as a ground beef one I loved them both for different reasons. Both filling recipes are listed below. What I did not try was a filling that included both cabbage and ground meat I may try that next time. In terms of the outside, my husband had expected these to be a bit more dumpling-like, similar to a pierogi but they were not. I would compare them to an empanada, but with a biscuit-style dough.

Cabbage filling Beef filling Biscuit dough rolled out to 5-inch circles

I was told to use a pre-made store-bought yeast dough or flaky biscuit dough, so I used Annie’s Organic Flaky Buiscut Dough which you can find in the refrigerator section. If you wish to be adventurous, check out this link to a New York Times article on Pirozhki that includes other options. At first glance, this recipe may appear a bit involved, but if you are not making your own dough, it really isn’t. Buying pre-shredded cabbage will also help cut down on prep time if you are making that version. You can also make this in advance refrigerate and bake them off right before dinner, making these are great make-ahead option for a busy evening.


Russian Chebureki Recipe (Ground Beef Turnovers)

This recipe makes an authentic Russian dish called &ldquoChebureki&rdquo &ndash pan-fried turnovers made from a flour tortilla stuffed with a mixture of ground beef, onion and parsley. This dish is amazing &ndash crispy browned hot tortilla on the outside, juicy meat on the inside. Sink your teeth into one of these yummy little turnovers and taste the succulent filling &ndash you just won&rsquot be able to stop eating them!

In Russia, they use either homemade dough or thin flatbread for the Chebureki casing, but flour tortillas come as close as it gets to the authentic taste without the hassle :)

To make Chebureki, first make the filling by mixing ground beef with minced onion, parsley, salt and pepper. A little bit of water is also added to the filling &ndash water is a secret Russian ingredient for keeping the Chebureki filling moist :)

Next, assemble the Chebureki &ndash put the filling on half of the tortilla, leaving a 1/2-inch space around the perimeter. Brush the outside space with egg and pinch to seal (egg acts as a binder to keep the turnovers closed). Heat the oil on a frying pan and pan-fry Chebureki over medium heat for 4 minutes per side. Serve these delicious turnovers immediately, while they are piping hot!

What makes this recipe unique is that the filling is raw meat, not cooked. The meat cooks inside the folded tortilla on the frying pan. That makes it taste completely different from, let&rsquos say, a quesadilla (where the meat is cooked before being put inside the tortilla). I haven&rsquot seen any other dishes like that, and that cooking method makes Chebureki filling very juicy, by keeping all the juices sealed inside the tortilla.

If you are a Westerner not familiar with the Russian cuisine, Chebureki is a great recipe to try as it uses familiar ingredients and has a crowd-pleasing taste! Who doesn&rsquot like crispy fried tortillas with a juicy ground beef filling? Chebureki will become your new favorite!


Pat the meat dry with paper towels. Cut the beef against the grain into 2-inch strips about 1/2 inch thick. Sprinkle the meat with the salt and pepper and set aside.

Melt 1 tablespoon of the butter in a medium saucepan over medium heat.

Blend in the flour and cook, stirring constantly, for 2 minutes.

Gradually pour in the beef stock, stirring and cooking until thickened and smooth.

In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes.

Push the onion to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Once done, push the seared meat into the onion to make room for the next batch.

Once all of the beef is browned, add the beef and onion to the thickened sauce. Cover and cook on low, stirring occasionally, about 10 minutes.

Take a tablespoon or two of the hot sauce and add to the sour cream mix well. This is called tempering and prevents the sour cream from curdling.

Stir the sour cream into the sauce and heat through but do not boil.

Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley.

What's the Best Beef for Stroganoff?

This recipe calls for top sirloin, which is a tender cut of meat. Because the beef isn't cooked for too long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking time. If you cannot find top sirloin, you can use boneless rib-eye steak, filet mignon tips, or beef tenderloin. (Tenderloin is pricey, but it is excellent in stroganoff.) If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook.