Ingredients
- 1 3-4 lb brisket
- 2 onions
- 3 Tbsp oil
- 1-2 lg cans tomato purée.
- 4 whole garlic cloves
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
Preparation
- Preheat the oven to 350
- Pierce the brisket with a knife a few times
- Mix the pepper, salt and paprika and rub it into the meat. You don’t need to use it all. It’s just to give some additional flavor.
- Sauté the onions in oil until they’re translucent
- Add the tomato purée and garlic cloves
- Let it simmer while you sear the brisket
- Sear the meat in a hot skillet to brown the outside
- About 5 min per side
- Place the brisket in a Pyrex baking dish
- Cover with sauce
- Bake, covered at least 3 hrs
- Check it a couple of times to make sure that it’s covered in sauce
- After 3-4 hrs uncover and bake 30 min
- Let it cool down a little before you slice it
- Serve with some of the sauce from the dish on top
If you have extra sauce, save it. You can use it on pasta later.
Ingredients
- 1 lb stale French bread, cut into cubes. About 1 inch
- 1 c milk
- 2 Tbsp butter
- 1 onion finely chopped
- 2 eggs beaten
- 1/2 tsp salt
- 1/4 to 1/2 c Breadcrumbs if needed
Preparation
- Heat the milk until it starts to bubble along the edges
- Place the cubed bread in a large bowl and pour the hot milk on top
- Toss to cover all of the cubes
- Let it sit for 15 min
- Sauté the onion in butter until it’s starting to brown
- Let it cool a little
- Add the eggs, butter and onions and salt to the bread and mix by hand
- It should be moist enough to stick together but not wet.
- Boil a pot of water
- Make a ball of dumpling in your hands. About the size of an orange
- Drop it gently into the water. If if falls apart it was too wet. Just scoop it out, throw it back in the bowl and add 1/4 c of bread crumbs
- Simmer the balls for 20 min
- Fish them out and serve
Ingredients
- 1 lb well marbled steak, sliced thin
- 3 Tbsp butter
- 2 Tbsp oil
- 1 onion, sliced thin
- 1/4 c crimini mushrooms, sliced
- 1/2 c beef stock
- 1 tsp Dijon mustard
- 1 Tbsp flour
- 1 c creme fraiche or sour cream
- 2 Tbsp chopped parsley
- 1 lb egg noodles cooked according to the package
Preparation
- Melt the butter in a heavy cast iron skillet or a heavy skillet without a nonstick coating
- Fry the beef until it’s brown about 5 min
- Remove the beef and set it aside. Leave the butter in the pan
- Add the oil if needed and sauté the onions until soft and translucent 7 min
- Add the mushrooms
- Sauté about 15 min
- Sprinkle in the flour
- Stir to mix
- Add the stock, slowly, stirring constantly
- Simmer until it thickens
- Stir in mustard
- Add the seared beef
- When the meat is heated through, remove from the heat
- Immediately, stir in a little more than 1/2 of the creme fraiche or sour cream
- Serve over egg noodles
- Garnish with chopped parsley and dollops of sour cream.
Tomorrow: Olga, the matchmaker’s Russian recipes for love
She swears by them!
Enjoy Grandma’s favorites
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