Main dishes

Main dishes

Pork a la Peltinish

This is a well-known Hungarian dish.

Ingredients:

2 lb skinless, fatless, and boneless pork
2 tbsp tomato paste
0.25 lb grated cheese
2 eggs
1 cup vegetable oil
5 tbsp flour
Ground red pepper and salt on taste
Parsley and dill greens

Method:

Cut meat into portions, tenderize, and sprinkle with salt and pepper.
Mix flour, eggs, tomato paste, salt, greens, and half of the grated cheese together.

Beef Tongue a la Caucasus

Ingredients for 8:

4 lb beef tongue
1.5 lb fresh mushrooms
10 tbsp vegetable oil
4 shallot onions
2 cups peeled walnuts
5 garlic cloves
2 cups sour cream
Italian parsley, or parsley
Salt and ground black pepper on taste

Method:

Boil beef tongue for about 3 hours in a large saucepan.
Then, drain and add cold water in the saucepan. Let stand for 5 minutes, then drain, to remove skin easily.
Cut the tongue into medium cubes, and place in the saucepan.

Potato – Meat “Porks”

Ingredients:

2 lb potatoes
2 lb non-fat de-boned pork
3 eggs
¾ lb sour cream
1.5 qt milk
¼ lb wheat
4 tbsp butter
Salt in taste

Method:
Cut the meat into 1/3 inch x 1/3 inch x 1-inch pieces.
Pre-heat a wide skillet with 1 tbsp butter; put the meat on it, and fry for 4 minutes, stirring at medium heating.
Boil potatoes.
Make puree from the potatoes, warm milk, flour, 2 eggs, and ½ lb sour cream.

Northern Style Fish

Ingredients:

1 lb fish fillets
1 lb boiled potatoes
1 large shallot onion
2 tbsp butter
1 tbsp flour
Greens on your taste (dill and bay leaves recommended)
Salt and ground black pepper on taste

Method:

Cut shallot onions and greens into medium-size pieces.
Fry them on a large skillet with butter for 2 minutes, add salt, pepper, and bay leaves.
Add 0.5 cup water into the skillet, and bring to boil.

Salmon with oranges

Ingredients:
4 portions salmon fillets
1 medium orange
For marinade:
1 tbsp salt
1 tsp sugar
1 tsp apple vinegar
2 tbsp vegetable oil
4 pinches grated pepper (on your taste)
4 tbsp flour
2 tbsp vegetable oil for frying

Method:

Mix all the ingredients for the marinade, cover fish fillets with it, turn a few times for an even coating of the fillets, let sit for 1 hour at room temperature.

Then, pre-heat a deep skillet with vegetable oil.

Potato balls

Ingredients:

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste

Method:

Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.
Optional: pickled vegetables.

Cutlets from mushrooms, rice, and onions

Ingredients:

1 lb dried mushrooms
¼ lb rice
3 shallot onions
3 tbsp flour
½ cup vegetable oil

Method:

Boil mushrooms in 1 qt water with 1 tbsp salt until readiness.
Drain them (keep the broth for soup), and then grate them.
Boil rice until readiness, and cool.
Peel onions, cut them into small cubes, and fry them until they achieve gold color.
Mix grated mushrooms, boiled rice, fried rice, and flour, add salt and pepper on taste.

Rainbow trout under walnut sauce

Ingredients:

2 lb rainbow trout fillets cut into 4 pieces, or 4 rainbow trout.
¼ lb peeled walnuts
3 garlic cloves
Salt and parsley greens on taste

Method:

Peel and wash the fish.
Bring 2 cups water to boil with greens and spices on taste, put the fish in the boiling water, set to low heating, and boil for 7-13 minutes.
Drain the fish and put on serving plates.

Cutlets from dried mushrooms

Ingredients:

1/8 lb dried mushrooms
1/4 lb white bread
1 cup milk
2 medium shallot onions
2 eggs
2 tbsp butter
1.5 tbsp flour
½ cup breadcrumbs
2 cups any broth
4 black peppercorns
1 bay leaf
½ lb potatoes
½ lemon
Salt and pepper on taste

Method:

Boil dried mushrooms with ½ - 1 cup water. Cool and grate.
Soak white bread in the milk, drain, and grate mushrooms and bread together.
Peel onions, and cut them into small cubes.

Traditional Russian Hot Pot

Ingredients:

1.5 lb beef
2.5 lb potatoes
2 large shallot onions
1 cup broth
1 cup sour cream
2 tbsp white wine
4 tbsp butter
Dill and parsley greens
2 bay leaves
Salt and pepper on taste

Method:

Peel potatoes, cut into medium cubes, and fry with 1 tbsp butter for 5-7 minutes, stirring occasionally.
Peel onions, cut into rings, and fry with 1 tbsp butter for 3-5 minutes.

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