Schnitzel

Ingredients:

• 1.1 lb (500 g) fillet of pork or veal
• 1-2 eggs
• 1/2 cup bread crumbs
• 1/2 tablespoon capers
• 1/2 lemon
• 2 tablespoons vegetable oil
• Salt, pepper to taste

Directions:

1. Wash the meat and cut it into cutlet-shape pieces.
2. Use a meat mallet to lightly pound the meat.
3. Add salt and pepper.
4. Beat the eggs into one bowl, and put the bread crumbs into a separate bowl.
5. Dip each piece of meat in the egg mixture and roll in the bread crumbs.
6. Fry in a hot greased skillet until both sides are golden-brown and the crust is crunchy.
7. Saute lemon zest and capers in oil.
8. Put each schnitzel on a plate and pour with the sauteed in oil lemon zest and capers.
9. Put a slice of lemon on each schnitzel, sprinkle with parsley and/or dill.
10. Serve with fried potatoes, vegetables, and a lettuce salad on the side. Enjoy!

Shepherd’s Pie

Ingredients:

• 2 lb potatoes
• 3-4 eggs
• 3/4 cup milk
• 2 medium onions
• 1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.) 
• 3 tablespoons unsalted butter
• Salt, pepper to taste
• Bread crumbs
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:
First, to prepare the stuffiing:

1. Grind the cooked meat in a meat grinder or chop it very finely.
2. Finely chop the onions and sauté in vegetable oil until golden.
3. Add the onions, salt, pepper, and desired spices to the ground meat, and mix.

Then:

1. Peel the potatoes and boil until tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.
4. Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.
5. Add the meat stuffing on top and even it out with a spatula or a spoon.
6. Place the remaining potato mixture onto the meat in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Rice Pilaf ("Plov")

Pilaf (also called pilau, pilav, pulao) is a very popular rice dish with a great variety of cooking methods!
Ingredients:

• 1 lb (400 g) mutton, lamb or beef
• 2-3 cups uncooked rice
• 1/2-3/4 lb (200-300 g) carrots
• 1/2 lb (200 g) onions
• 1/2 lb (200 g) beef fat or vegetable oil
• Salt, pepper, spices to taste

Directions:

1. Cut the meat into small pieces and fry in a skillet (it’s better to use cast-iron pan) in very hot fat or oil.
2. Julienne the onions and carrots and add to the meat.
3. Fry several minutes until the onions are tender and then add 3.5-4 cups of water, salt, pepper, and bring to a boil.
4. Wash and drain the rice 3-4 times. Add to the meat and mix evenly.
5. When the water boils away, poke several "holes" in the rice mixture so the bottom of the skillet is exposed (use the handle of a wooden spoon).
6. To avoid burning, pour in 1-2 tablespoons water into each "hole."
7. Cover the skillet and cook on low heat 25-30 minutes (until the meat is ready).
8. When serving, plate the rice in the shape of a hill, place the meat on the top, and sprinkle with julienned fresh onion. ENJOY!

Crepes ("Blini", "Blinchiki") with Meat Filling

Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 tablespoon butter

Filling:

• 1 lb cooked lean ground beef
• 2 eggs
• 2 tablespoons butter
• 1/2 medium onion
• Dill (optional)
• Vegetable oil
• Salt, pepper to taste

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter, and mix well. The batter must be thin.
3. Heat a nonstick skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of filling on each crêpe (close to the edge); roll it, tuck in the ends, and finish rolling (like a burrito). Fry on both sides until golden-brown. ENJOY!!

Filling:

1. Cut the meat very finely or grate it.
2. Chop the onion very finely and sauté in a skillet in hot oil until golden-brown.
3. Add the meat to the onion and sauté an additional 3-4 minutes.
4. Boil, peel, and chop the eggs.
5. Mix everything in a large bowl; add salt, pepper, chopped dill, and 2 tablespoons melted butter.

Grilled Steak & Veggies

Grilling potatoes brings out their sweetness in an incredible way! This recipe makes enough for 4 people and really beats going to an expensive steakhouse!

Ingredients:

• 4 steaks (NY strip, ribeye, or filet mignon are best here)
• Marinade of choice
• 8 medium red potatoes
• 1 medium onion
• 1-2 tablespoons dried rosemary
• 1/4 cup extra virgin olive oil
• Nonstick cooking spray
• Salt, pepper to taste

Directions:

1. Marinate the steaks for several hours in a marinade of your choice.
2. Preheat the grill (gas or charcoal) and maintain a temperature of ~375F.
3. Grill the steaks (close the lid of the grill) on both sides on indirect heat until desired doneness (when flipping the steaks, brush with leftover marinade). Keep warm in foil.
4. Meanwhile, quarter the potatoes (do not peel) and parboil (cook about 5 minutes). Strain all the water and place in a large mixing bowl.
5. Slice the onion into short, thin strips and add to the potatoes.
6. Add dried rosemary, salt, and pepper. Dress with olive oil and mix well.
7. Spray a slotted skillet with nonstick cooking spray and place the vegetables on it. Grill on direct medium-low heat 10-12 minutes or until grill marks are visible. ENJOY!!!

BBQ Burgers

So much healthier than going to a fast-food restaurant! (This makes enough for 4 burgers).

Ingredients:

• 1-1.5 lbs ground beef (80/20 ground chuck or sirloin)
• 1 egg
• 1/4 cup bread crumbs
• 1/4 cup BBQ sauce (use your favorite)
• Dried parsley and freshly ground black pepper, to taste
• Nonstick cooking spray
• 8 tomato slices
• 4 medium lettuce leaves
• 8 thinly-sliced onion rings
• 4 hamburger rolls (or bakery bread of your choice - pumpernickel is great for this)
• Condiments of choice

Directions:

1. Lightly beat the egg. Add bread crumbs and BBQ sauce; mix well.
2. Add ground beef and mix. Form into 4 patties.
3. Sprinkle dried parsley and black pepper on top of each patty.
4. Cook the burgers on a preheated grill over medium heat on both sides, until desired doneness. (Grill on aluminum foil (to keep the juices), previously sprayed with nonstick cooking spray).
5. When serving, spread the insides of both bread slices (you can toast them for an even better flavor) with condiments of choice.
6. Add lettuce, tomato, and onion slices on each slice. Place the burger patty on one slice, add some more condiments on the patty, and cover with the other bread slice. ENJOY!

Stuffed Sweet Peppers

Ingredients:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• ~1/3 cup (uncooked) white rice
• 1 medium onion
• 1-2 lb sweet peppers (green or red)
• 4-5 tablespoons all-purpose flour
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice.
2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden; then add the onion to the ground meat.
3. Cook the rice according to package directions and add to the ground meat.
4. Add salt and pepper and mix everything.
5. Cut the top of each pepper, remove the seeds, and put in a pot of salted boiling water for 2-3 minutes.
6. Put the pepper in a colander to strain the water.
7. Take a piece of the ground meat mixture with a tablespoon, and stuff each pepper.
8. Dip the open side of the stuffed pepper in flour and fry in large skillet in vegetable oil about 30-40 minutes, turning to all sides throughout cooking.
9. In the last 5 minutes of cooking, add a teaspoon of sour cream on the open side of each pepper. ENJOY!!

Spaghetti and Cheesy Meatballs

These meatballs have a yummy surprise in the center!

Ingredients:

• 1 lb spaghetti (use whole wheat to make the meal more nutritious)
• 2 eggs
• 1/3 cup dry bread crumbs (or 3/4 cup soft bread crumbs)
• 1 medium onion, finely chopped
• 1/4 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1-1.5 lbs ground beef (use 80/20 ground chuck or sirloin)
• 2-3 oz smoked Gouda cheese
• Pasta sauce
• Grated Parmesan cheese (optional)
• Nonstick cooking spray

 Directions:

1. Preheat the oven to 350 F. Line a baking sheet with foil and spray with nonstick cooking spray.
2. Cook the spaghetti according to package directions and keep warm.
3. Meanwhile, in a large bowl, mix together the eggs, onion, bread crumbs, oregano, salt, and pepper. Add the ground beef to the bowl and mix with one hand (use only one hand to avoid overworking the meat).
4. Coarsely grate the smoked Gouda cheese.
5. Take a few tablespoons of the ground beef mixture into your palm, spread it flat, and sprinkle with some of the cheese. Shape into a meatball and place on the baking sheet.
6. Bake the meatballs at 350 F for 25-30 minutes or until the meat is no longer pink and the cheese is melted.
7. Heat a desired amount of pasta sauce in a small saucepan. Add ~ 1 ladle of the sauce to the cooked pasta (additional sauce can be added when serving). When serving, also add pasta sauce on top of the meatballs. If desired, sprinkle with grated Parmesan cheese. ENJOY!!

Philly Cheese Steak Sandwiches

A beloved classic has never been so easy to prepare!

Ingredients:

• Hoagie rolls
• 2-2.5 lbs steak (you can use ribeye or top sirloin)
• 2 medium onions
• 1 red bell pepper
• 1/2 lb mushrooms, sliced (baby bella or white button)
• Provolone cheese
• 2 tablespoons extra virgin olive oil
• Salt, pepper to taste

Directions:

1. Thinly slice the onions, pepper, and mushrooms and saute in a large skillet in hot oil (on medium heat) about 10 minutes.
2. Slice the steak into thin, short strips (you can put the steak into the freezer for several minutes to make slicing easier) and add to the skillet.
3. Add a small pinch of salt and freshly ground black pepper.
4. Cook and stir occasionally until the steak is cooked through, the onions are caramelized (golden-brown), and the peppers and mushrooms are tender.
5. Thinly slice the cheese and add to the skillet (enough to cover the surface). Cook until the cheese is melted.
6. Place the cheesy mixture into a sliced-open hoagie roll and ENJOY!! (This recipe makes enough for 4-6 hoagie rolls).

Shish Kabobs ("Shashlik", Barbecue)

This dish is perfectly delicious for an outdoor picnic with family and friends!

Ingredients:

• 2 lb mutton, lamb, beef, veal,  pork, or chicken 
• 1-2 medium onions
• 1/2 lemon
• 4-5 tablespoons vinegar
• Salt, pepper (to taste)

Directions:

1. Cut the meat into small pieces and put in a large pan.
2. Add chopped onion, salt, pepper, vinegar and/or 1-2 tablespoons lemon juice.
3. Mix everything, cover the pan, marinate 2-3 hours in a refrigerator. 
4. Put each piece of meat and onion rings (you also can add mushrooms, green/red pepper, tomatoes) on metal or wooden (bamboo) skewers, so the onions are in between the meat (if using wooden skewers, soak them in water for 20 minutes to avoid burning). 
5. Roast the shish kabobs on a brazier (over hot coals, not direct fire) or grill them on a charcoal or gas grill (use indirect heat) about 20 minutes, or until desired doneness. 
6. Turn the skewers several times for even cooking.
7. Serve shish kabobs with tomatoes, green onions, sauce of choice, or lemon juice. ENJOY!!

Meat Dumplings ("Pelmeni")

Ingredients (for 4-5 servings):

• 0.6 lb beef (~60% of all meat)
• 0.4 lb pork (~40% of all meat)
• 1/2 medium onion
• Salt, pepper to taste

Dough:

• 2.5 cups all-purpose flour
• 2 eggs
• Salt
• 1/2 cup water

Directions:
First, prepare the ground meat for filling:

1. Grind beef and pork (in a meat grinder) together, 2 times.
2. Finely chop the onion and sauté in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Add salt and pepper and mix everything.

Then, prepare the dough:

• Mix flour, eggs, salt, and water until the mixture is the consistency of dough. (Dough should be stiff.)

Now you are ready to prepare the dumplings:

1. With a rolling pin, roll out the dough and cut into round-shaped pieces (this makes about 35 pieces - for 4-5 servings).
2. Take some ground meat with a teaspoon and put in the center of each piece of dough.
3. Fold the edges of the dough and press with your fingers to seal it. (The shape will remind you UFO :).
4. Put the dumplings in salted boiling water.
5. Bring the water to a boil again and cook the dumplings about 10-12 minutes.
6. Take the dumplings out with a slotted spoon.
7. Serve with sour cream, mayonnaise, or bleu cheese dressing; sprinkle with fresh parsley.

"Belyashi" (Meat Pastries)

Ingredients:
Dough:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb (1 stick) unsalted butter or margarine, melted
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Filling:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• 1 medium onion
• Salt, pepper to taste

Directions:
First, prepare the dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
3. Then, slowly add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in the melted butter or margarine, and mix with your hands.
5. Cover the pan with a towel and leave in a warm place to rise.
6. When the dough rises for the first time (can take a couple hours), push it down with your hands.
7. When the dough rises the second time, it’s ready.

While waiting for dough to rise, prepare the filling:

1. Grind beef and pork (in a meat grinder) together, 2 times.
2. Finely chop the onion and sauté in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Add salt and pepper and mix everything.

Now you are ready to prepare the Belyashi:

1. Take a piece of dough and roll into a small pancake (~3-4 inches in diameter), using a rolling pin on a lightly floured surface.
2. Take a piece of ground meat with a tablespoon (you can brown each portion of ground meat for several seconds for better taste), and put it in the middle of the pancake.
3. Wrap the edges of the dough, forming an open pie.
4. Cook the belyashi in a large skillet (first from the exposed meat side, then flipping to the other side) in vegetable oil until meat is ready (no longer pink inside) and the dough is golden-brown.

Meat in a Pot with Mushrooms

For this dish, the cookware is very important. The best taste you’ll get is by using an ovenproof clay pot (with lid). If you don’t have one, you can use any deep ovenproof pan.

Ingredients (for about 3 servings):

• 1 lb beef
• 6-7 medium potatoes
• 1 carrot
• 1 medium onion
• 1-2 bay leaves
• 1/2 lb mushrooms
• Vegetable oil
• Sour Cream
• Salt, pepper to taste

Directions:

1. Cut beef into ~1 inch pieces and chop 1/2 of the onion.
2. Put beef, onion, and bay leaves into the pot.
3. Add salt, pepper, ~1/2 cup of water, cover it, and put everything in a not preheated oven.
4. Bake about 45 minutes at 400-450F.
5. In a large mixing bowl, cut potatoes and carrot; add a little bit vegetable oil and salt.
6. Add this mixture to the pot.
7. Bake for an additional 20 minutes.
8. Cut mushrooms and the rest of the onion.
9. Saute them in separate skillets in vegetable oil until golden-brown.
10. Add the onion to the skillet with the mushrooms and cook them together a few more minutes.
11. Add the mixture to the clay pot.
12. Bake 10-20 more minutes, then add 1-2 tablespoons of sour cream, and put in the oven for a final 5 minutes. Enjoy!

"Tefteli" (meatballs with rice)

Ingredients:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• 1/3 cup uncooked white rice
• 1 medium onion
• Flour
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice. (You can use purchased ground beef and pork if you don't have a meat grinder. However, the taste is much better if you grind it yourself).
2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Cook the rice according to package directions and add it to the ground meat.
4. Add salt and pepper and mix everything.
5. Take a piece of ground meat with a tablespoon, form a round cutlet, roll in some flour, and cook in a large skillet in vegetable oil about 15-20 minutes (until no longer pink inside), turning over a few times while cooking.

"Golubtsy" ("Golubtsi") or Stuffed Cabbage Rolls

Ingredients:

• 2 lbs beef (~60% of all meat)
• 1.5 lbs pork (~40% of all meat)
• 1/3 cup uncooked white rice
• 1 medium onion
• 1-2 medium cabbages
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice. (You can use purchased ground beef and pork if you don't have a meat grinder. However, the taste is much better if you grind it yourself).
2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden; then add the onion to the ground meat.
3. Cook the rice according to package directions and add it to the ground meat.
4. Add salt and pepper and mix everything.
5. Cut the cabbage stump out and discard; boil the cabbage(s) in salted water for about 10 minutes.
6. Separate the cabbage leaves, cut the hard stem out from each leaf, and use a meat mallet to tenderize any hard leaves.
7. Take a piece of the ground meat with a tablespoon, wrap it in a cabbage leaf, and cook in a large skillet in vegetable oil about 15-20 minutes (until no longer pink inside and the cabbage is golden-brown), turning once half-way through cooking. In the last 5 minutes of cooking, add a teaspoon of sour cream on each "golubets".

Meat Cutlets ("Kotleti")

Ingredients:

• 2 lbs beef (~60% of all meat)
• 1.5 lbs pork (~40% of all meat)
• 1 medium onion
• Flour
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice. (You can use bought ground beef and pork if you don't have a meat grinder. However, the taste is much better if you grind it yourself).
2. Cut onion very finely and cook in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Put a piece of white bread in a bowl and pour some hot boiled water; mash it to make a paste. Add the paste to the ground meat.
4. Add salt and pepper and mix everything.
5. Take a piece of ground meat with a tablespoon, form an oval cutlet, roll in some flour, and cook in a large skillet in vegetable oil about 15-20 minutes (until no longer pink inside), turning over a few times while cooking.