Thursday, December 10, 2015

Ukrainian "Scalloped Beef" Revisited

Back in September I took a look at a Soviet era cookbook that featured classic Ukrainian recipes.

Today I want to take one of the recipes from the book and put my own spin on it.

This one is for a dish they called "Scalloped Beef". It is a straight-up, literal "meat-and-potatoes" recipe.

I decided to make it using that lowliest of beef cuts, the thin "minute" steak. This will make it inexpensive, but, as it is going to be cooked for a relatively long time in stock, trust me when I say that it comes out incredibly tender.

For this recipe you will need about 6 minute steak cutlets.

First, take your minute steak, season with salt and pepper to taste, and dredge it in some flour until lightly coated. Brown the steak (in batches of course) in a frying pan in olive or vegetable oil for no more than 30 seconds a side. Set the steaks aside on a platter to rest.

Meanwhile, cut 3 medium sized potatoes into round slices, chop up 1 medium onion, slice up 1 stalk of celery and mince up 6 cloves of garlic.

Take out your Dutch oven and begin by putting two of the steaks side by side on the bottom. Cover these steaks with a layer of potato slices, 1/3 of the onion, 1/3 of the celery and 1/3 of the garlic as well as some more salt and pepper to taste. Add also 2 whole allspice cloves.

Top this with another layer of steaks and an identical layer of the rest.

Repeat one last time so that you end with the potatoes and rest on top, only on the final level do not add allspice cloves.

Slowly pour beef stock into the Dutch oven until it just covers all of the layers.

Put on to the stove top, heat to a simmer and then cover. Cook covered for about 30 minutes and then move the cover so that it is partially (about 1/4) open. Let the dish simmer for a further 1 1/2 hours for a total cooking time of 2 hours.

Let sit for ten minutes and then serve by scooping out serving size portions of the steak and topping with the potatoes, onions and broth.

This simple, country style dish is really delicious and very hearty and produces steak that is exceptionally moist.

See also: Ukrainian Cookery Recipes w. Borscht, Vareniki, Cabbage Rolls & more -- Vintage Cookbook

See also: Beef Shank Potato Carrot Dutch Oven Casserole -- Revisiting an 80's Leftover Roast Beef Recipe

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