STEAK STROGANOV

SRPSKI RECEPT OVDE

Ingredients:

v  2 onions

v  500 g fillet of beef

v  1 tablespoon flour

v  250 g tomato sauce

v  salt

v  pepper

v  1 teaspoon mustard

v  2 tablespoons sour cream

Preparation:

Finely chop the onion and fry it in a pan until it becomes glassy. Cut the fillet of beef into thin sticks (or cubes) 2 cm in length. Add the beef into the pan and fry it briefly. Pour some water in the pan and stew until the meat is soft, add some water from time to time to prevent the meat from burning. Once the meat is done sprinkle a tablespoon of flour and stir quickly. Add immediately the tomato sauce,salt and pepper. Stew it for another 10 minutes, then add a teaspoon of mustard and 2 tablespoons of sour cream. Turn off the stove and stir for another 5 minutes. Remove from the heat and serve hot with mashed potatoes. 

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BIFTEK STROGANOV

ENGLISH TRANSLATION HERE

Sadržaj:

v  2 glavice crnog luka

v  500 gr junećeg buta

v  1 kašika brašna

v  1 i po šolja pasiranog paradajza

v  vegeta

v  biber

v  1 kašičica senfa

v  2 kašike pavlake

Priprema:

Sitno iseckati crni luk i upržiti da dobije staklast sjaj. Juneći but iseći na tanke štapiće (ili kockice) dužine 2 cm. Dodati uprženom luku i zajedno propržiti kratko. Dodati vodu i dinstati dok meso ne omekša. Nakon što je meso gotovo posuti jednom kašikom brašna i brzo promešat. Odmah dodati pasirani paradajz, so, biber i vegetu. Dinstati još 10ak minuta, pa dodati kašičicu senfa i 2 kašike pavlake. Isključiti ringlu i mešati još 5 minuta. Skloniti sa vatre i služiti toplo uz krompir pire.

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MINCED MEAT WITH SPINACH (DJUVEČ)

SRPSKI RECEPT OVDE

Ingredients:

v 500g minced meat (I use beef meat)

v 2 medium sized onions

v 2-3 cloves garlic

v 2 bunches of fresh mangold or some fresh spinach in the desired quantity

v 1 cup rice

v 2 eggs

v 1 cup milk

v salt

v pepper

Preparation:

Finely chop the onion and fry it in a saucepan. Add the minced meat and combine it well. When the meat is cooked add the rice that you previously washed and stir well. Pour some water and cook until you wash the mangold or spinach, for about 15 minutes. Chop the mangold or spinach and add it to the meat. Stir well and add some water if necessary. Add the finely chopped garlic. Cook everything until the mangold or spinach softens. Then add salt and pepper, pour the mixture into the baking dish. If the water has evaporated, add some and place the dish in an oven preheated at 200 degrees C until it gets brown.

Whisk 2 eggs in a bowl and add 1 cup of milk. Pour this mixture over the meat (djuvec) and put it back into the oven. When it gets brown remove it from the oven and serve with sour cream or sour milk.

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ĐUVEČ SA SPANAĆEM

ENGLISH TRANSLATION HERE

Sastojci:

v 500g mlevenog mesa (ja koristim čisto juneće mleveno)

v 2 srednje glavice crnog luka

v 2 – 3 čena belog luka

v 2 veze blitve ili spanać po želji

v 1 šoljica pirinča

v 2 jaja

v 1 šolja mleka

v so

v biber

Priprema:

Sitno iseckati crni luk i propržiti u šerpi. Kada se uprži, dodati mleveno meso i pržiti sa lukom. Kada je uprženo mleveno meso dodati očišćen i opran pirinač i sve zajedno umešati. Doliti malo vode i dinstati dok operete blitvu ili spanać, otprilike 15-ak minuta. Blitvu ili spanać iseckati i dodati mesu. Promešati i doliti još malo vode ako je potrebno. Dodati i sitno iseckan beli luk. Sve zajedno dinstati na ringli dok ne omekne blitva ili spanać, posoliti, pobiberiti. Prebaciti smesu u tepsiju, ako je voda mnogo isparila doliti samo malo da smesa ogrezne u vodi i staviti u prethodno zagrejanu rernu na 200 stepeni C, da se zapeče.

Umutiti 2 jaja u činiji i dodati 1 šolju mleka. Tom smesom preliti musaku i vratiti ponovo u rernu. Kada se zapeče izvaditi iz rerne i poslužiti sa pavlakom ili kiselim mlekom. 

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MEAT LOAF

SRPSKI RECEPT OVDE

Ingredients:

v  0.5 kg minced meat

v  1 onion

v  ½ garlic

v  6 eggs

v  100 g breadcrumbs

v  ½ cup oil

v  ½ cup mineral water

v  ½ teaspoon baking powder

v  salt

v  pepper

Preparation:

Finely chop onion and garlic and mix with the minced meat. Add 2 eggs, breadcrumbs, oil, mineral water, baking powder, salt and pepper. Stir well to obtain a smooth mass.

Boil 4 eggs. They should be hard-boiled eggs. Peel them. Stretch the meat and arrange boiled eggs on it lengthwise. Make a roll and place it in a greased baking pan. Sprinkle the roll with some oil and cover the baking pan with aluminium foil. Bake it in the oven, previously preheated to 200 degrees C. First bake with the aluminium foil for 20min., then remove it and bake it until it becomes brown. From time to time, pour the juice from the meat over the roll to moisturize it.

After you have finished baking, let it cool down for a few minutes and then cut it into slices. Serve while warm. 

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ROLAT OD MESA

ENGLISH TRANSLATION HERE

Sastojci:

v  0,5 kg mlevenog mesa

v  1 glavica crnog luka

v  pola glavice belog luka

v  6 jaja

v  100 g prezli

v  pola šoljice ulja

v  pola šoljice kisele vode

v  pola kašičice praška za pecivo

v  so

v  biber

Priprema:

U meso staviti sitno iseckani crni i beli luk, dodati 2 jajeta, prezle, ulje, kiselu vodu, prašak za pecivo, posoliti  pobiberiti. Dobro izmešati da se dobije glatka masa.

Obariti 4 jajeta da budu tvrdo kuvana i oljuštiti. Rastanjiti meso, pa poređati jaja preko i uviti u rolat. Staviti na nauljen pleh i premazati rolat uljem. Peći u rerni 20min. prvo pod aluminijumskom folijom a onda otkriti i peći dok ne porumeni. S vremena na vreme prelivati sokom koje meso pusti. 

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FRIED CHEESE

SRPSKI RECEPT OVDE

Ingredients:

 

v  300 g Cheddar cheese

v  2 eggs

v  breadcrumbs

v  little milk

v  salt

v  a handful of flour

v  200 g mayonnaise

v  oil

v  5 pickles

Preparation:

Cut the cheese into slices, thick as a finger. Pour the milk into a bowl and flour into another bowl. Dip the slices of cheese first into the milk, then the flour and after that into the bowl with whisked eggs. At the end dip the cheese into the bowl with bread crumbs. Fry the cheese in a deep pan with plenty of oil. Fry it until it becomes light brown.

Finely chop pickles, mix them with mayonnaise and serve with fried cheese. 

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POHOVANI KAČKAVALJ

ENGLISH TRANSLATION HERE

Sastojci:

v  300 g tvrdog kačkavalja

v  2 jaja

v  prezle

v  malo mleka

v  malo soli

v  šaka brašna

v  200 g majoneza

v  ulje

v  5 krastavčića

Priprema:

Kačkavalj iseći da bude debljine prsta. Umakati ga u mleko pa u brašno, a zatim u umućena i malo posoljena jaja. Na kraju uvaljati kačkavalj u prezle. Pržiti ga u dubokoj posudi sa dosta ulja, da porumeni.

Sitno iseckati krastavčiće, pomešati sa majonezom i služiti uz pohovani kačkavalj. 

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PILAV (A DISH MADE OF RICE IN A TRADITIONAL, SERBIAN WAY)

SRPSKI RECEPT OVDE

Pilav is very present in the Serbian cuisine, although it is not a traditional Serbian dish but left as a heritage from the Turks. I love it with any meat or without meat, with vegetables or in combination with peas. Here, I will give you a recipe for pilav as I usually make it.

Ingredients:

v  chicken red meat or chicken breast, according to what you like

v  a large onion

v  2 carrots

v  1 big cup of rice

v  bay leaf

v  pepper

v  salt

v  parsley

Preparation:

Cook chicken meat first. Leave it aside after cooking toghether with the chicken broth.

Finely chop the onion and carrots and put them in a large saucepan to fry on oil Reduce the heat and add the rice. Rice should be previously washed ten times and left to sit for 10min. in the bowl filled with water. Stir constantly the mixture because you don`t want the rice to stick. Stir for 5 to 8min. then add 2 cups of water and cook until the rice is soft, occasionally adding little broth from the pot in which the chicken was cooked. When the rice is cooked add salt, pepper, parsley and bay leaf. You can transfer the mixture from the saucepan into a large pot. Then add chicken meat, previously cut into pieces, pour some water if much of it evaporated during cooking and place the pot in the preheated oven. Cook for 15min at 180 degrees Celsius, or even less. Pilav is ready when all the water has evaporetad. You must take it out of the oven before it gets brown.

Pilav can be made with chicken gizzards or you can put veal. In case you make pilav with veal, the meat must be cut into small pieces and cooked with oil and a little water until it softens before adding it to pilav and putting it into the oven.

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PILAV

ENGLISH TRANSLATION HERE

Pilav je veoma zastupljen u srpskoj kuhinji iako to nije tradicionalno srpsko jelo već je nasleđeno od Turaka. Ja ga volim sa bilo kojim mesom ili bez mesa, sa povrćem ili u kombinaciji samo sa graškom. Ovde ću vam napisati recept za pilav kako ga najčešće spremam. 

Sastojci:

v  pileće meso, crveno ili belo, po ukusu

v  veća glavica crnog luka

v  2 šargarepe

v  1 veća čaša pirinča

v  lovorov list

v  biber

v  so

v  peršun

Priprema:

Pileće meso prethodno skuvati i skloniti sa vatre.

Sitno iseckati crni luk i šargarepe pa u većoj šerpi propržiti na ulju. Smanjiti temperaturu pa dodati pirinač, prethodno opran u 10 voda i po mogućstvu da odstoji 10-ak min. u vodi pre kuvanja. Mešati stalno da se pirinač ne zalepi, jedno 5 do 8 min. Zatim dodati 2 čaše vode i dinstati dok pirinač ne omekša, povremeno dodajući malo bujona iz šerpe u kojoj se kuvala piletina. Kad je pirinač skuvan dodati so, biber, peršun i lovorov list, staviti prethodno skuvano pileće meso odvojeno na komade u šerpu, naliti malo vode ako je mnogo isparila i staviti u prethodno zagrejanu rernu da se zapeče.

Pilav možete spremati i sa pilećim želucem ili možete staviti teletinu. U slučaju da spremate pilav sa teletinom, meso morate iseći na sitnije komade i dinstati ga dok ne omekne, pa tek onda ga spojiti sa pilavom i zapeći.

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