14
14
1-1/2
6
-------
1
1/2
1/4
1/8
-------
1
2
-------
2
1/3
-------
ar
ar
|
oz
oz
#
oz
---
T
T
t
t
---
T
c
---
T
c
---
|
Beef, Ground
Pork, Ground
Potatoes (1)
Onion
-- Seasoning
Flour AllPurp
Salt
Pepper
Nutmeg
-----------
Oil
Broth (2)
-- Finish
Dill, fresh
Sour Cream
-- Serve with
Pickles
Pickled Beets
|
Do-Ahead
- Grind Beef and Pork (if not purchased ground). Mix them together well
and refrigerate (15 minutes plus cleanup).
- Prepare Quick Pickled Beets
(1-1/2 hours, 10 min work) - or use some other Pickled Beets
(see Comments).
Prep (25 min)
- Peel POTATOES and cut into largish chunks. Keep in cold water until
needed.
- Chop ONION fine.
- Mix together all Seasoning items.
- Chop DILL fairly fine. Measure is after chopping, moderately
packed.
Run (55 min )
- In a sauce pan, boil Potatoes with Salted Water to
cover until just cooked through. Kill the boil with cold water and hold
in the pan of hot water until needed.
- Meanwhile In a sauté pan (3-1/2 qt) heat
Oil over high heat and stir in Meat mix. Fry stirring,
breaking up clumps, until all exuded water is evaporated.
- Stir in Onions and continue to fry stirring until the Meat is
lightly browned. Watch the color of the fond adhering to the pan - reddish
is OK, but if it starts to turn chocolate, go to the next step immediately.
- Stir in Broth and Seasoning mix. Bring to a boil, scraping
up the fond. Cover and simmer for about 15 minutes.
- Uncover and hold at a strong simmer until the sauce has thickened. It
should not get dry.
- Take off the heat and stir in Dill and Sour Cream.
- Drain the Potatoes and plate them. Spoon Meat Sauce over
and garnish with more Dill.
- Serve hot, with Pickles and Pickled Beets on the side.
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