”RUSSIAN” GROUND MEAT PAN
Rysk färspanna
1 tablespoon butter or margarine
1 lb ground beef
¾ cup chopped pickled beets
¾ cup chopped pickled gherkins
1 meat bouillon cube
¼ to ½ teaspoons salt
black pepper
2 tablespoons grated horseradish
salt, white pepper
shredded iceberg lettuce and
a glass of cold beer!
Split the onion and cut it in thin wedges. Shred the
leek. Melt the fat in a frying pan and sizzle the onion for a few minutes.
Blend in the ground meat and fry until coloured. Add leek, beets, gherkin,
bouillon cube, salt and pepper and let it all fry on low heat for about 10
minutes. Flavour to taste and add more spices if necessary.
Rysk färspanna
Ground meat the Russian way, with beets and gherkin,
is nice to serve as a late night meal after a party. A raw egg yolk is good to
serve with it.
4 servings
1 onion
1 ¾ oz leek, from the green part1 tablespoon butter or margarine
1 lb ground beef
¾ cup chopped pickled beets
¾ cup chopped pickled gherkins
1 meat bouillon cube
¼ to ½ teaspoons salt
black pepper
For serving:
1 ¼ cup soured cream2 tablespoons grated horseradish
salt, white pepper
Decoration:
parsley
For serving:
Rye bread or crispbread,shredded iceberg lettuce and
a glass of cold beer!
Mix soured cream and horseradish and flavour with
salt and pepper. Sprinkle with parsley and serve straight from the pan with the
soured cream in a separate bowl.
Enjoy!
Bella
No comments:
Post a Comment