Building A Large Projector Screen Frame

the Russian

Happy Friday to all my readers! Today is Friday, and then, it will be a new recipe for the casserole for my book. I wanted to make something of Russian and I found this nice recipe for North Karelia , stretching from the Baltic Sea to the Gulf of Finland. I have never been there but it is worth the visit, she's beautiful. Recipe is not original, but modernized a bit with time.

Cococtte Russia (6 servings)

-

500-600 grams of potatoes - 600 gr of veal

-

2 onions - 60 g dried porcini mushrooms

- 200 gr sour cream

- 80 g butter

- 4 tablespoons olive oil

- 1 teaspoon of flour

- salt, pepper

- parsley or dill

1. Put the dried mushrooms in cold water for about 3-4 hours. Then, rinse well and cook for about 20 minutes. Drain but do not throw away the water and cut into strips.

2. In a heated skillet 2 tablespoons olive oil, pour the mushrooms and 5 tablespoons of mushroom soup (ie the remaining water from the mushrooms), salt and brown mushrooms.

3. In a bowl, pour half a cup of mushroom soup and flour. Mix well and gradually add all the mushrooms, cook the mushrooms in the sauce for about 30 seconds until it thickens. Turn off the heat.

4. Peel the potatoes and cut into cubes (about 2 cm cmX2).

5. In another pan with olive oil, brown the ground beef with onion, meat cut into strips for about 5 minutes.

6. Installation of casserole: Place the bottom of each potato casserole, add salt and pepper. Pour over the meat with the onion and 2-3 tablespoons of water. In the end, the mushrooms with the sauce and some butter. Close the casserole and cook in an oven heated to 200 ° C for 35-40 minutes (depending on size of casserole).

7. Serve piping hot casserole putting on 1-2 teaspoons of sour cream and chopped parsley.

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