Ukrainian Braised Beef Stuffed With Horseradish Recipes

Steps:

• Using my kitchen aid mixer, put in the 2 Tbsp. yeast and add 4 cups of the flour. Mix well and ensure this is well blended.
• In another mixing bowl, combine the water, sugar, oil, salt and eggs.
• On the #2 setting, or low, slowly add in the liquids to the flour and yeast mixture. Now with the mixer on, add the remaining flour, one cup at a time. Knead until a soft dough is formed. Remove from the Kitchenaid bowl and place in a well-oiled mixing bowl, cover with a damp tea towel and leave to rise in a warm place. After about 30 minutes, punch down and let rise again until double.
• This dough is now ready to be shaped into loaves for bread, buns or used in your favourite recipes. Bake in a preheated 350F oven for 25-30 minutes.

Steps:

• Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
• Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
• Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

Steps:

• Preheat the oven to 350 degrees F.
• In a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat.
• Remove and discard the bacon.
• Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat.
• Remove the meat to a plate.
• Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes.
• Return the beef to the casserole.
• Combine the vodka and vinegar and pour over the meat.
• To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.
• Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally.
• When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on.
• Transfer the meat to a carving board.
• Melt 1 tablespoon of the butter in a small saucepan, over low heat.
• Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot.
• Stir in the bread crumbs and sugar and simmer for about 1 minute.
• Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through.
• Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.
• Stir the remaining horseradish into the pan juices.
• Return the meat to the casserole and continue to bake, covered, for another 45 minutes.
• The meat is done when a knife inserted into its thickest part penetrates easily.
• Remove the meat to a cutting board, and cover with foil.
• Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.
• Melt the remaining 2 tablespoons butter in another small pan.
• Stir in the flour and cook for 1 minute.
• Add 1/2 cup of the pan juices and stir until blended.
• Whisk the mixture back into the remaining pan juices.
• Cut the meat into slices across its length so each piece gets some of the horseradish mixture.
• Arrange the slices on a serving platter and spoon some of the sauce over.
• Pass the remaining sauce separately in a sauce boat.
• Serves 6.
• Traditional Ukrainian Cookery.