Description
Everyone is familiar with traditional Belarusian potato dishes. I decided to make a non-traditional approach in an abundance of dishes of Belarusian Bulba.
Ingredients
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Potatoes
1 kg
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Pumpkin
1 kg
-
Onion
1.2 kg
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Flour
1 kg
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Rye flour
100 g
-
Vegetable oil
200 g
-
Mushrooms
1 kg
-
Green onions
200 g
Cooking
The potatoes are first cut into slices 3-5 mm thick
Then cut onion into strips...
The potato strips cut into cubes (experience has proven that it is better, potatoes, diced, not grated or minced, it does not emit juice in the meat).
Pumpkin peeled and seeds
Sliced pumpkin mince.
Onions finely shinkuem.
Mix well into a homogeneous mass prepared potatoes, pumpkin and onions, not forgetting to season with salt and pepper to taste.
Prepare the dough as for dumplings. To the flour add fine salt to taste, mix, add a little warm water, kneading the dough until desired tightness. The dough should not be too soft! Roll out pieces of dough separated by thin-plate 10x15 cm and put on the plate of cooked beef a small slide.
Lightly cover the onion and pumpkin seed stuffing with the long sides of the plate of dough and wrap the side flaps securely having made them, or braid a pigtail.
A good coat of vegetable oil grate montissori or steamers.
Put "knees" on the grid, not forgetting that during cooking they will be doubled, and put on to cook in abundant a few minutes to 40-45.
While the "shank" stew steamed, prepare the mushroom sauce. Finely chop the mushrooms, all what is in stock or trade. Can frozen boletus, chanterelles, mushrooms or fresh. I chose the fresh oyster mushrooms.
In a pan pour 2-3 tablespoons of rye flour and cook over low heat the flour until Golden brown. Rye flour coarse gives the sauce a special raciness and flavor
In roasted flour add 150 g of vegetable oil, mix well on low heat and add the finely chopped onions.
The fire under the pan, increase to high and, stirring constantly, podrumyanivaya bow. Onions on high heat releases moisture, flour sticks to each slice of onion, creating a kind of sarcophagus around him, keeping all of the delicate taste and aroma.
Add in the browned onions with chopped mushrooms and lightly fry them, stirring continuously. Don't forget to season with salt and pepper to taste
Add to the mushrooms 300 ml of boiling water, cover and let stew on low heat for 10-15 minutes
Spread hot ready "shank" on a dish, pour mushroom sauce, decorate with green onions, don't forget about sauerkraut and served this splendor to the table! Bon appetit!
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