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The Birkett Mills
P.O. Box 440
Penn Yan, NY 14527
Fax: 315-536-6740

 

 
   
     
 
BEEF ROULADE STROGANOFF
  
 
WITH KASHA MUSHROOM STUFFING
YIELD: 6 -6 OZ. ROULADES
  
 
 
 
CUT 1 ½ lbs. ROUND STEAK into thin 3 oz. slices.
POUND out if necessary to make slices thin enough for rolling
FILL each slice with 3 oz. KASHA MUSHROOM STUFFING.
KASHA MUSHROOM STUFFING:
In a 1 quart saucepan:
SAUTÉ: 2 oz. finely chopped ONIONS; 2 oz. CELERY in ¼ " dice in 2 oz. MARGARINE or oil until onions are soft.
ADD 2 oz. mushrooms, stems and pieces and continue sautéing
until onions brown slightly.
COMBINE:
  1 cup WOLFF'S MEDIUM KASHA   1 EGG slightly beaten
½ tsp. SALT ¼ tsp. PEPPER
ADD kasha to mushroom mixture and sauté lightly for 1-2 minutes.
ADD 2 cups boiling BEEF STOCK and 2 oz. RED WINE
COOK tightly covered over low heat for about 10 minutes until kasha is tender. COOL slightly.
ADD 2 BEATEN EGGS
CORRECT THE SEASONING to your taste, and fill slices as above.
ROLL up the roulades and place in baking pan with fold-over at bottom.
POUR 2 cups BROWN SAUCE over the roulades.
BAKE covered at 300 for one hour or until tender.
COMBINE:
1 cup BROWN SAUCE 2 oz. SOUR CREAM
1 oz. RED WINE, to make a Stroganoff Sauce
POUR STROGANOFF SAUCE over each roulade upon serving.
       
BRAISED FRESH BRISKET OF BEEF WITH KASHA JARDINIÈRE
YIELD 6 PORTIONS
In roasting pan or Dutch oven:
PLACE a Mirapois (Vegetables): 4 oz. ONIONS coarsely chopped
4 oz. CELERY cut in ½" dice 4 oz. CARROTS cut in ½" dice
TOP with 4 lb. FRESH BRISKET OF BEEF, fat side down
BROWN in an oven preheated to 450 for 20 minutes
LOWER the heat to 325
REMOVE the excess fat. Set aside.
ADD 2 cups BEEF STOCK and cook uncovered until stock is reduced by one halfand vegetables are done.
REMOVE the vegetables and add more beef stock to partially cover the beef.
COVER the beef tightly and braise for about 2 hours until the brisket is tender.
PREPARE in a 1 quart saucepan: one cup KASHA following directions on box using 2 oz of beef fat, which had been set aside with 2 cups of beef stock.
ADD the cooked vegetables to Kasha.
CORRECT THE SEASONING.
TO SERVE: FRESH BRISKET SLICES on platter; KASHA JARDINIÈRE at the side and BRISKET GRAVY over the meat.
       
SLOW-COOKER CHOLENT
3 lbs. boneless chuck roast 1 cup sliced carrots
1 large onion, coarsely chopped 1 cup dry navy beans
1 cup chopped celery, include leaves 1 tblsp. salt
¼ tsp. black pepper l large clove of minced garlic
1 cup Wolff's Kasha, whole or coarse granulation
Cut meat into large chunks, removing visible fat. Sear in large skillet, browning all sides. Transfer meat to electric slow-cooker. Add remaining ingredients, except water. Pour a small amount of water into skillet; stir to loosen brown bits. Add to slow-cooker. Add additional water to just cover the ingredients. Cook covered on high setting 1 hour. Reduce temperature to low. Continue to cook until beans are tender, approximately 7 to 8 hours. Of Cholent appears dry during cooking, add additional boiling water. Makes 8 servings.
       
 
CHOLENT
This dish is distinctly Jewish. It was no doubt created out of necessity for having a hot meal to serve on Sabbaths and holidays when cooking is not permitted. It is prepared the day preceding and kept over a very low heat in a top-of-stove ovenette overnight and till serving time. The cooking is slow, much like the American Classic, Boston Baked Beans.
Cholent may be composed of meat and potatoes. Or it may be made of meat, beans, potatoes or barley or kasha (brown buckwheat groats), or a combination of two or three of theses ingredients.
Brown Groats & Navy Beans Cholent: 1 cup navy beans
2 ½ to 3 lbs beef brisket 1 tablespoon salt
1 large onion diced fine 1 large clove garlic, diced
1 grated raw carrot, optional 1 cup Wolff's kasha, medium or
coarse granulation
1 cup finely diced celery, including leaves  
Boiling water to cover
Sear the meat in a large heavy pot, fitted with a cover, until well browned on all sides. Add the onion, carrot and celery, stirring frequently for one or two minutes. Add the rest of the ingredients listed, and cook over moderate heat one hour uncovered. Reduce heat to a slow simmer and continue cooking covered, for one hour longer. Test beans to make certain they are tender. Now the pot of Cholent is ready to be placed in the ovenette over a very low heat for overnight baking. By placing an asbestos disk over the burner, a well-covered pot containing the Cholent will serve admirably. Make certain that the flame or other heat (like electricity) does not go out at any time. The moisture formed under the lid is usually sufficient for long cooking, but boiling water may be added if needed. Serves 6.
Variations:
1. Substitute 1 cup baby lima beans for the navy beans.
2. Substitute 1 cup kidney beans for other beans.
3. Substitute 3 medium size potatoes(quartered and dusted with flour) for the beans.
4. Use crosscut fibs of beef, short ribs, instead of brisket of beef. Coat kasha with egg. Proceed as in basic recipe.
       
RUSSIAN ZRAZI with BOILED BUCKWHEAT
Zrazi:
2 lbs. finely ground beef ( it must be ground twice)
1 cup torn, soaked in water and squeezed out white bread ( 1 cup after squeezing)
1 medium onion put through grinder with beef
1 cup water; 1 ½ tsp. salt; pepper to taste.
Filling:  
1 ½ cups boiled kasha 1 small onion chopped and fried in
1 tblsp. butter
1 cup sliced fried mushrooms 2 tblsp. butter
salt 2 cups sour cream
Preheat oven to 350 degrees. Mix Zrazi ingredients thoroughly and divide into 8 parts. Roll into balls on floured board.
Mix ingredients for filling together and divide into 8 parts. Cut each ball of Zrazi in half and flatten to about ½ inch thickness, like a thin hamburger. Shape the Zrazi in the depression of a small plate. The Zrazi must be kept moist, so you will need to keep your hands well floured to prevent sticking. Put 1/8 of the filling in the center of one Zrazi. Join the sides together with the help of a knife. Form into round flat shape. Repeat to make 8 Zrazi.
Heat the butter in a pan and fry the Zrazi on both sides till brown. Put them side-by-side in a baking pan or ovenproof dish and bake in a moderate oven for 10 minutes. Pour 2 cups sour cream over them and leave in the oven for another 5 - 10 minutes, till the sauce starts to boil. Take them from the sauce, put on serving dish and pour sauce over. Serve hot. Serves 8.