Russian stroganoff
The meatballs (teftelli/ kotlety)
- ground beef or lamb
- bread crumbs or 1 slice of soaked bread (milk)
- grated onion or onion powder
- minced garlic or garlic powder
- parsley
- salt
- pepper
- paprika
- optional small amount of mustard and egg
- splash of red wine vinegar
Mix and form into balls. Cook in olive oil until fully browned on all sides
Mushroom stroganoff (my version)
- cremini, baby bella or wild mushrooms
- diced onion
- butter
- half and half - or use corn starch or flour to thicken
- milk
- chicken bouillon
- optional: beef bouillon/ dijon mustard if not using chicken bouillon
Add 1 tbsp of butter to the pan you cooked the meatballs in. Sauté the mushrooms and onion. Once the veggies are soft, you can add half a pint of half-and-half and half a cup of milk Cook on medium to low heat. Add 1 tablespoon of chicken bouillon.
Vitaminniy Salat
- 1 grated cooked beet
- half bag of matchstick carrots
- 2 cup shredded cabbage
- 2 tbsp white vinegar or apple cider vinegar
-1 teaspoon of sugar
- 2 tbsp of extra virgin olive oil or avocado oil
-dill
- salt and pepper
In a jar combine the vegetables, oil with 2 tablespoons of vinegar, 1 teaspoon of sugar, salt, and pepper to taste, and a small amount of dill and let sit overnight.
Buckwheat
- 1 cup uncooked buckwheat
- 2 cups water
- salt to taste
In a pot, add all the ingredients and cook on, medium too low until water, completely evaporates and buckwheat soft
When preparing Russian stroganoff, the blend of flavors between the meatballs, mushroom sauce, and sides creates a wonderfully balanced meal. The kotlety, made from ground beef or lamb with spices like paprika and a splash of red wine vinegar, provide a juicy and aromatic base. Adding soaked bread or bread crumbs helps keep the meatballs tender. The mushroom stroganoff sauce elevates the dish with its creamy texture, combining sautéed cremini or wild mushrooms and diced onions cooked in butter for a rich flavor. Using half-and-half with a touch of milk and chicken bouillon adds depth, and thickening with cornstarch or flour creates a smooth consistency. For an extra zing, a hint of Dijon mustard can substitute for beef bouillon, enhancing the sauce’s complexity. Complementing this dish with a Vitaminniy salad—a mix of shredded cabbage, matchstick carrots, and grated cooked beet—adds freshness and a boost of nutrients. The vinegar and sugar dressing, infused with dill and olive oil, creates a sweet and tangy contrast to the rich stroganoff. Buckwheat is a traditional Russian grain that pairs wonderfully with stroganoff and salad. Cooking it slowly with water and a pinch of salt until tender ensures a nutty, wholesome side that absorbs the savory sauces perfectly. In my experience, letting the salad marinate overnight enhances the flavors, making it a must-prepare ahead side. Also, using the pan drippings from the browned meatballs to cook the mushrooms enriches the sauce and minimizes cleanup. This complete meal combines texture, color, and taste, representing classic Russian cuisine at its most comforting and accessible. Whether for a family dinner or meal prep, this recipe satisfies cravings for hearty and well-rounded dishes.
