Russian Lunch - Almuerzo Ruso - September 2008 - Lepervanche's home

Ver las fotos del almuerzo Ruso (Pictures)

RUSSIAN POTATO SALAD
Perez – Gonzalez’s Family

6 to 8 med. potatoes, peeled and cut up
1 sm. sour cream
1 pkg. frozen peas and carrots
1 c. mayonnaise (approx.)
1 lg. onion, finely sliced
2 eggs, hard boiled, sliced
Salt and pepper to taste


Cook potato cubes until partially cooked. Add peas and carrots and continue to cook until potatoes are finely cooked. Drain.
While still warm, add onion rings, mayonnaise, sour cream and sliced eggs. Mix well and season to taste. Add enough mayonnaise to make moist. Potatoes will absorb moisture as it cools.
Garnish with sliced hard boiled eggs and parsley if desired.



AUTHENTIC RUSSIAN BEEF STROGANOFF
Lepervanche’s Family

2 lbs. steak, cut bite size
1 lb. chicken breast, cut bite size
2 med. onions, finely chopped
1/2 c. Ketchup
2 tbsp. Wondra flour
4 tbsp. butter
1/2 tsp. salt
3 tbsp. Worcester Sauce
1/2 tsp. dry mustard
1 tsp. paprika
1 lb. mushrooms, sliced
1 clove garlic, minced
1/2 c. Burgundy wine
1 pkg. beef broth mix
1 c. sour cream
1/4 tsp. white pepper
2 tsp. parsley flakes
Sprigs of parsley for garnish

Saute onions and garlic in 2 teaspoons butter, just until translucent. Keep warm. Quickly saute mushrooms in 2 teaspoons of butter. Keep warm. Quickly brown steak in 2 teaspoons of butter. Quickly brown Chicken in 2 teaspoons of butter. Mix meats with onions and mushrooms, set aside and keep warm.
In a double boiler, combine the liquid ingredients, except for sour cream. Add flour and spices, mix well. When hot, add the remaining 2 tablespoons of butter. Stir until thickened. Remove from heat, add sour cream. Mix liquid mixture with the meat mixture. Let stand for 25 minutes on warm. Heat until hot for 5 minutes. Serve over noodles or rice. Garnish each serving with a dollop of sour cream and a sprig of fresh parsley. Serves 4 to 6.



BLACK RUSSIAN BUNDT CAKE
Molano’s Family


1 (18.25-ounce) package yellow cake mix with pudding
1 (5.9-ounce) package instant chocolate pudding
4 large eggs
1/2 cup granulated sugar
1 cup vegetable oil
1/4 cup vodka
1/4 cup coffee liqueur
1/2 cup water

1. Preheat oven to 350*F (175*C). Grease and flour a 9 to 10-inch bundt pan; set aside.
2. In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, liqueur and water. Beat with electric mixer for four minutes. Pour batter into prepared bundt pan.
3. Bake for 40 minutes, or until wooden pick inserted in center of cake comes out clean. Cool on a wire rack for 15 minutes, remove from pan.
4. Meanwhile, make a glaze by combining 1/4 cup coffee liqueur, 1/2 cup powdered sugar and ½ cup of water and flavoring into heavy saucepan. Bring to boil and stir until sugar is melted and spoon into half of hot mixture and pour over cake before turning cake out of pan. Take cake out of pan and spoon remaining mixture over it.
5. Place cake on serving plate. Poke cake with the tines of a long fork. Spoon glaze over cake and dust with remaining.
Makes 12 servings.




MOSCOW MULE COCKTAIL

Ingredients
• 2 ounces vodka
• 3 ounces ginger ale
• 1 ounce lime juice
Directions
Mix the ingredients together with ice in a highball glass. Serve with lime.