Bitochki Recipes

BITOCHKI

Steps:

• Melt the butter in a large saute pan on medium heat, add onion and saute for 10-15 minutes or until carmelized; remove from heat; and save to roll the meatballs into this onion mixture during Step 6.
• Preheat oven to 400 degrees and line a RIMMED cookie sheet with foil (for easier clean up) .
• Cut the crusts off the bread and break into 1/2 inch pieces.
• Soak the bread in milk; squeeze so it is almost dry; and discard milk.
• Mix the beef and bread in a large bowl; add salt, pepper, parsley, tarragon, lemon juice, garlic, and egg; blend well.
• Shape into 1 inch sized balls; roll meatballs in caramelized onion.
• Mix bread crumbs and paprika on a dinner plate; roll the meat balls in the bread crumb mixture.
• Put meatballs onto cookie sheet; bake at 400 degrees for 12 minutes or until browned-CHECK after 6 minutes to see if they need turning. (If you are making pasta, start your pasta water).
• While the meatballs are browning, add butter to the saute pan you started with, when almost melted add in next 1/4 cup of onion; saute onion until SOFT. (You might need to add more butter).
• Add mushrooms; cook till soft-here you might want to add two tablespoons or more of water to keep things going.
• Add the wine, sour cream, and milk but do NOT let it boil.
• Stir in pepper and nutmeg.
• Taste test to see how much salt you want to add-I added 1/4 teaspoon.
• Add in spinach, if you want a bit of green vegetable; blend thoroughly.
• After meatballs brown, check to see if centers are done, if not remove with slotted spoon to an oven safe casserole dish; reduce oven temperature to 350 degrees and put casserole into oven to finish cooking.
• Top with sauce when cooked; flavor improves with standing.
• Serve with noodles or potatoes.

TAYLOR'S PIROSHKI

Steps:

• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain. Stir in the onion and cook with the beef until translucent. Sprinkle in salt, pepper and dill weed to taste. Allow to cool before using.
• Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes. In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt. Remove from heat.
• Place half the flour in a large mixing bowl and gradually stir in the milk mixture. Then add the yeast solution alternately with the remaining flour, stirring after each addition. Mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume.
• Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
• Fill center of each disk with a heaping tablespoon of the cooled meat mixture. Fold disks over the mixture and firmly pinch edges to seal. Arrange on a flat surface and allow to sit approximately 10 minutes.
• In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.