Skoblyanka
Description
The recipe won't take much time. The dish is described in old cookbooks as folk, rural, peasant food. I don't know how peasant-like it really was or how accessible meat was back then, but it's undoubtedly delicious, aromatic, and worth preparing at least once. Serve hot.
Instructions
- 1
Step 1
Peel the potatoes. Cut into medium-sized matchsticks, but not too thin.
- 2
Step 2
Slightly freeze two or more types of meat. Then, slice them very thinly with a sharp knife, similar to how you'd prepare beef for beef stroganoff. I use chicken and beef. Everything will cook thoroughly. Instead of beef, you can use pork, and instead of chicken—turkey.
- 3
Step 3
Slice the onion into half-rings.
- 4
Step 4
So how do you prepare skoblyanka? Let's begin. In a separate frying pan, heat vegetable oil. Fry the meat in it without adding salt or spices. The meat should cook in its own juices. Do not cover with a lid.
- 5
Step 5
Take a second frying pan. Heat some vegetable oil in it and fry the potatoes. Cook the potatoes over low heat. They should not boil in the oil; they should fry, browning slightly but not burning.
- 6
Step 6
Add the prepared onion and spices to the meat. Simmer everything covered with a lid. You can add half a cup of water to ensure the meat cooks well. Add sliced mushrooms. Cook everything together.
- 7
Step 7
Take cream. It doesn't need to be high-fat. I use 6%.
- 8
Step 8
When the meat is tender, especially the beef (which takes about 15 minutes to simmer), add the cream to the pan with the meat. Stir. Add the fried potatoes, which should be ready by this time.
- 9
Step 9
Serve the skoblyanka to the table. Now we know what skoblyanka is and how to prepare it.