EDITH ADAMS’ GLOBE-TROTTING GOURMET 23

BIFF STROGANOFF
(Beef Russian Style)
1 pound lean beef chuck or rump
3 tablespoons flour
1%4 teaspoon salt
Dash of pepper
3 medium onions sliced
3 tablespoons fat
44 cup tomato juice
134 cup hot water
2 teaspoons beef extract
'‘% teaspoon sugar
'’% cup sour cream
Cut meat in thin strips 2 inches long.
Roll in flour mixed with salt and pepper.
Brown meat and onions carefully in: hot
fat 10 or 15 minutes. Add tomato juice,
hot water, beef extract and sugar. Bring
to a boil, then simmer over low heat 45
minutes. Add sour cream, bring to boil,
stirring to blend well. Serve.

KASHA

Kasha is a cereal dish made in the
same manner as Pilaf (page 25) and in
Russia is made of wheat or buckwheat.

GOLUBZY (Stuffed Cabbage Leaves)
1 large head of cabbage
1 pound ground beef
3%4 cup cooked rice
1 chopped onion
1% teaspoon pepper
2 cups cooked or canned tomatoes
2 tablespoons brown sugar

Remove the large outer leaves and
blanch them in boiling water until they
are soft enough to roll without breaking.
Drain. Mix together the beef, rice, onion,
salt and pepper. Place three tablespoons
of this mixture on each leaf and roll
firmly and tie with a white thread. Line
a large pot with the rest of the leaves
and place the stuffed leaves on them. Add
the tomatoes and sugar and season with
salt and pepper. Cover the pot and sim-
mer gently for an hour. The meat should
be covered by the liquid at all times. Add
lemon juice or sour cream to taste before
serving.

The stuffed cabbage appears on the
menus of nearly all the countries of
Europe in many variations and by many
different names. The dish originated in
Greece or Turkey and has become a tra-
ditional dish of Sweden who borrowed
it from the Russians. Originally the grape
vine leaf was used but as it became
adopted by the countries to the north
the cabbage was substituted. Dolmades
or Youvarlakia in Greece (page 26) they
become Dollmas or Sarma in Yugoslavia,
Sarmi in Bulgaria, Sarmales in Romania,
Kaaldolma in Sweden, Fredh Wvedkaal in
Denmark (page 16), and Golubzy in
Russia.

4 teaspoon salt

A favorite Russian food is the Pierog,
a kind of dumpling, and there are as
many recipes for Pierogs as for Russian
soups. These dumplings or “pockets”
may be filled with chopped cabbage, eggs,
meat, fish, rice or cottage cheese, and
all soups are served with them. Or they
may have sweet fillings and be served
with sour cream for dessert. They are
sometimes made of pastry and baked in
the oven or they may be made of a sort
of noodle dough and boiled, much like
the Italian ravioli. The individual pastries
are called Piroshki, in Poland the spelling
is Pierogi, and in the Ukraine the pierog
is baked in one long loaf and sliced in
one-inch slices at the table and is called
Kulebiaka.

PIROSHKI
(Dumplings)
1 cup flour
344 cup water
Pinch of salt
Y% pound dry cottage cheese
1 egg yolk
Salt and pepper
Sift flour and salt. Add enough water
to make a soft dough. Cover and let stand
15 minutes. Work well on floured board
until a smooth texture. Roll out as pie
crust. Cut into 2-inch squares. Place filling
(cottage cheese, egg yolk, salt, pepper) in
centre of each. Fold into triangles and
pinch edges well together. Drop into boil-
ing water and boil for 5 minutes. Lift out
with slotted spoon into a dish. Serve
with soup.

VARENIKI
(Turnovers)

egg yolks
cup butter
teaspoons vanilla
teaspoons lemon juice
tablespoons sour cream
cups all-purpose flour

Mix the butter and flour together. Beat
the egg yolks slightly, add cream, vanilla
and lemon and beat this into the butter
and flour mixture. Turn the complete mix-
ture out on a floured board and shape into
balls the size of big marbles. Chill over-
night. The next day roll each “marble”
into a square the thickness of pie crust.
In the centre of each square, put a tea-
spoonful of thick jam and a walnut. Mois-
ten the edges and fold into a little “turn-
over”. Bake in a moderate oven (375
degrees F.) When cooked, put a spoonful
of meringue on top of each “turn-over”
and decorate with another walnut. Bake
again in a slow oven until the meringue
is a light brown.

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