Beef Bourguignon

• • 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large Dutch oven.
• Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. • Remove the bacon with a slotted spoon to a large plate.
• Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
• Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
• Toss the carrots, and onions, 1 teaspoon of salt and 1/2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
• Add the garlic and cook for 1 more minute.
• Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
• Put the meat and bacon back into the pot with the juices.
•Add the bottle of wine plus enough beef broth to almost cover the meat.
• Add the tomato paste and thyme.
• Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
• Combine 4 tablespoons of butter and the flour with a fork and stir into the stew. Season to taste.

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Roasted Rack of Lamb

Ingredients:Rack of Lamb
• 1 head of garlic, cloves peeled
• 1/4 cup rosemary leaves
• 1/4 cup extra-virgin olive oil
• 2 racks of lamb, frenched (2 pounds each)
• Salt and freshly ground pepper

• In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped.
• Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them.
• Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
• Preheat the oven to 450 degrees F.
• Roast the lamb in the upper third of the oven for 25 minutes.
• Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
• Carve the racks in between the rib bones and transfer to plates.
• Serve right away.

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Pan-Seared Filet Mignon

Ingredients:fillet mignon
• 2 (8 ounce) filet mignon steaks
• 4 teaspoons kosher salt
• 2 teaspoons pepper
• 4 tablespoons unsalted butter, softened

• Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
• Preheat  oven to 400 degrees F.
• Heat  butter  in a cast iron skillet to high hot temperature .
• Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they’re down, don’t move them around.
• While the steak is searing, continue to spoon the residual butter in the pan on top of the meat.
• Carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.(Until steak internal temperature reaches 130 degrees F).

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Беляши (Belyashi – Meat Pirozhki)

For dough:

• 300 ml warm water
• 2 TB spoons oil
500 gram flour
• 1 tsp salt
• 1 tsp sugar
0.75 oz Active Dry Yeast (1 packet)
For filling:
1 lb ground beef or pork
• salt, pepper, garlic powder, onion powder
• 2 TB spoons water

• Mix together water, oil, flour, salt, sugar, and yeast using a stand mixer with a dough hook.
• Put dough in a warm place for approximately 2 hours. (It should be 2 to 2½ times in volume).
• Meanwhile mix together ground meat, spices and water.
• Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.
• Cut off pieces one at a time about ¾″ thick.
• Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.
•  Place 1 heaping tablespoon of meat filling in the center.
• Cover the meat with the sides of the dough, leaving a hole in the middle. Flatten the belyashi slightly to make them a more uniform size.
• Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
• Place belyashi in the hot oil (about 330° F), hole side down, and fry until deep golden brown on each side.(Approximately 4-5 minutes per side)
• Place cooked belyashi on paper towels to soak in extra oil.
• Enjoy!

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Roast Beef

Ingredients:roast beef
3 lb pounds beef eye of round roast
• 1 TB spoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

• Preheat oven to 375 degrees F. If roast is untied, tie at 3 inch intervals with cotton twine.
• Place roast in pan, and season with salt, garlic powder, and pepper.
• Roast in oven for 60 minutes (20 minutes per pound). Till internal temperature reaches 125 degrees F.
• Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

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Lamb Burger

Ingredients:lamb burger
1 lb ground lamb
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 4 hamburger buns
• 1/3 cups crumbled feta cheese
• arugula

• Combine lamb, salt, pepper, cumin, garlic powder and onion powder.
• Shape into four 3/4-inch-thick patties.
• Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
• Preheat broiler.
• Broil buns until golden, about 2 minutes.
• Top each bun bottom with arugula.
• Place burger on the arugula.
• Place feta cheese atop burgers.
• Cover with bun tops.

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Rosemary Leg of Lamb

Ingredients:roast leg of lamb
• 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
• 1/4 cup fresh lemon juice
• 8 cloves garlic, minced
• 3 tablespoons chopped fresh rosemary leaves
• 1 TB spoon salt
• 2 teaspoons black pepper

• Preheat the oven to 400 degrees F.
• Rub the lamb all over with the lemon juice.
• Pat the garlic and rosemary evenly all over the surface of the meat.
• Season the meat with the salt and pepper and place the lamb in a roasting pan.
• Place the lamb in the oven and roast for 30 minutes.
• Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) •Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

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Rib Roast

• 1 (5-pound) standing rib roast
• 1 TB spoon salt
• 1/4 TB spoon pepper
• 1/4 TB spoon garlic powder

• Mix the spices in a small bowl.
• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degree F.
• Rub roast with spices; place roast on a rack in the pan with the rib side down and the fatty side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.

Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

Temperatures for Roast
Rib Roast Doneness Remove from Oven at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F
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Russian Sausage

Ingredients:Russian Sausage
2 lb pork butt, cut into 1 inch pieces
• 1 teaspoon  salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic, finely chopped

•  Combine  salt, pepper, and garlic in medium mixing bowl.
• Add pork and mix thoroughly.
• Refrigerate for 1 hour.
• Using the small blade of a grinder, grind the pork.
• Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil.
• Refrigerate for 12 hours.
• Preheat the oven to 325 degrees F.
• Make a few slits in the bottom of the roll to allow the fat to drain.
• Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the  sausage moist.
• Bake for 90 minutes in the preheated oven.
• Remove from pan and cool completely before unwrapping the sausage.
If you use natural casings:
After you grounded the pork:
• After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
• Stuff meat into casings, trying to avoid air pockets.
• After stuffing is finished lay out on counter and tie off end.
• Pinch and twist to form 4-inch sausages.
• Wrap in parchment paper and refrigerate for 2 to 3 hours.
• Fill a pot with water.
• Bring it to boil.
• Submerge the sausage in water and boil for 40 minutes.
• Saute in a frying pan till golden brown.

Tip: Store  fresh sausage in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

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Meat Muffins with Vegetables

Ingredients:Meat muffins
1 lb ground beef or turkey
• 1 1/2 cup frozen vegetable mix ( carrots, corn, green beans and green peas)
• 1 egg
• 2 TB spoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 TB spoon butter, divided

• Preheat oven to 390 degrees F.
• Lightly grease a 12 cup muffin pan.
• Mix together ground beef (turkey), frozen vegetables, flour, egg, salt, pepper, and garlic powder.
• Scoop mixture evenly into prepared muffin cups.
• Put a slice of butter on top.
• Bake 30-40 in the preheated oven.

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