Name: Meat Filling for Pirog
Cuisine: Russia
Ingredients: ⅓ cup Beef Stock; 2 teaspoons salt; 1 pound veal, ground; 2 large onions, finely chopped; 3 tablespoons all-purpose flour; 1 garlic clove, finely minced; 2 pounds beef chuck, ground; 4 cups cold cooked rice; ¼ cup finely chopped parsley; Salt and freshly ground black pepper; ½ teaspoon freshly ground black pepper; 4 hard-cooked eggs, chopped; ½ cup butter

Preparation info

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ cup butter
2 large onions, finely chopped
1 garlic clove, finely minced

Method

Melt the butter in a large heavy skillet and sauté the onions and garlic in it until tender but not browned.
Add the beef and veal and cook, stirring occasionally, until the meat loses all pink color.
Sprinkle the salt, pepper and flour over the surface and cook, stirring, until the flour disappears. Stir in the stock and parsley and

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Meat Filling for Pirog

Ingredients

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