Your family will love this meal on a Sunday afternoon. You can choose different ingredients for stuffing. I prefer roster peppers and figs.
Ingredients:
2 lb frank steak
2 Tbs olive oil
2 cloves of garlic
1 jar of roster pepper
1/2 cup of fresh breadcrumbs
3/4 tps salt
1/4 tsp pepper
2 tbs chopped fresh parsely
3-4 Gorelli Whole Figs
Preparation:
Preheat oven to 350F.
1- Butterfly the steak, using a sharp knife cut the steak in half horizontally leaving 1/2" uncut along side so the steak opens like a book
2- In non-stick skillet heat 1 tbs of olive oil over medium heat. Add garlic , cook for 1 minute. Stir in breadcrumbs, salt and pepper.
3- Arrange peppers over cut surface of steak. Sprinkle with crumb mixture.
4- Starting with a short side roll up steak
5- Tie roll with kitchen string in several places.
6- Heat olive oil on a pan and place the meat roll. Turn slowly several times
7- Cover the meat roll with a foil; roast in oven until cooked through 1 hour and 30 minutes. Let stand 15 minutes before slicing.
Wine Pairing: The best choices are Gorelli Queen of Iberia 2005 Reserve or Gorelli Old Friends 2007 Reserve. Both wine as excellent wines for roasted beef.
Cabbage are very popular in Russian cuisine and Cabbage Golubsi are always present at any Russian table during holiday season. You can make this dish with meat or you can go all veggie.
Ingredients:
1 Large Cabbage
Ground Beef
1 cup of Rice
Onion
Carrots
Pepper
Tomato
The ingredient quantities varies based on the number of Goupsi you want to make and their respective size.
Preparation:
1- First you cook the rice half-way. Add 1 cup of rice to 1/2 cup of water and when the water begin to boil when 30 seconds and stop cooking the rice. Let the rice cool down.
2- Remove each leaf from the cabbage. Put water to boil in a deep pan and put the cabbage leaf in the boiling water for few seconds. You want the leaves to become a bit soft because you will need to fold them to make the Golupsi.
3- Cut the onion, pepper, carrots and tomato into very small pieces.
4- Mix the ground beef with the rice to make an homogeneous mass. Add salt, pepper and onion.
5- Fill each cabbage leaf with the rice and ground beef mass and fold it to make the Golupsi.
6- Place the Golupsi in a large deep pan. Add the carrots and tomato pieces. Add salt and cook for 1 hour.
7- When the Golupsi are ready add sour cream.
Go Vegan! Substitute the meat - Instead of mixing the rice with the ground beef mix the rice with the onion, peppers, carrots and tomato.
Have you tried bison ? I love the wild taste of the bison meat. This dish is a good option for tapas during happy hour party.
Ingredients:
Bison ground meat
Red Pepper
Half onion
Half red pepper
Half green pepper
Raisins
Preparation:
1- Put the pan on a high - medium temperature and add small onion slides and slides of red and green pepper to the pan with a teaspoon of olive oil. Keep until the onion turn light brown.
2- Add ground meat on the pan, add salt and paprika to the pan. Slowly mix the bison ground meat with the vegetables and continue to move the meat until it becomes an even mass. Cover with a top and let cook for 5 minutes.
3- Add raisins and continue to move the bison meat slowly until is finally cooked.
Serve and eat with chips or nachos.
Wine Pairing: Gorelli Saperavi, Gorelli Queen of Iberia
To cook this dish use Slow Cooker. This will allow the juices to properly penetrate the meat and generate the tasty simmered-in flavors of the figs and peppers.
Ingredients:
1 1/2 pounds beef boneless round steak
1/2 fresh green bell pepper
1/2 fresh red bell pepper
1 medium onion sliced
1 fresh tomato
1 Gorelli White Fig
Preparation:
1. Trim excess fat from beef. Cut beef in small steaks.
2. Slice peppers and tomato in small pieces.
3. Put beef, pepper, onion and tomato in the slow cooker. Add salt and back pepper.
4. Add enough water to cover the meat and vegetables.
5. Cook on high heat setting for 5 hours or until beef and vegetables are tender.
6. Remove excess bouillon.
7. Cut 1 whole fig in small slices. Add the fig and 2 tablespoons of the fig syrup to the meat and vegetables. Allow 5 -7 minutes to simmer in very low heat.
8. Decorate with olives slices.
Wine Pairing: Gorelli Queen of Iberia, 2005 Reserve
