Ludmila Balaisis


Pirog with Cabbage

Dough:
1-1/2 cups warm milk 375 mL
2 tsp granulated sugar 10 mL
1 tsp salt 5 mL
2-1/2 pkg (each 8 g) active dry yeast 2-1/2
(or 2 tbsp/25 mL)
4 eggs, beaten 4
6 cups (approx.) all-purpose flour 1.5 L
1 cup butter, melted 250 mL
Filling:
1 head cabbage, finely shredded 1
(about 12 cups/3 L)
1/2 cup butter, divided 125 mL
2 tbsp olive oil 30 mL
3 onions, chopped 3
4 hard-boiled eggs, finely chopped 4
Salt and freshly ground black pepper
Topping:
1 tbsp milk 15 mL
1/4 tsp granulated sugar 1 mL

Dough: In large bowl, combine milk, sugar and salt. Sprinkle with yeast and let stand for about 10 minutes or until frothy. Whisk in eggs. Whisk in 2 cups (500 mL) of the flour to make smooth paste. Gradually knead in an additional 3 cups (750 mL) flour to make a soft dough. Still working in bowl, gradually knead in melted butter (this will be messy, but it will get incorporated). Continue to knead and add more flour as necessary to make a soft, but not sticky dough, about 30 minutes. Cover and let rise for about 1 hour or until doubled in bulk.
Meanwhile, make Filling: Fill a large pot with water. Bring to boil and add salt. Stir in cabbage and return to boil. Drain cabbage well.
In large skillet, heat half of butter and the oil over medium-high heat. Cook cabbage, stirring, for about xx minutes or until softened and dried. Let cool.
In same skillet, heat remaining butter over medium-high heat. Cook, onions, stirring, until softened and browned. Let cool.
In large bowl, combine cabbage, onions and hard-boiled eggs. Season to taste with salt and pepper.
Assembly: Punch down dough and divide in half. On floured surface, roll out one-half of dough to a rectangle about 2-inches (5 cm) larger than baking sheet. Place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet, letting excess dough hand over edges. Spread filling evenly over dough. Roll out remaining dough to a rectangle the same size as pan and place over filling. Pull bottom edges over top dough and pinch to seal. Poke dough all over with a fork.
Topping: In small bowl, combine milk with sugar. Brush over dough. Bake in 350°F (180°C) oven for about 30 minutes or until golden brown. Let cool. Cut into squares. Makes 12 squares.

Beef Stroganoff

Serve over egg noodles.

2 lbs beef tenderloin or top sirloin grilling steak 1 kg
1/2 tsp salt 2 mL
1/4 tsp freshly ground black pepper 1 mL
1/2 cup all-purpose flour 125 mL
1/2 cup butter, divided 125 mL
2 tbsp olive oil 30 mL
2 onions, chopped 2
8 oz mushrooms, halved (optional) 250 g
1 cup beef stock 250 mL
1 cup sour cream 250 mL
Salt and freshly ground black pepper

Cut beef into thin strips. Sprinkle with salt and pepper. In a bag, working in batches, shake beef strips in flour. Discard excess flour. Set beef aside.
In a large skillet, melt 2 tbsp (30 mL) of the butter over medium-high heat. Cook onions, stirring, until softened and browned. Transfer to large pot.
In same skillet, melt some of the remaining butter and half of the oil over high heat. In small batches, brown beef, stirring constantly, adding more of the butter and oil between batches as necessary. Transfer beef to pot with onions. If using mushrooms, add to skillet and cook, stirring, until browned. Add to beef mixture.
Pour stock into pot and bring to boil over medium-high heat, stirring often. Reduce heat and simmer for about 5 minutes or until sauce thickens slightly. Stir in sour cream and cook, stirring, just until heated through. Season to taste with salt and pepper. Makes 6 servings.