Recent content by Uncle Sasha

You know what I'm talking about then. :wink: Just beleive me: the troubles with buying things in Moscow (especially from 1989 until 1993 -- these were bad time for all Russia) is nothing against what happened at the same time outside Moscow. By the way, I'm pretty sure that more than a half of...

Of course, this recipe is indeed Russian. The funny thing is that russians think it's of French origin. :) Seriously, I would not consider dishes having mayonnaise as an ingredient to be "native Russian". This particular recipe is not that old as it claims; IMHO, it's from the modern Russian...

Ne za chto. :)

Any. :) Seriously, that doesn't matter to me. I would better increase the time of stewing (up to 1 hour or even more); just ensure that the temperature in the oven is about 150-180 degrees (C). This will make the beef a bit softer. Also, you may try to replace beef with chicken -- in this case...

Hi, I'm not sure anybody can call it "Russian". As I know, this dish is called "Myaso po-francuzski" or "French-style meat" throughout Russia. :D If somebody wants to cook something really russian, I'd suggest to try this: http://www.russianfoods.com/recipes/item0010B/default.asp. 2...