Kulebyaka with meat is a classic Russian dish, the name of which is already salivating, and when the wondrous aroma of pie begins to come from the kitchen, the whole family immediately flies off. Prepare this dish and your home will become even more cozy.
Kulebyaka with meat: filling options
For filling No. 1:
- 500 g of pork;
- 2 onions;
- 40 g of butter;
- 1/3 tsp ground black pepper;
- salt.
Wash the meat, pat dry and cut into cubes. Grind them in a meat grinder. Peel the onions and chop into thin half rings. Heat a skillet over medium heat, melt the butter in it and fry the onion until transparent. Stir in the minced meat and fry until tender, stirring occasionally and breaking the lumps with a spatula. Season it with salt and salt to taste.
For filling No. 2:
- 500 g of beef;
- 1 carrot;
- 1 onion;
- 2 bay leaves;
- 4 pieces of allspice with peas;
- salt;
- 1/4 Art. white rice.
Boil rice in salted water. Rinse the beef, cut off the films and dip in boiling water in a saucepan. Add bay leaves, peppercorns, salt and peeled vegetables whole or cut into 2-3 pieces. Boil the meat for 1-1, 5 hours until tender, from time to time removing the foam with a slotted spoon, then take it out, cool it a little and turn it through a meat grinder. Mix it with rice and dilute the dry mass with a few tablespoons of broth.
Recipe for kulebyaki with meat
Ingredients:
- 650 g flour;
- 2 chicken eggs and 1 yolk;
- 200 ml of 2.5% milk;
- 60 g butter + 20 g for spreading the cake;
- 12 g of dry active yeast;
- 2 tbsp. Sahara;
- 1 tsp salt;
- filling of your choice.
Soften the butter by leaving it at room temperature for 30-40 minutes. Preheat milk on the stove or in the microwave until warm (40-50oC). Pour it into a deep bowl, dissolve yeast in it, add sugar and stir well. Beat the eggs separately with a whisk or mixer with salt and butter and pour into the yeast liquid.
Sift the flour twice and gradually add it to the milk and egg mixture, kneading the dough with a spoon, then by hand. Soak it for an hour in a warm place or oven at 30oC, covered with a damp towel. Then crumple it for 10 minutes and roll it into a large oval, trying to make it thicker in the central part.
Lay out the filling and spread it with the back of a spoon evenly over the entire surface of the dough layer, leaving an edge of 2-3 cm. Carefully lift its edges, collect them and pinch with one "seam" along the long side of the cake. Brush the yolk on the pie using a cooking brush, transfer it to a baking sheet and place in an oven preheated to 180oC for 40 minutes. Moisten the finished kulebyaka with butter.
