Pozharsky Recipe
Pozharsky is an amazingly delicous side dish. Try this Pozharsky recipe; I bet you will have a huge fan following for this one.
Ingredients
About 3/4 cup butter or margarine
1 large potato, peeled and thinly sliced
1 pound boneless tender lean beef or veal, cut about 1/2 inch thick
1 large onion, sliced
1/4 pound mushrooms, sliced (about 1 1/2 cups)
4 whole slices eggplant, 3/8 inch thick
1 large tomato, peeled
1 package (9 oz.) frozen asparagus spears
Boiling salted water
1 1/2 tablespoons flour
1 cup beef broth
1/2 cup dry white wine
1 tablespoon each tomato paste and lemon juice
1/4 teaspoon each salt, basil, and dry mustard
Dash pepper
3 tablespoons brandy
Directions
Heat 2 tablespoons of the butter in a large frying pan over medium heat.
Cook potatoes, lifting and turning them often, just until tender and slightly browned.
Arrange potatoes over bottom of a shallow 1 1/2-quart casserole or 4 individual baking dishes.
Add 2 tablespoons more butter to frying pan; brown meat quickly on all sides over high heat.
Cook meat to preferred doneness and arrange over potatoes.
Add 1 tablespoon of the butter to the same pan and saute onions; spoon over meat.
Then saute mushrooms in about 2 more tablespoons of the butter or margarine, cooking until liquid from the mushrooms has evaporated; spoon over onion.
Add 3 tablespoons of the butter to the pan and cook eggplant slices until tender and lightly browned on both sides.
Arrange slices over vegetables in casserole.
Slice tomato in four thick slices and place on top of eggplant slices.
Cook asparagus in boiling salted water just until tender; drain and arrange over tomato slices or around the side of the dish.
To make sauce, heat the remaining 1 1/2 tablespoons butter or margarine in a pan and stir in flour; cook about 1 minute, browning lightly.
Gradually add beef broth and wine, and cook, stirring, until sauce is smooth and slightly thickened.
Stir in tomato paste, lemon juice, salt, basil, dry mustard, and pepper.
Spoon sauce evenly over vegetables. (At this point, you can cover and refrigerate the dish.) Bake, covered, in a 350° oven for about 40 minutes for a large casserole or 25 minutes for individual dishes; sauce should be bubbly and vegetables and meat well heated. (If you refrigerate the dish before baking, increase baking time about 20 minutes.)
Cook potatoes, lifting and turning them often, just until tender and slightly browned.
Arrange potatoes over bottom of a shallow 1 1/2-quart casserole or 4 individual baking dishes.
Add 2 tablespoons more butter to frying pan; brown meat quickly on all sides over high heat.
Cook meat to preferred doneness and arrange over potatoes.
Add 1 tablespoon of the butter to the same pan and saute onions; spoon over meat.
Then saute mushrooms in about 2 more tablespoons of the butter or margarine, cooking until liquid from the mushrooms has evaporated; spoon over onion.
Add 3 tablespoons of the butter to the pan and cook eggplant slices until tender and lightly browned on both sides.
Arrange slices over vegetables in casserole.
Slice tomato in four thick slices and place on top of eggplant slices.
Cook asparagus in boiling salted water just until tender; drain and arrange over tomato slices or around the side of the dish.
To make sauce, heat the remaining 1 1/2 tablespoons butter or margarine in a pan and stir in flour; cook about 1 minute, browning lightly.
Gradually add beef broth and wine, and cook, stirring, until sauce is smooth and slightly thickened.
Stir in tomato paste, lemon juice, salt, basil, dry mustard, and pepper.
Spoon sauce evenly over vegetables. (At this point, you can cover and refrigerate the dish.) Bake, covered, in a 350° oven for about 40 minutes for a large casserole or 25 minutes for individual dishes; sauce should be bubbly and vegetables and meat well heated. (If you refrigerate the dish before baking, increase baking time about 20 minutes.)
