500 g lamb goulash Myasko
3 tbsp. vegetable oil
3 tbsp. soya sauce
1 onion
1 tsp. pepper
1 tsp. salt
1 tsp. zither

cooking time

portions:

1 h 30 мmin

2

complexity

easy

1.Fry the lamb in a well heated frying pan until golden, add onions cut in half rings.
2.Pour in water or broth and turn down the heat. Salt. Stew the goulash for about 20-30 min.
3.Add tomato sauce, ground pepper and stew for another 10 min.
4.For mashed potatoes boil potatoes in salted water until tender. Drain water leaving a little bit of it.
5.Mash the potatoes, pour in hot milk and butter, salt and beat with a whisk.
6. serve the lamb goulash aesthetically with garnish.
Bon appetit!

Reciep

400 g Myasko kupati
Spaghetti
Grated parmesan
Sun-dried tomatoes
Spicy olive oil

cooking time

portions:

5 min

2

complexity

easy

1.Fry the kupati on a well heated grill (can be done without oil) until cooked through.
2.Boil the spaghetti in boiling salted water.
3. Put the cooked kupati and spaghetti on a plate.
4.Sprinkle spaghetti with grated hard cheese and put sun-dried tomato.
5.Sprinkle with spicy olive oil.
Bon appetit!

Reciep

400 g rumpsteak Myasko
Cherry tomatoes

cooking time

portions:

4 min

1

complexity

easy

1.On a well-heated grill, grill the rumpsteak for more than 4 minutes, depending on desired doneness
2.Serve with fresh cherry tomatoes.
Bon appetit!

Reciep

250 g Myasko meatballs
onion
white wine
20% cream
tagliatelle
cherry tomatoes
grated parmesan

cooking time

portions

10 min

2

complexity

easy

1.In a well heated pan fry the finely chopped onions, add the meatballs and fry for 3 minutes pour in a little wine and reduce the heat
2. Stew in the wine for a further 3 minutes.
3.Then pour in the 20% cream and heat for another 3 minutes.
4.In the resulting sauce with meatballs add pre-boiled tagliatelle and cherry tomatoes. 5.
5.Mix everything
6.Serve the dish with grated hard cheese
Bon appetit!

Reciep

300 g chevapchichi Myasko
white, young, clean, unpeeled potatoes
smoked paprika
dried (or fresh) garlic
salt
olive oil
20% cream
tomato sauce

cooking time

portions:

25 min

2

complexity

easy

1.Put the cevapcici in a preheated oven heated to 180- oven
2.Bake until cooked through, about 5 minutes
3. Cut young, white, clean, unpeeled potatoes into slices, season with smoked paprika, dried (you can fresh) garlic, salt, olive oil.
4.Bake at 190 - 15-20 min.
5.For the sauce in a saucepan warm up cream 20%, add your favourite tomato sauce at a rate of 1/1.
6.Mix the cream with the sauce evenly.
7.Serve cevapcici with potatoes, aesthetically pour the sauce.
Bon appetit!

Reciep

400 g beef cutlets MyasKo
young, white, clean, unpeeled potatoes
smoked paprika
dried or fresh garlic
Provencal herbs
salt
olive oil

cooking time

portions:

25 min

2

complexity

easy

1.On a heated grill, grill the cutlets for about 4 minutes
2.Young, white, clean unpeeled potatoes cut into slices, season with smoked paprika, dried (can be fresh) garlic, provan herbs, salt, olive oil
3.Bake at 190 - 15-20 min.
4.Serve with fresh vegetables
Bon appetit!

Reciep

200 g Myasko burger patties
aubergine
sweet pepper
garlic
olive oil
salt
pepper

cooking time

portions:

20 min

2

complexity

easy

1.Grill the burger patty on a heated grill for about 4 minutes.
2.For the vegetable caviar bake aubergine, sweet pepper, garlic with olive oil at 200- 10-15 minutes until charred.
3. Let the vegetables cool down, peel off the skin and cut them into caviar.
4.Mix everything, salt and pepper.
Bon appetit!

Рецепт

1 kg lamb for pilaf
500 g onion
500 g carrots
700 g rice
1 tbsp. zither
1 tbsp. barberry

700 g red pepper
2 tsp. ground pepper
1 tsp. turmeric
salt to taste
7 tbsp. vegetable oil
1 head of garlic

cooking time

portions:

2 h 30 min

4

complexity

complicated

1 Cut the onions into half rings, carrots into large bars (side 5 by 5 mm), wash the meat and cut into fairly large cubes. Pour vegetable oil into the bottom of the cauldron and heat well. Put the onions and fry on high heat, stirring, for about 5-7 minutes, the onions will start to turn golden.
2.Next add the meat and fry for about 7 minutes. The meat should be lightly crusted.
3.Add carrots and fry for about 7-10 minutes. 4.
4. Turn down the heat to ‘below medium’, pour in all the spices, add 2 tbsp of salt and pour boiling water so that the water slightly covers the meat and vegetables. Stir, cover tightly and braise for about 40 minutes. While the vegetables are stewing, rinse the rice very well, cover with a colander and allow to dry.
5.After 40 minutes on the stewed meat and vegetables lay an even layer of dried rice, pour boiling water (in boiling water you need to add 1 tbsp. salt) so that the water level was 1 cm above the level of rice. After that, do not touch the rice and in no case stir it. Bring to a boil, cover tightly with a lid and cook pilaf on low heat for about 40 minutes. All the water should be completely absorbed into the rice.
6.After 20 minutes, ‘drown’ 2 heads of garlic in the rice, cover again and continue to cook for another 20 minutes.

1. 7.When the water is completely absorbed, turn off the fire and, without removing the rice from the burner, let it ‘rest’ and insist at least half an hour. Before serving, stir the pilaf gently.

Reciep

1 lamb shank on the bone
350 g potatoes
1 carrot
1 onion
3 parsley sprigs
1 tomato

80 g butter
half a head of garlic
half a bay leaf
half bay leaf
salt to taste
30 ml cream

cooking time

portions:

1 h

1

complexity

medium

1.Mashed potatoes. Boil potatoes, drain, let stand on the hob for 2 minutes. Take out the butter in advance and cut into medium-sized cubes. Heat the cream separately. Rub the potatoes and butter through a sieve and add the cream. Season with salt.
2.Strip the knuckle from the veins and wrap with twine to keep its shape. Place in a small saucepan, add spices and roots (onions, carrots, garlic), butter, pour water to the level of the meat. Cover tightly with foil and place on the hob over high heat. Bring to the boil, then reduce the heat to low for 1.5 hours.
3. Marinade on the woody structure. Take a container slightly larger than the diameter of the plate, pour in water, put garlic, brandy, herbs, spices, peppercorns - heat to 80°C to bring out the flavour of the spices. Cool, immerse the woody structure. Marinate for an hour to a day.
4.Sauce: double evaporate the port wine over medium heat and combine with the demiglace sauce.
5.Serving: place the cooked knuckle and mashed potatoes on the wood. Pour the sauce over the knuckle and potatoes and place in the oven. Cook for five minutes.
Bon appetit!

Reciep

500 g beef
1kg potatoes
2 carrots
1 onion head
1 tbsp. sour cream
1 tbsp. flour

1 tsp tomato paste
1-2 cups of milk
80 g butter
1 bay leaf
salt to taste

cooking time

portions:

1 h 20 min

2

complexity

medium

1.Cut the meat, fry it a little, pour a little boiling water to it.
2.Put cubes of onion, stew with the addition of oil.
3.Add more water, so that the meat was slightly covered with water, stew until ready for about an hour, 10 minutes before the end of salt, add bay leaves, peppercorns.
4.Mix a teaspoon of tomato paste, a tablespoon of flour with warm water (0.5 cup), add a tablespoon of sour cream, mix everything well to break all lumps.
5.Pour a thin trickle into the meat, stirring constantly, stew for another 10 minutes all together.
6.Add a few spoons of tomato paste. It will give the dish a pleasant colour and flavour.
7.Boil the potatoes and carrots.
8.Mash the potatoes to a puree, pour in warmed salted milk, mix.
9.Serve beef goulash with mashed potatoes, carrots and gravy hot.
Bon appetit!

Reciep

500 g lamb ribs
3 tbsp. vegetable oil
3 tbsp soya sauce
1 onion
1 tsp. pepper
1 tsp. salt
1 tsp. zither

cooking time

portions:

2 h 30 min

1

complexity

easy

1.Peel the onions. Place the ribs in a bowl, add the onions to them and mix.
2.Add salt, zira, pepper mixture and mix well.
3.Pour in the vegetable oil and soya sauce, mix again. Leave the ribs to marinate on the refrigerator shelf for 2 hours. Under the influence of the marinade, the lamb meat will become soft and tender.
4.Grease a frying pan with a thin layer of vegetable oil and heat on maximum heat, place the marinated ribs on the heated frying pan. Fry them on all sides until golden, then reduce the heat to medium and continue frying to the desired degree of doneness.
5.Ready ribs can be served to the table with any garnish.
Bon appetit!

Reciep

1.5kg boneless lamb
4 onions
small bunch of coriander
small bunch of parsley
50 ml brandy

1 tbsp. wine vinegar
3 tbsp. vegetable oil
1 tbsp. salt
1 tsp freshly ground pepper

cooking time

portions:

6

complexity

medium

1.Prepare the lamb. Wash it and dry it. Then cut into small pieces and put in a bowl. Cut the tail fat into small cubes. Add to the bowl with the lamb.
2.Prepare the marinade for the kebab. Peel and cut onions into arbitrary pieces, put them in a blender bowl, add herbs, brandy, vinegar and oil, chop until homogeneous and pour over meat. Add salt and pepper, mix and put the meat to marinate in the fridge for 3-5 hours.
3. Thread the lamb on skewers and grill the kebab on the coals until cooked through, about 15-20 minutes. If you pierce the meat, the juice flowing out should be transparent.
4.You can serve the kebab with greens and tomatoes.
Bon appetit!

Reciep

1 h

1.6kg of beef tails
200 ml olive oil
80 g onion
20 g garlic
320 g carrots

450 g tomatoes in their own juice
180 ml broth (meat, chicken, vegetable)
5 g ginger
salt to taste
pepper to taste

cooking time

portions:

3 h

6

complexity

medium

1.Wash the beef tails and cut them into large pieces.
2.Put a cauldron or a deep, thick-bottomed frying pan on a medium heat. Pour in the olive oil and heat it well.
3.Place the tail pieces in the heated oil and fry on both sides in batches in a single layer (5 minutes per batch to fry on both sides until lightly browned). Place the fried pieces on a separate plate.
4.Place the chopped onion and chopped garlic in the remaining oil and fry, stir-frying them together for 7 minutes - until the onion is soft.
5.Place the carrot pieces in the cauldron/frying pan. Stir and fry for 1-2 minutes. Next, add the tomatoes along with the juice, stir everything again.
6.Add the stock, salt and all the spices. Stir well and bring to the boil.
7.As soon as the mixture boils, add the fried pieces of tails, stir, cover with a lid and turn down the heat.
8.Braise for 2 hours on a low heat - until the meat is soft and starting to separate well from the bones.
9.The dish can be served with any garnish. For example: cereals, potatoes, baked vegetables, pasta. You can simply serve with bread, greens, fresh vegetables, various salads.
Bon appetit!

Reciep

700 g beef chitterlings
250 ml boneless beef for soup
1.5 litres of water
1 onion
1 carrot
1 parsley root
1 tbsp. flour

70 g lard
2 bay leaves
8 peas of black pepper
2 tsp. salt
1 pinch of marjoram
1 pinch of dried ginger

cooking time

portions:

3 h

3

complexity

medium

1.In a saucepan, place a piece of beef and the sliced chitterlings. Pour the ingredients with water and put on the fire.
2 Peel the onion, carrot and parsley root. Finely chop the onion, chop the parsley root on a fine grater. Cut the carrots into circles.
3.Grease a frying pan with vegetable oil (if desired, you can use pork fat) and lay out the onions. Fry the onions until softened and lightly golden. Place carrots, followed by parsley root. Stir the vegetables and simmer for a couple of minutes.
4.Put in a pot vegetable roast, stir, lifting from the bottom of the chitterlings, and cook the broth for about two hours. Refer to the softness of the meat and chitterlings.
5.When the meat is soft enough, you need to take it out and cool down a little in a separate bowl.
6.Chop the lard into small pieces and place in a frying pan, evaporate the fat. The remaining breadcrumbs do not need to be taken out, they will not affect the taste of the soup. Boil the flour in the melted pork fat, stirring well.
7. Add a few spoonfuls of broth from the pan to the flour and stir thoroughly, rubbing the thickener so that the mass becomes homogeneous, smooth, without flour lumps.
8.Chop the boiled beef into small pieces and put back into the pot. Fill the almost ready Polish flaky soup with flour thickener and season with pepper, paprika, ginger and marjoram. Cover the soup with a lid and simmer over a low heat for five to seven minutes to allow the spices to give their flavour and soak into the broth.
Bon appetit!

Reciep

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Where to buy

2 Svetlaya str., Liman settlement, Liman district, the Astrakhan Oblast, Russia

2kg beef shanks with meat
500 g beef
2 carrots
100 g celery
2 small heads of garlic

20 g peppercorns
vinegar to taste
salt to taste
horseradish or mustard to taste

cooking time

portions:

16 h

6

complexity

medium

1.Rinse the shanks and put them in a deep saucepan. Fill with cold water so that the thighs are covered by about 6 cm and place the pan on a medium heat.
2 Peel and halve the onions and carrots, then lightly fry in a frying pan without oil until brown.
3.When the stock is boiling, reduce the heat to low and skim off all the foam. Add the lightly roasted vegetables, celery and garlic, lightly salt and pepper. Cook for 7 - 9 hours on low heat and make sure it doesn't boil over too much. You can add a little cold water for this purpose.
4.Add the beef flesh to the pot 2 - 2.5 hours before the end of the broth and cook. Remove the finished meat, pick it over and put it into moulds.
5.Strain the broth itself through cheesecloth and again put on low heat, having previously added the remaining garlic grated on a fine grater and a little more salt.
6.Pour the meat with broth, cool to room temperature and put in the fridge for 4 - 6 hours for complete solidification. After the allotted time, take the dish out, carefully remove the layer of fat formed on the surface with a silicone spatula or the blunt side of a knife - and you can serve.
7.It is better to cut the cold water into small portions and serve with horseradish or mustard.
Bon appetit!

Reciep

600 g lamb rumen
15 g wheat flour
30 g butter
30 g green onion
1 egg

2 litres of water
vinegar to taste
salt to taste
red pepper to taste

cooking time

portions:

3 h 30 min

6

complexity

medium

1. Place thoroughly cleaned and rinsed several times under cold running water and pour cold water over the lamb rumen (lamb rump).
2.Boil the tripe at a low boil until it is fully cooked. Salt and cook for another 5-7 minutes.
3.During cooking fat and foam will collect on top, it should be removed (foam can give bitterness to the broth).
4.Take the cooked tripe out of the pot, let it cool down a bit and cut into small pieces. Leave the broth to simmer on the heat.
5.While the tripe is cooking, you can prepare other foods. In a shallow pan, melt the butter. Finely chop the green onions and add to the pan. Fry the green onions for about 3-4 minutes and add the flour. Continue frying the onions for another 8-10 minutes, stirring frequently. Sprinkle red bitter pepper over everything and stir.
6.Add the fried green onions to the boiling broth, stir and bring the broth to a boil.
7.Next add the chopped tripe and continue to simmer for another 10-15 minutes. Then add beaten egg, stir and remove the lamb rumen soup from the fire.
8.Soup from lamb rumen is ready.
Bon appetit!

Reciep