Anyone have a recipe for prazsky?

Question

Anyone have a recipe for prazsky?

Answer 1

Do you mean the russian piroshki?

PIROSHKI  

1 sm. can evaporated milk

1 sm. can warm water (evaporated milk can)

3 tbsp. Crisco or butter

2 tsp. oil

3 to 3 eggs

3/4 c. sugar

2 yeast cakes

5 to 7 c. flour (approximately)

Warm milk and water; dissolve yeast with sprinkling of salt. Pour heated milk and water over yeast. Add eggs and sugar. Work in flour until dough does not stick to fingers. Pour oil over the dough, set aside to rise until dough has doubled. Separate dough into small balls, roll, and shape. Fill with desired filling. Shape into ovals; let rise until double. Fry in mixture of oil and Crisco after reaching boiling point.

MEAT FILLING:

2 to 3 lb. piece chuck

1 med. onion, chopped

3 tbsp. butter

Salt and pepper to taste

Boil chuck in water to cover day before preparing Piroshki, adding onions, salt, and pepper to water. Proceed to boil same as preparing stock. Allow meat to cool in stock. Next day, grind meat in grinders. In frying pan, saute onions in melted butter until almost brown. Add this to ground meat, adding salt and pepper to taste. Proceed with filling Piroshki.

Answer 2

1-1/2 lbs stewing beef

2 Tbs lard or vegetable oil

2 large onions, chopped

1 Tbs paprika

1/2 tsp marjoram

1 Tbs caraway seeds, crushed

2 Tbs tomato puree

4 frankfurters, sliced thick

2 Tbs butter

2 Tbs flour

Heat the lard or oil in a large pot on medium-high. When quite hot, put in the beef and brown it all over. Add the onions and garlic and fry, stirring occasionally, till almost golden. Sprinkle on the paprika and fry for another couple of minutes. Add about 5 cups of water. Stir in the tomato puree. Mix in the marjoram and caraway seeds and season well with salt and freshly ground black pepper. Bring to a boil, cover, reduce the heat, and let simmer till tender, about 1-1/2 hours.

A few minutes before serving, add the frankfurters and heat through. To thicken the sauce, make a roux by melting the butter in a frying pan, then adding the four and frying for 3 to 4 minutes; stir the roux into the stew and cook for a couple of minutes.

3Serve with bread, potatoes, or dumplings and a green salad.