Meat Shturmby with Sauté

Directions

1. 1

   Step 1

   

   Peel the onion, rinse the tomato and herbs. Prepare a pot, a frying pan, a rolling pin, and a bowl for kneading the dough.

2. 2

   Step 2

   

   Beat the eggs and water with a fork until light and foamy, add salt and mix. Sift in the flour and knead a smooth dough. Cover with plastic wrap and let rest at room temperature for 30 minutes.

   TipIf the dough is too crumbly, add 1–2 tbsp of water.

3. 3

   Step 3

   

   Pass the lard, pork, and beef through a meat grinder. Add salt, pepper, 2 tbsp of water, and mix.

   TipYou can use your favorite spices: paprika or any aromatic herbs work well. If the meat is fatty, use less lard, and vice versa. Lean pork and beef need more lard for a juicy filling.

4. 4

   Step 4

   

   Finely chop the onion and tomato.

5. 5

   Step 5

   

   Heat 1 tbsp of vegetable oil in a frying pan and sauté the onion for 3 minutes until soft. Add the tomato along with its juice and cook for another 5 minutes over low heat, season lightly, stir, and turn off the heat.

6. 6

   Step 6

   

   Roll out the dough into a rectangle 2 mm thick. Its long side should be at least 45 cm, the short side 25 cm.

7. 7

   Step 7

   

   Spread the minced meat over the entire surface of the dough, leaving 1 cm on the long side for sealing. Roll the workpiece into a tight log along the long side.

8. 8

   Step 8

   

   Cut the log into shturmby 5–6 cm high, pinch the open edge. Place the pieces in a pot in one or several layers, cover with broth so that the liquid completely covers the pieces.

9. 9

   Step 9

   

   Add the sauté to the pot. Bring to a medium heat and cook for 12 minutes.

10. 10

    Step 10

    

    Serve the shturmby hot with the broth. Plate the dish in a beautiful deep bowl, sprinkle with herbs and freshly ground pepper. Optionally, top each serving with sour cream or adjika.