Recipe Catalog
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Echpochmak is a true embodiment of Tatar cuisine, a symbol of home comfort and warm family evenings. This triangular pastry with beef and potatoes combines tender dough with juicy meat filling infused with the aromas of cumin and pepper. Historically, echpochmaks were baked in ovens, and their open center allowed broth to seep into the filling, giving it extra softness and richness. The dish is perfect for a festive table or a cozy dinner, filling the home with appetizing aromas. It is best served hot when the dough remains crispy and the filling is tender and juicy.
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This is how they cook stew in the Khleb Nasushny chain. This is a simple recipe, the proportions of which can be intuitively moved in any direction: you can add more meat or more vegetables, as you like. The main thing is to choose the right meat - it should be a shoulder or a sirloin. The meat will have to simmer for a long time, in the end it will be very tender and will almost fall apart into fibers. Recipe from the chef of Khleb Nasushny Evgeny Vasilenko.
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Spiced fried beef ribs with young potatoes and carrots are the essence of American cuisine, combining rich spice aromas and tender meat fibers. This recipe has its roots in traditional dishes cooked over an open fire in the southern states of America. The secret to the flavor lies in the marinade – garlic, cumin, and black pepper give the ribs a deep aroma, while olive oil helps to bring out all the nuances of the spices. Baked young potatoes and mini-carrots make an ideal side dish, soaking up the meat juices and acquiring a delicious golden crust. The dish is perfect for cozy family dinners or festive gatherings when you want to delight guests with the rich and hearty taste of true American barbecue.
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Roasted beef with young potatoes and shallots is a celebration of simplicity and rich flavor. This recipe originates from Russian cuisine, where the harmony of meat and vegetable dishes is valued. Juicy beef becomes tender through slow roasting, while young potatoes and sweet shallots add warmth and depth of flavor to the dish. The light aroma of olive oil enhances the natural sweetness of the vegetables, while freshly ground pepper adds a subtle spiciness. This dish is perfect for family dinners or friendly gatherings.
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Marbled beef medallions with German-style fried potatoes are an exquisite dish infused with the spirit of German cuisine. Its history traces back to traditional Bavarian restaurants where meat is cooked with utmost precision to achieve tenderness and juiciness. Beef tenderloin medallions are seared to a golden crust, sealing in the juices, and then brought to perfect doneness in the oven. Potatoes cooked in butter acquire an appetizing crispy texture, while beans wrapped in bacon add an interesting contrast of flavors. The garnish with wine sauce makes the dish rich and elegant. This recipe is perfect for special occasions or a romantic dinner when one wants to enjoy the rich flavor of quality meat paired with classic sides of German cuisine.
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Roasted beef with potatoes and rosemary is a dish that transports us to the cozy atmosphere of Russian evenings. The rich aroma of fresh rosemary and spicy seasonings gives the meat an incredible depth of flavor. Beef, gently roasted in the oven with golden potatoes, absorbs juicy juices, while the lemon dressing adds a light citrus freshness. This dish combines the simplicity of rustic cuisine with a wealth of aromas. Baking in foil helps retain the juiciness of each piece, and herbs highlight the natural taste of the ingredients. Perfect for family dinners or festive gatherings when you want to savor every bite. Try it — and feel the warmth and soulfulness of home cooking!
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Salad by the chef of the Moscow restaurant "Shinok" Elena Nikiforova - Olivier in the southern Russian and Ukrainian spirit. Pickles - homemade, not just potatoes, but baked with onions, in the dressing not only homemade mayonnaise, but also sour cream. Quail eggs are used, and the meat filling is tongue and baked chicken.
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Azu with beef, potatoes, and pickled cucumbers is a traditional dish of Tatar cuisine, infused with the aromas of spices and rich flavor. Its history dates back centuries when nomadic peoples cooked meat with vegetables, creating hearty and simple dishes. Tender pieces of beef sautéed with onions and carrots gain a special color from the pickled cucumbers and fresh tomatoes. Potatoes fried to a golden crust add textural richness. The slight acidity of the cucumbers and tomatoes harmonizes with the tenderness of the meat, creating a rich and balanced taste. Azu is served hot, sprinkled with fresh herbs for added freshness. It is an ideal choice for lovers of thick meat stews that provide warmth and comfort in every spoonful.
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The chef of the Michurin restaurant shared the recipe with us.
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Beef stew with potatoes is a classic dish of Hungarian cuisine that embodies homey comfort and rich flavors. The origins of this recipe date back centuries when Hungarian shepherds cooked similar meat dishes in cauldrons over an open fire. Beef slowly stewed in aromatic broth with onions, carrots, and garlic acquires incredible tenderness and rich taste. The potatoes baked on top form a golden crust while soaking up spices and melted butter. A small amount of thyme adds a fresh herbal note. This hearty, warming dish is perfect for family dinners or cozy gatherings in cold weather, complemented by fresh bread or a glass of red wine.
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Fried beef (entrecôte) with potatoes is a refined dish of Austrian cuisine that combines tender meat with crispy potatoes. The entrecôte, carefully prepared and fried to a golden crust, reveals a rich meaty flavor enhanced by spices. This recipe originates from the traditions of European meat dishes, highlighting the simplicity of preparation and richness of flavors. Served with aromatic fried potatoes, spicy horseradish, and fresh herbs makes it an ideal choice for a hearty dinner. This dish pairs wonderfully with red wine, while melted butter and meat juices add special depth to the taste. Fried beef with potatoes is not just food but a true gastronomic experience infused with the warmth of home traditions.
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Tender beef baked with potatoes is a true gastronomic delight deeply rooted in Russian culinary traditions. This recipe harmoniously combines the softness of braised meat with the delicate creamy texture of potatoes, creating a rich, warming flavor. The beef is slowly baked with onions that enhance its juiciness, while mustard and sour cream add zest and a velvety structure. The dish is versatile—perfect for family lunches, festive feasts, and cozy dinners. Historically, such baked meat dishes were popular in Russian cuisine due to their heartiness and simplicity of preparation. It is served hot, accompanied by fresh vegetables or pickled snacks that highlight its flavor depth.
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Irish stew with beef and potatoes is a cozy, warming dish with a deep history. Traditionally made by Irish farmers who had access to the simplest ingredients: meat, potatoes, and some vegetables. The stew's flavor is rich and hearty—tender beef infused with the aromas of garlic, rosemary, and sweet pepper harmonizes beautifully with soft potato chunks. Its creamy texture and spicy notes make it perfect for cold evenings or family meals. Irish stew is great for slow enjoyment—it can be served as a standalone dish or complemented with fresh bread that soaks up the thick aromatic sauce.
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Manti with chicken, beef, and potatoes is a unique dish that combines the tenderness of chicken, the rich flavor of beef, and the soft texture of potatoes. Although traditionally associated with Central Asian cuisine, this Thai-inspired version surprises with its combination of ingredients. Steamed to retain the juiciness of the filling, the dough acquires a pleasant elasticity. Light notes of onion add depth to the flavor while potatoes make the filling softer and richer. They can be served with spicy sauces or fresh herbs, creating a harmony of tastes. This dish is perfect for family dinners or entertaining guests as it combines simplicity in preparation with exquisite taste.
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Manti with beef and potatoes is a traditional dish of Tatar cuisine that embodies the spirit of home comfort and generous feasting. Its roots go deep into history when steamed meat dishes became an integral part of nomadic life. The tender dough envelops a juicy filling of minced beef, potatoes, and aromatic onions, creating a rich, harmonious flavor. Manti is served hot, often with melted butter or sour cream to enhance their richness. A feature of this dish is its versatility – it suits both family dinners and festive gatherings. Prepared in a manti steamer or a steamer, they retain their juiciness and reveal the full bouquet of aromas. A true delight for lovers of Eastern cuisine!
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