Skoblyanka

The dish of Russian cuisine known as skoblyanka has been known since ancient times. The name comes from the method of preparing the meat: frozen meat was not cut, but rather scraped into thin slices, which were then quickly fried over high heat. Fried mushrooms and potatoes were also added to the skillet or cauldron. Due to the thin slicing, all ingredients cook very quickly. For greater juiciness, skoblyanka is served with a garlic-sour cream sauce.

Cuisine: Russian.

Yield: 6 servings.

Caloric content: 130 kcal per 100 grams of the dish.

Preparation time: 40 minutes.

Ingredients

• turkey thigh meat – 550 g;
• champignons – 450 g;
• onion – 200 g;
• potatoes – 550 g;
• sour cream – 120 g;
• mustard – 20 g;
• garlic – 3 large cloves;
• refined vegetable oil for frying – about 80 ml;
• salt, pepper – to taste.

Preparation

1. Prepare the ingredients for skoblyanka. Any type of meat can be used, even different varieties. The main thing is that it should be slightly frozen, but not too much, then cutting thin slices will be ideal. The ratio of meat, mushrooms, and potatoes is taken in approximately equal shares. If using forest mushrooms instead of champignons, as was done in ancient times, the dish will turn out truly authentic.

2. Cut the frozen meat first into thin slices, and then into long strips (approximately 1 centimeter wide).

3. Place the cut meat into a bowl and set it aside for now.

4. Cut the mushrooms into thin slices.

5. In a small amount of oil, fry the meat over high heat, stirring constantly, until a crust forms. Add pepper. Salt at the very end, otherwise the meat will release a lot of moisture and will stew instead of fry.

6. Prepare the onion half-rings.

7. Fry them until the first signs of golden color appear.

8. Now add all the mushrooms to the skillet at once. At first, the volume will seem very large, which may interfere with mixing.

9. But, after 5-7 minutes, the champignons will shrink significantly, releasing moisture. Salt them and fry together with the onions until golden for a few more minutes.

10. Transfer the mushrooms to the skillet with the meat.

11. For the sauce, add mustard to the sour cream.

12. Also, squeeze the garlic through a press into the mixture.

13. Mix everything well.

14. Pour the sauce into the skillet with the mushrooms and meat, stir and heat on the stove for about 3-4 minutes.

15. Cut the potatoes into long sticks.

16. Fry them in oil, carefully turning, until soft and golden. Salt at the end.

17. Combine the contents of both skillets, keep everything on the heat for another 5 minutes, and the dish is ready.

Skoblyanka is served in hot individual skillets so that it stays warm for as long as possible. Or it can even be placed in the center of the table right in the large skillet where this wonderful, hearty, nutritious, and incredibly tasty dish was prepared. Any greens and vegetables complement this dish perfectly.