Dolma, beef stroganoff and goulash

Grape-leaf dolma is made in spring when vines put out young leaves; leaves salted in jars can be used all year. For the filling take 200 g meat, two medium onions, half a cup of washed rice, salt, spice and herbs. The onion is chopped fine and mixed with meat, rice and herbs. The leaves are softened in boiling water for 5 minutes, filling is put in the middle of each and rolled: the lower part first, then both sides folded over and rolled up like a roulade. Vegetables (potato, carrot, sweet pepper, tomato) are laid on the bottom of the pot, dolma on top, 1–2 cups of water poured in and cooked under a tight lid on low heat for 40 minutes. For cabbage dolma the leaves are separated, softened 1–2 minutes in boiling salted water and thick veins cut away. The filling takes half-cooked rice, fried onion and carrot, herbs, tomato and garlic. The leaf is rolled into an envelope, fried in a pan, then stewed in stock or water for 30–40 minutes, rested 10 minutes and served with sour cream and herbs. Safety: adults handle boiling water, steam and hot oil. Raw rice-and-meat filling must be cooked fully. Raw meat gets its own board and knife, hands touching meat are washed with soap, and vegetables are prepared on another board. Use a knife under supervision with fingers curled in. Consider allergy to meat, rice, garlic and sour cream, and family food rules. A meatless version exists: rice and vegetable dolma.