Dolma, beef stroganoff and goulash

Quick dishes are made from finely cut meat; two well-known examples are beef stroganoff (written «Bistrogin» in the book) and goulash. Stroganoff uses tender beef (for example the loin): one portion takes about 150 g of meat, a small onion, a tablespoon of tomato paste, two tablespoons of sour cream and 150 g of side dish. The meat is lightly beaten thinner, cut across the grain into thin strips and fried quickly in hot oil for a few minutes so the juice stays in. Onion and tomato are softened separately and added, sour cream is poured in and heated until it bubbles; fried potatoes or rice are served as the side dish. For goulash the meat is cut into cubes (about 120 g per portion), browned with onion and tomato, then stewed on low heat in a little water or stock until tender. Flour is lightly browned in a dry pan and mixed with stock – this sauce thickens the dish; finally bay leaf, pepper and salt are added, and goulash is served with a grain or pasta side dish. Safety: the meat mallet and sharp knife are used only under adult supervision, fingers curled and never under the mallet; frying, stewing and the stove are for adults because hot oil spatters. Keep separate dishes and tools for raw meat and cooked food, and no pink must remain inside the meat. Check beforehand for allergy to dairy (sour cream), flour and tomato.