Telyatina po-Rossiyski Recipe – Russian Special
Telyatina po-Rossiyski is a classic gem of Russian cuisine, featuring tender veal simmered in a creamy sour cream sauce with onions and herbs. This creamy veal stew brings together delicate flavors and comforting richness, making it a favorite traditional Eastern European dish. Often paired with mashed potatoes, buckwheat, or noodles, this hearty comfort food is perfect for cozy dinners and special family meals.
- Prep Time20 min
- Cook Time1 hr 10 min
- Total Time1 hr 30 min
Telyatina po-Rossiyski Ingredients:
- 700g (1.5 lbs) veal, cut into small pieces
- 2 tbsp butter or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 tbsp flour (optional, for thickening)
- 1/2 cup beef stock or water
- 1 tsp Dijon mustard (optional)
- Salt and black pepper, to taste
- Fresh dill or parsley, chopped for garnish
Telyatina po-Rossiyski Instructions:
Heat butter or oil in a heavy skillet or pan over medium heat.
Add veal pieces and sear until lightly browned on all sides; remove and set aside.
In the same pan, sauté onions until golden, then add minced garlic and cook briefly.
Sprinkle flour (if using) and stir well to form a light roux.
Return the browned veal to the pan and mix with the onions.
Add beef stock or water; cover and simmer gently for 45–60 minutes until the meat is tender.
Stir in sour cream and mustard; simmer for another 5–10 minutes until sauce thickens.
Adjust salt and pepper to taste.
Garnish with chopped dill or parsley before serving.
Serve hot with mashed potatoes, buckwheat, or noodles.
Recipe Notes :
Authentic Russian Recipe: For traditional flavor, use high-quality sour cream and fresh dill.
Slow-Cooked Veal: Simmer gently to achieve tender, melt-in-your-mouth meat.
Creamy Stew Base: Add a touch of Dijon mustard for depth and balance.
Cooking Tips: Flour helps thicken the sauce, but it can be skipped for a lighter texture.
Flavorful Sauce: Serve hot over mashed potatoes or noodles to soak up every bit of the rich creaminess.
