Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Kalduni With Stroganoff-Style Sauce (Russian Dumplings)



4 Servings
1 T corn oil
2 t butter
1 sm onion,finely chopped
2 garlic cloves,minced
10 shiitake mushrooms,caps
-only,sli,ced about 1/4-i
2 c chicken broth
1/2 c water
1/4 c sour cream + additional,if
- desire,d
1 T finely fresh dill,Chopped
1 salt (optional),To Taste
1 pepper to,Freshly Ground
-taste
40 kalduni,cooked and drained
- (see m,aster recipe)
4 dill sprigs


INSTRUCTIONS: Heat the oil with the butter in a large saute pan over high heat. Add the onion and saute for 1 minute, stirring occasionally. Reduce heat to medium. Add the garlic and saute, stirring frequently, until the onion is caramelized to golden bits, about 4 minutes. Increase heat to high. Add the mushrooms and saute, stirring constantly, until they are wilted and look glossy, 3 to 4 minutes.
Add the broth and water. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in the sour cream until it is thoroughly combined. Add the dill. Heat the sauce until it is hot, but don't let it boil. Season with salt (if necessary) and generously with pepper. Divide the sauce among heated large bowls or dinner plates. Plate 10 kalduni per person on top of the sauce. Top with a sprig of dill. Serve with additional sour cream on the side, if desired.
Serves 4.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.