Hussar Liver (Hussar Meat)

Hussar Liver (Hussar Meat)

Category: Meat dishes

Kitchen: Russian

Ingredients
Beef (shoulder)	600 g
Crushed rye rusks	100 g
Soft curd cheese	50 g
Olives with anchovies	bank
Rye yeast dough	500 g

Cooking method

• Cut the beef cooked until half cooked along the grain.

• Then we coat each slice first with soft cheese, then chopped olives with anchovies,

• then sprinkle generously with rye crumbs.

• Gently squeeze everything.

• 
• 
• Divide the rye dough into two parts, put one part in a greased cast-iron mold, place our meat there, cover with the second part of the dough on top. We cover with a cast iron lid on top.
• We put in an oven preheated to 180 degrees for an hour. After half an hour, we lower the temperature to 150 degrees, and bake at the same temperature. Remove the cast-iron lid 15 minutes before readiness.
• 

Cooking program:

oven

Interestingly, that's just how to make rye dough?

[Maria]

Interested in the recipe, thanksMaria,! How is the flatbread made of bread, or a crust?

Another thing is interesting ... Where does the name of this dish come from?

So I imagine - mustachioed hussars, in leggings or tights, with sabers on their belts, are kneading the dough next to a camping oven with convection ... Cornet Obolensky is cleaning the cast-iron mold from the dish from the last time ... swallows drool, cleaning horses ... The gallant lancers arrive, delivering canned food with olives and anchovies taken from the French convoy ...

[Valkyr]

Valkyr, Maria, what a beauty, what a cookie !!! How long does it take to bake? I love such meat casseroles, but rye bread should probably be juicy.

[Lerele]

LereleIrina, I naively believed that if rye bread is baked at home, then there can be no problems with the dough - rye flour - peeled or seeded, water, salt, sourdough, malt (if any). Real sour rye with sourdough will work well, but if there is no opportunity or desire to grow a sourdough, then you can use yeast, for sourness, kefir or yogurt, or whey. Yes rye bread recipes and cooking methods on the forum Bread maker - immeasurable!
Loksa, top - crust, bottom - bread. We did it because of the six-hour power outage. Forced proofing! And so it should turn out like a crust.

Ava11,

We put in an oven preheated to 180 degrees for an hour... After half an hour, we lower the temperature to 150 degrees, and bake at the same temperature. Remove the cast-iron lid 15 minutes before readiness.

Kapet, you have a wild imagination! Whom did you bother Obolensky? Which one with Lieutenant Golitsyn? Duc those in the civilian. And the cornet Obolensky was not a hussar. And in the war of 1812, the Obolenskys took an active part, but not the cornets.
And the recipe - yes, everything is from the same place as everything - from cookbooks, very old and not very old. Google it, keep yourself busy.

oh, the hussars knew a lot about food))) a very interesting recipe and very unusual, it must be extremely tasty! thanks for sharing)
I read that the minced meat turns out to be different for this dish - cheese, mushrooms, I didn't even know anything about this ancient dish, I never even heard of it ..... but the rye shell was not served on the table for some reason, they were spoiled to see, nevertheless, it looks very appetizing))

[kavmins]

kavmins, yes, delicious, very! Especially for me, it is the rye crust, I love rye bread in any form! I'm much calmer about meat!

And about this dish - the 1995 film "The Young Lady-Peasant", the text from the film:

"They were invited to dinner in Tugilovo with the Berestovs.
Does this keeper of Russian antiquity give all the dinners? And what happened? Cabbage soup and porridge - our food?
There were cabbage soup, of course, with mushrooms and donuts. And also a veal head with sauce, ear and hussar liver... And, of course, pies of all kinds. I can hardly breathe. "

And the recipe in the book P. Alexandrova-Ignatieva "Practical Foundations of Culinary Art".

Interested in the recipe, thanksMaria,! Is the flatbread like bread, or a crust?

here is the bottom crust, which turned out to be bread, you can see.

[naively]

Lerele, Irina, I naively believed that if rye bread was baked at home, then there could be no problems with the dough

Not everyone bakes bread, and even more so rye.
How much flour to make the dough for this cake?
Is it possible to give propoptions for the dough in the recipe, because it is the main component here?
How to replace the cast iron mold ?? Can I just cover it with foil ??

Rye flour, total 500 g
from it peeled 250 g, seeded 250 g. Sour milk or kefir 270 ml, pressed yeast 7 g, salt 6 g, fermented malt 5 g, white malt 5 g. Kneading without oil, after 2 hours rise - kneading, stir in vegetable oil 1 tbsp. l. Let rise for another 1 hour.
If it was not possible to use the dough immediately, put it in the refrigerator.
The cast iron mold can be replaced with any other refractory one.

[Valkyr]

Valkyr, Thank you!!!!!

[Irina]

Irina, you're welcome!

In general, if you really want to cook and surprise, then it is better to take pork - it is softer, you still need to guess with beef so that it is not tough. If there is a small cartoon, it is easier to cook in it on the "Baking" program, and then tint the top in a convenient way.
If rye is not baked at home, go to the store and buy ready-made rye mixture.

And the recipe, and the execution - you will lick your fingers ... Of course, I have taken them to the bookmarks ... I will definitely have to pamper my own ... Thank you!

If rye is not baked at home, go to the store and buy ready-made rye mixture.

In!!! Well this is an idea !!! I don't even have malt, they sell 1 kg, but where do I go?
And we have all sorts of mixtures, you have to look.

Yes, rye mixes should be sold in Germany.