Best Eastern European Skillet Recipes

EUROPEAN STYLE MEATBALLS

Steps:

• 1. Combine meatball ingredients except for canola oil in a large bowl and mix well. Shape mixture into 1 1/2 inch balls.
• 2. Heat 2 Tbsp. oil in a deep skillet. Brown meatballs on all sides. About 5 to 6 minutes or until well browned. Remove meatballs, reserving drippings in skillet.
• 3. Add mushrooms to pan with drippings, saute until soft. Add flour to pan drippings; stir until blended, reduce heat; add sour cream, browning sauce, salt and pepper, stirring constantly. Gradually add milk.
• 4. Return meat balls to skillet and cook over low heat for 15 minutes.
• 5. Mix hot cooked noodles with butter and sprinkle with poppy seeds.
• 6. Serve meatballs over noodles.

EASTERN EUROPEAN KOTLETY

Steps:

• Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
• Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

EASTERN EUROPEAN SKILLET

Steps:

• 1. Slice the onions into thin rings, slice the potatoes into thin slices and then in half, slice the kielbasa.
• 2. In a large, cast iron skillet, heat fat of your choosing on medium heat and saute onions and potatoes until cooked and slightly golden. Add pepper and a small amount of salt as they cook.
• 3. Push cooked potatoes to the side and add frozen pierogies and a little more oil or butter. Cook for 4 minutes with a lid on. Turn the pierogies and mix with the potatoes.
• 4. Add the kielbasa and stir. Cook until slightly browned and warmed or at least 4 more minutes for frozen pierogies. Homemade can be added with the kielbasa. Add the sauerkraut and stir. Cook until warmed through.
• 5. Top with slices of Swiss cheese and put the lid on until cheese melts. Serve from the skillet with a large green salad.

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.