Best Mrs Kostyras Beef Stock Recipes

MRS. KOSTYRA'S BORSCHT

Steps:

• Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
• Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
• In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
• Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)

Steps:

• Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
• Bake at 350 degrees F turning once during baking.
• Bake for about 25 minutes on each side or until browned.
• Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
• Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
• Remove from crock pot or stock pot; strain and refrigerate.
• The stock will keep well for 4-5 days or may be frozen.
• Note: veal bones may be replaced for beef bones.
• **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.

MRS. KOSTYRA'S MEATLOAF

Steps:

• Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
• Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

HOMEMADE BEEF STOCK

Steps:

• Preheat oven to 425°F. In a roasting pan, combine beef bones, stew meat, carrots, and onion. Drizzle with oil, tossing to evenly coat, and spread in a single layer. Roast, turning everything once halfway through, until meat is browned on all sides, about 45 minutes.
• Transfer bones, meat, and vegetables to a stockpot. Place roasting pan over two burners, add 1/2 cup water, and bring to a boil, scraping browned bits from bottom; transfer mixture to stockpot. Add enough water to pot to cover meat and vegetables by about 2 inches (5 to 6 quarts). Bring to a boil, skimming foam and impurities from surface.
• Add celery stalks and leaves, peppercorns, thyme, and parsley sprigs. Reduce heat to medium-low and gently simmer, uncovered, until mixture is darkened and reduced slightly, and bones have released their marrow, 8 to 12 hours.
• Strain stock through a fine-mesh sieve (line it with cheesecloth for clearest possible stock). Let stand until fat rises to surface, then skim it from stock with a spoon. Freeze fat to use in place of oil or schmaltz in savory dishes. Stock can be refrigerated in an airtight container up to 1 week, or frozen up to 6 months.

MEATLOAF 101 WITH MRS. KOSTYRA

Steps:

• Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
• Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
• Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
• Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

POLISH MUSHROOM SOUP

Steps:

• Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
• In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
• Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
• Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
• Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.