Tidings Magazine

Continuing on the Russian theme, this is a dish we’ve all eaten at least once, probably years ago. The name alone — where it came from, no-one seems to know — makes any home cook feel important. And the taste, no matter what cut of beef you may choose to use (recipes call for everything from yesterday’s prime rib, to filet, to skirt steak — your choice), offers pure rib-sticking comfort.

I’m not going to lie to you — there is some work upfront on this dish. A mandoline helps to slice the potatoes uniformly and it speeds up the process. Once the potatoes are in the oven, you’re home-free until dinnertime. This dish works with the Beef Tenderloin in taste, oven temperature and cooking time. Leftovers are fabulous and will make you the envy of the company lunchroom.

A delicious Old World dish. There is some preparation upfront, but most of the work is done by your oven. This is a great dish for potluck dinners.

As always, recipes are often a case of personal taste. And while this recipe may not exactly match the classic, it more or less matches many that produce this always-comforting meal. I sometimes make this with scratch pastry, but not always. You’ll be excused if you purchase puff pastry from the supermarket.