Russia Skoblyanka




Makes 5 portions.

227 g (1/2 lb) Beef Roast, partially frozen, shaved

227 g (1/2 lb) Pork Butt, partially frozen, chopped

60 mL (1/4 cup) Butter

3-5 Garlic Cloves, chopped

227 g (1/2 lb) Mushrooms

To Taste Salt

680 g (1.5 lbs) Russet Potatoes, cut into sticks, dried

Frying Oil

125 mL (1/2 cup) 35 % Cream or as needed

15 mL (1 Tbsp) Dijon Mustard, Grainy

To Taste Nutmeg

To Taste Black Pepper, ground

125 mL (1/2 cup) Shredded Mozzarella or Cheese Curds


  1. Finely shave partially frozen meat.
  2. Heat pan, add shaved meat and half of the butter. Cover and fry for about 10 minutes. Add pork and fry for another 10 minutes.
  3.  Add half of the chopped garlic and the mushrooms. Stir, cover and sauté until mushrooms have released their liquid. Season with salt to taste. Cover and set aside.
  4. Heat remaining butter, add cut potatoes and fry or roast until the potatoes are soft. Add the remaining garlic to the potatoes.
  5. Add the potatoes to the meat mixture and combine thoroughly.
  6. Combine cream, mustard and nutmeg. Add to the meat mixture. Use an amount of cream so that the ingredients do not float in them. Cover and simmer on low heat for 5-7 minutes. Do not allow the cream to boil and curdle. Season with salt and pepper to taste.
  7. To serve, garnish with herbs and shredded cheese. Serve hot.