"ZHARKOE" (RUSSIAN STEW) ingredients: 1¾ lb beef or lamb (cut into chunks) 1 tbsp beef spice blend 6 Russet potatoes (cubed) 1 bulb onion (diced) 2 carrots (diced) ½ celery root (diced, optional) ½ can peas ¼ lb mushrooms (diced) 3 clove garlic (minced) 3-4 cups water 3 tbsp port parsley greens sour cream as garnish 2 eggs some flour and milk for the pastry dough salt to taste directions: Fry the beef chunks slightly in melted butter. Separately sauté onion, carrots and celery root, then add mushrooms. In a ceramic pot combine beef, potatoes, sautéed vegetables, mushrooms, green peas, garlic and spice blend. Pour water so it covers beef and vegetables completely and salt to taste. Combine 1 egg, milk and flour to make thick pastry dough. Flatten the dough out in the shape of a circle big enough to cover the ceramic pot. Cover the pot. Brush it on with the egg yolk. Stew in the oven till done (40 minutes to an hour). 10 minutes before done add parsley greens and port. Garnish with sour cream. You can make this dish in one big ceramic pot (with regular lid or made out of pastry) or in few small ones with pastry lids. In the last case you can serve the stew right in the pot with the lid your family or guests can eat! ideas: Beef for this dish can be easily substituted by parts of the whole chicken or country style pork ribs. Don't forget to use the appropriate spice blend, depending on your chosen meat substitution.