|We have Yulia and Jenya to thank...|
Plov can be made with chicken, beef, or lamb and we've tried a few different versions. Hands down, my kids like the beef version best. I make this dish at least a couple of times a month and every blessed member of the family, whether ethnic American, Kazakh, or Russian, will line up for seconds and thirds. We've tweaked the recipe a bit so I'm not sure it's very authentic these days but it's still pretty darn tasty and reminds my kids of their homeland. With thanks to my friend Yulia for introducing me to this delicacy and apologies for the tweaking of a national treasure, here's how we do plov. Be warned! This feeds our family of 7 so it's a pretty big batch.
|First I heat 1/4 cup of Canola oil in a Dutch oven|
|Then I brown out 3 lbs of small beef cubes in the oil and add seasoning salt|
|Now it's ready for the oven; it stays in at 350 degrees for about an hour.|
|When it's done it looks like this...I stir the layers together and stand back to avoid the stampede...|
|5 minutes later, it looks like this...almost gone.|