Podliva, Beef gravy Russian Style

Back in Ukraine one common meals that we had was podliva, it's sort of between gravy and stew. Podliva was one of the staples that was served ether with mashed potato, buckwheat, macaroni, and other similar grains. Although it is similar in texture and flavor like gravy it is made with chunks of meat, and some vegetables. I decided to make some of podliva and serve it with some buckwheat.


2 lb stew meet.
2 table spoons of olive oil.
1 large onion, cubed as small as possible.
2 teaspoons Montreal seasoning.
1 cup chicken broth.
1/2 teaspoon salt.
1/2 teaspoon black pepper.
1/2 carrot, cubed as small as possible.
pinch of cumin.
pinch of paprika.
1/2 teaspoon raw sugar.
1 cup water.
3 table spoons flower.

In a hot pan heat your olive oil and brown all your meat. Add all the vegetables to the meat, saute the meat with the vegetables adding all the spices except the the flower, we will need to brown the flower in a pan later.
When the vegetables are cooked add 1 cup water and 1 cup chicken broth, bring it to a simmer and let it cook for about 30 minutes. While the meat is cooking we will brown the flower in a frying pan by taking heating a pan up on medium heat and adding the flower, you have to make sure too mix the flower constantly and watch it so it will not burn, will just turn brown. One of the best ways to do that is when you see the flower start turning brown remove the pan from the heat and keep on mixing. When the flower is browned add 2 cups of water to the flower and mix it in to a paste. Now add your flower to the meat and let it cook for another 15 minutes. You might want to add some hot water to the podliva just to get it the consistency that you want. Serve over mashed potato, macaroni, or try something new and share with us.


this is so good because I love meat drowned in gravy. I made this before I never knew it was called that.
Lana said…
I think you meant "flour" not "flower". Please do not add any flowers ;-)
Good recipe. Thank you.