Russian
Makarony po-flotski
A homely Russian pasta dish made the traditional way with boiled beef, minced after cooking, then folded through fried onions and macaroni. A splash of broth keeps it savory and tender, just as it is often served at home.
Watch it madeWOSTOK · 1:31
Ingredients
- Beef chuck or brisket250g
- Short macaroni or horns180g
- Yellow onion1 medium
- Bay leaf1
- Black peppercorns4
- Sunflower oil1 tbsp
- Butter20g
- Reserved beef broth60ml
- Saltto taste
- Ground black pepperto taste
Method
- Place the beef in a small pot, cover with cold water, add the bay leaf, peppercorns, and a pinch of salt, then simmer gently until tender, about 1 hour.
- Lift the beef from the broth and let it cool slightly, then reserve 60ml of the broth.
- Pass the cooked beef through a meat grinder, or chop it very finely with a knife.
- Finely dice the onion.
- Cook the macaroni in well-salted boiling water until just tender, then drain.
- Heat the sunflower oil and butter in a wide frying pan over medium heat.
- Add the onion and cook until soft and lightly golden, about 6 to 8 minutes.
- Add the minced boiled beef to the onion and fry for 3 to 4 minutes, stirring so it warms through and takes on a little color.
- Add the drained macaroni and reserved beef broth, then toss everything together until the pasta is coated and juicy.
- Season with salt and ground black pepper, warm for 1 more minute, and serve hot.
Common questions
Can I substitute the beef chuck or brisket with another cut of meat?
Yes. Any stewing cut with some fat works best, like shin, neck, or short rib. Lean beef can turn dry, so add a little extra butter or broth if using a leaner cut.
How long does makarony po-flotski take from start to finish?
Plan for about 1 hour 20 minutes to 1 hour 40 minutes total, mostly for simmering the beef. The pasta and onion mixture itself only takes about 15 to 20 minutes once the meat is cooked.
What are the most common mistakes when making this dish?
Overcooking the pasta, using dry lean beef, and not seasoning each stage are the biggest mistakes. Also avoid draining all the broth away—just a little reserved broth helps the dish stay juicy and cohesive.
Can I store leftovers, and how should I reheat them?
Yes. Cool quickly, refrigerate in a sealed container, and use within 3 days. Reheat gently in a skillet with a splash of water or broth so the macaroni loosens and doesn’t dry out.
What is the best way to serve makarony po-flotski?
Serve it hot, straight from the pan, with a simple cucumber or tomato salad, pickles, or fresh dill. A spoonful of sour cream is optional and works well if you want extra richness.