{"id":6878,"slug":"roast-beef-russian-style","title":"ROAST BEEF (RUSSIAN STYLE)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a piece of cross-rib or shoulder weighing three pounds","some onions (sliced)","salt and pepper","water (some)","a few potatoes"],"ingredients_norm":["cross rib or shoulder weighing pound","onion","salt and pepper","water","few potato"],"steps":["Place a piece of cross-rib or shoulder weighing three pounds in roasting-pan.","Slice some onions over it, season with salt and pepper, add some water and let it cook well.","Then peel a few potatoes and put them under the meat.","When the meat becomes brown, turn it and cook until it browns on the other side."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w22:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"71154dca8f85b04b63ef74c33897ccdc11b6f87e73f077323731761d9165f7e3","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-beef-russian-style"}