Meat Under a Fur Coat
Peel 2.2 pounds of potatoes and grate them into a bowl with a little water using a coarse grater. Transfer the grated potatoes to a colander to drain the excess liquid. Season the potatoes with salt and pepper, then add 3 eggs and 3.5 ounces of semolina. Grind about 1.1 pounds of meat as you would for dumplings. Season the meat with salt, finely chopped onion, and pepper. Form small meatballs the size of walnuts. Spoon a portion of the potato mixture into your palm, flatten it, place a meatball on top, wrap the potato around the meatball to form a ball, and roll it in flour. Fry the balls in oil until golden brown, then place them in a pot and drizzle with sour cream. Simmer until cooked through.
Meat in Tomato Sauce
Grate 2.2 pounds of tomatoes (or use 1 cup of tomato juice), then add 2 carrots, 2 onions, salt, pepper, and a bay leaf. Transfer the mixture to a Dutch oven and add 1.1 pounds of meat cut into small pieces. Place the Dutch oven in the oven and bake for an hour. Sprinkle with chopped parsley and dill before serving.
