Makaroni Po Flotski – Macaroni Navy Style (Макароны По-Флотски)

Makaroni Po Flotski has been part of the Russian kitchen since the age-old Soviet years. It is said that men in the Navy would prepare this dish quite often, hence the name. Out at sea, there weren’t many options or variety in the available ingredients, so they used what what they had, canned meat and pasta. It’s a dinner on the fly option, especially since you use meat that has been cooked ahead of time. The simple flavors and textures of this dish is something that the whole family will enjoy. The juicy and flavorful meat is paired with caramelized onions and a simple sauce and tossed with elbows.

Yields: 8-10 serving

Ingredients:

1 lb elbows

1 onion

1/2 Tablespoon butter

1 cup cooked pork, Pulled Pork

1/3 – 1/2 cup broth or reserved cooking liquid

1 Tablespoon flour

fresh parsley, minced

Bring a pot of water to a boil and cook 1 pound of elbows pasta according to the package instructions or however you like them.

Place 1 cup of cooked pulled pork in a food processor. Pulse until the meat is nicely ground. You don’t want it to be a puree, but it should definitely be on the smaller size. You can also use a meat grinder instead of the food processor. In a nonstick skillet, melt the butter. Add the minced onion, season with salt and cook on medium heat until the onions are tender and slightly golden in color. The caramelized onions will give a lot of really great flavor to the dish. Add the ground cooked meat to the skillet. Increase the heat to medium high heat and continue cooking until the edges of the pork are golden. The meat should still be tender for the most part, with nicely browned bits here and there. This also improves the overall taste of the dish.

Add the flour and stir it well into the meat mixture until the flour is completely incorporated. Add the broth and cook for another 3-5 minutes.

You can use chicken broth or reserve some of the cooking liquid before you reduce the rest of it for the Pulled Pork.

Add the meat to the pasta. Mix and garnish with fresh herbs. 

Signature

Related posts:

Makaroni Po Flotski - Macaroni Navy Style

IMG_6514 (550x367) (2)

By olgak7 Published: October 4, 2012

  • Yield: 8 Servings
  • Prep: 5 mins
  • Cook: 15 mins
  • Ready In: 20 mins

Makaroni Po Flotski has been part of the Russian kitchen since the age-old Soviet years. It is said that men in the Navy would …

Ingredients

Instructions

  1. Bring a pot of water to a boil and cook 1 pound of elbows pasta according to the package instructions or however you like them.
  2. Place 1 cup of cooked pulled pork in a food processor. Pulse until the meat is nicely ground. You don't want it to be a puree, but it should definitely be on the smaller size.
  3. In a nonstick skillet, melt the butter.Add the minced onion, season with salt and cook on medium heat until the onions are tender and slightly golden in color.
  4. Add the ground cooked meat to the skillet. Increase the heat to medium high heat and continue cooking until the edges of the pork are golden. The meat should still be tender for the most part, with nicely brown bits here and there.
  5. Add the flour and stir it well into the meat mixture until the flour is completely incorporated.
  6. Add the broth and cook for another 3-5 minutes.
  7. Add the meat to the pasta. Mix and garnish with fresh herbs.

Comments

  1. Asghar Mehdi says

    Bolshoi spasibo for introducing me to the favorite dish of the Russian Navy.( I got the link from Moscow Times). I spent quite a lot of time going through the bolgsite. I have been visiting Russia/CIS for regularly since 1988, and enjoy some local dishes, especially the common dishes and soups. I tried the Makaroni PF just now (being originally from India I usually add some spices, flavoring the cooking oil with cumin/mustard and coriander as well as the meat with ginger/garlic and green chilli)Today I scored big kisses from my wife of 37 years for the MPF so thank you. I look forward to trying the Plov and some seafood and soups. I love the easy to follow text and stimulating pictures. Wish you all the best.
    Asghar Mehdi, Montreal

    • says

      Welcome, Asghar Mehdi!
      I’m so glad you stopped by and tried out the recipe. It sounds delicious with the addition of all the spices. So glad that your wife enjoyed it too:).
      I’d love to hear what you think about any other recipes you try.

  2. Natasha says

    I’ve been raised in Ukraine, so MPF was on our table quite often. After moving to US and having other ingredients handy I started making this dish, but adding mushrooms to it. When I cook my onions I also add diced mushrooms, 1-2 pressed garlic cloves, broth, and a Tbsp of mayo or Alfredo sauce ( depending on my mood). Then, I put it all along with meat to the food processor and add to macaroni. Oh, and forgot to mention: I make it with cooked chicken meat as well. My picky son loves this dish so much he always asks for more! ( he hates mushrooms, so don’t tell him it’s there, shhhhh!)

    • says

      There certainly are many different variations for this dish. Your variations sounds delicious too, Natasha:). Mushrooms are a great addition.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>