Cut prepared beef and pork into pieces and pass them through a meat grinder. Add lightly soaked in milk and squeezed bread, season with salt and pepper, and pass everything through the meat grinder again. Put half of the lard and grated onion into the prepared mixture, mix everything well. Divide the mixture into servings, shape each one into a ball, then make indentation in every ball, fill the indentation with cooked with remaining lard buckwheat, bring the meat around the filling, then shape each ball into pirozhok. Brown each meat pirozhok on all sides, then add sauce and braise for 15-20 minutes.
Prepare the sauce. Saute flour making sure it does not change the color, add a little bit of stock and mix well breaking up any clumps. Add sour cream, remaining stock, season with salt, mix well and let it simmer for a while, then strain through a sieve.
Serve with a side of fried potatoes and dressed with the sauce in which pirozhki where cooked.
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