Czech Beef Stew With Gherkins Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 slice: Bacon,
3 lbs: Boneless beef stew, cut in
1 -1/2 inch: chunks,
Salt and pepper,
1/2 lbs: Mushrooms,
1 tbsp: Butter or margarine,
1 large: Onion, sliced
1 tbsp: Paprika,
1/2 cup: Dry red wine,
1: 14 oz. can beef broth,
1: 8 oz. jar sweet midget,
Gherkin pickles, drained and
Cut in half lengthwise,
Directions:
Cut bacon into 1-inch lengths. fry until crisp in a 4- to 5-quart kettle.
Remove bacon pieces and set aside.
Sprinkle beef with salt and pepper. Brown in bacon drippings, stirring.
Remove from pot and set aside.
Halve or quarter mushrooms if larger than about 1 inch in diameter. Add as
much butter to pan as needed to make 2 Tbsp. of drippings. Add the
mushrooms and onions. Cook, stirring and scraping browned bit off bottom
of pot, until mushrooms are limp and any moisture has evaporated. Stir in
paprika. Return meat and its juices to pan. Add wine and broth. Cover and
simmer until meat is tender, about 1-1/2 to 2 hours. With a slotted spoon,
transfer meat to a serving dish and keep warm.
Skim off and discard fat from juices. Boil juice rapidly, stirring often
until reduced to about 1 cup. Stir pickles into juices and cook just long
enough to heat through. Pour over meat and garnish with bacon.
Serve over hot, cooked rice.
From Sunset Low-Cost Cookery, 1976
Source from luhu.jp
Remove bacon pieces and set aside.
Sprinkle beef with salt and pepper. Brown in bacon drippings, stirring.
Remove from pot and set aside.
Halve or quarter mushrooms if larger than about 1 inch in diameter. Add as
much butter to pan as needed to make 2 Tbsp. of drippings. Add the
mushrooms and onions. Cook, stirring and scraping browned bit off bottom
of pot, until mushrooms are limp and any moisture has evaporated. Stir in
paprika. Return meat and its juices to pan. Add wine and broth. Cover and
simmer until meat is tender, about 1-1/2 to 2 hours. With a slotted spoon,
transfer meat to a serving dish and keep warm.
Skim off and discard fat from juices. Boil juice rapidly, stirring often
until reduced to about 1 cup. Stir pickles into juices and cook just long
enough to heat through. Pour over meat and garnish with bacon.
Serve over hot, cooked rice.
From Sunset Low-Cost Cookery, 1976
Source from luhu.jp