Yield: 1 Servings
|3 tablespoons||Olive oil or canola oil|
|1 medium||Onion; sliced|
|1 small||Carrot; sliced|
|1 \N||Parsnip; sliced|
|½ \N||Celery root; sliced|
|2 pounds||Round or brisket of beef|
|\N \N||Salt to taste|
Another recipe from the Czechoslovakian Cookbook Unfortunately my computer would need different type to handle all the the accents needed on HOVEKI DUSENE NA ZELENINE. I find that this recipe is the same one I used to use with the exception that far more onions were added, and several cloves of garlic
Lightly brown vegetables in fat. Remove and reserve the vegetables. Pound the meat, adding salt and pepper. Brown the meat well on both sides in the remaining oil. Return the vegetables to the pan and add ¾ cup water, cover and simmer until tender. (2 to 2½ hours in the pan or 30 minutes in a pressure cooker.) Remove meat from the pan. Sprinkle the flour over the gravy and blend. Rub the vegetables through a strainer and return them to further thicken the gravy. Slice the meat and return it to the gravy.
Serve with noodles potatoes or dumplings.
Posted to recipelu-digest by Eeyore <efalt@...> on Mar 01, 1998