[easyazon_link identifier=”B002P8XBDI” locale=”US” nw=”y” tag=”instither-20″]Cookbook Of The United Nations – 250 Authentic Recipes From 111 Countries[/easyazon_link]
Brown the chopped beef, onion, and garlic in hot fat in medium or large frying pan. Add salt, pepper, tomatoes, parsley, cumin and fresh mint or dill. Cook over low heat until the mixture is well blended. Stir eggs into the meat mixture; cook over low heat until eggs are set.
Serve in pie-shaped wedges.
4 cups diced Polish sausage and any combination of roasted beef, veal, pork or lamb
2 bouillon cubes dissolved in 1 cup water or gravy from roast
2 sour apples, peeled and diced
1 tablespoon plum marmalade or 4 pitted prunes
1 cup tomato purée
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground pepper
¾ cup red wine
1 clove garlic, crushed
Cook onion in butter until golden brown. Use a 3-quart casserole or baking dish; add all of the ingredients as listed, except the wine and garlic to the casserole. Place covered casserole in a 300º F oven and cook for 2 hours. Add the wine and garlic and continue cooking for 20 minutes.
Yield: 8 servings
Note: Bigos should be prepared at least 3 days in advance of serving and reheated once or twice a day during the marination. Refrigerate in a glass or non-metal container.
Cut meat and ribs in 2-inch pieces. Cook onions in fat in Dutch oven or 12-inch frying pan until yellow. Add garlic, caraway seeds, paprika, and water; bring to a boil. Add meat, ribs and salt. Cover and simmer for 1 hour. Add sauerkraut and enough water to cover. Cook about 45 minutes or until meat is tender; stir occasionally. Blend flour and sour cream; add to the stew and simmer for 5 minutes. Serve with buttered noodles. Yield: 8 servings.
, 1964