January 15, 2016

From the Little Russian Cafe

This recipe has been scaled back from the usual quantities made. Also, the chef normally makes it by the seat of the pants without a recipe. Therefore, feel free to adapt it to your own taste, using the following as a guideline.

5 lb Beef roast, cut in 1" cubes
2-3 Beef Bouillon cubes
2 lb Onions, cut in 1" cubes
3-4 Carrots, chopped
2-3 Red and green bell peppers, chopped
1 T Sugar
6 oz can Tomato paste
1 lb Bacon
2 T Paprika
Crushed red pepper to taste
Garlic, to taste
Vegetable oil for browning
Handful of dried, pitted prunes--optional

Dust the beef with black pepper, and brown in vegetable oil. Chop the bacon, and fry it. Remove the cooked bacon from the rendered fat, and reserve both. In a large pot, preferably a dutch oven, combine the browned beef, about 2 cups of boiling water, and a couple of bouillon cubes for flavor. As the cooking progresses, add more water to maintain a sauce. Add the onions, carrots and sugar, and let cook for several hours.

While the beef is cooking, sautee the chopped peppers in the bacon fat with garlic to taste. About halfway through the cooking process, add the tomato paste. When just about done, add the sauteed peppers, paprika, crushed red pepper, bacon. Salt to taste and, if desired, add the dried prunes.