Ingredients
- 5 teaspoons oil (vegetable oil)
- 2 1/2 ounces chopped yellow onion (= ½ cup)
- 1/2 pound stewing beef (in ½-inch cubes)
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- Celery seed, pinch of
- 3 whole peppercorns
- 3 whole allspice
- Mace, pinch of
- Hungarian paprika, pinch of
- Cayenne, pinch of
- 5 cups water
- 4 ounces carrots, diced (= 3/4 cup)
- 1 ounce radish, diced (peeled = ½ cup)
- 3 ounces green beans (fresh, cut up (= ½ cup)
- 4 ounces celery, diced (= ½ cup)
- 1 ounce chopped scallions (= ¼ cup)
- 4 1/2 ounces sliced mushrooms (= 1½ cups)
- 3 ounces green peas (= ½ cup)
- 8 ounces potatoes, diced(peeled= 1 cup)
How to Make
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Step 1: Heat 3 teaspoons of the oil in a 6-quart pot.
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Step 2: Brown meat in the oil, then add the chopped yellow onion and sauté lightly.
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Step 3: Add seasonings, stir, then add water and heat to boiling.
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Step 4: Cover pot and simmer about 1 hour or till meat is fork-tender.
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Step 5: In a skillet sauté the potatoes (or mushrooms), carrots, and radishes in the remaining oil (2 teaspoons) until potatoes are translucent.
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Step 6: Stir in the green beans, celery, mushrooms, peas.
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Step 7: Add the stir-fried vegetables to the beef-water mixture in pot.
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Step 8: Add scallions.
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Step 9: Then heat to boil. Cover pot and simmer (briefly) until vegetables are tender.
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Step 10: Remove the bayleaf, peppercorns, and allspice before serving.
We hope you enjoy this recipe!
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