Ingredients

  • 1 pound stewing beef
  • 1 pound lean pork
  • ¼ pound double-smoked bacon, diced
  • 1 medium-sized onion, minced
  • 1 tablespoon paprika
  • Pinch of black pepper
  • Pinch of caraway seeds
  • ½ teaspoon chopped fresh marjoram, or ¼ teaspoon dried
  • Salt
  • 1 cup dry white wine
  • 1 tablespoon lard
  • ¼ pound mushrooms cut in chunks
  • 1 cup sour cream
  • 1 tablespoon flour

Method

  1. Cut beef and pork into strips 3 inches long and ½ inch thick.
  2. Render the bacon. Add onion and wilt it over low heat for about 5 minutes.
  3. Add paprika and ½ cup water and simmer for a few minutes.
  4. Add beef, spices, marjoram, ½ teaspoon salt and half of the wine. Cover and cook for 30 minutes.
  5. Add pork and remaining wine. Cover and cook over the lowest possible heat until meat is tender. If necessary, you may add a little more wine. Adjust salt.
  6. About 10 minutes before meat is tender, melt lard in separate frying pan and fry mushrooms for a few minutes. Then add to cooking stew.
  7. Just before serving, mix sour cream with flour and stir into stew. Bring to simmer, but do not cook it further.

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