Products Needed:
2 lb (900 g) beef (leg or shoulder)
1 tbsp wheat flour
3-4 onions
1 carrot
2 oz (60 g) chicory root
1 slice caraway-seeds rye bread
1/5 lb (90g) salted pork fat
3 tbsp melted pork fat or vegetable oil
2 1/2 cups meat stock
4 tbsp sour cream
peppercorn
bay leaf
salt
greens
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Directions: Remove pellicles and sinews, cut the meat in portions across the fibers, flour and fry in oil until golden brown.
Cover the bottom of a bowl with thin slices of salted pork fat, put part of the fried meat above, sprinkle with onions cut into stripes, carrots and celery, salt, add fine diced bread, pepper, bay leaf, put another layer of meat, vegetables, bread and spices. Coat with the bouillon made of a bouillon brick to cover the upper layer of the meat.
Put the brazier on range, bring the bouillon to boil, then cover and stew in the oven for 1.5-2 hours over 340oF (170oC). Add sour cream 30 minutes prior to readiness and salt.
Serve with vegetables, dressed with the stewing sauce, and sprinkle with chopped greens. Garnish with boiled potatoes. The meat can be stewed separately in clay pots. If the caraway-seeds bread lacks, use any rye-bread, adding the caraway-seeds.
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