No. 786 — Beef Stewed with Red Wine
English historical translation of Molokhovets recipe No. 786 from the 1901 Russian cookbook, retaining original methods and measures.
Beat three Russian pounds of beef well and place in a saucepan or earthenware pot with one onion, a spoonful of chopped green onion, carrot, salt and pepper. Arrange thin slices of bacon fat and ham both beneath and over the meat.
Brown the beef, add ⅔ glass of red wine and ¾ glass of sour cream, adding a little stock if less wine or cream is used. Cover, seal the lid with dough, allow the seal to dry and place in the oven for about three hours.
Just before serving, skim off the sauce's fat, remove the bacon and add two spoonfuls of vinegar, gooseberry juice or apple soy sauce. Bring to the boil, strain and pour over the sliced beef.
To provide
3 Russian pounds of beef and 1 onion 1 carrot, salt and green onion 15–20 allspice berries 2–3 bay leaves ⅛ Russian pound of bacon fat and ⅛ pound of ham | Vinegar, gooseberry juice or apple soy sauce ¾ glass of red wine ⅔ glass of sour cream and vinegar About 2 glasses of rye flour for sealing |