No. 817 — Beef Zrazy Stewed with Root Vegetables
English historical translation of Molokhovets recipe No. 817 from the 1901 Russian cookbook, retaining original methods and measures.
Cut fatty boneless beef into finger-thick slices resembling zrazy, beat well with a wooden mallet, season with allspice and bay leaf, and dust with flour.
Shred a modest quantity of assorted root vegetables. Cut a small firm cabbage into several pieces.
Pour melted butter into the bottom of a saucepan, lay down a layer of roots, then a layer of beef and salt; repeat the layers of roots and beef, pressing them down firmly.
Add a glass of rich broth, cover the pan, seal the lid with dough and simmer over low heat for two to three hours.
To provide
3 Russian pounds of tender beef and flour Allspice and bay leaf 1 carrot, 1 parsley root and 1 onion | 1 rutabaga and 2 kohlrabi 1 small head of cabbage ¼ Russian pound of butter; optionally 2 glasses of rye flour for sealing the lid |