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Solyanka (Beef, Herbs, & Pickles In Tomato Sauce)

beef, jewish, pickles, russian, stews

2 tablespoon corn or olive oil
1 1/4 lb boneless beef chuck, cut into 1-in; cubes
1 lb (abt 3) onions, chopped fine
1/4 cup tomato paste
2 (1 cup) pickled cucumbers, cut into; 1/4-in dice
2 cloves garlic, chopped fine
2 bay leaves
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
1 1/2 cup water
2 tablespoon fresh flat-leaf italian parsley, ch; opped
2 tablespoon fresh dill, chopped
2 tablespoon fresh coriander, chopped

Fresh flat-leaf parsley, dill, & coriander are old standbys that are the usual herbal flavors to combine w/beef -- but Kosher dill pickles give new flavor to this Georgian mix. A new twist to pique modern tastes 1. Heat oil in a pan, add beef & onions, & stir-fry over moderate heat for 3 mins as onions change color. 2. Add tomato paste, cucumber pickles, garlic, bay leaves, salt, pepper, & water. Cover & simmer over low heat for 45 mins, or until the beef is tender. Should liquid evaporate too quickly, add another 1/2 cup of water. 3. Add parsley, dill, & coriander, stir into beef, & cook for 5 mins. Remove bay leaves. Serve warm w/bread. Serves 4. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

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