Updated: Nov 14, 2020
I was cleaning out some files when I came across this. A dear neighbor of mine, Ina, when I lived in Jackson Heights gave me this recipe, she was an amazing cook. Some of my cookie ideas I got from her. I have changed some of the ingredients to this casserole but it is still close to its Austrian roots.
1 pound each of the following meats cubes to about 1 inch: Beef, Veal and Pork. I have also used Chicken, Lamb, and Pork too.
2 to 4 cups of stock of choice, I use veggie
1 medium leek, thinly sliced, greens and whites
8 celery stalks, diced, keep the leaves for garnish
16 red bliss potatoes, small, cubed - I leave the skins on
2 medium onions, diced
4 large carrots, diced
4 parsnips, diced
4 red peppers, diced
1 stick unsalted butter
4 tablespoons of flour
Hand-fulls of chopped fresh Thyme & Italian Parsley
1/2 teaspoon each of ground cumin & cinnamon
Salt & Pepper to taste
Preheat oven to 350 degrees
Place all meats in a large bowl, toss with salt, pepper, and a tablespoon of flour.
In another bowl place, Leeks, Carrots, Potatoes & Parsnips and toss with spices and herbs.
In a large Dutch oven, over medium/high heat brown the meats, in small batches, until all have been browned. Remove meats from the Dutch oven and set aside.
In the same Dutch Oven, over medium heat, melt butter, scraping all the brown bits off the bottom.
Now add the celery, onions, and peppers, saute until soft, about 3 to 5 minutes.
Sprinkle the mixture in the Dutch oven with flour and stir until flour is combined and turns a light brown. Remove from heat.
Place a layer of toss veggies over rue mixture, followed by a meat layer and so on until all used. Pour 2 cups of stock over contents, place a layer of tin foil over the Dutch oven then the cover, you want a tight seal.
Place Dutch Oven in the oven for 1 hour, remove from oven, uncover, stir contents and if needed add more stock. Recover and return to the oven for another hour.
Remove, uncover, stir and test meats for tenderness, if good, cover, and let stand for about 15 minutes, garnish and serve.
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