Bernstein, 2937, p.212
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1. Dough:
2. Kasha:
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1. Mix flour, water, and sunflower oil. Knead and roll out the dough
on a well-floured board. Cut up into squares, lift up two opposite sides
of the square, fold over to the center, and press them together, making
into varnichkes (see scheme). Cook in boiling salted water and drain varnichkes.
At the same time, in a 1- quart saucepan, bring the water to a boil. Pour boiling water over the kasha, add salt; simmer covered for 10 - 15 minutes until kasha has absorbed all the liquid and is dry and fluffy. 3. Cut the beef into cubes. Heat the oil in a pan and brown the chopped onions. Add the meat and brown over high heat. Add carrots, salt, pepper, seasonings, and enough water to cover everything. Simmer over low heat for 2-3 hours until meat is tender. Add water if needed during cooking. 4. In serving bowl, combine varnichkes, kasha, and meat stew. Mix until everything is well combined. Serve warm. |
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