Cut the cabbage in pieces and heat in fat. Add the stock and turn the cabbage over till all is moistened. Cut the beef in dice and add to the cabbage with the water. Cook one and one-half hours. Add the onions and leeks sliced, and the parsnip cut in dice. Cook till these vegetables are done, then add the sour cream mixed with the flour. Let cook five minutes; season to taste. Serve hot with small buckwheat cakes if desired.
Steaks with Smetanye Sauce
- 1 cup sour cream
- 2 tablespoons flour
- 1 tablespn. onion juice
- ½ teaspoon salt
- ¼ teaspoon paprika
- Dried mushrooms
Mix dry ingredients and make a smooth paste with one-quarter cup cold sour cream. Add the rest of the cream, which has been heated, and cook slowly till thickened. Add mushrooms that have been soaked and cook till tender. Add onion juice and stir thoroughly. (The mushrooms may be omitted.)
Cut the steak into serving pieces and sear. Put into baking dish and pour the pan gravy over. Add the sauce; cover and bake in a slow oven till the steaks are done. This sauce can be used with Hamburg balls or with fish.
Pirog Kulbak
- 2 cups warm water
- 1 yeast cake
- ½ teaspoon salt
- 1 tablespoon sugar
- Flour to make stiff dough
Make a stiff dough of the above ingredients and let rise till double its bulk; then add 2 eggs, well beaten; one-half cup melted fat. Mix in; then knead thoroughly. Let stand in a warm place till doubled in bulk. Roll out
