1 3/4 lb beef chops or legs (latter is softer), salt, 1 medium red onion, 10 oz carrots and parsnips together, 3/4 cup dry white wine, 1 tablespoon sugar, 4-5 tablespoons oil, ground black pepper, 2 bay leaves, 1 teaspoon mustard, 1 lemon, 1 tablespoon flour, 3/4 cup sour cream
Wash the meat, pat dry. Bring 1 quart of lightly salted water to a boil and add half of the peeled and sliced onion and chopped root vegetables. Cook for 5 minutes, then add the wine. Let it cool. Pour into a glass or porcelain dish. Add the meat, cutting the legs into 1 1/2” cubes but leaving the chops in one piece. Add more water in necessary to cover the meat completely. Covered, put in a refrigerator for 2-3 days, turning the meat occasionally. Before cooking, remove the meat, pat dry, then fry over hot oil until all surfaces turn white. Remove and set aside. In the remaining oil melt the sugar until silky brown, then add the other half of the sliced onion and chopped root vegetables. Add the salt, pepper and bay leaves and continue to fry for 2-3 minutes. Pour on the marinade with the vegetables, add the mustard and the lemon. Bring to a boil. Adding the meat, cook over low heat for about 1 1/2 hours, covered, until tender. Replace the water that evaporates. When done, let it drip, then place the meat on a cutting board and slice perpendicular to the grain. Let the marinade cool. Remove the bay leaves, then puree it in a mixer. Mix the sour cream with the flour and some of the vegetable mixture until smooth, then add to the puree to thicken. Salt to taste if necessary. Pour it over the meat slices when serving. For a traditional side dish, prepare bread dumplings of croquettes. For the dumplings, cut
4 rolls or 4 slices of bread into 1/4” cubes. Put the cubes into a baking dish and bake until red and crunchy. Chop 1 medium size onion and 1 bunch of parsley finely, sauté it over 2 oz melted butter. Mix it with the bread cubes. Beat 3 eggs, mix well with 3/4 cup of milk and 1 cup of flour. Add salt and pepper to taste before mixing in the bread cubes. Brush a clear plastic sheet or clean dish cloth with butter. Heap on the bread mixture along a line. Roll into a cylinder, tie with a string and cook in simmering water for about 20 minutes. Remove the foil or cloth, and serve the bread cut into slices. For the potato croquettes cook 1 lb potato in salted water, mash well while still hot. Let it cool, then mix with 3 1/2 oz flour, 2 eggs and 1 oz melted butter. Add salt and ground nutmeg to taste. Using a spoon, form oblong-shaped croquettes and deep-fry them in medium hot oil for 2-3 minutes. Let excess oil drip.
Preparation time: 3 hours + marinading time
One serving: 2797 kJ/669 kcal