Poland - Sztufada (Pot Roast of Beef)

[Olga Drozd]

Poland - Sztufada (Pot Roast of Beef)

Beef, larded with salt pork, browned in butter, then simmered for hours in seasoned sauce.

5 pounds beef rump roast
1/4 pound fat salt pork
4 Tablespoons melted butter
2 onions, sliced
3 carrots, sliced
1 teaspoon salt
1 bay leaf
4 peppercorns
1 Tablespoon parsley
1/4 cup boiling water (and more, if necessary)
2 Tablespoons whisky

1 Tablespoon all purpose flour
1 Tablespoon water

Cut deep gashes in beef.  Slice salt pork very thinly, and place slices in the gashes in meat.  Melt butter and brown meat on all sides in heavy skillet or frying pan.  When nicely browned, put in the onions, carrots, salt, bay leaf, peppercorns, parsley, water, and whisky.  Cover tightly and simmer over very low heat for 3 to 4 hours, or until meat is tender.  Add a little hot water, from time to time, to prevent sticking to bottom of pan.  Remove meat to serving dish, thicken sauce in pan with flour mixed with water, taste for seasoning, then serve with meat.