Read Online Molly Goldberg Jewish Cookbook by Gertrude Berg, Myra Waldo - Free Book Online Page A
Authors: Gertrude Berg, Myra Waldo
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longer, or until the meat is tender. Discard the bay leaf. Serve the soup with noodles or matzo balls. Serve the meat separately with horseradish.
Pot Roast is all kinds of things to all kinds of people. To me it's a compliment, and if I do say so myself, I make it out of this world. It's not only my opinion but the opinion of my severest critic and biggest eater, Sammy. He says it's not Pot Roast, it's nostalgia, and no matter where he is he would be able to smell it cooking even a thousand miles away. That's a lovely compliment and a wonderful recommendation. Try it.
GEDEMPTE FLEISCH
pot roast of beef 2 teaspoons salt
home style Yi teaspoon freshly ground black
pepper
1 teaspoon paprika
4 pounds beef (brisket, eye
round, or cross rib) 4 onions, chopped
2 cloves garlic, minced
Combine the salt, pepper, and paprika. Rub into the beef thoroughly. Heat a Dutch oven or heavy saucepan. Place the meat in it and brown well over medium heat on all sides. Add the onions and garlic.
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The Molly Goldberg Cookbook
Continue browning over medium heat for 10 minutes. Cover and cook over low heat for 2Vi hours, or until the meat is tender. Turn the meat frequently. Add a little water if necessary. Slice, and serve with the gravy. Serve with potato pancakes.
BEEF AND KASHA (BUCKWHEAT GROATS)
1 cup small dried lima beans
3 pounds beef (brisket or chuck
roast)
2 onions, chopped
i clove garlic, minced
1V1 teaspoons salt
Vi teaspoon freshly ground black
pepper l teaspoon paprika i cup buckwheat groats (kasha)
4 cups boiling water
Wash the beans well. Cover with water in a saucepan. Bring to a boil; remove from the heat and let soak for i hour. Drain.
Place the meat, onions, and garlic in a Dutch oven or heavy saucepan. Cook over medium heat until browned. Sprinkle with the salt, pepper, and paprika. Add the beans, buckwheat groats, and water. Cover and cook over low heat for zVi hours, or until meat and beans are tender. Add a little more boiling water if necessary.
96
Meats ESSIG FLEISCH
sweet and sour meat 4 pounds beef (brisket, short
ribs, or plate flank) 5 onions, chopped
2 teaspoons salt
1V2 cups boiling water
3 tablespoons sugar
4 tablespoons lemon juice
Heat a heavy skillet or Dutch oven. Add the beef. Brown well on all sides. Add the onions; cook over low heat until onions are brown, stirring frequently. Add the salt and boiling water. Cover and cook over low heat for 2 hours. Add the sugar and lemon juice. Cook for 30 minutes longer, or until the meat is tender. Correct seasoning. Add more sugar or lemon juice to taste, bearing in mind that the dish should have both a sweet and a sour taste. Slice the meat, and return to the gravy for 30 minutes, removing the skillet from the heat. Heat for 15 minutes before serving. Boiled potatoes or noodles may be served with this dish.
BEEF AND SAUERKRAUT
2 teaspoons salt
Vi teaspoon freshly ground Wack pepper
1 teaspoon paprika
4 pounds brisket, cross rib, or chuck roast of beef
2 onions, chopped
2 pounds sauerkraut, drained 1 teaspoon caraway* seeds
Combine the salt, pepper, and paprika. Sprinkle on the beef, and pound or rub it in well. Heat a Dutch oven or heavy saucepan and place the meat in it. Cook over high heat until brown on all sides.
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The Molly Goldberg Cookbook
Add the onions and continue browning. Cover and cook over low heat for Vi hour. Add the sauerkraut and caraway seeds and cook for an additional 2 hours, or until tender. Baste and turn the meat frequently, adding a little water if necessary.
Slice the meat and serve with the sauerkraut. This dish is often served with mashed potatoes.
MEAT-STUFFED PRUNES
24 large unsweetened prunes 6 tablespoons shortening 1 onion, chopped Vi pound ground beef Vi cup crushed canned
pineapple, drained 4 tablespoons lemon juice 3 tablespoons brown sugar
3 onions, sliced
Pot Roast is all kinds of things to all kinds of people. To me it's a compliment, and if I do say so myself, I make it out of this world. It's not only my opinion but the opinion of my severest critic and biggest eater, Sammy. He says it's not Pot Roast, it's nostalgia, and no matter where he is he would be able to smell it cooking even a thousand miles away. That's a lovely compliment and a wonderful recommendation. Try it.
GEDEMPTE FLEISCH
pot roast of beef 2 teaspoons salt
home style Yi teaspoon freshly ground black
pepper
1 teaspoon paprika
4 pounds beef (brisket, eye
round, or cross rib) 4 onions, chopped
2 cloves garlic, minced
Combine the salt, pepper, and paprika. Rub into the beef thoroughly. Heat a Dutch oven or heavy saucepan. Place the meat in it and brown well over medium heat on all sides. Add the onions and garlic.
95
The Molly Goldberg Cookbook
Continue browning over medium heat for 10 minutes. Cover and cook over low heat for 2Vi hours, or until the meat is tender. Turn the meat frequently. Add a little water if necessary. Slice, and serve with the gravy. Serve with potato pancakes.
BEEF AND KASHA (BUCKWHEAT GROATS)
1 cup small dried lima beans
3 pounds beef (brisket or chuck
roast)
2 onions, chopped
i clove garlic, minced
1V1 teaspoons salt
Vi teaspoon freshly ground black
pepper l teaspoon paprika i cup buckwheat groats (kasha)
4 cups boiling water
Wash the beans well. Cover with water in a saucepan. Bring to a boil; remove from the heat and let soak for i hour. Drain.
Place the meat, onions, and garlic in a Dutch oven or heavy saucepan. Cook over medium heat until browned. Sprinkle with the salt, pepper, and paprika. Add the beans, buckwheat groats, and water. Cover and cook over low heat for zVi hours, or until meat and beans are tender. Add a little more boiling water if necessary.
96
Meats ESSIG FLEISCH
sweet and sour meat 4 pounds beef (brisket, short
ribs, or plate flank) 5 onions, chopped
2 teaspoons salt
1V2 cups boiling water
3 tablespoons sugar
4 tablespoons lemon juice
Heat a heavy skillet or Dutch oven. Add the beef. Brown well on all sides. Add the onions; cook over low heat until onions are brown, stirring frequently. Add the salt and boiling water. Cover and cook over low heat for 2 hours. Add the sugar and lemon juice. Cook for 30 minutes longer, or until the meat is tender. Correct seasoning. Add more sugar or lemon juice to taste, bearing in mind that the dish should have both a sweet and a sour taste. Slice the meat, and return to the gravy for 30 minutes, removing the skillet from the heat. Heat for 15 minutes before serving. Boiled potatoes or noodles may be served with this dish.
BEEF AND SAUERKRAUT
2 teaspoons salt
Vi teaspoon freshly ground Wack pepper
1 teaspoon paprika
4 pounds brisket, cross rib, or chuck roast of beef
2 onions, chopped
2 pounds sauerkraut, drained 1 teaspoon caraway* seeds
Combine the salt, pepper, and paprika. Sprinkle on the beef, and pound or rub it in well. Heat a Dutch oven or heavy saucepan and place the meat in it. Cook over high heat until brown on all sides.
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The Molly Goldberg Cookbook
Add the onions and continue browning. Cover and cook over low heat for Vi hour. Add the sauerkraut and caraway seeds and cook for an additional 2 hours, or until tender. Baste and turn the meat frequently, adding a little water if necessary.
Slice the meat and serve with the sauerkraut. This dish is often served with mashed potatoes.
MEAT-STUFFED PRUNES
24 large unsweetened prunes 6 tablespoons shortening 1 onion, chopped Vi pound ground beef Vi cup crushed canned
pineapple, drained 4 tablespoons lemon juice 3 tablespoons brown sugar
3 onions, sliced
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