GALICIAN JEWISH GHETTO CHOLENT AND KNEIDL
This recipe comes from my grandmother's recipe box. She collected recipes from all over the world and this one comes from East Galicia, now a part of Western Ukraine.
Provided by Member 610488
Categories Stew
Time 10h35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Soak the beans in cold water overnight, then drain.
- Cut the meat into cubes and brown in the oil on all sides. Remove the meat and fry the onions until soft and then the garlic.
- Return the meat to the pan, add the soaked beans and the remaining ingredients, sprinkling each layer with salt and pepper.
- Finally, cover with water to level of 1 inch over ingredients, bring to a boil and leave to simmer for 20-30 minutes.
- In the meantime, prepare a dough out of the kneidl ingredients, shape into an oblong dumpling and carefully place on top of the meat and beans when they are done simmering.
- Cover the pan tightly with a piece of aluminum foil between the lid and the pan and slow cook in the oven at 210-250F for 10 hours or overnight. DO NOT STIR!
- Before serving, slice the kneidl and serve with the stew.
Nutrition Facts : Calories 1099.6, Fat 60.8, SaturatedFat 26.5, Cholesterol 137, Sodium 269.6, Carbohydrate 103.5, Fiber 17.7, Sugar 7.2, Protein 37
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