Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 10.6 oz (300 g) beef chuck, diced
- 2.8 oz (80 g) fully cooked smoked beef sausage, sliced
- 4.2 oz (120 g) onion, sliced
- 4.2 oz (120 g) brined cucumber pickles, chopped
- 1.4 oz (40 g) pitted olives
- 6.0 tsp (30 g) tomato paste
- 33.8 US fl oz (1000 ml) water
- 2.0 tsp (9 g) neutral oil
- 1.4 oz (40 g) lemon slices
- 1.4 oz (40 g) sour cream
- 0.4 oz (10 g) parsley, chopped
Method
- Simmer beef in the water, partly covered, for 1 hour 30 minutes to 1 hour 45 minutes until nearly tender, skimming foam.
- Soften onion in oil for 8 minutes. Add tomato paste and pickles; cook for 3 minutes with a little broth.
- Add this mixture to the beef with the fully cooked sausage and olives. Simmer for 15 minutes until beef is tender and sausage is heated to 165°F (74°C).
- Serve with lemon, sour cream and parsley. Taste before adding any optional salt.
Cook’s note: A simplified two-meat version; deli meats vary greatly in fat, salt and allergens. Use fully cooked sausage only.
Allergens: Milk; check sausage for milk, soy, mustard or gluten.
Approximate nutrition per serving: 613 kcal · Protein 37 g · Carbohydrates 15 g · Fat 45 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.