Wednesday, 13 February 2013

POLISH ROASTS , GRILLED, FRIED


sztufada


Pound 2 lb. or larger beef rump or chuck roast. (Rolled roasts tied with string are very good.) Bring 1/4 cup 6% distilled vinegar and several crushed peppercorns, grains allspice and bay leaf to boil and scald meat.
Cover and refrigerate overnight or longer.
Remove from marinade, dry and lard with at least 8 sticks salt pork rolled in paprika. Roll in flour and brown on all sides in hot fat. Transfer meat to baking dish or Dutch oven and add the drippings.
Add 1 standard portion of diced soup greens (carrot, celery, parsnip, leek), 1-2 onions and (optional) 1 small kohlrabi and 1 small beet. Pour in 1 cup water and simmer covered on low heat or bake in 325° oven about 2 hrs, or until tender. 
When roast is done, force pan drippings through sieve. If you have not used a beet among the vegetables, add 1-2 Tablespoons tomato concentrate and simmer sauce briefly. 
Thicken with a little flour as needed or add a bit of boiling water if too thick. Salt & pepper to taste and pour over sliced roast. For a richer sauce, stir in a heaping Tablespoon sour cream.
Note: In all roast beef recipes, for best results cook meat a day ahead and refrigerate overnight, as it slices best when cold. When ready to serve, place the slices in sauce or drippings and simmer 10-15 minutes.
 









kotlety wieprzowe z kostka


In this recipe you can use a less expensive variety than center-cut pork chops, like pork sirloin or rib chops or even pork steak. Leave the bones attached to meat and pound meat a little with moistened meat mallet. Salt & pepper. 
Melt 1 Tablespoon butter in saucepan and simmer 1 Tablespoon grated onion in it until golden but not browned. When cool, add simmered onions and drippings to 2 whole eggs; beat well. Dip chops in flour, beaten eggs, and bread crumbs, pressing in breading.
Fry in 3 Tablespoons medium hot lard on both sides to a nice golden brown.
 









zrazy wieprzowe zawijane z pieczarkami


Pound 1 1/2 lbs. de-boned pork chops or other cut of pork into thin cutlets 1/2 inch thick 1 x 2 inch pieces. Run a piece of uncooked bacon down the center of each cutlet lengthwise and roll up.
Finely dice a small piece (about 1/8 lb.) salt pork and fry until nuggets are golden brown. Remove salt pork nuggets and set aside. Dredge roll-ups in 1 heaping Tablespoon bread crumbs mixed with an equal amount of flour, gently shake off excess breading, and brown on all sides in the hot salt pork drippings.
For easier handling, the roll-ups may be fastened with toothpicks or tied with thread, but be sure to remove these before serving. Transfer browned roll-ups to pot, add the drippings, salt-pork nuggets, 4 oz. finely chopped fresh mushrooms, and 3 Tablespoons water and simmer covered on low heat about 20 minutes.
Add 1 grated onion and 1 stalk grated celery, mixing ingredients gently, add a little more water, and continue simmering until meat is tender. Salt & pepper to taste and serve with mashed potatoes and a crispy salad dressed with vinaigrette.
 





pieczen cieleca


Slice 2-3 buds garlic into quarters. Make 1 inch deep incision on all sides of a 3 lb. veal rump or arm roast and force pieces of garlic into each incision.
Into roaster or baking dish pour 2 cups boiling water, add 1 Tablespoon salt, place roast into water, and let stand 25 minutes. Then add 1 Tablespoon lard, place 2-3 strips uncooked bacon on top of meat. Roast uncovered in pre-heated 400° oven 30 minutes, basting with pan liquid twice. Top meat with 2 Tablespoons butter, cover, reduce heat to 325° and bake about 1 hour longer, or until tender, basting occasionally. Salt & pepper.
Let roast set at room temperature about 15 minutes before slicing. Serve with mashed potatoes, using pan drippings to flavor them instead of gravy, creamed or floured peas & carrots, and a lettuce salad. 
You can also refrigerate the un-sliced roast overnight, slice when cold, and reheat in pan drippings when ready to serve.
 





Boiled Fresh Sausage


biala kielbasa


Place about 2 lbs. fresh Polish sausage in pot, add enough boiling water to cover, plus 1 quartered onion, several peppercorns, 1 teaspoon marjoram, 1/2 a bay leaf according to preference. Especially if your sausage is on the bland side, the addition of spices will help replace the seasoning that boils out during cooking. 
Cover and simmer on very low heat about 30-50 minutes, or until the kielbasa is tender. Too rapid boiling may cause the sausage to burst. You can prevent this by pricking the sausage at intervals with a pin or toothpick before cooking. Serve with boiled potatoes and cwikla or simply with crusty rye bread and prepared horseradish. This dish is an Easter "must" in many Polish homes.
 




kotlety z mozdzku cielecego


Blanch 1 lb. calves brains in 4 cups boiling water, containing 2 Tablespoons salt and 2 Tablespoons until they turn whitish. Remove from pot and set aside to cool. 
Slice brains into small cutlets (patties), discarding membrane, veins, and gristle. Salt & pepper, dip in beaten eggs, roll in bread crumbs, pressing in breading on both sides in 2 Tablespoons oil and 2 Tablespoons butter, then reduce heat and simmer a while longer. Serve with tartar sauce.
 

wieprzowina duszona z grzybami


Salt, dredge in flour, and brown in hot fat 1 1/2 lbs. cube, boneless pork; add 2 diced onions and simmer until golden. Add 1-2 cups home-canned wild mushrooms including the liquid.
If the mushrooms are on the large side, slice or dice them first. Simmer under cover on low heat about 1 hour. Serve as is, after salting & peppering to taste, or stir in 1 heaping Tablespoon sour cream. Simmer briefly and thicken sauce with a little flour. 
This dish can also be made with fresh mushrooms. Simply brown 4-8 oz. fresh sliced or diced mushrooms with 1-2 coarsely chopped onions in the drippings the meat was browned in. Add 1/2 cup water and 1 teaspoon Maggi extract and simmer covered with pork on low heat for 1 hour. Thicken sauce with a sprinkling of flour.
 





Rump Steak


rumpstyki wolowe


Trim a 1 1/2 lb. piece of beef rump of excess fat and veins and cut against grain into thin slices. Pound thin with moistened mallet.
With flat of knife, form portions into oval steaks. Sprinkle with freshly ground pepper, dust with flour, and brown on both sides in several Tablespoons hot fat. 
Sprinkle with a little court bouillon or beef broth, cover, and simmer on low heat several minutes.
Garnish with chopped parsley and serve with mashed potatoes and a seasonal vegetable and salad.
 



ozorkie cielece gotowane


Scald 1 1/2 lbs. veal tongues with 6 cups boiling water, boil and cook on medium heat 15 minutes. Skim away scum. Add 1 portion soup greens, 1 bay leaf, 4 grains allspice and 1 Tablespoon salt, cover and simmer 1-1 1/2 hours or until tender. 
Remove skin from tongues under cold running water, slice, and return to stock while you prepare sauce. Place slices of hot, drained tongue on serving platter, surround with soup greens, and drench with horseradish, mustard, tomato, or grey sauce. 
Serve with mashed potatoes and a crunchy non-creamed salad.








klops / pieczen rzymska


Crumble 1 stale kaiser roll (or a piece of stale French bread, hamburger bun, etc., of similar size) into bowl and add 1/2 cup cold milk. Let soak 10 minutes, then squeeze out excess moisture and run through meat grinder.
Combine with 1-1 1/4 lbs. ground beef, 1 finely minced onion simmered until golden in 1 Tablespoon butter, 1 raw egg, and salt & pepper to taste. Mix well by hand and form into an oval loaf. 
Grease bottom of baking pan and place meat loaf therein. Sprinkle with several Tablespoon water and bake in 350° oven about 1 hour, basting occasionally with pan drippings and replacing evaporating liquid with water.
For easier slicing, allow to rest 10 minutes after removing from oven. Serve as is with mashed potatoes. Floured peas & carrots or braised beets make a nice side dish, as does leek or radish salad.
 




 



cynadry wolowe duszone


Cut away any fat still attached to 1 1/2 lbs. beef kidneys. Slice each kidney in half and soak in plenty of cold water for 1 hour.
Transfer kidneys to pot containing 8 cups fresh cold water, bring to boil, simmer several minutes and drain. Repeat 1 or 2 more times, using fresh cold water each time. Drain kidneys.
When cool, cut into thin slices, sprinkle with flour, and brown in 3 Tablespoons lard on all sides. Midway through browning, add 2-3 diced onions, mixing and browning with meat. 
Add 1 cup or more beef bouillon, cover, and simmer on low heat 1-1 1/2 hours or until tender. Replace liquid that evaporates during cooking. Stir in 1-2 Tablespoons tomato concentrate or ketchup, 1 jigger red or white dry wine, 1 heaping Tablespoon sour cream, and salt & pepper to taste.
Simmer 1 minute, stirring to a smooth, pourable sauce. If too thin, sprinkle in a little flour and simmer briefly. Before serving, sprinkle with fresh chopped parsley.
 



klopsiki w smietanie


Soak 1 stale kaiser roll in 1/2 cup water, milk, or (for richer flavor) evaporated milk or coffee cream. When soggy run through meat grinder. Combine with 1-1 1/4 lbs. ground pork, pork & beef, or pork, beef, & veal. Add 1 raw egg and 1 grated onion, either raw or simmered in a little butter.
For lighter meatballs, add only the yolk and fold in the egg white, beaten to a stiff froth. Mix all ingredients well and salt & pepper to taste. If mixture feels too mushy, add 1-2 Tablespoons bread crumbs. If it is too stiff, add the milk in which the stale roll was soaked.
Moisten hands and roll meat between palms into golf-ball size meatballs. Brown on all sides in 2-3 Tablespoons hot lard. The meatballs may be dredged in flour & bread crumb mixture before browning. 
Transfer to baking pan, add 2 Tablespoons water, and bake in 325° oven 30 minutes. Combine pan drippings with 1/4 cup sour cream, fork-blended with 2 Tablespoons flour, and some boiling water if needed to get a thick, pourable sauce. 
Drench meatballs with mixture and simmer several minutes longer. Salt & pepper to taste and garnish with chopped greens: parsley, dill, chives, or any combination thereof. Serve with mashed potatoes, braised beets, and a non-creamed salad.
 



 



pieczen barania


Beat a 3-4 lb. boned, rolled (string-tied) lamb shoulder roast on all sides with heavy rolling pin. Scald with 1/4 cup boiling vinegar. Slice 4-5 buds garlic and 1 small onion into slivers, make scattered slits all over the roast with the tip of a sharp knife, and insert the garlic and onion slivers into them.
Rub roast all over with salt, pepper, and marjoram, and let stand covered at room temperature for 1 hour. Roast meat uncovered on rack in roaster in 350° oven 2-2'/2 hours
At start of roasting, add several Tablespoons boiling water to roaster and baste occasionally with pan drippings. Roast is done when a fork goes in easily and a cloudy, pale-pink juice drips out of stab mark. Meat should still be faintly pink on the inside. 
For well-done roast, keep in oven a while longer. For a crispier skin, roast in 400° oven the first 15 minutes, then turn meat over and continue roasting at 350° . 
Remove roast from oven and allow to set 15 minutes before slicing. Serve with mashed potatoes, sprinkled with some of the pan drippings, braised beets, or Brussels sprouts and a zesty grated-vegetable salad containing horseradish.
 



befsztyk z poledwicy


Slice 1 1/2 lb. beef tenderloin into 1 inch steaks. With flat of knife even out the sides of each steak to form more or less regular rounds.
Heat 3 Tablespoons lard in skillet and, when very hot, fry the meat several minutes on both sides to get the degree of doneness you prefer. Before turning over steaks, sprinkle top side with freshly ground pepper. 
Salting steaks during cooking may make them tough, so allow dinner guests to season the portions on their plate. 
Serve with potatoes or rice, and a salad: sliced tomatoes in summer and grated carrot, apple, and horseradish salad in winter. As for cooked vegetables, Brussels sprouts or cauliflower nicely complement this dish.
 





kotlety pozarskie


Soak broken-up, stale kaiser roll in 1/2 cup milk and run through meat grinder. Mix with 1 lb. or so ground veal and run entire mixture through grinder again.
Salt mixture, add 1-2 teaspoons chopped dill, 1 Tablespoon or slightly more melted butter, and fold in 2 stiffly beaten egg whites. Mix with hands until ingredients are fully blended and somewhat fluffy, adding 1 or more Tablespoons milk as needed. 
Between moistened palms form meat into 3 inch rolls about 3/4 inch thick. Dip in beaten eggs, roll in bread crumbs, press in breading, and fry in 2 Tablespoons butter on medium heat until golden on both sides.
Place a pat of butter on each cutlet, cover, and bake in pre-heated 350° oven for 15 minutes. Serve with mashed potatoes, cooked cauliflower or asparagus, and a lettuce or grated-vegetable salad.





wieprzowina z grochem lub fasola


Soak 1-1/2 cups dried whole yellow peas, dried navy beans, pea beans or lima beans in 6 cups cold water overnight. Next day, cook in same water until tender, adding 1/2 a bay leaf, if you like.
Beans should be cooked uncovered on very low heat to prevent them from bursting. Cooking time may range from 30-60 minutes, or even longer, depending on the size and dryness of the peas or beans.
When fully cooked, drain in colander. Brown 1 1/2 lbs. cubed, boneless pork in 3-4 Tablespoons lard or salt pork or bacon drippings on all sides. Add 2-3 chopped onions. When onions are golden or just begin to brown, add 3/4 cup court bouillon or beer and simmer covered 50 minutes.
Add drained peas or beans, toss with meat, and continue simmering under cover 15 minutes.
Meanwhile, combine 1-2 Tablespoons sharp brown mustard, 2-3 Tablespoons plum jam (Polish or domestic), 2 teaspoons marjoram, 1 teaspoon Maggi extract, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1-3 buds mashed garlic. Mix with several Tablespoons of pan liquid and add to meat and beans.
Simmer until meat is very tender. This dish is very good when baked in an oven. Adjust flavor with about 1 teaspoon lemon juice or vinegar, or 1-2 Tablespoons pickle juice from brine-cured dill pickles. This dish should be just faintly sweet & sour. Thicken sauce with a little flour if necessary.
 






pieczen wieprzowa


Salt & pepper 3-4 lbs. pork roast, sprinkle with flour and brown on all sides in 3 Tablespoons hot lard. Place in roaster fat side up. In pan drippings brown 2 sliced onions. 
Top roast with onions, add pan drippings and 3 Tablespoons water, sprinkle with caraway seeds (about 1/2 teaspoon), and bake covered in preheated 325° oven 2-2 1/2 hours, basting occasionally and replacing evaporated pan liquid with water. 
Roast is fully cooked when a fork goes in easily and the liquid trickling out of the puncture is no longer pinkish. About 40 minutes before end of cooking, you may add some small peeled potatoes to roaster, if you like.
Remove roast and allow to set 15 minutes at room temperature and it'll be easier to slice. Serve with stewed sauerkraut or braised red cabbage and/or a grated, horseradish-flavored vegetable salad.
 


 



Veal Stewed with Mushrooms


potrawka cieleca z grzybami lub pieczarkami


Brown 8 oz. washed, chopped, or sliced fresh mushrooms in 4 Tablespoons butter with 1-2 chopped onions, combine with diced veal in skillet, add 2 cups stock (in which veal was cooked), cover, and simmer 20 minutes.
Add 1/2 teaspoon Maggi extract, salt & pepper to taste, stir in 1 heaping Tablespoon sour cream, and sprinkle in enough flour to form a thick sauce. This dish will be even better if you use home-canned wild mushrooms. 
To diced veal in skillet add 2 finely chopped onions browned in 2 Tablespoons butter and 2 cups home-canned wild mushrooms, including the liquid. Simmer under cover about 20 minutes.
The home-canned mushrooms may be sufficiently salty, so taste the dish before adding additional salt. Pepper and thicken sauce with a little flour if necessary. Optional: Stir in 1 heaping Tablespoon sour cream. Simmer briefly and serve over rice or egg-batter dumplings. Cooked cauliflower goes well with your stewed veal.
 
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