Cut bacon into 1-inch lengths. fry until crisp in a 4- to 5-quart kettle. Remove bacon pieces and set aside.
Sprinkle beef with salt and pepper. Brown in bacon drippings, stirring. Remove from pot and set aside.
Halve or quarter mushrooms if larger than about 1 inch in diameter. Add as much butter to pan as needed to make 2 Tbsp. of drippings. Add the mushrooms and onions. Cook, stirring and scraping browned bit off bottom of pot, until mushrooms are limp and any moisture has evaporated. Stir in paprika. Return meat and its juices to pan. Add wine and broth. Cover and simmer until meat is tender, about 1-½ to 2 hours. With a slotted spoon, transfer meat to a serving dish and keep warm.
Skim off and discard fat from juices. Boil juice rapidly, stirring often until reduced to about 1 cup. Stir pickles into juices and cook just long enough to heat through. Pour over meat and garnish with bacon.
Serve over hot, cooked rice.
From Sunset Low-Cost Cookery, 1976
Your Czech Beef Stew with Gherkins is ready. Buon appetito!
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