Cossack beef

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Cossack beef

– thigh or Striploin, 1kg
– onions, 2 pcs.
– garlic, half a head
– butter, 100g
– beef broth, 200ml
– dry red wine, 100ml
– sugar, 1 tsp
– salt, 1 tsp
– colored grain pepper, a small teaspoon
– bay leaf, 2 pcs.
– apple cider vinegar or white wine vinegar, 1 tablespoon

Cut the meat into cubes.
Peel the onion and garlic. Cut the onion into rings. Squeeze the garlic through the press.
In a cast iron or other pot with a thick bottom, arrange pieces of meat. Sprinkle with sugar and salt, add peppercorns, bay leaf, garlic.
On the meat put the chopped onion. Pour wine and vinegar. On top, on the onion, put pieces of butter. Cover with a lid and put on the fire.
First, over high heat, bring to a boil. Then reduce the fire to the minimum and simmer for 1.5 – 2 hours.
Serve with fried or baked potatoes.


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