A carnivore’s feast

Lietuviškas šutinys

2 lbs. lean beef for stew
2 Tbsps. flour for dredging
4 Tbsps. butter
1 medium onion, sliced
3 medium carrots, sliced
2 stalks celery, sliced
1 leek, sliced
1 parsnip, sliced
1 bay leaf
2 cups broth
½ cup sour cream
Salt and pepper to taste
Cut beef into fairly large pieces, pound, sprinkle with flour, and brown in hot butter. Place a layer of coarsely sliced onion, carrots, celery, leek, parsnip, and bay leaf in a heavy pot, add a layer of meat, then vegetables, until all the vegetables and meat are used up. The top layer should be vegetables. Add the broth, cover the pot tightly, and braise until the meat is tender (about 2 hours). Add the sour cream and salt and pepper to taste. Heat through. This stew is usually served with broad egg noodles. Makes 5 to 6 servings.

Troškinta vištiena su morkom

3 Tbsps. oil
3½-4 lbs. chicken pieces
2 medium onions, chopped
1-2 cloves garlic, minced
¾ cup parsley, chopped
2 cups pitted prunes
4 cups carrots, sliced
2 cups chicken stock
1 cup dry white wine
Salt and pepper to taste
In a large skillet or Dutch oven, heat oil; add onions and garlic. Cook just to soften; add chicken pieces and brown well. Reduce heat; add chicken stock, wine, carrots, prunes, parsley, and seasonings. Cover pot tightly. Simmer over low heat for about 1 hour, making sure liquid does not disappear completely. There should be just enough liquid to keep meat from browning further. Add more chicken stock if necessary. Serve garnished with fresh parsley sprigs.

Veršiena su porais

1½ lbs. stewing veal, cut into ½-inch cubes
4 small to medium leeks
3 Tbsps. butter
1 clove garlic, crushed
2 Tbsps. flour
2 cups beef broth
Juice of 1 lemon
½ tsp. thyme
Salt and pepper to taste
½ cup heavy cream
1 egg yolk (optional)
Cur off the ends of the leeks, discard their green parts and cut them in half. Wash them well under running water (they have lots of sand hidden in their little crevices) and slice them thinly. Melt the butter in a large frying pan over medium heat. When it is hot, add the veal and brown it on all sides. Add the sliced leeks and garlic and fry for 3 to 4 minutes, stirring occasionally. Stir in the flour and continue cooking for 2 to 3 minutes. Add the broth, lemon juice and thyme. Season to taste with salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, for about 45 minutes, partially covered. Stir in the heavy cream A carnivore’s feast (mixed with egg yolk, if using) just before serving and heat through on low heat. Makes 4 servings.

Kiaulienos kepsnys su slyvom

1 lb. pork, cut into ½-inch slices
Pepper to taste
2 tsps. oil
1 cup chopped onion
1 cup chicken broth
½ cup Port wine or prune juice
½ cup prunes (no pits)
¼ cup orange marmalade
2 tsps. cornstarch
Brown the meat, pour off grease, and sprinkle with pepper. Add remaining ingredients to the pork and bring to a boil. Decrease heat, cover, and simmer for about 15-20 minutes until the meat is tender. Remove meat from pan and continue simmering the sauce another 5 minutes to desired thickness. Pour sauce on meat and serve. Serves 4.

Zrazai – Vyniotiniai

2-3 lbs. beef
Sliced bacon
1-2 onions
2-3 slices rye bread
Mushrooms (optional)
½ cup sour cream
Salt, pepper to taste
Have beef sliced about ½ inch thick. Pound thin with edge of plate or rolling pin. Cut into uniform pieces. On each piece place in layers, a small piece of bread, thin slice of onion, piece of bacon, few slices of mush- rooms. Sprinkle with salt and dash of pepper. Roll up, tie with thread or fasten with toothpicks. Brown on all sides quickly in hot oil. Place in heavy cooking pot, pour on enough bullion to barely cover. Cover pot tightly. Simmer 1 to 1½ hours. When meat is tender, add cream. Remove birds, thicken liquid with flour for gravy.