Vadas
Ingredients
- Meat: 2 lbs
-
Carrot:
5
chopped
-
Parsnip:
2
chopped
-
Onion:
1
chopped
-
Celery:
4
chopped
-
Red bell pepper:
1
chopped
- Paprika: 2 tbsp
- Vinegar: 3 tbsp
- Chicken stock
- Salt
- Pepper
- Bay leaf: 2
- Ground mustard: 1 tsp
- Sour cream: 4 tbsp
- Flour: 3 tbsp
Cookware
- Dutch oven
- Immersion blender
Method
Sear meat in a large dutch oven and remove.
- meat: 2 lbs
Add carrot, parsnip, onion, celery and red bell pepper and cook a bit.
- carrot: 5
- parsnip: 2
- onion: 1
- celery: 4
- red bell pepper: 1
Add paprika to the pot and cook for about a minute just to open the paprika flavor. Be careful not to burn the paprika!
- paprika: 2 tbs
Remove from heat and add vinegar and a bit of water to deglaze the pot.
- vinegar: 3 tbs
Return meat to the pot and add chicken stock until covered. Add salt, pepper, bay leaf and ground mustard, bring to a simmer and cook for , until the meat is cooked through.
- chicken stock
- salt
- pepper
- bay leaf: 2
- ground mustard: 1 tsp
Remove meat and bay leaves from the pot and blend the stew and vegetables using an immersion blender. Mix in sour cream and flour.
- sour cream: 4 tbs
- flour: 3 tbs
Return meat to the pot and cook together until done.