Ingredients
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1 lb stewing beef, sliced thin
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1/2 lb ham, sliced thin
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2 carrots, cubed small
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1 onion, sliced small
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1 parsley root, cubed small
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1 pickled cucumber (I used dill pickles)
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1 tablespoon tomato paste
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1 (14 1/2 ounce) can stewed tomatoes
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1/2-1 cup water
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5 mushrooms, sliced (or to taste)
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1 tablespoon flour
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11 pitted black olives, chopped
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1 tablespoon capers
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salt & pepper
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1 tablespoon sour cream, for topping
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1 lemon slice, for garnish
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2 small sausages
Instructions
- Preheat a pan with oil or butter.
- Cut onion in thin semi rings and stir until transparent, but not browned.
- Cut pickled cucumbers in strips and add to onions.
- Add tomato paste and stir until mixed - 2-3 minutes.
- Add meat chopped into fine pieces (you can actually use any variety of meat you prefer, but above is what I chose to use).
- Add to Crock pot.
- Add can of stewed tomatoes and water to just the top of mixture.
- Cook on high for 4 hours.
- About 1 hour before serving add olives, mushrooms and capers.
- Add flour to thicken.
- Serve with a dollop of sour cream and lemon slice for garnish.