RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Beef Stew with Baked Dumplings: Balobichkes - meat
This recipe is one of the traditional Eastern European recipes found at the Virtual Shtetl website. The following Yiddish saying accompanies the recipe: Vu es is du fleysh un fish, dort is a freylekher tish. (Bernstein, 2935) Dough: 1 cup lukewarm water 1/4 cup vegetable oil 2 tsp. dry yeast 2 eggs, beaten. 3 tsp. sugar 3 cups unbleached white flour 1 1/2 tsp. salt Meat stew: 2 lb beef, cubed 2 tbs. cooking oil 4 carrots, sliced 2 onions, diced 1 tbs. salt 1 tsp. pepper 4 tbs. olive oil seasoning Dissolve yeast in water. Add sugar and let stand five minutes. Add salt, oil, and eggs; mix. Stir in flour. Knead well, adding flour to the board as necessary to prevent sticking. Cover dough with a towel, set in a warm place, and let rest for 10 minutes. Knead 10 minutes. Put in a greased bowl, and let rise in a warm place until doubles (about one hour). Punch down. Roll into balls about the size of walnuts and place on cookie sheets. Let rise again, about 50 minutes. Brush with beaten egg. Bake at 350 degree until golden. Cut beef into cubes. Heat oil in a pan and brown the chopped onions. Add meat. Brown over high heat. Add carrots, salt, pepper, seasonings, and enough water to cover everything. Simmer over low heat for 2-3 hours until meat is tender. Add water if needed during cooking. In serving bowl cover the walnut-sized balls with stew and add garlic. Serve warm.
