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Title: Solyanka (Beef, Herbs, & Pickles in Tomato Sa
Categories: Beef Stew Jewish Sephardic Georgian
Yield: 1 Servings

2tbCorn or olive oil
1 1/4lbBoneless beef chuck, cut into 1-in cubes
1lb(abt 3) onions, chopped fine
1/4cTomato paste
2 (1 cup) pickled cucumbers, cut into 1/4-in dice
2 Cloves garlic, chopped fine
2 Bay leaves
1/2tsSalt, or to taste
1/4tsPepper
1 1/2cWater
2tbFresh flat-leaf Italian parsley, chopped
2tbFresh dill, chopped
2tbFresh coriander, chopped

Fresh flat-leaf parsley, dill, & coriander are old standbys that are the usual herbal flavors to combine w/beef -- but Kosher dill pickles give new flavor to this Georgian mix. A new twist to pique modern tastes

1. Heat oil in a pan, add beef & onions, & stir-fry over moderate heat for 3 mins as onions change color.

2. Add tomato paste, cucumber pickles, garlic, bay leaves, salt, pepper, & water. Cover & simmer over low heat for 45 mins, or until the beef is tender. Should liquid evaporate too quickly, add another 1/2 cup of water.

3. Add parsley, dill, & coriander, stir into beef, & cook for 5 mins. Remove bay leaves. Serve warm w/bread. Serves 4.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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