Kabardian Meat Stew
Libzhe is a traditional Kabardian stew consisting
of lamb or beef and carrots. It has an unusual cooking method which has you simmer the meat, then fry it, and then stew it together with the carrots. It's supposed to lead to extremely tender, melt-in-your mouth beef and I'm
sure it would have if I had used lamb shoulder or chuck. Instead, I used top round - because it was on sale this week - and while the meat was tender, it was still a bit dry (a problem that this very lean cut of meat
often has). The flavor was pretty mild and nothing to write home about, but still pleasant enough for a dinner in a cold night. I'm sure the leftovers will be better.
- 2 lbs stewing lamb or beef, cut into 1" cubes
- 3 cups water, divided
- 1/4 cup cooking oil
- 2 onions, coarsely chopped
- 1 Tbsp paprika
- 1 tsp ground cayenne or other hot red pepper
- salt & black pepper to taste
- 2 carrots, cut into thick sticks
- 1/4 cup sour cream
- 3 Tbsp flour
Lay beef cubes in a saute pan and pour 2 cups of water on them. Cover and cook over medium heat until the water has evaporated, stirring midway.
Add the vegetable oil and fry, stirring occasionally, until golden brown. Add the onion and continue frying until light brown. Stir in the paprika, red pepper, salt and black pepper.
Add the carrots and continue cooking, stirring frequently, until the carrots start to soften. Stir in flour and then the sour cream. Add remaining cup of water, cover, and continue cooking until the sauce is very thick.
Adapted from Chernyy Pova's recipe at Steemit
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