Ingredients:
500g beef stewing steak, trimmed
115g boneless ham steak
55g hard salami
4 whole black peppercorns
3 whole allspice berries
1 bay leaf
115g bacon rashers, minced
1 large yellow onion, thinly sliced
celery stick, thinly sliced
1⁄4 small head green cabbage, cored and thinly shredded
salt and freshly-ground black pepper, to taste
6 tbsp. tomato purée
400g whole peeled tomatoes in juice, crushed
1.25l beef stock
1 1⁄2 large dill pickles, chopped
1 1⁄2 tbsp capers, drained
50g pitted black olives, sliced
1 1⁄2 tbsp sugar
1⁄2 lemon, thinly sliced
Chopped parsley, sliced spring onions, and sour cream, to garnish
Method:
Cut the beef, kielbasa, ham, and salami into 6mm pieces and set aside.
Place peppercorns, allspice, and bay on a piece of cheesecloth and tie into a tight package then set aside.
Heat bacon over medium-high heat in a 6l saucepan, cooking over medium heat until crisp (about 4–6 minutes). Using a slotted spoon, transfer the bacon to a bowl and set aside.
Add the meats to the rendered fat in the pan, cooking until browned (about 6–8 minutes). Now add in the onion, celery, cabbage before seasoning with the salt and black pepper. Cook until the ingredients are soft (about 4–6 minutes).
Stir in the tomato purée and cook, until slightly caramelized (about 2 minutes).
Return the bacon to the pan with the spice package, tomatoes, and stock then bring to a boil. Reduce the heat to medium, add pickles and capers and continueing cook until the beef is very tender (about 40–45 minutes).
Remove the spice package then stir in olives, sugar and lemon before seasoning with salt and black pepper.
Ladle into bowls and serve garnished with parsley, spring onions, and sour cream.
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