Stierbach Cooks Guild

Adapted from the book: Flans and Wine: a Benedictine recipe book from Evesham Abby by Brother William.

2 or more pounds of beef, cut up small, about ½ inch square
2 TBS of olive oil or butter
¼ cup of currants
1 ½ cup of red wine
½ cup of wine or cider vinegar
½ cup of sugar
½ tsp each of ginger and cinnamon
¼ tsp of black pepper
1 tsp of salt to taste
2 TBS of breadcrumbs

Brown the meat in the oil. Add the rest of ingredients except breadcrumbs and simmer for at least one hour preferably two. Add breadcrumbs to thicken and serve.
NOTES: the orginal receipe called for 2 to 3 white onions cooked whole then chopped. I found this very difficult and recommend chopping the onions, cooking in boiling water for 3 minutes, draining and then adding to the stew with the rest of the ingredients. I did not have enough red wine and put in ¾ cup of red wine and 1/4 cup white wine and more enough liquid for two pounds of beef. — Alesia

adapted from The Balkan Cookbook by Inge Kramarz

1 large onion chopped
1/2 cup of fresh marjoram chopped
2 lb beef sliced into strips about inch long, 1/4 inch wide
3 Tbs olive oil
Salt and pepper to taste
1 cup white wine
1/2 cup bacon chopped
2 heaping Tbs of sour cream

Saute onion in oil until golden. Add meat, marjoram, salt and pepper. Saute for 5 minutes. Add wine and simmer for 30 minutes or until meat is tender. Saute bacon separately until crisp. Add to the beef along with the sour cream. Simmer until warm through. Serves 4