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36 WWW. UNWLA.ORG “НАШЕ ЖИТТЯ”, СІЧЕНЬ 2013 EWASKO FAMILY UKRAINIAN KOVBASA Paul Ewasko 6 lbs. pork butts, trim off fat 2 lbs. round steak 2 lbs. smoked ham 6 to 8 garlic cloves, crushed 3 T. salt 1 tsp. black pepper 10 yards casing, washed thoroughly and cut into desired lengths C ut meats into small cubes or grind meats on coarse blade. Place ingredients into meat mixture and mix everything together well. Place the mixture into casings and tie ends with strong white string. With a needle, prick each ring of kovbasa along the entire length every two inches. Place kov basas in the refri g- erator overnight. Baking: The following day put kovbasa rings in a roaster with a rack. Fill with water to almost cover the kovbasas. Bake uncovered in the oven at 350° for 1 and 1/2 hours or until most of the water evaporates and the ko vbasas are a delicate brown in color. Remember to baste the kovbasas with the liquid from the roaster several times while baking. Remove kovbasas from oven and let cool before eating or placing in refrigerator for enjoyment later. BIGOS Irena Pronczak , Irena Gramiak 1 lb. pork, diced 1 lb. veal, diced (or substitute beef or pork) 2 lbs. beef, diced 2 lbs. kovbasa 1 lg. head cabbage 2 to 3 lbs. sauerkraut 1/4 c. flour 3 - 4 onions, sliced Brown pork, veal and beef. Thinly slice the onions and sauté in a large pot. Thinly slice cabbage, add to onions and cook stirring often until cabbage is limp. Add cubed, browned meats. Rinse the sauerkraut and add to mixture. Cook over low heat about 1 hour. Ad d flour to thicken if needed. Cut kovbasa into strips: cut kovbasa into 2 - inch pieces, cut each piece lengthwise into 3 pieces, and cut each of those pie c- es lengthwise into 3 strips. Add kovbasa to the rest, cook about 45 minutes. Refrigerate overnight, th e flavors will develop better. GRANDMA'S GOULASH Guy Michaels 3 to 4 lbs. petite sirloin or sirloin steak 1 med. onion 10 c. water or 6 c. water and 4 c. beef broth 1 1/2 tsp. salt 1 tsp. pepper 3 to 4 bay leaves 5 to 6 whole allspice 5 to 6 whole cloves 1/2 c. all - purpose flour 4 T. paprika To prepare, cut steak into 1 - inch cubes trimming most of the fat and all grizzle (you may also ask your butcher to do it for you). Dice the onion. To cook, in a heavy pot or Dut ch oven put in the onion, then the meat. Season with salt and pepper. Brown the meat on medium heat 15 to 20 minutes. Be sure to stir o c- casionally so as not to burn the onions or the meat. Add the water or beef broth and water. Add the al l- spice, cloves and bay leaves. Simmer for about 20 to 30 minutes. Optional: Strain the meat, onions and spices, Whisk the flour into the remaining liquid. Bring to boil, then reduce the heat to medium - low and whisk in the paprika. Return meat to pot and turn heat to low for about 10 to 15 minutes. Season with salt and pepper to ta ste. Serve over noodles. From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UNWLA , Philadelphia Regional Council
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