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Solyanka (Beef, Herbs, & Pickles In Tomato Sauce)

1 Servings
2 T corn (or olive oil)
1 1/4 lb boneless beef chuck,cut
-into 1-in,cubes
1 lb (abt 3) onions,chopped fine
1/4 c tomato paste
2 (1 cup) pickled cucumbers
-cut into,1/4-in dice
2 cloves garlic,chopped fine
2 bay leaves
1/2 t salt,or to taste
1/4 t pepper
1 1/2 c water
2 T fresh flat-leaf italian
2 T fresh dill,chopped
2 T fresh 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.

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