Directions: • Remove any fat and gristle from the meat and cut into strips 1/2 inch thick by 2 inches long. • Season with salt and pepper. • In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. • Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. • Stir the flour into the juices on the empty side of the pan. • Pour in beef broth and water and bring to a boil, stirring constantly. • Lower the heat and stir in mustard and mushrooms. • Cover and simmer for 1 hour or until the meat is tender. • Five minutes before serving, stir in the sour cream, and white wine. • Heat briefly then salt and pepper to taste.
Kabanosy is a long, thin, dry pork sausage that originated in Poland. It’s also known as cabanossi or kabana. The name comes from the nickname “kabanek” given to a young fat pig in the Eastern parts of XIX Poland, known today as Lithuania. Kabanosy is smoky in flavor and can be soft or very dry in texture depending on freshness. It’s a popular dried sausage in Central and Eastern Europe, typically eaten as a snack. Kabanosy is ready to eat as it is, but its full flavors will really come through when cooked. It’s great for a quick snack or as an appetizer, with cheese and crackers.
200 years ago, Elector Karl Theodor brought his own butcher to Bavaria. The latter created a special minced meat from finely chopped pork, which was baked in a bread pan. You might think that this minced meat contains liver (translated from German Leber – liver), but this is not so. The name comes from the old German word “lab”, which means loaf, and “kasi”, which means a thick, dense mass. You can eat it hot or cold on a piece of bread or with a side of egg salad.