Serves: 8
Total Calories: 230

2 pounds beef
2 pounds pork
2 tablespoons fat
1 teaspoon salt, or to taste
1/2 cup onion, chopped
1/2 cup carrot, chopped
2 tablespoons celery flakes
1 1/2 teaspoons caraway seeds
1 teaspoon pepper
2 tablespoons minced garlic
1 1/2 teaspoons parsley
4 bay leaves
1 quart canned tomato (save 1/2 cup of juice)
2 cups liquid, water and/or tomato juice
1 tablespoon vinegar
4 tablespoons flour

Cut meat into 1 inch cubes, brown well in fat, using a deep 12-inch Dutch oven. Add all other ingredients except tomatoes, liquid, vinegar, and flour. Cook until meat is tender, adding a little water if necessary. A pressure cooker can also be used. Add tomatoes, except saved juice, plus two cups of liquid. Make a paste of the reserved tomato juice, vinegar, and flour. Add to above mixture. Cover and cook until thick, stirring occasionally, for 1 1/2 hours. Use 8-10 briquets under the oven and 18-20 briquets on the lid. Serve hot with potato dumplings or mashed potatoes.

NOTE: Peg and Kris’s recipe has been adapted for the Dutch oven.

Nutritional Facts:

Serves: 8
Total Calories: 230
Calories from Fat: 67

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls