Jenny’s Gedempte Flaisch
(potted meat)
3 lb chuck roast
2 large diced onions
4 cloves minced garlic
3 bay leaves
1 1/2 tsp salt
¼ tsp seasoned salt
¼ tsp sweet paprika
ground fresh pepper
5 medium potatoes cut into quarters
Place all ingredients, except potatoes, into a large
heavy pot.
Add water to cover meat half way up.
Bring to a boil then quickly reduce heat and simmer,
covered, approximately 1 1/2 hours.
Put in cut up potatoes and continue cooking another
hour till done.
(Potatoes should be very soft).
Taste for seasonings.
(Aunt Jenny would cook the potatoes until they were
practically falling apart and almost the consistency of mashed potatoes with
lumps. We liked this dish served with
chrain and sour pickles or tomatoes).
Jewish/Eastern European Recipes