Galician Jewish Ghetto Cholent and Kneidl

Total Time
10hrs 35mins
Prep 20 mins
Cook 10 hrs 15 mins

This recipe comes from my grandmother's recipe box. She collected recipes from all over the world and this one comes from East Galicia, now a part of Western Ukraine.

Ingredients Nutrition

Directions

  1. Soak the beans in cold water overnight, then drain.
  2. Cut the meat into cubes and brown in the oil on all sides. Remove the meat and fry the onions until soft and then the garlic.
  3. Return the meat to the pan, add the soaked beans and the remaining ingredients, sprinkling each layer with salt and pepper.
  4. Finally, cover with water to level of 1 inch over ingredients, bring to a boil and leave to simmer for 20-30 minutes.
  5. In the meantime, prepare a dough out of the kneidl ingredients, shape into an oblong dumpling and carefully place on top of the meat and beans when they are done simmering.
  6. Cover the pan tightly with a piece of aluminum foil between the lid and the pan and slow cook in the oven at 210-250F for 10 hours or overnight. DO NOT STIR!
  7. Before serving, slice the kneidl and serve with the stew.

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