Total Time
Prep 20 mins
Cook 40 mins

From the book Czech and Slovak Touches. Recipe from Anna Kenjar

Ingredients Nutrition


  1. In a large skillet melt lard, then saute onion and celery.
  2. Add meat and fry until lightly browned on all sides.
  3. Add bay leaves, tomato juice, caraway seed, wine, salt and paprika, stirring to coat evenly.
  4. Add water, cover and simmer without stirring for 30 minutes.
  5. Serve over dumplings.