A cholent is a slow-cooking stew made by Central European Jews and eaten on the Sabbath. The stew is prepared on the Friday afternoon and cooked in a slow oven until the next day. This Kasha Cholent (kah-shah choh-lent) is adapted for quicker cooking.
4 oz. dried white beans, such as haricot or butter beans, soaked in cold water overnight
2 tablespoons vegetable oil
2 lb. stewing steak, cut into
1 garlic clove, crushed
1 large onion, sliced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon sugar
1 pint chicken stock
8 oz. kasha, cooked
Drain the beans and set aside.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the steak cubes a few at a time and cook them, turning occasionally, for 5 minutes, or until they are brown on all sides. With a slotted spoon, remove the cubes as they brown, and place them on a plate. Keep warm while you brown the remaining cubes in the same way.
Add the garlic and onion to the pan and fry, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Return the beef cubes to the pan. Sprinkle with the salt, pepper, paprika and sugar and add the beans. Stir in the chicken stock and bring to the boil.
Reduce the heat to low, cover the casserole and cook for 1| hours.
Add the kasha and cook for a further 45 minutes, stirring occasionally and checking the amount of liquid in the casserole.
If the mixture becomes too dry, add more chicken stock.
Remove the casserole from the heat and serve at once.