This is a Russian-Jewish recipe which will be enjoyed by all your guests. Serves eight.
4 to 5 lb. boneless beef round roast
3 T. rendered chicken fat
1 T. salt
1/4 t. black pepper
1 T. paprika
3 large yellow onions, sliced
Water or beef stock
Step 1. Pat meat dry with paper towels. In a heavy pot or Dutch oven, heat chicken fat over moderate to high heat until sizzling. Add beef and brown well on all sides, sprinkling each side as it is seared with salt, pepper and paprika.
Step 2. When meat done browning, turn heat to low, add sliced onions, cover and cook2 to 3 hours. Enough liquid will be produced by the meat and onions for most of the cooking period; eventually, however, you will need to add a little additional water or stock to complete the cooking.
Step 3. Cook until meat falls apart in an unlovely-looking but delicious mess. Serve with potatoes.