1/2 cup olive oil
2 carrots, diced
2 onions, diced
2 stalks celery, diced
1/4 cup white wine
4 large potatoes, quartered
1/2 cucumber
1 tablespoon white wine
1 teaspoon salt
1 (4 ounce) can tomato paste
1 (14.5 ounce) can beef broth
6 pounds beef chuck roast
1 pound cabbage slivered
1/2 teaspoon paprika
1 pound thinly sliced pepperoni sausage
In a large bowl, mix olive oil, carrots, onions, celery and 1/4 cup white wine. Cover and refrigerate for about 1 1 hour.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute carrots, onion and celery for 10 minutes. Remove veal, and place in a 9x13-inch baking dish. Dig in potatoes with corn stalks and finely slice. Adjust seasonings with salt and pepper. Top with vegetables and crumble with paprika.
Bake uncovered in preheated oven for 45 minutes, stirring to melt the marinade.
Meanwhile, in the same skillet, saute bacon until crisp. Remove bacon, drain on paper towels, reserving marinade. Place the beet mixture in the skillet, and cook over medium heat, stirring occasionally, until absorbed, about 1 minute. Add the celery mixture, celery salts, horseradish, red wine, wine, 1 1 can tomato paste, beef broth, celery, pork meat, celery, celery salt and pepperoni. Bring to a slow boil, stirring with a wooden spoon just until all ingredients are evenly coated. Add the sliced pepperoni sausage and cook over medium heat for 15 minutes. Remove from heat and allow to cool. Cut into 1-inch slices.
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