Instructions: In Dutch oven bring vinegar or vodka to boiling. Add meat; cook for 1 minute on each side in the boiling liquid. Discard vinegar or vodka. Add beef broth, onion wedges, and bay leaf to meat. Cover and simmer about 2 hours or until meat is tender. Remove meat and set aside; discard the bay leaf.

For stuffing: In skillet cook green onion and celery in the hot butter until tender but not brown. In bowl combine egg, onion mixture and bread crumbs.

Cut slits in meat from edge to center about 3/4 inch apart to make 8 "pockets". Spoon about 2 tablespoons stuffing into each pocket. Return the stuffed meat to Dutch oven. Cover and simmer over low heat 30 minutes more. Transfer meat to serving platter; keep warm. Skim fat form pan juices. Add water to juices, if necessary to measure 2 cups; return to Dutch oven. Combine 1 1/4 cup water and cornstarch; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pass with meat. Slice between pockets. Garnish with parsley and beets.

Serves 8 1o 10

(Stuffed meat slices, usually served with stewed cabbage and potatoes)

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