Cut the meat into thin slices, tenderize with a meat mallet and sprinkle with lemon juice. Sprinkle the meat with seasoning, coat in flour, fry with lard, put into the saucepan, add broth and stew. Cut the bacon and onion into cubes and brown slightly with lard. Boil the beans and then cool it down. Cut the cucumbers into large cubes. After boiling the jacket potatoes, cut them into slices. Make roux from butter and flour, add bean stock and boil until the sauce thickens. Add the roux, cucumbers and beans to the stewed meat sauce and season to taste. Serve the meal arranged in layers.
The harvester’s pot was introduced in an old recipe prepared by housewives from the Żarnowiec region. Today, it is rarely prepared, for harvest celebrations only. Dozens of years ago, women used to bring their harvesting men a pot filled with two types of meat and vegetables. The “pot” was a very filling meal and it fully satisfied the harvesters, adding them strength to continue their work.
This meal was prepared by the Country Homemakers’ Association from Żarnowiec during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec.