| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
|
4 |
Servings |
INGREDIENTS
| 8 |
|
Bacon, chopped |
| 2 |
|
Onions, thinly sliced about |
|
|
1 1/2 cups |
| 1 |
T |
Chopped garlic |
| 2 |
lb |
Beef shank or chuck, cut |
|
|
into stew meat |
|
|
Salt and pepper |
| 3 |
T |
Hot Hungarian paprika |
| 1 |
t |
Ground marjoram |
| 1 |
t |
Lemon zest |
| 1/4 |
c |
White wine vinegar |
| 1/2 |
c |
White wine |
| 1 |
c |
Tomato puree |
| 2 |
c |
Beef broth |
| 1 |
c |
Diced potatoes |
INSTRUCTIONS
In the bottom of a heavy casserole saute the chopped bacon to render
the fat. Add the onion to the bacon fat and brown until golden. Stir
in the garlic but do not burn. Quickly add the beef in one la yer,
season with salt and pepper and brown all sides well. Sprinkle the
paprika, marjoram and lemon zest in and quickly stir to coat the meat
evenly. Add vinegar and wine and cook until nearly dry. Add the
tomato and broth, bring to a boil quickly before lowering the heat to
a simmer and cook gently for 45 minutes. Add the potatoes. Continue to
cook for an additional 20 minutes before serving w ith buttered
noodles. From Michael's Place Show #ML1A31 Recipe by: Michael
Lomonaco Posted to MC-Recipe Digest V1 #550 by "Master Harper Gaellon"
<gaellon@inch.com> on Apr 4, 1997
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