| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Archived, Beef/veal, Hungary | 1 | Servings |
INGREDIENTS
| 8 | oz | Lean joint of beef |
| 4 | oz | Mushrooms |
| 1 | oz | Bacon or some bacon rind |
| 1 | T | Fat |
| 1 | T | Flour |
| 1 | Gill sour milk | |
| 1 | Onion | |
| pn | Of pepper | |
| 1 | t | Salt |
| 1 | Gill water |
INSTRUCTIONS
Put piece of beef in hot fat. Add peeled and sliced mushrooms, chopped onions and seasonings. Fry these for a few minutes before adding the water. Put the lid on and let it cook slowly, until meat is tender. Remove meat and cut it on board into slices about 1/4 inch thick. Add flour to the pan in which the meat was cooked, stir well and add the sour milk. Arrange the slices of meat on a dish, and pour thick gravy over it before serving. Garnish with boiled macaroni. From: Hungarian Cooking by Elisabeth de Biro Shared By: Pat Stockett File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 704
Calories From Fat: 441
Total Fat: 47.8g
Cholesterol: 171.3mg
Sodium: 2499.4mg
Potassium: 1143.3mg
Carbohydrates: 20.7g
Fiber: 3.2g
Sugar: 7.7g
Protein: 46.1g