| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Main dish, Beef |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Onions |
| 2 |
sm |
Red or green bell peppers |
| 2 |
tb |
Cooking oil |
| 1 1/2 |
lb |
Ground beef |
| 1/2 |
c |
Beef stock or bouillon |
| 2 |
ts |
Sweet Hungarian paprika |
| 1/2 |
ts |
Caraway seeds |
| 1/2 |
ts |
Dried marjoram |
| 6 |
sm |
Peeled canned tomatoes |
|
|
Salt and freshly ground |
|
|
Black pepper to taste |
INSTRUCTIONS
Chop onions. Seed and slice peppers into 1/4-inch strips. Heat oil in large
skillet. Add onions and peppers and cook over med-high heat until onions
are soft. Add beef, raise heat, and brown, stirring. Drain off excess fat.
When beef has browned, add bouillon, paprika, caraway seeds, and marjoram.
Add tomatoes, squeezing them in your hand to break them up. Season with
salt and pepper and cook until serving time. Source: Keep It Simple -
30-minute meals from scratch
: by Marian Burros
: Pg. 177 From the collection of K. Deck
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