| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Hungarian | Beef, Stews, Hungarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef stew meat, cut into 1" cubes |
| 1 | md | Onion; chopped |
| 2 | ts | Oil |
| 12 | fl | Beer |
| 3/4 | c | ;Water |
| 1/4 | c | Tomato paste |
| 1 | tb | Paprika |
| 1/4 | ts | Salt |
| 1/4 | ts | Caraway seed |
| 1/4 | ts | Pepper |
| 3 | Potatoes (about 1 lb.) | |
| 8 | oz | Sauerkraut, canned |
| 2 | tb | Parsley; snipped |
INSTRUCTIONS
In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover; simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces. Add potatoes, UNDRAINED sauerkraut, and parsley to skillet. Cook, covered, about 20 minutes or until vegetables are tender. Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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