| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Hungary, Beef/veal, Archived | 1 | Servings |
INGREDIENTS
| 8 | oz | Lean joint of beef |
| 4 | oz | Mushrooms |
| 1 | oz | Bacon or some bacon rind |
| 1 | tb | Fat |
| 1 | tb | Flour |
| 1 | Gill sour milk | |
| 1 | md | Onion |
| pn | Of pepper | |
| 1 | ts | 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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