| 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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