| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 300 |
g |
(10 1/2 ounces) shank of beef |
| 30 |
g |
(1 ounce) lard |
| 1 |
lg |
Onion, finely choppd |
| 1/2 |
ts |
Paprika |
|
|
Salt, to taste |
| 1/2 |
ts |
Caraway seeds |
| 3 |
|
4 black peppercorns |
| 1 |
md |
Carrot, cut in quarters |
| 1 |
md |
Parsnhip, cut in quarters |
| 1 |
|
Sweet paprika peppers, left whole (can only get in Hungary)* (up to 2) |
| 500 |
g |
(1 pound) potatoes |
INSTRUCTIONS
Cube the meat and potatoes into 3/4-inch pieces. Stew the onion in lard
over low heat until golden yellow, but not brown. Remove the pot from th
eheat, add the paprika (powdered), meat, salt and 1 quart 3 ounces (1.5
liters) water. Add the caraway seeds and peppercorns in a tea ball or a
small bag for easy removal before serving the soup. Return to low heat and
simmer. After 30 minutes add the carrots, parsnips and paprika peppers. *
In U.S., use sweet yellow peppers, cleaned and cut into wide slices. When
the meat is nearly tender (around 30 minutes) add the potatoes. When every
ingrediens is tender (about another 20 minutes), the dish is done. Serve
immediately or reheat when needed. Serves six.
Posted to MM-Recipes Digest V4 #081 by Anita Altman <anita@bpsun.hu> on Mar
21, 1997
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