| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
Soups, Hungarian |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Bacon grease |
| 1 |
|
Green chile; (opt, julienne) |
| 2 |
lg |
Onion; chopped |
| 2 |
|
Garlic clove; smashed & chopped |
| 1 |
tb |
Paprika, Hungarian |
| 3/4 |
lb |
Flank steak; cubed |
| 3/4 |
lb |
Pork; cubed |
| 2 |
c |
Tomato; canned |
|
|
Pepper, black |
|
|
Garlic salt; to taste |
|
|
Sour cream; for garnish |
|
|
— Ann Martin |
INSTRUCTIONS
In large, deep skillet or Dutch oven, saut peppers & onions in the bacon
drippings until onions are translucent. Make a space, and add garlic
directly to the hot surface, stirring until fragrant. Now add the paprika
and stir it all until it loses its raw smell. Add cubed meats, canned
tomatoes and a hefty grinding of pepper and stir. When mixture reaches a
simmer, cover and allow to cook for 1 to 1-1/2 hours, until meat is tender.
Check after 45 minutes; if there seems to be too much liquid, leave cover
off to reduce sauce. And if, when the meat is tender, there is still too
much sauce, thicken it in the following manner: remove a cup or so of
liquid and stir into it perhaps a teaspoon of arrowroot; return all to pan
and stir until thickened nicely. Serve on noodles if you like, although
they're not absolutely necessary. Suggestion: serve WITH fresh, steamed
green beans, left whole.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”