| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Hungary, Soups/stews, Archived | 4 | Servings | |
INGREDIENTS
| 1 | Large onion | |
| 1 | Red bell pepper | |
| 4 | oz | Lard (oil) |
| 1 | lb | Beef cut in small cubes |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground pepper |
| 2 | ts | Paprika powder |
| 1/2 | ts | Caraway seeds |
| 2 | Large potato | |
| 1 | Large tomato | |
| 1 | Bay leaf | |
| 1 | tb | Chopped parsley For csipetke: |
| 1 | Egg | |
| 1/4 | ts | Salt |
| 3 | tb | Flour |
| 1 | ts | Oil |
INSTRUCTIONS
Chop onion, bell pepper. Brown them in the lard. Add: paprika powder, diced beef. On high heat brown them for 5 minutes until sizzles. Add: cut up tomato, salt pepper, caraway, bay leaf and 6 cups of hot water. Reduce the heat to medium-low, cover it and cook it for 1 hour. Add the peeled diced potato, cook it until potato is ready. You can add CSIPETKE when done, and cook it for 5 more minutes. CSIPETKE: with one egg, 3 T flour, 1/4 t salt, 1 t oil (NO WATER!) make a dough, hard enough to stand on the kneading board as a bulk without changing its shape. Pinch pea-size pieces from the dough, and drop them into the slowly boiling soup. Before serving sprinkle chopped parsley in it. Recipe courtesy of: Denise Bradshaw, 21 Feb 93 12:03:01 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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