| 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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