| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
Soups |
10 |
Servings |
INGREDIENTS
| 4 |
x |
Med Onions, peeled & chopped |
| 2 |
x |
Lg cloves Garlic, crushed |
| 1/2 |
c |
Shortening or salad oil |
| 3 1/2 |
tb |
Paprika (Hungarian) |
| 3 |
lb |
Lean Beef Chuck (1" cubes) |
| 2 |
x |
Lg Tomatoes, peeled & choppe |
| 2 |
ts |
Caraway seeds |
| 1 1/2 |
ts |
Dried Marjoram |
| 1 |
ts |
Minced Lemon peel |
| 8 |
c |
Water |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 4 |
x |
Med Potatoes, peeled & cubed |
INSTRUCTIONS
Cut chuck into 1" cubes.
Saute onions and garlic in heated shortening or oil in a large kettle
until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry.
Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds,
marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat
and cook slowly, covered, 45 minutes. Add potatoes and continue to cook
about 20 minutes longer, until potatoes are tender. Serves 10.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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