| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Hungarian |
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 2 |
lb |
Onions, sliced thin |
| 2 |
lb |
Stew Beef, cut 1" cubes |
| 1/4 |
c |
Paprika |
| 12 |
ts |
Salt |
| 1 |
c |
Sour Cream |
| 4 |
c |
Egg Noodles, medium |
INSTRUCTIONS
Directions: In 5 qt. Dutch oven over med heat cook onions in butter until
lightly browned. Add meat, paprika and salt. Reduce heat to low. Cover.
Simmer until the meat is tender (1 1/2 - 2 hrs.). Stir in the sour cream.
Heat through (but don't let it boil).
Serve over hot, buttered, noodles.
Posted to EAT-L Digest 20 Feb 97 by Bill Spalding <[email protected]> on
Feb 20, 1997.
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