| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Hungarian |
Hungarian, Stew, Ceideburg 2 |
2 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 2 |
tb |
Oil |
| 6 |
|
Capsicums [Bell peppers. S.C.] |
| 4 |
lg |
Tomatoes |
| 1/2 |
c |
Rice |
|
|
Salt |
INSTRUCTIONS
Slice the onion and fry in the hot oil. Meanwhile, remove the seeds
and membranes from the peppers and cut into rings or pieces, and chop
the tomatoes. Add the tomato, then the capsicum to the onion and let
them soften. After 1/2 an hour add the rice and the salt to taste.
Reduce the heat to low, cover and braise until the rice is cooked and
the tomato pulpy.
From "Mother Magyar" by Meryl Constance, Sydney Morning Herald,
12/8/92.
Posted by Stephen Ceideberg; February 18 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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