| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Hungarian | Meat | 4 | Servings |
INGREDIENTS
| 2 | lb | Lean beef chuck, cut into |
| 1-1/2" squares | ||
| 1/4 | lb | Lard or sweet butter |
| Salt and pepper to taste | ||
| 2 | T | Sweet paprika -or- |
| 1 | T | Hot paprika |
| 1 1/2 | lb | Onions, sliced |
| 1 | T | Flour |
| Hot water or dry white wine | ||
| 2 | c | Dairy sour cream |
INSTRUCTIONS
From: sporter@roux.com (Susan Moyers Porter) Date: 26 Jan 1996 04:28:46 -0700 Season meat with the salt and pepper. Heat lard almost to smoking point in a a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1-1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with carraway seeds. Makes 4-6 servings. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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