| 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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