| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hungarian |
Hungary |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Beef stock or Bouillon |
| 2 |
c |
Water |
| 4 |
|
Carrots, sliced |
| 1 |
|
Green pepper, diced |
| 1 |
|
Tomato, halved |
| 1 |
|
Onion, halved |
| 1/4 |
c |
Diced celery |
| 1 |
ts |
Salt |
| 1 |
ts |
Paprika (Hungarian paprika comes in hot or sweet, I use hot when I have it.) |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Better, melted |
| 1 1/2 |
tb |
Flour |
| 2 |
lb |
Potatoes, pared and diced |
| 1 |
lb |
Frankfurters, sliced |
INSTRUCTIONS
from: The Wonderful World of cooking
Combine stock, water, carrots, green pepper, tomato, onion, celery and
seasonings. Cover. Simmer for 1 hour. Blend butter and flour.
cook,stirring, until lightly browned. Stir into vegetable mixture. Add
potatoes. Cover. Simmer for 15 minutes. Add frankfurters. Cover and simmer
for 15 minutes. serves 6 Serving sugguestions: serve with Cole-slaw, fresh
fruit, cheese and coffee or tea.
Posted to Recipe Archive - 15 Sep 96
submitted by: LeiG@aol.com
Date: Thu, 1 Aug 1996 00:34:50 -0400
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