| 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 | t | Salt |
| 1 | t | Paprika, Hungarian paprika |
| comes in hot or sweet I | ||
| use hot when I have it. | ||
| 1/4 | t | Black pepper |
| 1 | T | Better, melted |
| 1 1/2 | T | 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: [email protected] Date: Thu, 1 Aug 1996 00:34:50 -0400
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