| 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:
LeiG@aol.com Date: Thu, 1 Aug 1996 00:34:50 -0400
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