| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Stew beef |
| 1 | lb | Carrots (skinned and chunked) |
| 8 | lg | Potatoes (skinned adn chunked) |
| 3 | lg | Onions (skinned and sliced) |
| 3 | tb | Beef boullion |
| 1/4 | c | Paprika (up to 1/2) |
INSTRUCTIONS
Brown the beef in about 2T oil. When nearly done, add in onions. Saute until onions and soft. Add in the rest of the ingredients and enough water to cover. Add the paprika to your taste. We like a lot, so go with the 1/2 c. This is one of those meals that tastes even better the second or third day. We serve ours with garlic bread and a side salad and a bottle of Tabasco on the side. Posted to TNT - Prodigy's Recipe Exchange Newsletter by taylorn@kenyon.edu on Aug 10, 1997
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