| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless beef chuck, cut into 1" cubes (up to 2-1/2) |
| 3 |
|
Onions, chopped |
| 3 |
tb |
Butter |
| 1 |
cn |
(8 oz.) tomato sauce |
| 1 |
c |
Water or wine (or combination) (up to 1-1/2) |
| 2 |
ts |
Sugar |
| 2 |
ts |
Hungarian sweet paprika |
| 2 |
ts |
Salt |
| 1 1/2 |
ts |
Caraway seed |
| 1 |
ts |
Dill seed |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Finely minced garlic |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
Dry mustard |
| 1/8 |
ts |
Basil |
| 1 |
c |
Sour cream |
INSTRUCTIONS
In large frying pan or dutch oven, saute meat and onions in butter until
browned. Add remaining ingredients, except sour cream. Stir well to blend.
Cover pan and simmer slowly until meat is tender, about three hours. Remove
from heat and stir in sour cream. Serve over hot buttered noodles.
Posted to EAT-L Digest 08 Dec 96
From: Lynne Fraser <Lynne_Fraser@BROWN.EDU>
Date: Mon, 9 Dec 1996 11:59:07 -0500
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”