BEEF STEW, HUNGARIAN STYLE 1/4 c. butter or vegetable oil 1-2 med. onions, chopped 1 1/2 lb. stewing beef (chuck), cubed 1 tsp. salt or to taste 1/2 tsp. coarsely ground black pepper 1 tbsp. sweet Hungarian paprika 1/2 tsp. dried marjoram, crumbled 1/2 tsp. caraway seeds (in strainer or cheesecloth) 2 carrots, scraped & cut in 2" pieces 2 stalks celery, cut in 2" pieces 1 green pepper, cut in 1" pieces 1-2 tomatoes, cut up (seasonal) 3/4 c. sour cream, for serving (optional)
Heat butter, sauté onions until soft and golden. Add beef, stir, then other ingredients. Add 1/2 cup water, cover, reduce heat and simmer for about 1 hour. Stir occasionally and add water if needed. Taste for seasoning, cook until tender. This may take up to 2 hours. I add 1/2 beef bouillon cube for added flavor, if needed. Serve with noodles or potatoes. Serves 4. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
