Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Large onion |
1 \N | Red bell pepper |
4 ounces | Lard (oil) |
1 pounds | Beef cut in small cubes |
½ teaspoon | Salt |
½ teaspoon | Ground pepper |
2 teaspoons | Paprika powder |
½ teaspoon | Caraway seeds |
2 \N | Large potato |
1 \N | Large tomato |
1 \N | Bay leaf |
1 tablespoon | Chopped parsley For csipetke: |
1 \N | Egg |
¼ teaspoon | Salt |
3 tablespoons | Flour |
1 teaspoon | Oil |
Chop onion, bell pepper. Brown them in the lard. Add: paprika powder, diced beef. On high heat brown them for 5 minutes until sizzles. Add: cut up tomato, salt pepper, caraway, bay leaf and 6 cups of hot water. Reduce the heat to medium-low, cover it and cook it for 1 hour. Add the peeled diced potato, cook it until potato is ready. You can add CSIPETKE when done, and cook it for 5 more minutes. CSIPETKE: with one egg, 3 T flour, ¼ t salt, 1 t oil (NO WATER!) make a dough, hard enough to stand on the kneading board as a bulk without changing its shape. Pinch pea-size pieces from the dough, and drop them into the slowly boiling soup. Before serving sprinkle chopped parsley in it.
Recipe courtesy of: Denise Bradshaw, 21 Feb 93 12:03:01