|3 tablespoons||Vegetable oil|
|1½ pounds||Chuck steak, boneless, trimmed of fat and cut in 1 inch cubes|
|1||Onion, peeled and chopped|
|1||Garlic clove, peeled and finely chopped|
|1 tablespoon||Hungarian paprika|
|1||Green bell pepper, cored, seeded and quartered|
|1||Tomato, ripe, peeled, seeded and quartered|
|¼ teaspoon||Caraway seeds|
|Salt to taste|
|Black pepper, freshly ground to taste|
|5 mediums||Potatoes, peeled and diced|
|Hot cooked noodles|
1. In a dutch oven or large heavy saucepan, heat oil over medium-high heat. Add beef, a few pieces at a time, brown well on all sides.
Remove beef and set aside.
2. To drippings in dutch oven, add onion and garlic; saute 3 minutes.
Return beef to pot. Add paprika, stirring to coat the meat evenly.
3. Stir in 1 cup water, or enough to cover beef. Add green pepper, tomato, caraway seeds, and salt and pepper to taste. Reduce heat to very low; cover and cook 1½ to 2 hours.
4. Add potatoes; cover and cook 30 minutes longer, or until potatoes and beef are tender. Serve with noodles.
From the International Kosher Cookbook.
Posted by Ross Bernheim, on the FIDO: Cooking echo. Typed in Meal-Master format by Arthur Cloninger, Huntington, WV.
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