marha gulyas

Categories
Jewish
Soup/stew
Meats
Potatoes
Yield
4 servings
MeasureIngredient
3 tablespoons Vegetable oil
1½ pounds Chuck steak, boneless, trimmed of fat and cut in 1 inch cubes
Onion, peeled and chopped
Garlic clove, peeled and finely chopped
1 tablespoon Hungarian paprika
Green bell pepper, cored, seeded and quartered
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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