| 141 | 142 | 143 | 144 | 145 |
| 1 | 69 | 138 | 206 | 275 |
|
The Quilt Inn Country Cookbook
Aliske Webb
1
2
–12 oz. can vegetable juice
tbsp. olive oil
Combine vinegar, lemon juice, chili powder and vegetable juice on bowl. Add
meat and marinade up to 1 hour. Stir occasionally.
Heat oil. Saute onions, chilies and garlic over low heat until tender. Add ginger,
curry and salt. Mix well and add tomatoes. Add meat and marinade to pan and simmer
for 2 hours, stirring occasionally. Add water if liquid is necessary.
Serve with steamed rice or in bowls with crusty bread.
Hungry Hungarian Goulash
2
1
1
1
1
2
4
1
1
1
3
2
1
lbs. stewing beef, cubed
cup onions, sliced
cup celery, sliced
cup carrots, sliced
cup green peppers, cut in strips
cloves garlic, minced
tbsp. paprika
tsp. salt
tsp. fresh ground pepper
bay leaf
tbsp. tomato paste
cups bouillon or canned beef stock
/2 cup sour cream
Sear meat in oil in large cast iron pot. Remove meat. In pan juices, saute onion,
garlic, green pepper and celery until tender. Stir in paprika, salt, pepper, bay leaf and
tomato paste. Add bouillon and carrots. Return meat to pan. Bring to boil. Reduce heat
and simmer, covered, for 2 hours or until meat is tender and liquid is thickened.
Traditionally served with buttered noodles. Just before serving, stir in sour
cream.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
Page
Quick Jump
|