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Hungarian Gulyas




Source of Recipe


Jo Gainey
2 lbs.beef (or pork)
4 Tablespoons cooking oil
2 medium onions, chopped
4 Tablespoons ground, fresh paprika
Salt to taste
1/4 teaspoon caraway seed
4 cloves garlic, chopped
1 green pepper, seeded cut into halves
4-6 Tablespoons sour cream
Parsley

Cut meat into 2-inch pieces. Brown in oil. Add onions and cook until onions
are transparent. Add paprika, salt, caraway seed and garlic.

Lay halves of green pepper on top. Cover and cook slowly for approximately 1
hour or until meat is tender. Add water if needed. After cooking--Remove
pepper to another dish and serve to someone who especially likes it, do not
stir it into the Gulyas.

Garnish with sour cream and with parsley and serve with prepared cauliflower
as a color and flavor contrast.