Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Dwigans fwds07a
1/2 c Olive oil
1 lg Onion -- chopped coarsely
4 lg Garlic cloves -- mashed
2 lb Stewing or goulash meat --
Cut
In chunks
1 lb Tomatoes -- peeled and
Choppey
1 Bay leaf
2 tb Chopped fresh parsley
1 ts Oregano
1 ts Paprika
Salt and pepper to taste
1 lg Carrot
1 Beef bouillon cube --
Dissolved
In
3 c Boiling water
2 lg Sweet potatoes, peeled
Chopped coarsely
2 lg White potatoes, peeled
Chopped coarsely
6 Dried apricots
1 cn Kernel corn
1 sm Can or
1 pk Frozen green peas
1 c Uncooked rice
6 Dried prunes
1 sm Can peach halves -- drained
1 lg Yellow squash

In a saucepan, saute the onion and garlic in oil. Add the beef, stir
and cook it until it is brown on all sides. Add the tomatoes, bay
leaf, parsley, oregano and paprika. Season with salt and pepper.
Cover and simmer 10 minutes. Add the carrot, bouillon a Preheat oven
to 400. Cut the squash in 1/2 remove the seeds, sprinkle it with
salt, dot with butter and sprinkle iw with a little water to keep it
from drying out. bake it until it is tender. Place it in a large
serving dish and pur the prepared carbonada Recipe By
: "The Flavors of Jerusalem" by Nathan and Goldman

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