Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Beef, lean, bottom round 1 1/2 ts Paprika
1 ea Onion, large 1 ts Salt
1 ea Garlic clove Pepper
1 tb Butter Flour

Cut off fat and cube meat. Chop onion and garlic into small pieces;
brown in butter, set aside. Brown cubed meat. After thoroughly
browning, add paprika, salt, a little pepper and onion and garlic
mixture. Mix ingredients well. Then begin adding *boiling* water.
Keep meat *just* covered with water and cook for 2 to 3 hours or
until meat is tender, always making sure that the meat is covered by
enough juices (otherwise add more water). When finished add small
amount of flour to juice to make gravy somewhat thicker.

Source: Encore - The Favorite Dishes of the World's Most Famous
Musicians - Random House - New York (c)1958 MealMaster Format: Grant
Ames - 10/94

Notes: This was a favorite dish of Arthur Fiedler, Maestro of The
Boston Pops.
Submitted By GRANT AMES On 01-06-95

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