Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Vegetable oil
1 1/2 lb Chuck steak, boneless,
-trimmed of fat and cut in
-1 inch cubes
1 Onion, peeled and chopped
1 Garlic clove, peeled and
-finely chopped
1 tb Hungarian paprika
1 Green bell pepper, cored,
-seeded and quartered
1 Tomato, ripe, peeled, seeded
-and quartered
1/4 ts Caraway seeds
Salt to taste
Black pepper, freshly ground
-to taste
5 md 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 1 1/2 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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