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- Beef and vegetables with wine sauce over noodles
- Joe Knaver
Serves/Makes:6 large servings
- 3 lbs (1.4 kg). beef sirloin
- 1/3 cup (80 ml) oil
- 2 cups (475 ml) chopped onion
- 1 large green bell pepper, seeded and chopped
- 1/2 cup (125 ml) dry wine
- 2 cups (475 ml) water
- 1 lb (.5 kg). mushrooms, quartered
- 1 medium tomato, diced
- 1 cup (225 ml) sour cream
- 1 tsp (5 ml) flour
- 2 tsp (10 ml) salt
- 1/4 tsp (1 ml) pepper
- 2 tbsp (30 ml) Hungarian paprika
- cooked noodles or rice
- Cut beef into 1 1/2 inch cubes.
- Heat oil in a skillet and add beef.
- Cook beef until almost browned.
- Add onion, bell pepper and paprika.
- Cook until onion is tender.
- Add wine and water and heat to a boil.
- Reduce heat and simmer for 2 hours, or until beef is tender.
- Stir in mushrooms and tomato.
- Cover and simmer for 30 minutes, stirring occasionally.
- Combine flour, salt, pepper and sour cream in a bowl.
- Stir sour cream mix into beef.
- Cook until thickened.
- Serve over noodles or rice.
- I am of Hungarian decent and this is one of my favorites. I also have been a member of a Hungarian Church all of my life (55 yrs) and this past summer we published a 100 page Hungarian Cookbook in honor of the churches 95th Anniversary. The cost is $5 plus $1 shipping. If your interested, e-mail me at firstname.lastname@example.org.
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