ISTVÁN'S VEAL STEW
Istváns kalvgryta
Serves 4
2 middle-sized onions
1 garlic clove
butter or margarine
1 lb 8 oz to 1 lb 12 oz boneless veal
1 to 1½ teaspoons paprika
some cumin
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried marjoram
1 teaspoon salt
a little black pepper
1 red and 1 green bell pepper
7 oz whole canned tomatoes
7 oz fresh mushrooms
(0.2 cup bouillon or tomato juice from the can)
soured cream
Finely chop onion and garlic and sautée them in fat in a pot that you can use for serving. Cut the meat in cubes, add them to the pot and fry until nicely brown. Flavor with spices and simmer for a while. Trim and shred the bell peppers. Put the shreds, tomatoes and trimmed mushrooms on top of the meat and simmer for about 1 hour in the oven or on the stovetop. Dilute with bouillon or tomato juice if necessary.
Serve hot with soured cream on top and rice or potatoes.
Enjoy!
Bella
Istváns kalvgryta
Serves 4
2 middle-sized onions
1 garlic clove
butter or margarine
1 lb 8 oz to 1 lb 12 oz boneless veal
1 to 1½ teaspoons paprika
some cumin
1 bay leaf
½ teaspoon dried thyme
½ teaspoon dried marjoram
1 teaspoon salt
a little black pepper
1 red and 1 green bell pepper
7 oz whole canned tomatoes
7 oz fresh mushrooms
(0.2 cup bouillon or tomato juice from the can)
soured cream
Finely chop onion and garlic and sautée them in fat in a pot that you can use for serving. Cut the meat in cubes, add them to the pot and fry until nicely brown. Flavor with spices and simmer for a while. Trim and shred the bell peppers. Put the shreds, tomatoes and trimmed mushrooms on top of the meat and simmer for about 1 hour in the oven or on the stovetop. Dilute with bouillon or tomato juice if necessary.
Serve hot with soured cream on top and rice or potatoes.
Enjoy!
Bella
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