"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Hungarian Beef Stew Recipe

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This recipe for Hungarian Beef Stew, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 small onions
2 pounds stew meat
1/3 cup all-purpose flour
2 tablespoons vegetable oil
2 garlic cloves, minced
1 (10-3/4 oz) can tomato soup, undiluted
1-3/4 cup water, divided
2 bay leaves
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried thyme
2 teaspoons salt
1/2 teaspoon pepper
3 large baking potatoes, peeled, cut into 1" cubes
1 pound carrots, peeled, sliced
4 celery ribs, sliced
1 pound egg noodles, cooked

Directions:
Directions:
Peel onions and set aside. Chop remaining onion.
Dredge beef in flour. Brown in hot vegetable oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; saute until onion is tender. Stir in soup, 1 cup water, and next 5 ingredients. Cover, reduce heat to low and simmer 1 hour. Add whole onions, potatoes, carrots, celery and remaining 3/4 cup water. Bring to a boil; reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves. Serve stew over hot cooked egg noodles.

 

 

 

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