"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Paprikash, by Evie Martin, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 big onions 2 lbs cubed beef (sirloin steak works good) 1 good sized beef soup bone Paprika to taste about 5 medium potatoes Water to cover
Peal and chop the onions. Melt about 2 Tbsp shortening in a big soup kettle. Simmer onions until they are tender. Add paprika until it has a nice red color. Add enough water to make a good amount of soup. Add salt to taste. Add your beef bone to give extra flavor. Simmer for about 2 hours. Peel and cube potatoes and add to soup. Cook about 35 minutes more. If you add dumplings they take about 20 minutes to cook.
I always serve salt bread with this. Since they are true Martin girls, Kim, Suzy and Diane like the bread and dumplings the best.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.