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Paprikash Recipe

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This recipe for Paprikash, by , is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Duane Martin
Added: Thursday, May 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4lb rump roast or top round roast
4 lrg. onions
6 lrg. red potatoes
2 tbsp lard
8 tbsp paprika
salt

Directions:
Directions:
Trim all fat and cut meat into 1/2 cubes. Peel and chop the onions and cook in a large stock pot with the lard til slightly browned. Then add cubed beef and brown meat until meat is cooked. Add about 5 or 6 qts of water, paprika, and salt to taste. Let this simmer covered for 3 to 4 hours, stirring occasionlly. The longer you simmer, the more tender the meat will be. About 45 mintues before serving, add cubed potatoes and bring back to a low boil until potatoes are soft.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
The more onions the better the flavor. They really cook down a lot. Serve with hard rolls or fresh baked french bread. Slurpping is allowed!

 

 

 

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