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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Paprikash Recipe

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This recipe for Paprikash is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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