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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.

Faye Schiwal
Added: Thursday, June 11, 2009


round steak or English roast
2-3 large onions
4 Tbsp Hungarian Paprika
enough water for the amount of soup you want
4 cups cubed potatoes
cream, optional

3 cups flour
1 egg

Cut meat into bite size pieces. Saute chopped onions in a small amount of oil until tender (more onions are better than less), then add the paprika. Add the meat to this and cook, will make its own broth. After the meat has lost its red color, add water for the amount of soup you would like. Simmer or boil slowly until meat is tender. Add 4 cups potatoes and more water if needed cooking until the potatoes are soft.
Mix the dumplings into a somewhat stiff dough. Drop by small teaspoon into boiling soup. Cook 15 minutes until dumplings are done. Cook slowly, but do not boil. May add cream before serving.




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