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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From my collection of handwritten recipes 1970-1984. Ingredients:
2 lbs beef stew meat, cut in 1 1/2-inch pieces |
1 cup chopped onion |
2 tablespoons butter |
2 tablespoons paprika |
1 1/4 cups coarsely chopped green peppers |
1 (28 ounce) can tomatoes, crushed |
1 tablespoon salt (to taste) |
pepper |
3 cups diced potatoes |
chopped parsley |
sour cream (optional) |
Directions:
1. Brown meat with onion in the butter in large heavy kettle.
2. Stir in paprika, green pepper, and tomatoes.
3. Add 1 Tblsp. salt and 5 cups water.
4. Bring to a boil, cover and simmer 2 hours, or until meat is tender.
5. Add potatoes and simmer, covered, 15 minutes, or until potatoes are tender.
6. Add pepper and more salt if necessary.
7. Sprinkle with parsley, and top each serving with a spoonful of sour cream, if desired.
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