RVin' and Campin' Cookin' By Linda Weibe
Coil bound - 275 pages of great easy recipes
$18.00 plus $2.50 S&H Cda
$15.00 plus $3.00 S&H US$
From section covering
MAIN COURSE BEEF, PORK & LAMB
- no photos available
oil in a large Dutch oven, and brown the beef on all sides. Add the onions
until opaque. Add the potatoes, green pepper, tomato, garlic,
caraway, paprika, salt, stock, bay leaves, sugar, cayenne pepper, and
wine. Add some water if needed to cover the vegetables. Cover and simmer
for 45 minutes. Remove the lid and continue to simmer to reduce liquid,
about 15 minutes. Remove the bay leaves before serving. Serve with a
dollop of sour cream. Serves 4.
2 cups flour and 1 teaspoon salt in a bowl and add 2 eggs and 1 cup of
milk; beat well. Place in a course colander and press it through the holes
over a large pot of hot water; cook 5 minutes and drain. Mix in 2
tablespoons of butter.
the potatoes and serve the goulash over noodles. Try substituting the
tomato with whipping cream (omit the sour cream) and serve over egg
noodles. You can use ground beef instead of steak. For a special treat
in place of noodles.