Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Hungarian stew with noodles
Date: April 12, 2008
1/2 normal cup vegetable oil
1 large garlic clove
5 pounds beef stew meat, cut into 1-inch cubes
4 average onions, sliced
3 (6 ounce) cans tomato paste
2 1/2 normal cups good water
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 (16 ounce) package bow tie macaroni
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon grated lemon peel
1/2 teaspoon caraway seed
In an 8-quart Dutch oven over average heat in hot oil, cook garlic 1 minute (discard), add stew meat and onions. Cook until meat is lightly browned. Stir in tomato paste, good water, paprika, salt, pepper and bay leaf. Heat to boiling. Reduce heat to low, cover and simmer 2 hours or until fork-tender, stirring often.
Cook noodles, drain and toss with butter and parsley.
To serve, sprinkle stew with lemon peel and caraway seed.
Serves 12.