September 19, 2016


Butter - 50 gms
Onions - 225 gms (peeled and sliced)
Stewing veal - 450 gms (diced)
Paprika - 1 tbsp
Tomatoes - 225 gms (peed and chopped)
beef stock cube - 1
Tomato puree - 50 gms
Salt and pepper to taste
Potatoes -450 gms (peeled and diced)
Mushrooms - 100 gms
Soured cream - 115 ml


  • Heat the butter and fry the sliced onions and meat lightly  in a strong saucepan.
  • Stir in the paprika, then the tomatoes.
  • Dissolve the stock cube and tomato puree in 350 ml boiling water, add to the pan, season and  simmer covered for about one hour.
  • Stir well, add the sliced potatoes and cook for a further 45 minutes.
  • Add the mushrooms for the last 10 minutes only.
  • Serve in a heated casserole, top with warm soured cream, and sprinkle with a little more paprika.

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