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| Clark family soul food! You'll love this one! Be sure the paprika is not the "hot" da kine - or it will lay you low! |
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| 3 Tbs |
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Butter or margarine |
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| 3 cups |
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Onions, thinly sliced |
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| 1½ tbs |
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Paprika |
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| 1½ pounds |
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Boned chuck or similar cut of beef, cut into 1" cubes |
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| 4½ tsp |
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Paprika |
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| 3 cups |
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Water |
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| 1 |
In dutch oven or deep pan, saute onions in hot butter with salt until golden. |
| 2 |
Stir in 1½ teaspoons paprika and meat. Simmer, covered 1 hour. |
| 3 |
Add 4½ teaspoons paprika and enough water to just cover meat. (Water must be boiling!) Simmer, covered, 1 hour or until meat is fork-tender, adding more water toward end of cooking time if you want extra gravy. |
| 4 |
Serve with buttered egg noodles (really good!) mashed potatoes or fluffy white rice. ! |
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| Cooking Tips |
| For a change, during the last half hour of cooking, add 4 quartered, pared medium potatoes, with a little more water if needed. |
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| Recipe Source |
Source: From Mom's Good Housekeeping cook book published in 1956. |
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