0 recipes from contoocook and beyond


2 tbsps. oil or bacon fat
l-l/2 lb. beef boneless chuck, tip or round, cut into 3/4″ cubes
2 cups water
l can (8 oz.) tomatoes with liquid
3 med. onions, chopped
l clove garlic, chopped
2 tsps. paprika
2 tsp. salt
l tsp. instant beef bouillon
l/2 tsp. caraway seeds
l/4 tsp. pepper
2 med. potatoes, cut into l-l/2″ pieces
2 med. green peppers, cut into l” pieces
French bread or rolls
Heat oil in Dutch oven or l2″ skillet until hot. Cook and stir beef
in hot oil until brown, about l5 mins. Drain. Add water, tomatoes, o
nions, garlic, paprika, salt, bouillon, caraway seeds and pepper.
Break up tomatoes with fork. Heat to boiling. Reduce heat. Cover and
simmer l hour. Add potatoes. Cover and simmer until beef and potatoe
s are tender about 30 mins. Add green peppers. Cover and simmer unti
tender, 8 to l0 mins. Serve in soup bowls with French bread for
dipping into hot broth.
Serves 6. Prodigy

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