Here is what you need for this authentic Hungarian dish...no this is not the throw the noodles and tomato paste and hamburger together recipe...it's the real thing...many versions of this exist but I tried in vain to keep close to the original: 2 lbs. of lean stewing beef 2 fresh green peppers 1 lb. of fresh mushrooms 1 large or 2 small onions/diced 1/4 cup of red wine 3 tbsp. of Worchestershire sauce salt to taste/pepper to taste 1 tbsp. of crushed caraway seed 1 can of tomato sauce 1 16 oz. can of crushed tomatoes or 1 quart of home canned tomatoes 1 tsp. of minced garlic or garlic juice/powder 3 heaping tbsps. of Paprika (preferably Hungarian) 1 8 oz. container of sour cream; pasta (either fresh or store boughten...I make fresh angel hair pasta for this dish...) 1 can of Campbells© beef comsume soup or 3 cubes of beef bouillion or 2 tsp. of beef boullion crystals In a large kettle, add 3 tbsps. of butter/oil and heat. Add beef and brown. Add minced onion, garlic, pepper, salt, Worchester sauce, wine and sliced mushrooms. Continue to simmer until meat is tender. Add tomato sauce, tomatoes, paprika, boullion or consume and crushed caraway seed. Season with salt/pepper to taste. Continue to SIMMER with LID on kettle stirring occasionaly for at least 1 1/2 hours. When sauce is thickened add minced green peppers. Heat again for about 1/2 hour. When this is going on prepare and make your pasta. At the end add the sour cream and simmer very very gently for about ten minutes. DO NOT BOIL it will ruin the cream. Serve immediately on pasta and to your guests. Let me know how this turns out...it's one of my favourite dishes! Wolfie
