|From: Oliver Schmelzer <email@example.com> Save Address - Block Sender|
|To: Andrea Mingorance <firstname.lastname@example.org>, "Bruner, Wanda"
<BrunerW@booksamillion.com>, "CMMILL1@aol.com" <CMMILL1@aol.com>,
"Jeryll A. Yoder" <JAYODER@stvincent.org>, Nada AbiSamra
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|Subject: [Fwd: GULASCH]|
|Date: Thu, 13 Apr 2000 20:11:12 -0500|
|From: Oliver Schmelzer <firstname.lastname@example.org>|
|To: Schmelzer Oliver <Oliver.Schmelzer@MAXWELL.AF.MIL>,"email@example.com"
|Date: Wed, 12 Apr 2000 20:20:27 -0500|
Annette's Gulasch Soup
2lbs. beef stew meat (small cubes)
2x cans, beef consume
2 cubes of beef boullion (CONSUMME)
6 big onions
4 cloves of garlic
16 ounce diced tomatoes
First step: In a big pot, brown meat, garlic, and onions in olive oil.
Then add 1/2 cup of water and the beef broth; Let simmer for 1 hour,
then add diced can tomatoes. Once again simmer for another hour on low
or until meat falls apart. If needed add a little bit of water.
8 carrots (diced)
2 red bell peppers, 2 green bell peppers (diced)
1 BIG bottle of tomatoe juice
2 can of mushrooms (stems and pieces diced)
6 Tbsp marjoram
6 Tbsp sweet paparika
4 Tbls worcestershire sauce
from 2 lemon the skins(chopped very fine)
Add carrots first, let cook for a minute. Then add the rest of ingredents;
If needed add more spices to taste.Let simmer for about a half and hour.
to thicken you can add mashpotatoes or with corn starch.
Optional: add sweet or sour cream when serving. Garnish with parsley
and eat with french bread
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