Recipe - Gulyas Saturday Night

3 tablespoon Bacon grease
1 Green chile; (opt, julienne)
2 lg Onion; chopped
2 Garlic clove; smashed &
chopped
1 tablespoon Paprika, Hungarian
Three fourths pound Flank steak; cubed
Three fourths pound Pork; cubed
2 cup Tomato; canned
Pepper, black
Garlic salt; to taste
Sour cream; for garnish

In large, deep skillet or Dutch oven, saut peppers & onions in the bacon
drippings until onions are translucent. Make a space, and add garlic
directly to the hot surface, stirring until fragrant. Now add the paprika
and stir it all until it loses its raw smell. Add cubed meats, canned
tomatoes and a hefty grinding of pepper and stir. When mixture reaches a
simmer, cover and allow to cook for 1 to 1One half hours, until meat is tender.
Check after 45 minutes; if there seems to be too much liquid, leave cover
off to reduce sauce. And if, when the meat is tender, there is still too
much sauce, thicken it in the following manner: remove a cup or so of
liquid and stir into it perhaps a teaspoon of arrowroot; return all to pan
and stir until thickened nicely. Serve on noodles if you like, although
they're not absolutely necessary. Suggestion: serve WITH fresh, steamed
green beans, left whole.

Ann Martin

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini