Post by Itchy on Apr 23, 2009 20:31:35 GMT -5
Being that mi old man was born in Austria and grand ma ma was born in Hungry and later raised in Austria she was handed down the Erlwein Family Recipe. You can serve it with Egg Noodles or dumblings though I really can't give you the recipe becasue everything is by taste though I could give you the basics and you can run with it any which way you want.
1lb Stew Meat and or Venison Stew Meat
1 Minced Garlic Glove
Olive Oil to coat the bottom of the pan.
Once you coat the pan with EVO add the garlic and sear the outside of the meat.
Once the meat is seared add approc 4-6 cups of water enough to cover the top of the meat.
Now add 2 beef cubes along with 1 teaspoon of Paprika I go a little nuts with the paprika since I like the flavor
I like the meat tender where you can cut it with a fork so let it simmer for a good 2-3 hours on low heat partially covered till meat is tender.
If you want veggies in it after the 90 minute mark you can add sliced mushrooms and or carrots or both to it. When you add the carrots it will give a hole new flavor to the stock.
Once everything is to your liking turn the flame up on high to get a boil going. Add 2 tablespoons of cornstarch to a cup and add cold water to it. Just enough to get the cornstarch to disolve. When you have a boil going slowly add the corn starch as you stir it up. You want the broth to thicken up thickness depends on how you like it.
Now you can serve on top of egg noodles or dumblings.
the Dumbing recipe I have always done by eye. Next time I make it I will measure everything out.
The dish is a good NFL game day food, hearty, stomach filling and on those especially cold days nice and warm in the belly.
1lb Stew Meat and or Venison Stew Meat
1 Minced Garlic Glove
Olive Oil to coat the bottom of the pan.
Once you coat the pan with EVO add the garlic and sear the outside of the meat.
Once the meat is seared add approc 4-6 cups of water enough to cover the top of the meat.
Now add 2 beef cubes along with 1 teaspoon of Paprika I go a little nuts with the paprika since I like the flavor
I like the meat tender where you can cut it with a fork so let it simmer for a good 2-3 hours on low heat partially covered till meat is tender.
If you want veggies in it after the 90 minute mark you can add sliced mushrooms and or carrots or both to it. When you add the carrots it will give a hole new flavor to the stock.
Once everything is to your liking turn the flame up on high to get a boil going. Add 2 tablespoons of cornstarch to a cup and add cold water to it. Just enough to get the cornstarch to disolve. When you have a boil going slowly add the corn starch as you stir it up. You want the broth to thicken up thickness depends on how you like it.
Now you can serve on top of egg noodles or dumblings.
the Dumbing recipe I have always done by eye. Next time I make it I will measure everything out.
The dish is a good NFL game day food, hearty, stomach filling and on those especially cold days nice and warm in the belly.