WEINER STEW
This recipe belonged to my husband late cousin. She didn't like to cook and when ever you were invited to dinner this is what she prepared. I think she got this recipe when she was in girl scouts. my husband likes it so I thought I would post it.
Provided by Debbie M. @tealeaf
Categories Other Soups
Number Of Ingredients 8
Steps:
- Melt butter in pot over low heat.
- Peel onions and potatoes and wash peppers.
- Cut vegetables into small pieces. Put onions and peppers in pot and cook until onions look clear.
- Put potatoes and 2 cups water in pot. Cover and boil 10 minutes.
- Cut hot dogs into chunksand put into pot, add green beans (juice too).
- Mix flour in a little water to make a smooth paste and pour into stew.
- Add salt and pepper to taste. Cover pot and boil gently for 10 minutes.
- Flavor with mustard or ketchup. Serves 6.
AUTHENTIC VIENNESE GOULASH (WIENER FIAKERGULASCH)
While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!
Provided by gemini08
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil or lard in a heavy pot. Add onions and garlic and under constant stirring saute until very dark. Add salt.
- Add meat in batches, brown on all sides before adding next batch.Do not let the meat steam, raise the heat and add oil if necessary.
- Saute meat until browned on all sides, add paprika, stir until fragrant but watch out so it doesn't burn.
- Add broth, caraway seeds, majoram and tomato paste and simmer until meat is tender. Depending on the cut, this can take up to 2 hours.If it gets too dry, add some broth.
- When the meat is tender, make a slurry with the flour and a few ts of water and add little by little, checking on the thickness of the sauce.
- Simmer until the floury taste is gone and the sauce has the perfect consistency.
- Enjoy with spaetzle, dumplings or noodles.
RHODE ISLAND HOT WIENERS
Many Rhode Islanders spell wiener with an "ei" and serve theirs "all the way" with meat sauce, mustard, onion and a sprinkle of celery salt. -Karen Barros, Bristol, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes., In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired.
Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 803mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
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