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Hungarian Macaroni<br />
serves 4, takes 60 minutes<br />
80 g (3 slices)<br />
smoked bacon<br />
50 g lard<br />
150 g onion<br />
1 tbsp paprika<br />
500 g veal<br />
salt to taste<br />
4 cloves garlic, chopped<br />
140 g diced green pepper<br />
60 g tomato<br />
600 g macaroni<br />
120 g grated cheese<br />
Fry until the bacon fat is translucent. Add the chopped onion<br />
and fry until light brown.<br />
Add the paprika, then immediately add the meat, which is cut<br />
approximately into pea size.<br />
Add salt and garlic; if too dry, add a small amount of water.<br />
When the meat is almost done, add the green peppers and<br />
tomato cut into small cubes.<br />
Simmer until almost all of the liquid is used up. Cook the<br />
macaroni and add to the meat.<br />
Place the mixture in an ovenproof dish and sprinkle with cheese.<br />
Bake in the oven for a few minutes, until cheese melts on top.<br />
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