Gulash soup

 

SERVING: 4

Cooking Time: 40 minutes

INGREDIENTS:

2-3 Tbsp.      oil

12oz.     beef stew

6c.    water

2 med.      peeled potatoes cut into 1″by 1″ cubes

1 med.     onion chopped

2-4 cloves of   garlic chopped

1 med.       red bell pepper sliced

1 med.      tomato   cut into cubes

1 tsp.   salt

1 tsp.   pepper

1 tsp.   red paprika

1 tsp.    marjoram

DIRECTIONS:

1.  Bake onion until golden brown.

2.  Mix salt and pepper with meat.

3.  Add meat and 3 c. water to a saucepan and cook until meat is tender.  Mix thoroughly.

4.  In small saucepan pan heat 1tbsp. of oil and add paprika, marjoram, and mix until ingredients blend with oil.  DON’T OVERHEAT.  Add mixture to meat.

5.    Add potatoes, bell pepper, tomato cubes, and rest of the water continue to cook until potaotes are done.

6.  5 minutes before it is ready add chopped garlic.

7. Garnish with Parsley

8.  Serve hot with slice of bread.

 

Jambalaya Southern Inspired

SERVINGS: 5

INGREDIENTS

6 oz. spicy smoked sausage links (4)

6oz. cooked diced ham

2- 14oz. cans of stewed tomatoes

1 cup uncooked long grain white or brown rice

1 tsp. minced garlic= 1 clove

1/2 small chopped onion

1/2 small diced bell pepper

DIRECTIONS

1. Brown sausage and ham in a 4qt. saucepan over medium heat.

2. Add onion and bell pepper then brown some more.

3. Drain tomatoes but save the liquid into a measuring cup.

4. Cut drained tomatoes into smaller pieces.

5. Add water to the remaining liquid from tomatoes to equal 1 1/2 cup.

6. Add reserved liquid and tomatoes to saucepan cover and simmer on low heat for 30-35 minutes.

7. Stir occasionally.