Hello Chris!
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Satarasch
 Categories: Main dish, Casseroles, Pork, German
      Yield: 4 servings
    750 g  Pork; cubed
      5 tb Vegetable oil
      4 md Potatoes
      2    Leeks; cleaned
      1    Red pepper
      1    Green pepper
      2 md Onions
      2    Garlic cloves
      6    Tomatoes; peeled
           Salt & pepper
      1 tb Paprika
    1/2 ts Thyme
    3/4 l  Beef stock
      3 tb Tomato pur‚e
  Serve Satarasch very hot, with rice, "salt potatoes" or rye bread, and
  drink red wine with it.
    Peel the potatoes, onion and garlic, clean the leek and peppers and
  chop them all small. Cube the pork.
    Heat the oil in a casserole and fry the pork for about 15 minutes
  in it. Add the vegetables and the chopped tomatoes. Stir in thyme,
  salt, pepper and paprika, and pour over the stock. Cover the
  casserole and simmer for a good hour. Before serving, stir in the
  tomato pur‚e and correct seasoning.
  German Cookery Cards (Eintoepfe)
  MMed IMH Georges' Home BBS 2:323/4.4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Beef and Lentil Stew
 Categories: Main dish, Soups, Vegetables, Beef
      Yield: 6 servings
      1 lb Lean Ground Beef
    1/2 c  Onion; Chopped, 1 Md
      1    Clove Garlic; Minced
      4 oz Mushroom Stems & Pieces;1 Cn
     16 oz Stewed Tomatoes; 1 Cn
      1    Celery Stalk; Sliced
      1    Carrot; Lg, Sliced
      1 c  Lentils; Uncooked
      3 c  Water
    1/4 c  Red Wine; Optional
      1    Bay Leaf
      2 tb Parsley; Snipped
      1 ts Salt
      1 ts Beef Bouillon; Instant
    1/4 ts Pepper
  Cook and stir the meat, onion and the garlic in a Dutch oven until
  the meat is brown.  Drain off the excess fat.  Stir in the undrained
  mushrooms, and the remaining ingredients.  Heat to boiling then
  reduce the heat, cover, and simmer, stirring occasionally, until the
  lentils are tender, about 40 minutes.  Remove the bay leaf and serve.
MMMMM
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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