BEEF PAPRIKASH

Bessie M. Necco (Marianov)

• 2-3 Lb. Beef chuck meat

• 2 Tbsp. Oil

• 4 Onions, diced

• 1 1/2 teaspoons salt

• 2-3 teaspoons sweet paprika

• 1/4 teaspoon pepper

Cut beef into 2-inch cubes. Heat oil in heavy saucepan or Dutch oven and brown meat in it. Stir in onions and continue to brown. Sprinkle with salt, paprika, and pepper. Cover and cook over low heat for 1/2 hour. Add 3 to 4 cups of boiling water; cook 1 hour longer or until meat is tender. Serve with boiled noodles or you might like to add 2 or 3 potatoes, cut up, when you add the water. Rice also is very good with this recipe. Cut-up chicken, lamb breast, veal, or pork can be substituted for the beef. Serves 4 to 5.

BAKLAVA

Carrie Ziza

• 1 Lb. walnuts

• 1 Cup sugar

• 1 1/2 teaspoons cinnamon

• 1 Lb. strudel leaves

• 1 Lb. butter, melted

• Syrup (below)

Grind nuts until fine. Add sugar and cinnamon; mix well. Butter a 11 X 15 baking pan and line with 5 sheets of strudel leaves, buttering each sheet evenly. Spread some of the nut mixture over entire surface. Add 2 buttered pastry sheets and spread evenly with nut mixture. Continue until all nut mixture is used, saving 5 sheets of strudel leaves for top layer. Be sure to carefully butter each sheet of pastry. With a sharp knife, cut Baklava into diamond-shaped pieces. Bake in a 325 degree oven for 30 minutes, on middle shelf. Move to top shelf and bake for an additional 30 minutes. Remove from oven and pour the hot syrup over the hot Baklava. Makes 30-36 servings.

Syrup: Combine 3 cups sugar and 2 1/2 cups water in saucepan, bring to boil and simmer for 15 minutes.

These recipes are from our Serbian Sisters Cook Book, available for purchase in Goods& Services for only $15.