Subject: German Caraway Stew
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 28 2000 - 05:59:52 EST
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F O O D F U N N Y
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Here's a classic food funny, courtesy of reader George Pope:
Billy and Joey were brothers and were given permission to each have
one of the last two cookies. Joey grabs the biggest one at which
Billy complains, "Hey! That's not the proper way! That's not
MANNERS!"
Joey asks, "So? What would YOU have done?"
Billy says, "I would've taken the smaller one and left YOU the
larger!"
Joey replies,"What's your problem? That's the way it ended up!"
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T O D A Y ' S R E C I P E
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I can't honestly say that this is a traditional German recipe. All I
know is that it was given to my mother by a German war bride friend
back in the forties. Maybe I should have called it German War Bride
Stew - certainly a more colorful name. It is delicious served over
noodles.
German Caraway Stew
1/2 lb (225 g) cubed lean pork
1/2 lb (225 g) cubed lean beef (stew beef)
1/2 lb (225 g) cubed lean veal
1 cup (250 ml) flour
1 Tbs (15 ml) paprika
1 tsp (5 ml) salt
1 tsp (5 ml) ground black pepper
1 medium onion, chopped
2 Tbs (30 ml) butter
3 cups (750 ml) chicken or beef stock
1 Tbs (15 ml) caraway seeds
1 cup (250 ml) sour cream
Combine the flour, paprika, salt, and pepper. Dredge the cubed meats
in the flour mixture (I like to use a plastic food storage bag for
this). Melt the butter in a heavy skillet and saute the chopped onion
for 10 minutes, until soft. Add the meats and brown over high heat.
Add the stock and the caraway seeds and cook covered, over low heat,
until the meat is tender and most of the liquid is gone. Remove from
heat and stir in the sour cream. Serves 4 to 6.
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