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  1. #1
    Strange but desperate request
    I was once the owner of an original Lime Green iMac. It came with a bundle of software which included a William Sonoma Cookbook. I have been killing myself trying to find a recipe that only seems to be on that CD. If anyone still has access to that CD could you please post the recipe for Beef Paprikash? And may I also add that you should give it a try, it is excellent!

    Sorry if this is a little off normal topic. Thanx!

  2. #2
    Heh, I don't know that recipe, but I know a friends mom who makes a really nice version of it, I'll see if I can get th recipe for ya

  3. #3

    rman's Avatar
    Member Since
    Dec 24, 2002
    Los Angeles, California
    2 x 3.0GHz Quad-Core, 6GB OS X 10.6.8 | 15in MacBook Pro 2.2GHz OS X 10.6.8 | 64GB iPad 2 WiFi
    Have you done a google search for Beef Paprikash?
    Life isn't about waiting for the storm to pass, It's about learning to dance in the rain!

  4. #4
    Yes, I have searched google and the William Sonoma site, but I could not find the exact recipe from the CD.

  5. #5
    Bon Appétit...
    PS: try substituting buffalo or horsemeat for beef. Délicieux!
    prep: 35 mins
    cooking: 3 hrs
    total 3 hrs 35 mins
    Serves 6


    1/2 cup unsalted butter, or lard, or bacon drippings
    3 lbs beef chuck, cut into 2 inch cubes
    salt and freshly ground pepper
    5 tblsp sweet hungarian paprika
    2 large yellow onions, chopped
    3 cloves garlic, minced
    2 tblsp tomato paste
    2 cups (16 fl oz) beef stock
    1 to 1 1/2 cups sour cream, at room temperature
    1/2 cup chopped fresh dill

    Warm 1/4 cup butter (or lard or drippings) in a heavy frying pan over high heat. Sprinkle the beef with salt and pepper to taste and 1 tblsp of paprika. Brown the meat on all sides in batches and set aside.

    In a large heavy pot, warm the remaining butter (or...) over medium heat. Add the onions and sauté until tender and translucent ( about 10-15 mins). Add the garlic and remaining paprika and cook for a few minutes longer. Add the tomato paste, beef stock and browned beef. Bring to a boil, reduce heat to low, cover and simmer until beef is tender, about 2 1/2 hours.

    Taste and adjust the seasoning, remove from the heat and stir in the sour cream and dill. Serve hot.

  6. #6
    You are awsome!!!!!!!!!!!!!!!! Thank you very much. You do not know how happy you have made me.

  7. #7
    I've never even heard of this food before. A Hungarian chili-like food, you say? Based on the ingredients it sounds pretty good, and I'd be interested to try it sometime

  8. #8

    witeshark's Avatar
    Member Since
    Mar 09, 2004
    Miami FL
    G4 1Ghz OS X 10.4.7
    That sounds so good, I may have to learn to cook now!

  9. #9
    WOW!!! you went through HELL to get that recipe, must be really good

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