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  1. #1
    DK Veteran RedSpider's Avatar
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    Default Beef Paprikash

    Toss the meat in with the flour until coated and then brown the meat in a large pan with a bit of oil.
    This pan is going in the oven later so make sure its not got a plastic handle. A casserole pan would be best.
    I didn't put oil on the list of ingredients did I? But surely you've got oil. Don't go blaming me if you haven't.
    Go on, get your coat on and get to the shops. Don't be too long.... You've left the oven on.
    I'll wait here for you.

    Back?

    Righto then.....

    After the meat is browned, scoop it out of the pan and set to one side for a bit.

    Whack the sliced onion in the pan. Must be sliced. A whole onion makes no sense. Why would you do something like that? You idiot!
    Cook the onion until soft and browning at the edges.
    Then throw in the mushrooms & pepper. These had also better be sliced, you buffoon.
    Add the garlic and cook it all up for 5 minutes or so until soft.
    Put the meat back in, whack in the paprika, tomatoes and beef stock. And, if required/desired/why am I so tired, the sugar.

    Then stick a lid on the pan and transfer to the oven to cook for 2-2.5 hours until sauce has thickened and meat is all nice and tender like.

    Last time I made this, I used pork and done it in the slow cooker. That was ace too.
    I plan to do it with lamb next time.
    Suppose chicken could work too. I don't like chicken so I'm not even trying it.
    Just substitute the beef stock for lamb stock or chicken stock or whatever.

    You can eat it now.

    I hope you choke.
    Last edited by RedSpider; 1st October, 2011 at 09:43 AM.
    Syntax Error : Integer Out Of Range



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    Default

    i have never laughed so hard reading a recipe before

    sounds nice though

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    Default

    . Sounds good mate also keep you laughing along the way when cooking


    Rest In Peace Michael Mcharg, A true friend and although gone never forgotten. 11-10-08.

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    LOL......don't forget.....firefighting

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    Quote Originally Posted by D21198071 View Post
    LOL......don't forget.....firefighting
    hehehe....don't forget YAMATO type....

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    Default lovely and funny

    after reading the recipe and stitching my sides up i plucked up courage and made it, bloody lovely.thank you

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    V.I.P. Member lagerland's Avatar
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    Quote Originally Posted by chwinc View Post
    after reading the recipe and stitching my sides up i plucked up courage and made it, bloody lovely.thank you
    What in 8 minutes fcuk me your good and welcome...........
    I know you believe you understand what you think i said



    >>>>>>>>>>>>>>>> BUT <<<<<<<<<<<<<<<<
    I am not sure you realise that what you heard is not what i meant !

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    Default Enjoyed

    It was great thanks

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    Quote Originally Posted by RedSpider View Post
    Toss the meat in with the flour until coated and then brown the meat in a large pan with a bit of oil.
    This pan is going in the oven later so make sure its not got a plastic handle. A casserole pan would be best.
    I didn't put oil on the list of ingredients did I? But surely you've got oil. Don't go blaming me if you haven't.
    Go on, get your coat on and get to the shops. Don't be too long.... You've left the oven on.
    I'll wait here for you.

    Back?

    Righto then.....

    After the meat is browned, scoop it out of the pan and set to one side for a bit.

    Whack the sliced onion in the pan. Must be sliced. A whole onion makes no sense. Why would you do something like that? You idiot!
    Cook the onion until soft and browning at the edges.
    Then throw in the mushrooms & pepper. These had also better be sliced, you buffoon.
    Add the garlic and cook it all up for 5 minutes or so until soft.
    Put the meat back in, whack in the paprika, tomatoes and beef stock. And, if required/desired/why am I so tired, the sugar.

    Then stick a lid on the pan and transfer to the oven to cook for 2-2.5 hours until sauce has thickened and meat is all nice and tender like.

    Last time I made this, I used pork and done it in the slow cooker. That was ace too.
    I plan to do it with lamb next time.
    Suppose chicken could work too. I don't like chicken so I'm not even trying it.
    Just substitute the beef stock for lamb stock or chicken stock or whatever.

    You can eat it now.

    I hope you choke
    .
    Move over Gordon Ramsey!!!!


 

 

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