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Geflte Paprika (stuffed Peppers)

  • 4-6 peppers (mixed colors)
  • 1 pound ground meat (mixture of pork and beef, or pure beef)
  • 1 small onion, finely minced
  • 2 cloves garlic, finely minced
  • 1 cup rice
  • 1/2 TBS sweet hungarian paprika
  • salt, pepper

Bring 2 cups of salted water to a boil. Add rice, cover, and simmer for 5 minutes. Remove from the heat, keep covered, and let it sit for another 5 minutes. Drain. Mix the ground meat with the drained rice, onion, garlic, salt, pepper and paprika. Remove the tops (trim the white "ribs" off and reserve the top) and inside ribs and seeds from 4-6 peppers (depending on their size). Stuff with the meat mixture. Replace the trimmed tops on top of the stuffed peppers. If necessary, trim a little off the bottom of the peppers so that they stand. Put the stuffed peppers in a large saucepan with enough salted water so that the water comes approximately 1/3 of the way up the sides of the peppers. Bring to a boil, then cover and simmer for 45-60 minutes. Serve with tomato sauce (recipe follows) and a nice crusty bread. Tomato Sauce 6-8 tomatoes, skins removed 2 TBS butter 2 TBS flour 2 TBS tomato paste 1 cup cream or milk salt, white pepper, sugar to taste Score the bottoms of the tomatoes with an X then place them in boiling water for approx. 5 minutes. Remove them from the water (reserve) and run cold water over them (or put them in a cold water bath) then remove skins. Puree tomatoes with a food processor or blender. (If desired, process through a food mill to removed skins and seeds, or pour pureed tomatoes through a sieve to remove seeds). In a medium saucepan, melt butter, add flour, cook over low heat for a few minutes until the flour starts to brown. Add about 1/2 cup of the reserved water from the tomatoes; stir constantly to thicken. Add another cup of the reserved water, stirring constantly. Add the pureed tomatoes and tomato paste. Add the milk or cream, salt, pepper, and sugar (to taste); whisk well. Simmer gently until the peppers are cooked. Add a little of the cooking water from the peppers; serve over the peppers.

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