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Cabbage-paprika stroganoff.

Cabbage-Paprika Stroganoff Sauteed vegetables add flavor. 6 slices bacon 1-1/2 pounds top round steak, fat trimmed off 1 large onion, thily sliced 1 small head (1-1/2 lb.) green cabbage, coarsely shredded 1 tablespoon paprika 1 cup each sour cream and unflavored yogurt 6 cups hot cooked egg noodles (12 oz. dry noodles) 2 tablespoons minced parsley

In a 10- to 12-inch frying pan, cook bacon over medium heat, turning as needed until crisp. Lift from pan and drain on paper towels; reserve fat.

Cut steak across grain in 1/4-inch-thick slices. Place pan with bacon fat over high heat. When fat is hot, add meat and stir-fry just until it loses its pink color; with a slotted spoon, transfer meat to a small bowl. To pan, add onion, cabbage, and paprika; stir often over medium-high heat until liquid is gone and onion and cabbage are limp and taste sweet, about 30 minutes.

Stir sour cream and yogurt into cabbage mixture; add meat and stir just until hot. Spoon onto a platter; mound noodles alongside. Crumble bacon and top and sprinkle with parsley. Serves 4.--Ann U. Cress, Golden, Colo.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jan 1, 1986
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