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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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