Ingredients:

2 lbs. beef stew meat, cut into 1 inch cubes
1 large onion, sliced
1 clove garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/4 cup flour

Procedure:

Place meat in crock pot and cover with sliced onion. Combine garlic, ketchup, Worcestershire sauce, sugar, salt, paprika and mustard Stir in water, mix well, and pour over meat. Cover and cook on low for 8 to 10 hours. Turn control to high. Dissolve flour in a small amount of cold water and stir into meat mixture. Cook on high for 10 to 15 minutes or until slightly thickened. Serve over noodles or rice.

Ingredients:

2 medium onions, chopped
1 tablespoon vegetable oil
1 lb pork tenderloins, coarsely chopped
1/2 teaspoon chili powder
2 garlic cloves, minced
1 1/2 teaspoons paprika, sweet hungarian
1 tablespoon flour
1 cup chicken broth
3 medium tomatoes, chopped
1 tablespoon tomato puree
1 red bell pepper, chopped
1/2 cup plain yogurt salt and pepper

Procedure:

n a heavy skillet over medium heat, saute the onions for 5 minutes in the oil Add the pork and saute until browned. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom.Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes. Stir in chicken broth a little at a time; mix well. Stir in tomatoes, puree, and red pepper. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir occasionally. Pour about 1/2 cup of cooking liquid into a bowl and mix yogurt in well. Remove pork mixture from the head and add yogurt mixture; stir to combine. Season to taste with the salt and pepper and heat through without boiling. Serve with rice or noodles.

Ingredients:

1 green cabbage
1/4 cup butter
1 onion, diced
2 cloves garlic, diced
3/4 lb ground pork
3/4 lb. ground beef
1 c brown rice, uncooked
1/8 tsp. sea salt
2 tsp. vegetable seasoning salt
1 pinch cayenne
1 can (8 oz) tomato paste
1 pint sour cream
1 can (12 oz) sauerkraut

Procedure:

Core cabbage and put in boiling water. As leaves become wilted, peel them off and place on paper towels to dry. Trim out center vein of each leaf. Saute onion and garlic in butter. Add meat, rice, seasonings and stir together. Simmer 20 minutes. Place a tablespoon of this filling on each cabbage leaf and roll up leaf. Place in a pot in layers. Cover filled cabbage leaves 2/3 with water. Stir together tomato paste, sour cream, and sauerkraut. Spoon this over top. Cover and cook on simmer for 1 hour, or until rice is tender. Makes 6 servings.

Ingredients:
1 whole chicken, cut into parts
1 pint sour cream
1 large onion, sliced thick
vegetable oil
3 teaspoons paprika
salt and pepper, to taste
1 linguine

Procedure:

Ina large pot place in enough oil to brown chicken pieces on both sides (only for a few minutes on each side). After you browned the chicken add enough water to go over chicken (around an inch over chicken). Add Salt and Pepper.Add in onions. Bring to a boil then let simmer until chicken in tender and done (around an hour).-Remove chicken and set aside. Addthe Paprika to pot then stir in Sour Cream. Placecooked chicken back into pot and cook around 30 minutes more (until you get the thickness of the sauce you like).Add over cooked Linguini.If you like to save a few calories use Light Sour Cream or Yogurt.