Saturday, October 18, 2003
This weekend we are serving the last of our spicy Bigos and a Hesse region beef stew. In German it's "Hessisches Paprikafleisch." It's from the New German Cookbook by Jean Anderson and Hedy Wurz. It's a wonderful stew of fresh lean chuck, mushrooms, and onions served with French bread and some grill roasted corn. The mushrooms were our idea, and it is traditionally made with green peppers.