Holupky

• 2 c. cooked rice
• 1 lb. ground beef
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 tsp. pepper
• 4 Tbsp. ketchup
• 1 (8 oz.) can tomato sauce
• 1 large head of cabbage
• 3 lb. well trimmed beef round, cut into 1 1/2-inch cubes
• 1/2 c. seasoned flour
• 1/3 c. vegetable oil
• 2 large onions, cut into wedges or thick rounds
• 4 medium size carrots, cut into 1-inch lengths or diagonal slices
• 1 1/4 lb. small red skinned potatoes, quartered
• 3 ribs celery, cut into 1-inch lengths or slices
• about 4 c. beef broth
• 2 Tbsp. tomato paste
• 2 Tbsp. Dijon mustard (optional)
• 1/2 tsp. salt or to taste
• fresh ground pepper to taste

1. Coat meat with seasoned flour and brown in hot oil.
2. Reduce heat to medium low.
3. Drain off all but 1 tablespoon of drippings. Add onions, carrots, potatoes and celery to pot.
4. Cook about 5 minutes, stirring once in a while until lightly browned.
5. Add broth, tomato paste and mustard, stirring to scrape up browned bits.
6. Bring to a boil.
7. Return browned meat to pot.
8. Reduce heat; cover and simmer for 1 hour, stirring once.
9. Correct seasoning if needed.
10. Cook 1 hour longer until meat is tender and sauce is thickened.

rice, ground beef, salt, paprika, pepper, ketchup, tomato sauce, head of cabbage, beef round, flour, vegetable oil, onions, carrots, red skinned potatoes, celery, beef broth, tomato paste, salt, fresh ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406213 (may not work)