Goulash

Yield: 4 servings

Measure Ingredient
2 pounds Beef chuck or stew meat; boneless
2 tablespoons Lard or other fat (approx)
2 larges Onions; peeled and chopped
2 tablespoons Paprika, hungarian
\N \N (to 3 tbs)
\N \N Salt and pepper; to taste
2 mediums Tomatoes, peeled & chopped, optional
1 pounds Potatoes (3 med); peeled and diced

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wipe meat dry and brown in lard on all sides in a kettle. Push meat aside; add onions and more lard, if needed. Saute until tender. Stir in paprika and cook 1 min. Add enough water to cover; cook very slowly, tightly covered, for 1 hour. Add tomatoes and potatoes; continue to cook another 30 mins, or until beef and potatoes are tender. It may be necessary to add a little more water during cooking, but final gravy should be thick. Serves 4 to 6.

NOTES : Hungary's national dish, gulyas, eaten in one form or another around the world, means shepherd's or herdsmen's stew. It is thought that gulyas was invented by shepherds, who cooked it on an

outdoor fire. Traditionally, it is prepared in a large kettle called bogracs. There are so many versions of goulash served in other countries that it is difficult to identify the truly Hungarian dish. However, the stew is a thick one made with cubes

of beef, preferably a little fatty, onions and paprika.

Sometimes

the stew is also flavored with garlic or caraway seeds, and some

versions include tomatoes or tomato puree and green peppers.

Diced

potatoes or small noodles may be cooked with or added to the goulash. The stew is properly thickened, not with flour, but by long, slow cooking. Hungarians point out that in order to make a

really good goulash, one must use their highly prized sweet paprika.

Similar recipes