Gulyas saturday night

Yield: 6 Servings

Measure Ingredient
3 tablespoons Bacon grease
1 \N Green chile; (opt, julienne)
2 larges Onion; chopped
2 \N Garlic clove; smashed & chopped
1 tablespoon Paprika, Hungarian
¾ pounds Flank steak; cubed
¾ pounds Pork; cubed
2 cups Tomato; canned
\N \N Pepper, black
\N \N Garlic salt; to taste
\N \N Sour cream; for garnish
\N \N -- Ann Martin

In large, deep skillet or Dutch oven, saut peppers & onions in the bacon drippings until onions are translucent. Make a space, and add garlic directly to the hot surface, stirring until fragrant. Now add the paprika and stir it all until it loses its raw smell. Add cubed meats, canned tomatoes and a hefty grinding of pepper and stir. When mixture reaches a simmer, cover and allow to cook for 1 to 1-½ hours, until meat is tender. Check after 45 minutes; if there seems to be too much liquid, leave cover off to reduce sauce. And if, when the meat is tender, there is still too much sauce, thicken it in the following manner: remove a cup or so of liquid and stir into it perhaps a teaspoon of arrowroot; return all to pan and stir until thickened nicely. Serve on noodles if you like, although they're not absolutely necessary. Suggestion: serve WITH fresh, steamed green beans, left whole.

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