authentic hungarian goulash
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| recipe by : june meyer |
| serving size : 6 preparation time :0:00 |
| categories : beef hungarian |
| main dish |
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| amount measure ingredient -- preparation method |
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| 2 lb. | beef chuck |
| 1 tsp | salt |
| 2 | onions |
| 2 Tbsp | lard or shortening |
| 2 Tbsp | sweet hungarian paprika, (imported) |
| 2 | bay leaves |
| 1 quart | water |
| 4 | potatoes -- peeled and diced |
| 1/4 tsp | black pepper |
| | dumplings |
| 1 | egg |
| 6 Tbsp | all-purpose flour |
| 1/8 tsp | salt |
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| cut beef into 1" squares, add 1/2 tsp salt. chop onions and brown in |
| shortening, add beef and paprika. let beef simmer in its own juice along |
| with salt and paprika for 1 hour on low heat. add water, diced potatoes |
| and remaining salt. cover and simmer until potatoes are done and meat is |
| tender. prepare egg dumpling batter: add flour to unbeaten egg and salt. |
| mix well. let stand for 1/2 hour for flour to mellow. drop by teaspoonful |
| into goulash. cover and simmer 5 minutes after dumplings rise to surface. |
| serve hot with dollops of sour cream. |
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| notes : j...@interaccess.com |
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| * exported from mastercook * |
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| (ID: 78917) Mirror: rec.food.recipes: Sat, May 17, 2003 |