authentic hungarian goulash
|
|
recipe by : june meyer |
serving size : 6 preparation time :0:00 |
categories : beef hungarian |
main dish |
|
amount measure ingredient -- preparation method |
-------- ------------ -------------------------------- |
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 |
|
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. |
|
- - - - - - - - - - - - - - - - - - |
|
notes : j...@interaccess.com |
|
|
|
|
|
|
* exported from mastercook * |
|
|
(ID: 78917) Mirror: rec.food.recipes: Sat, May 17, 2003 |