Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!wuarchive!zaphod.mps.ohio-state.edu!caen!uflorida!mthvax!recipes
From: unisoft!lynn@ucbvax.Berkeley.EDU (Lynn Klein)
Newsgroups: rec.food.recipes
Subject: BEEF: Hungarian Goulash
Summary: original subject was HUNGARIAN GOULASH
Keywords: recipe beef
Message-ID: <1990Dec20.152845.17250@mthvax.cs.miami.edu>
Date: 18 Dec 90 22:54:46 GMT
References: <1990Dec05.224550.3454@mthvax.cs.miami.edu>
Reply-To: unisoft!lynn@ucbvax.Berkeley.EDU (Lynn Klein)
Followup-To: rec.food.cooking
Organization: UniSoft Corporation -- UNIX R Us.
Lines: 32
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

I've got a great recipe for goulash that is *very* easy.  This is more
like a stew than a soup, though; my Hungarian grandmother used to make
a different version of it that was real watery, with little "chipetka"
(flour balls) in it.  Let's just say I loved Grandma's cooking, but not
her watery goulash! I think my Grandma would have liked this one:


                  HUNGARIAN GOULASH

Heat 2 Tbsp olive oil and 2 Tbsp butter in a large pot.  Saute:

     3 medium onions, sliced
     1 pound stewing beef, cut into cubes

When meat is browned and onions are transluscent, add:

     4 potatoes, sliced
     1 cup well-seasoned beef broth
     1 cup sour cream
     1 small can tomato paste
     1 tsp salt and 1/2 tsp pepper
          and of course...
     2 Tbsp PAPRIKA (though I love it and use about 4 Tbsp)
     Bay leaf

Mix it all up and heat it until it comes to a boil.  Reduce heat and
simmer for 1-1/2 to 2 hours.  Meat will be real tender and potatoes
will be very soft.

It goes great with carrots on the side (and then you can mix the extra
carrots into the leftovers; they get better with time).  Also great
with salad and bread.