| Hungarian Goulash Make in a heavy 6 to 8 quart pot:
Fat rendered from 2 strips of bacon (remove bacon from pan)
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove, crushed
Pinch caraway seeds
2 tablespoons good quality sweet paprika (see cook's note)
2 cups (appx) warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped into 1 inch pieces (or just use about 1/2 cup canned diced tomatoes)
1 chopped green bell pepper
4 or 5 potatoes red potatoes, peeled and cubed
2 tablespoons sour cream, plus more for plating
1 pound prepared spaetzle, as an accompaniment
Cucumber salad, as an accompaniment (recipes follow)
Saute onions in the bacon fat until translucent. Add the beef and saute with the onions for about 10 minutes, covered, until the meat is browned.
Add garlic and caraway seed to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water to just cover the meat, leaving room for potatoes. Add beef bouillon cubes. Cover and cook over low heat for about 1 hour.
After 1 hour of braising, add the tomatoes and green pepper. Add a little more water if necessary and more salt to taste. Simmer slowly for another 30 minutes. Add potatoes, and cook another 30 minutes until the potatoes are fork tender. Stir the sour cream into a cup of the goulash and add to the rest of the goulash. Serve with spaetzle and add extra sour cream to each plate.
Last edited by mercyteapot; 09-30-2007 at 01:16 AM.
| 
Linear Mode
