Free Recipe Magyar Gulyas (Hungarian Goulash)
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Magyar Gulyas (Hungarian Goulash) Recipe
2 lb Lean beef chuck; cut into
-1-1/2 squares
1/4 lb Lard or sweet butter
Salt and pepper to taste
2 tb Sweet paprika -or-
1 tb Hot paprika
1-1/2 lb Onions; sliced
1 tb Flour
Hot water or dry white wine
2 c Dairy sour cream
Magyar Gulyas (Hungarian Goulash) Preparation
From: sporter@roux.com (Susan Moyers Porter) Date: 26 Jan 1996 04:28:46 -0700 Season meat with the salt and pepper. Heat lard almost to smoking point in a a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1-1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with carraway seeds. Makes 4-6 servings. REC.FOOD.RECIPES From rec.food.cooking archives.
Cooking Temperature:
Recipe Serves: 4
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