Beef Goulash 1
2 Medium-sized onions
2 tablespoons Lard (actually you can
2 1/2 pounds of beef chuck or round, cut
1 Garlic clove
Salt to taste
2 tablespoons of Szeged Hungarian Hot Paprika,
1 medium sized ripe tomato
2 Green Italian peppers
1 pound of potatoes
Dumplings
1 Egg
3 tablespoons of flour
1 pinch Salt
1 teaspoon of vegetable oil |
|
Peel onions and chop into coarse pieces. Melt the lard in a heavy 6-to-8 quart Dutch oven. Sauté the onion in the lard until translucent. Heat should be low in order not to brown the onions. When onions become translucent add the beef. Stir so that during this part of the process, which should last about 10 minutes, the meat will be sautéed with the onions. Meanwhile chop and crush the garlic with a little salt using the flat side of a heavy knife. Remove the Dutch oven from the heat. Stir in paprika and the garlic. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 21/2 quarts WARM WATER. (cold water toughens the meat if you add it while the meat is frying.) Replace the Dutch oven over low heat and cook for about an hour. While the meat is cooking, peel the tomato, then cut it into 1-inch pieces. Core the green pepper and slice into rings. Peel potatoes and cut into 3/4-inch dice. After the meat has been cooking for about an hour ( the time depends on the cut of the meat) add the cut-up tomato and green peppers and enough water to give a soup consistency. Add a little salt. Simmer slowly for another 30 minutes. Add the potatoes and cook the goulash till the potatoes are done. Adjust salt. Add the dumplings to the goulash and cook 2 to 3 minutes. Serve the goulash steaming hot in large extra-deep bowls. The meat should be tender, but not falling apart. Serve with lots of Italian bread to sop up the fabulous gravy. ( by the way the Italian bread is not authentic Hungarian, you would need rye bread for that , but it will do) Makes 8 servings Little Dumplings: Mix the egg with the flour and salt. Spoon the mixture into the boiling goulash, using 1/4 teaspoon at a time. Cook with the goulash for 2 to 3 minutes just before you are ready to serve. |
|
