Apurdue.211
net.cooks
utcsrgv!utzoo!decvax!pur-ee!purdue!cak
Sat Feb 27 15:19:18 1982
Hungarian Goulash anyone?
Mrs. Kantarjiev's Goulash
9
9
3 med or 2 lg onions 1 red (hot) pepper, dried
3 lbs 1"cubed stew beef 2T flour
2T butter or oil 2C water
1T paprika 2T sour cream
Peel and coarsely chop onions. In heavy pot, heat
butter or oil (do not use margarine). Add onions, sauteee
until glassy and golden. Remove onions. Add stewing beef to
remaining hot oil. Stir and turn until pieces are browned
all over. (Fat must be hot to seal juices in the cubes.)
This takes about 20 minutes.
Add onions, cover and cook on low flame for 10-15
minutes. Add paprika and crushed pepper. Stir, don't let
the peper burn (or it will get bitter). Add flour, continue
to stir. Flour should coat everything and get pink. Add 1
cup water - then add enough of the other cup as necessary to
achieve a sauce as thick as you like. Cook over low heat
until meat is done.
Just before serving, add sour cream. It should NOT be
allowed to boil.
For the dried red pepper, I use a jalapeno. I will buy
a bushel in early summer and string them up in the kitchen
to dry. Then I can just reach up and crumble one into what-
ever I'm cooking (I like it hot).
Enjoy!
Chris Kent
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