| Buy some very lean meat and cut in to small bite size peices, a
little smaller than the size of stew meat.
Saute meat in veg oil (covered) until very lightly browned.
Add about 1/4 cup of flour and brown the rest of the way. This
gives it that nice brown color.
Add a cup of water, paprika, salt and pepper. This will make
the gravy.
In Hungary they put this over noodles instead of rice or potatoes.
But rice is good too.
Enjoy,
Linda
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| Goulash (Gulyas)
from Flavors of Hungary, recipes and memoirs by Charlotte Biro
4 slices bacon
2 medium sized onions, sliced
1 to 1 1/2 Tbsp. Hungarian paprika
2 pounds chuck, blade, or boneless pot roast, cut into small cubes
1 Tbsp. salt
1 tsp. caraway seeds
1 green pepper, sliced
1 tomato, sliced
2 cloves garlic, finely minced
4 small potatoes, pared and quartered
pinched noodles (recipe follows)
green pepper rings for garnish
Brown bacon in a Dutch oven or heavy, 3-quart pot with a tight-fitting
lid. Remove bacon and brown onions in the bacon drippings until
transparent.
Remove pot from heat and stir in paprika. Add the beef, salt, caraway
seeds, cooked bacon, and half of the green pepper and tomato.
Return to heat and cover tightly. Simmer over low heat, stirring
occasionally and adding small amounts of water as needed. Cook
1 1/2 to 2 hours or until meat is tender.
Add garlic, potatoes, the other half of the green pepper and the
tomato. Add enough water to completely cover the meat and vegetables.
Bring to a boil and simmer for 30 minutes. In the last 10 minutes
add the pinched noodles.
Serve hot in individual soup bowls or from a soup tureen. Garnish
with green pepper rings.
Serves 4 to 6.
Variation: Lamb Goulash
Lamb Goulash is made following the same method as beef goulash.
However, less bacon drippings are needed as lamb has more fatty
tissues. Also, more green pepper and paprika are added. Lamb goulash
is excellent highly spiced and gives the diner an excuse to wash
it down with a vintage wine. This brings back memories of our
vineyards.
Lamb goulash was traditionally served to harvesters at our vineyard
in Badacsony. The rich flavor of the lamb goes well with the hot,
mulled wine served during the harvesting. The harvest was often
delayed until the late fall in favor of a better quality wine.
The riper the grape, the more sugar content and the higher the volume
of alcohol. Once harvesting began, the men worked in day and night
shifts -- the pickers during the day and the pressmen both day and
night. The caretakers and servants had hot lamb goulash prepared
at midnight to serve to the workers. We had our own lamb flocks
to serve this need, and day after day we looked forward to the goulash
and the mulled wine. We never grew tired of it.
Pinched Noodles (Csipetke)
3/4 cup all-purpose flour
1/2 tsp. salt
1 Tbsp. regular cream of wheat
1 egg
Combine flour, slat, and cream of wheat. Break egg into center
of the flour mixture. Stir to make a stiff dough. Knead with your
hands until smooth. Pinch off bits of the dough the size of hazelnuts
and put them on a floured plate. When all the noodles are ready,
drop into boiling soup. Cook about 10 minutes or until tender.
Test for doneness by cutting a noodle open; if it is not floury
inside, it is done.
My grandchildren have fun helping me make these noodles.
Serves 6.
(Comments are hers. I think it tastes great!)
Beryl
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