SC - re: Irish Cream-OOP

[MdePeyriac@aol.com]

OK here is the first recipe I promised. . .


Hungarian Goulash

2lbs beef (my mother prefers round steak or roast)
3 Tablespoons flour
2 Tablespoons oil
1/4 cup chopped onion
2 whole cloves
11/2 teaspoon salt
1/4 teaspoon pepper
2-3 Tablespoons paprika
2 cups beef broth

Coat beef well with flour.  Slowly heat oil in Dutch oven, over medium heat.
Brown beef well.  Add onion, continue to cook until onion is tender, about 5
minutes.  Add remaining ingredients, stirring to mix well.  Bring to a boil,
cover, and reduce heat.  Simmer 2 to 21/4 hours or until meat is fork tender.

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Noemi's Notes

This is very OOP, and is a European idea of Hungarian cuisine.  With some
garlic and sour cream it would resemble a paprikas, but that is where the
resemblance ends.

For best results, I recommend using Hungarian paprika, either sweet, or (if
you can get it) a type called sweet rose, which is medium hot.  This recipe
will make enough for two to three meals for 4 people, with it as a main dish.
after that my mother would take the left over goulash, water it down and add
noodles and get another meal out of it as a soup.  It freezes very well.
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