SC - Hungarian Goulash OOP

[Alderton, Philippa]

Looks good, but since I usually feed only myself, lately, does it work if
cut down or split and frozen?

phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: 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.
: 
:
****************************************************************************
**
: ********************
: 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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