[Sca-cooks] Hungarian foods

[Siegfried Heydrich]

    When I make it, I generally use a pork loin. Trim it & dice it, dice up
the onions & peppers, (never added tomato). I brown in olive oil, and use
hungarian paprika, as well as bay leaves and some mustard seed. It should
simmer overnight to really be good . . . one of those 'better the second
day' dishes.

    Sieggy

----- Original Message -----
>
> > So, does someone have a good recipe for "real" goulash?
>
> Haven't made this yet, but I am assured this is the real deal. Let me know
> how it comes out.
>
> HUNGARIAN GOULASH
> Recipe from Jean Brust
>
> Use a good cut of beef, lean, like heel of round or round steak. Cut into
> small cubes- no more than i inch. Dice onions finer than usual for a
regular
> stew, and for a large amount one green pepper and one tomatoes, both
coarsely
> diced. Fresh garlic to taste.  It is impossible to use too much.  have the
> milld Paprika handy. (I suggest having everything cut before you start,
> because once once you add the garlic and paprika you have to be careful as
> they burn easily.
>
> Brown the meat on all sides, add the onions and garlic and stir until they
> start to turn golden, not browned, then add your 1-2 T of paprika and stir
> like crazy until it all takes on a nice redish brown color. Add water to
> barely cover, the tomatoe & pepper, cover and simmer on low about an
hour--
> depending on how tender your meat is.
>
> (Oh-- Anya used nothing but home rendered goose fat to brown in. Most
recipes
> I've seen call for lard.  But in truth since I must watch my cholestral, I
use
> cannola oil now.)