[Sca-cooks] Hungarian Goulash

[Debra Hense]

Okay, you all got me started on this a few weeks ago with your
conversations.  I have tried it with several starch variations
(potatoes, red beans, couscous, and rice).  The best recipe turned out
to be:

2 very large onions - large diced  (I think this came to three or four
cups of diced onions)
1 pound hamburger
4 large potatoes - cubed
1 pound sliced fresh mushrooms (add juice and flavor)
1 entire head of garlic - minced  (okay - I like garlic)
1 can (16 ounce) of veggie broth.
1 small container of Tone's ground paprika

Cook hamburger.  (You can drain the grease - but I would go ahead and
reserve some of it to saute the onions and garlic next).    Cook until
done.  Add onions and garlic.  Saute until transparent. Add mushrooms.
Add veggie broth and potatoes.  Add the entire paprika container (ends
up being like 2 or 3 tablespoons worth of ground paprika).  Simmer on
stove top for approximately 30 minutes or until potatoes are done.
Serve hot.  You can add more broth to make it more stew or soup like, or
use less broth.   I found that the broth was pretty much absorbed by the
potatoes during cooking.

Using chicken stock was an okay substitute.  Using beef stock was not.
It seemed to drown out the flavor - I don't know why.

I needed to use my largest frying pan for this (and its very large).

The couscous - was okay flavor wise but the texture lost something in
comparison to the potatoes.  The red beans was just plain.  The texture
and flavor weren't what the potato mixture was.   The rice - again, the
texture lost something in comparison.  Plus, there was no juice left
after storing some of it.

Just a report - thought you might like to know someone experimented a
bit more with it.


Kateryn de Develyn