lynn@ucbvax.Berkeley.EDU (Lynn Klein) (12/19/90)
I've got a great recipe for goulash that is *very* easy. This is more
like a stew than a soup, though; my Hungarian grandmother used to make
a different version of it that was real watery, with little "chipetka"
(flour balls) in it. Let's just say I loved Grandma's cooking, but not
her watery goulash! I think my Grandma would have liked this one:
HUNGARIAN GOULASH
Heat 2 Tbsp olive oil and 2 Tbsp butter in a large pot. Saute:
3 medium onions, sliced
1 pound stewing beef, cut into cubes
When meat is browned and onions are transluscent, add:
4 potatoes, sliced
1 cup well-seasoned beef broth
1 cup sour cream
1 small can tomato paste
1 tsp salt and 1/2 tsp pepper
and of course...
2 Tbsp PAPRIKA (though I love it and use about 4 Tbsp)
Bay leaf
Mix it all up and heat it until it comes to a boil. Reduce heat and
simmer for 1-1/2 to 2 hours. Meat will be real tender and potatoes
will be very soft.
It goes great with carrots on the side (and then you can mix the extra
carrots into the leftovers; they get better with time). Also great
with salad and bread.