[CnD] Hungarian Goulash Recipe

Reinhard Stebner reinhard.stebner at gmail.com
Thu Apr 26 12:04:09 EDT 2018


Are the measurements correct in this recipe? They all seem extremely large.

Sent from my iPhone

> On Apr 26, 2018, at 11:45 AM, Marilyn Pennington via Cookinginthedark <cookinginthedark at acbradio.org> wrote:
> 
> Hungarian Goulash Recipe
> 
> 
> 
> Makes twelve servings.  
> 
> 
> 
> ready in:
>  1-2 hrs 
> 
> 
> ready in:  1-2 hrs.
> 
> 
> 
> ingredients
> 
> 3 pounds onions, finely chopped
> 4 pounds beef tri-tip or inside round, 1 1/2" thick, cut in cubes
> 1/2 cup paprika
> 1/2 tablespoon salt
> 1 tablespoon marjoram
> 1/2 tablespoon thyme
> 1/2 tablespoon black pepper
> 1/2 cup tomato puree
> 1/8 cup Worcestershire sauce
> 1/2 whole head garlic, peeled & chopped
> 1/2 tablespoon caraway seeds, chop with the garlic
> 1/4 teaspoon cayenne pepper (season according to your taste)
> 1/2 cup vegetable oil
> 1 1/2 quart water
> 1/4 cornstarch with
> 1 cup water
> 
> directions
> 
> Saute onions in large hot skillet with oil until dark brown. Add the paprika
> and saute for 2 minutes Add the meat and saute the meat with the onion and
> paprika for 5 minutes. Fill the pot with water until the meat is covered.
> Add the tomato puree. 
> 
> Smash garlic with the salt and caraway seed and add with the rest of the
> seasoning to the goulash. Simmer for one hour and 15 minutes or until the
> meat is done. Degrease the goulash with a large spoon if there is too much
> fat on top. 
> 
> To thicken the goulash combine the corn starch with water and add to goulash
> while stirring until the right thickness is reached. Bring the goulash to
> simmer for 5 more minutes. Check for spices and seasoning and adjust if
> necessary. 
> 
> Serving ideas: The goulash tastes better if cooked one day in advance and
> reheated. Serve with boiled potatoes or noodles.  Enjoy.
> 
> 
> 
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