| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Polish |
Stew |
4 |
Servings |
INGREDIENTS
|
|
Vegetable Broth |
| 1 |
|
Carrot |
| 1 |
|
Parsley root; (petrushka) or 6 sprigs parsley |
| 1/2 |
|
Stalk celery |
| 1/2 |
|
Leek |
| 1 |
|
Onion |
| 2 |
c |
Water |
| 1 |
|
Pinches salt |
INSTRUCTIONS
Gulasz 1 pound stewing beef, in one piece 2 tbl vegetable oil 2 large
onions, chopped 2 cups vegetable broth(above) 3 whole allspice berries 2 to
3 tsp imported paprika Maggi seasoning, to taste 1 tbl flour mixed with 3
tbl water
1. Clean and chop the vegetables for the broth. Cover with the water, add
salt, and simmer, covered, for 30 minutes. 2. Soak the beef in water for 15
minutes, pat it dry, and cut it into cubes. 3. Heat the oil in a large
skillet and brown the meat cubes along with the onions for about 15
minutes. Transfer the meat and onions to a heavy pot with a lid. 4. Add the
vegetable broth, allspice, paprika, and a few dashes of Maggi. Simmer until
the meat is tender., about 1 hour. When the meat is almost tender, stir in
the flour-water mixture, and cook for 10 minutes more. Adjust the seasoning
with more Maggi, if desired.
Notes: Soaking the meat is a Polish custom that you might not wish to
follow. Mrs. Ziemianowicz(owner of the restaurant) suggests you serve the
gulasz with kasha, noodles, potato pancakes, or potatoes.
Recipe by: Polska Restauracja, Brooklyn,New York
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Nov 16, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”